Ingredients: |
Ingredients: 2 - 3 Lbs. Hamburger (diet lean is preferred) - 2 Eggs
2 Cans Tomato Paste (with roasted garlic) & 1 Small Can of Tomato Sauce
1 Tbsp. Italian Seasoning, 1 Tbsp. Parsley, 1 Tbsp. Onion Flakes or Minced
1/2 - 1 cup Italian Bread Crumbs
2 Cloves fresh Garlic - pressed, 1 tbsp. Accent
1 Box Kraft Spaghetti Tangy Italian Pasta Meal (spice packet & spaghetti)
Sugar to taste 1 - 2 tbsp. and Parmesan Cheese for topping
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Directions: |
Directions:Mix hamburger and eggs with hands; add enough bread crumbs (1/2 cup to start) to make not sticky feeling, not too dry. You do this by putting a little in at a time. Add parsley, Italian seasoning, onion and Accent, 1/2 Kraft spices, salt & pepper to taste. Mix together with hands. Roll into meatballs (size is up to the person).
Pour oil into pan, enough to cover bottom of pan. Fry meatballs until brown, turning periodically with fork or wooden spoon, rolling as you go. Put meatballs into pot with lid, set aside. (Leave drippings in pan. If too much grease, please pour some off depending on what type of hamburger you use).
Peel off garlic and smash or slice and place in bottom of pan. Fry/sear garlic and then add the paste, sauce, 1/2 Kraft spices, and more parsley. Add at least one cup of water, and keep adding until sauce is the consistency that you like and let simmer. I like my sauce thicker.
Taste, add sugar accordingly. Add 1 tsp. sugar at a time, no need to add more than 2 tbsp. Keep tasting until bitterness is gone. (A little sugar goes a long way. If you get too much sugar in then add another 8 oz. can of Hunts sauce to dilute and start this process again by constantly tasting.) Add sauce to meatballs and simmer. Cook spaghetti as usual and then serve, sprinkling with Parmesan cheese.
You can simmer as long as you like. Depending on if the meatballs were done before placing in sauce; you could immediately serve as soon as the spaghetti noodles are done. |
This recipe for Meatballs and Spaghetti Stanford Style is from