Meat balls and spaghetti
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Chopped onion |
| 3 | tablespoons | Olive oil |
| 2 | cans | (16-oz) tomatoes |
| 2 | cans | (8-oz) tomato sauce |
| 1 | tablespoon | Sugar |
| 1½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | Bay leaf | |
| 1½ | teaspoon | Crushed oregano |
| 4 | slices | Dry bread; crumbled |
| 1 | pounds | Ground beef |
| 2 | Eggs | |
| ½ | cup | Grated romano cheese |
| 2 | tablespoons | Chopped parsley |
| 1 | Clove garlic; minced | |
| 1 | teaspoon | Each salt & crushed oregano |
Directions
Cook onion in hot oil until tender. Add next 7 ingredients. Soak bread in water 2-3 minutes; squeeze out moisture. Combine bread with remaining ingredients; mix well. Shape into balls and brown in hot oil. Add to sauce and cook 30 minutes. Serve over hot, cooked spaghetti.
CINDY HOSEY
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .