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Free Books / Cooking / Mom's Best Recipes Vol 3 / |  |
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683 - Spaghetti and Meatballs |
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Free Books / Cooking / Mom's Best Recipes Vol 3 / | |
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683 - Spaghetti and Meatballs |
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(by Shirley McNevich)
Meatballs: 1/2 lb. ground beef, 1/2 lb. ground pork, 1/2 lb. ground veal, 3 slices of
Italian bread (soaked in milk and then squeezed dry), 1/2 of a medium onion
(chopped), 2 TBSP minced parsley, 1 tsp. garlic powder, 1/2 cup grated Romano
cheese, 2 eggs, vegetable oil.
Spaghetti/sauce: 1/3 cup olive oil, 3 garlic clove halves, 1/2 of a medium onion
(chopped), 2 - 28oz. cans crushed plum tomatoes, 2 basil leaves, 1/2 tsp. oregano,
salt and pepper (to your taste), 1/4 cup water, 1 lb. Barilla spaghetti.
In a bowl add ground beef, ground pork, ground veal, chopped onion, parsley, garlic
powder, eggs, and Romano cheese. Break the milk-soaked Italian break into bite
sized pieces and add to the mixture. Use your hands to knead (but not squeeze) all of
the ingredients. Once mixed, shape into your favorite size of meatballs. In a
saucepan (must be large enough to hold all meatballs in a single layer) add 1/4" of
vegetable oil. Add the meatballs in a single layer to the saucepan and gently turn
each so they are coated with vegetable oil. Place the saucepan in a preheated 450
degree oven. As they brown on top, use tongs to gently turn them until browned on all
sides. Once browned, turn heat back just enough to keep the meatballs warm.
Heat the olive oil in a large pot over medium heat--add garlic cloves and chopped
onions--cook until the garlic and onions are see-through. Add the crushed tomatoes,
basil leaves, oregano, water, salt and pepper--stir and bring to a boil, and then turn
heat back to simmer and simmer for 45 minutes, stirring occasionally. While the
sauce is simmering, in a large pot add 1 TBSP salt and fill with water--bring water to a
boil and cook the spaghetti to your taste (al dente, etc.). Drain the spaghetti. Remove
the bay leaves and garlic cloves from the sauce. Use a spaghetti serving utensil to
place spaghetti on each plate, add sauce to the top. Place a few meatballs on top of
the sauce before serving. Serve with Parmesan cheese as a side.
Continue to:
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 3. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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