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JESSIE WETZEL’S MEATBALLS FOR ITALIAN SPAGHETTI Recipe

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This recipe for JESSIE WETZEL’S MEATBALLS FOR ITALIAN SPAGHETTI is from ARTichokes and Anecdotes, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. Ground Beef
1/2 lb. ground Pork
1 2 oz. can Underwood Deviled Ham
1 medium egg, slightly beaten
1 small Onion, grated
1/4 cup Ricotta Cheese
1 clove Garlic placed on toothpick for later easy removal
1/4 tsp. Oregano
1/4 tsp. Salt
f.g. Pepper
Directions:
Directions:
Mix together with your hands the ground beef and ground pork. Add deviled ham and egg. Mix well. Add onion, Ricotta Cheese and seasonings. Mix well again. Form mixture into balls, slightly larger than walnuts. Chill for 20 minutes. Then brown over medium heat in hot fat. These meatballs are soft and must be browned carefully. If so, they become three sided shapes. Although chicken could be an ingredient, I find that the sauce must contain beef and pork for the best flavor.
Personal Notes:
Personal Notes:
I developed this recipe from experimenting because my family liked meatballs with their spaghetti. The Ricotta Cheese makes the meatballs more tender.

 

 

 

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