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Meatballs and Spaghetti Recipe

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This recipe for Meatballs and Spaghetti, by , is from This Is Why We're Fat?!?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Beth Adams

Category:
Category:
 

Meatballs


Ingredients:  
Ingredients:  
Classic:
1 pounds Ground Chuck
cup Parmesan Cheese
cup Cracker Crumbs
1 Egg
Sprinkle of Garlic Powder, Salt, Pepper

Modern:
1 pound Ground Chuck
1 pound Ground Pork
cup Bread Crumbs
cup Parmesan Cheese
cup Italian Cheese Blend
1 tablespoon Garlic Powder
2 Eggs
1 tablespoons Salt
tablespoon Pepper

Directions:
Directions:
Classic:
Heat a large skillet with 2 tablespoons of canola oil. Combine all ingredients in a large bowl, gently mixing with your hands. Form into 2" balls. Brown on all sides in a hot skillet. Set aside.

Modern:
Pre-heat oven to 400. Combine all ingredients in a large bowl, gently mixing with your hands. Form into 2" balls. Place meatballs on a baking sheet greased with cooking spray. Brown in the oven for 25-30 minutes. Set aside.
 

Spaghetti Sauce


Ingredients:  
Ingredients:  
Classic:
3 (14 ounce) cans Hunts Tomato Sauce with Bits
Sprinkle of Dehydrated Onion, Garlic Powder, and Parmesan Cheese
4 Bay Leaves

Modern:
cup Olive Oil
3 Yellow Onions, diced
6 cloves Garlic, minced
tablespoon Crushed Red Pepper Flakes
1 (28 ounce) can Cento Pureed Tomatoes
1 (28 ounce) can Cento Crushed Tomatoes
2 (14 ounce) cans Hunts Tomato Sauce
cup Parmesan Cheese
8 Bay Leave
1 teaspoon Salt

Directions:
Directions:
Classic:
Combine all ingredients in a large pot and bring to a slow boil. Reduce heat to low, add meatballs, cover, and simmer for 30 minutes or more.

Modern:
Saute onions and garlic in a large pot until tender. Add red pepper flakes and stir 1-2 minutes until fragrant. Add all remaining ingredients and bring to a slow boil. Reduce heat to low, add meatballs, cover, and simmer for 30 minutes or more.

Serve with 1+ pounds of spaghetti. Makes great leftovers!

Personal Notes:
Personal Notes:
Grandma Judy shared her classic version of the recipe with me when I was first married. She didn't really have measurements since she had always just mimicked what she had seen Gram do. I invited GPeg and Big Guy for dinner and to see our new house after we returned from our honeymoon. This was the first thing that I ever made for them...and it was a disaster! I scorched the sauce (which tasted like a forest fire) and ruined my brand new pan. Not a great first impression...
GPeg always avoided letting me do any cooking at her house after that - my only job was to clean the lettuce for the salad. I jumped in and did the dishes out of guilt - and that became my forever job. I think she's probably still surprised that I can cook now!

The modern version is the evolution of the classic. I've made adjustments to the recipe nearly every time that I've made it, and this is the result. Dad says that it's good on everything haha

 

 

 

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