Sunday, February 27, 2011

#38 Grandma Shirley's Spaghetti and Meat Balls

This is a recipe from Grandma's cookbook. Apparently it is an authentic Italian recipe that Aunt Una picked up from an Italian neighbour and passed on to Grandma. This is my favourite spaghetti and meatball recipe.
  • 1 onion, chopped
  • 3 tbsp fat or oil
  • 1 28 oz can whole tomatoes
  • 1 6 oz can tomato paste
  • 2 cups water
  • 1 tbsp sugar
  • 1 tsp salt
  • ½ tsp pepper
  • 1 bay leaf
  • 1 tsp basil leaves
  • 1 tsp oregano
  • ½ tsp garlic salt
  • ¾ lb ground beef
  • ¼ lb groud pork
  • 1 cup bread crumbs, fine
  • ½ cup grated parmeson cheese
  • 1 sprig parsley, chopped
  • 1 clove garlic, minced
  • ½ cup milk
  • 2 eggs, well beaten
  • salt and black pepper, too taste
1. Cook onion in hot fat until golden.
2. Add next 10 ingredients (tomatoes, paste, water, sugar, salt, pepper, bay leaf, basil, oregano, and garlic salt) and cook slowly for 1 hour. This will be the sauce.
3. In the meantime, combine the rest of the ingredients and mix well. Form into balls and place on cookie sheets. Cook in very low oven (200 degrees) for 1 hour to eliminate grease from the meatballs. (Less time may be needed if using lean meat.)
4. Add the meatballs to the sauce mixture and cook over low heat all day.
5. Serve over spaghetti.
(Serves --)

I have always used all ground beef instead of ground beef and pork.

I freeze this sauce all the time.

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