Italian Spaghetti and Meatballs |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This dish was so popular at our church's potluck functions that I asked for the recipe. It has become a favorite at family gatherings. Ingredients:
2 tablespoons beaten egg |
1 tablespoon chopped celery leaves |
2-1/2 teaspoons grated parmesan cheese |
1/2 pound ground turkey or beef |
1 tablespoon olive oil |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1/3 cup tomato paste |
1 slice sandwich bread, toasted and crumbled |
2 garlic cloves, minced |
1/2 teaspoon sugar |
1/4 teaspoon pepper |
1/8 teaspoon salt |
4 ounces cooked vermicelli |
additional grated parmesan cheese |
Directions:
1. In a small bowl, combine the egg, celery leaves and cheese. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil in batches; drain.
2. In a small saucepan, combine the tomatoes, tomato paste, bread, garlic, sugar, pepper and salt; add meatballs. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meatballs are no longer pink and sauce is slightly thickened, stirring occasionally. Serve with vermicelli; sprinkle with additional cheese. Yield: 2 servings.
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