Saucy Italian Meatballs
|Spaghetti sauce||2 Cup (32 tbs)|
|Ground beef||1 Pound|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Snipped parsley||2 Tablespoon|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Salad oil||2 Tablespoon|
|Hot cooked spaghetti||1 Cup (16 tbs)|
Spaghetti Sauce: Cook 3/4 cup chopped onion and 1 clove garlic, minced, in 3 tablespoons hot salad oil till tender but not brown.
Stir in two 16-ounce cans tomatoes, cut up, two 6-ouncc cans (1 1/3 cups) tomato paste, 2 cups water, 1 1/2 teaspoons dried oregano, crushed, 1 1/2 teaspoons salt, 1 teaspoon sugar, 1/2 teaspoon pepper, and 1 bay leaf.
Simmer, uncovered, for 30 minutes; remove bay leaf.
Meanwhile, soak bread in 1/2 cup water 2 to 3 minutes.
Add eggs, mixing well.
Combine with ground beef, Parmesan cheese, parsley, salt, oregano, and dash pepper.
With wet hands, form into small balls (about 24).
Brown slowly in hot salad oil.
Add meatballs to Spaghetti Sauce; simmer, loosely covered, for 30 minutes.
Serve over hot spaghetti.
Pass extra Parmesan cheese.