Spaghetti sauce and meatballs

Yield: 8 Servings

Measure Ingredient
1 can (3-oz) tomato sauce
3 cans (6-oz) tomato paste
1 can (large) tomatoes
2 cans (6-oz) sliced mushrooms
3 \N Cloves garlic; chopped fine
2 tablespoons Oregano (more or less)
2 tablespoons Parmesan cheese
2 tablespoons Garlic powder
1 can (large) water
1 medium Onion; finely chopped
2 \N Bay leaves
1 pounds Ground beef
1 pounds Mild sausage
2 \N Pieces bread; toasted
2 \N Eggs
1 medium Onion; finely chopped
2 \N Ribs celery; chopped
1 tablespoon Garlic powder
1 tablespoon Oregano
\N \N Salt & pepper
\N \N Cooking oil



Mix all sauce ingredients together in large pot and begin cooking over medium heat. In large bowl mix meats together. Add crumbled bread & eggs & mix well. Add onion, celery, garlic powder, oregano, salt & pepper. Mix well. In frying pan pour generous amount of cooking oil (enough to almost cover meatballs). Roll meat mixture into balls, put in pan & fry, turning meatballs to brown evenly. Drain meatballs & put them into the sauce.

Simmer on low heat at least 3 hours. Serve over cooked spaghetti.



From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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