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Aunt Lucille's Spaghetti & Meatballs Recipe

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This recipe for Aunt Lucille's Spaghetti & Meatballs is from ET's Cookbook Project, 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:  
MEATBALLS:
2 pounds of hamburger
fistful of parsley
12 - 14 saltine crackers
1/2 cup milk
1 medium onion, finely chopped
pinch of clove
pinch of nutmeg
2 bay leaves
1/2 lemon rind
2 eggs
garlic powder or a garlic clove

SAUCE:
1 tsp salt
1 garlic clove
fistful parsley
1 tsp pepper
1/4 tsp basil
2 cups tomato puree
1 can Chef Boyardee Sauce with mushrooms
1 can water
2 TB brown sugar

Directions:
Directions:
Preheat oven to 450

In a large bowl, Soak saltines in milk then add all the meatball ingredients & mix well.

Let mixture stand for 1 hour in refrigerator, then form into small balls.

Place meatballs into a greased ovenproof pan & bake for 15 minutes.

Take out of oven & drain off excess fat.

Mix all sauce ingredients together in a large pot. Simmer for a couple hours with the cooked meatballs inside.

Personal Notes:
Personal Notes:
I remember this as our "childhood" spaghetti

 

 

 

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