Cheese meatballs with spaghetti sauce

Yield: 8 servings

Measure Ingredient
2 tablespoons Oil, olive
½ cup Onion; chopped
¼ cup Pepper, green; chopped
1 \N Garli clove; minced
12 ounces Tomato paste
1 pounds Beef, ground
½ large Pork, ground
1 cup Cheese, Parmesan; grated
1 cup Milk
1 \N Egg
1 cup Breadcrumbs, soft
3 cups Water
2 teaspoons Salt
¼ teaspoon Pepper
2 teaspoons Chili powder
¼ teaspoon Oregano
½ cup Parsley; chopped
1 \N Garlic clove; minced
2 teaspoons Salt
¼ teaspoon Pepper
½ teaspoon Oregano
¼ cup Butter

SAUCE

MEATBALLS

Sauce: Heat olive oil in large Dutch oven or frying pan. Add onion, green pepper, and garlic; cook slowly until onion is transparent.

Blend in remaining sauce ingredients. Cover and simmer gently over very low heat for 30 minutes. While sauce is cooking, prepare meatballs.

Meatballs: Combine all ingredients except butter and mix well. Shape meat mixture into 24 balls about 1 to 2 inches in diameter. Melt butter in large frying pan. Brown meatballs slowly in butter over low heat. Place browned balls in hot cooked sauce; cover and cook an additional 30 minutes. Serve sauce over hot cooked and salted spaghetti or plain as an entree.

SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-05-94

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