Meat Balls and Spaghetti
|Ground beef||2 Pound|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
|Caraway seeds||2 Teaspoon|
|Snipped parsley||2 Tablespoon|
|Green pepper||1 , chopped|
|Eggs||2 , slightly beaten|
|Salt||4 Teaspoon, divided|
|Salad oil||2 Tablespoon|
|Garlic||1 Clove (5 gm)|
|Onion||1 Large, chopped|
|Canned tomatoes||60 Ounce (2 No 2 1/2 Cans)|
|Tomato paste||12 Ounce (2 Cans)|
|Cooked spaghetti||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
1. Combine beef, cheese, caraway seeds, snipped parsley, green pepper, eggs, 2 teaspoons of the salt, and pepper.' Mix thoroughly. Shape into little meat balls, about 1 inch in diameter.
2. Heat salad oil in skillet over medium-high heat. Put garlic in hot oil. Brown meat balls on all sides in hot oil. Add chopped onion and cook until tender, about 5 minutes.
3. Add tomatoes, tomato paste, sugar, remaining 2 teaspoons salt and bay leaves. Cover tightly and simmer very slowly about 1 1/2 hours. Stir occasionally.
4. Serve meat balls and sauce over hot cooked spaghetti. Sprinkle with grated Parmesan cheese.