Cheese meatballs with spaghetti sauce
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil, olive |
| ½ | cup | Onion; chopped |
| ¼ | cup | Pepper, green; chopped |
| 1 | Garli clove; minced | |
| 12 | ounces | Tomato paste |
| 1 | pounds | Beef, ground |
| ½ | large | Pork, ground |
| 1 | cup | Cheese, Parmesan; grated |
| 1 | cup | Milk |
| 1 | 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 | Garlic clove; minced | |
| 2 | teaspoons | Salt |
| ¼ | teaspoon | Pepper |
| ½ | teaspoon | Oregano |
| ¼ | cup | Butter |
Directions
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