Spaghetti and Meatballs -- Quad-Cities Online Recipe Book
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Main Dishes:

Spaghetti and Meatballs

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Ingredients

3/4 cup chopped onion
1 clove garlic, minced
3 tablespoons oil
2 cans (1 pound each) tomatoes
2 cans (6 ounces each) tomato paste
1 cup water
1 tablespoon sugar
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 bay leaf
1-1/2 teaspoons oregano

ITALIAN MEATBALLS:
4 slices dry bread
1 pound lean ground beef
2 eggs
1/2 cup grated Parmesan or romano cheese
2 tablespoons chopped dry parsley flakes
1 clove garlic, minced
1 teaspoon oregano
1 teaspoon salt
Dash pepper
1 tablespoon oil

Instructions

Cook onion and garlic in hot oil until tender but not brown; add the next 8 ingredients. Simmer, uncovered, 30 minutes. Remove bay leaf. Add Italian meat balls and continue cooking about 30 minutes longer. Serve over hot spaghetti.

ITALIAN MEATBALLS:

Soak bread in water for 2 to 3 minutes; squeeze out moisture. Combine soaked bread with remaining ingredients, except oil, mixing well. Form into small balls (about 20). Brown slowly in hot oil. Cook in sauce for 30 minutes.

Jerilynn Taves
Davenport



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