You are here

Spaghetti And Meatballs

Fettuccine.Inn's picture
Ingredients
  White onions 2 , minced
  Ground beef chuck 1⁄2 Pound
  Ground round beef 1⁄2 Pound
  Egg 1 , beaten
  Chopped parsley 1 Tablespoon (Broad Leaf)
  Seasoned salt 1 1⁄2 Teaspoon (Lawry'S)
  Pepper 1 Teaspoon
  Fine breadcrumbs 1⁄2 Cup (8 tbs)
  Olive oil 3 Tablespoon
  Garlic 2 Clove (10 gm), chopped
  Canned tomatoes 2 Pound, put through the food mill (1 Can)
  Dry oregano 1⁄2 Teaspoon
  Dry basil 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Spaghetti 1 Pound, cooked al dente, drained
  Grated asiago cheese/Grated parmesan cheese 1⁄2 Cup (8 tbs)
Directions

Cook the onions in butter and save the butter.
In a bowl, combine the ground meats, egg, parsley, Lawry's salt, 1/2 teaspoon of pepper, the onions (with the butter, in which they cooked) and the breadcrumbs.
Mix well and form into balls the size of golf balls.
In a large pot, heat the oil and brown the meatballs evenly.
Remove.
In the same pot, cook the garlic until soft.
Add the tomatoes, oregano, basil, salt, and 1/2 teaspoon of pepper.
Stir well.
Cook, uncovered, at a simmer, for 25 minutes.
Add the meatballs and cook for another 20 minutes, or until the sauce is smooth and thickened.
Toss one-half of the sauce with the hot cooked pasta.
Serve on a large platter, with the remainder of the sauce spooned on top of the pasta, ringed by meatballs, or on individual warm plates, dividing the pasta and meatballs evenly among guests.
Pass the cheese at the table.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Dish: 
Noodle
Ingredient: 
Pasta

Rate It

Your rating: None
4.325
Average: 4.3 (18 votes)