Spaghetti and Meatballs Italian |
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Prep Time: 180 Minutes Cook Time: 120 Minutes |
Ready In: 300 Minutes Servings: 1 |
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From an old Woman's Day cookbook. Ingredients:
3 lbs ground beef |
3 lbs ground pork |
4 cups minced onions |
6 garlic cloves, minced |
1 cup chopped parsley |
3 cups grated parmesan cheese |
3 cups fine dry breadcrumbs |
6 eggs |
3 tablespoons salt |
2 teaspoons pepper |
5 cups chopped onions |
10 garlic cloves |
1/2 cup olive oil |
tomato |
5 cups water |
1 cup chopped parsley |
1/2 teaspoon crumble dried basil |
2 1/2 teaspoons crumbled dried thyme |
3 tablespoons salt |
1 teaspoon pepper |
1 teaspoon crushed dried red pepper |
5 (6 ounce) cans tomato paste |
4 lbs spaghetti |
parmesan cheese |
Directions:
1. Mix all ingredients for meatballs, adding a little water if too dry. Shape into 50 meatballs, allowing 1/3 cup for each meatball. Put balls, one layer deep in 3 pans 13x9x2 inches. Bake in preheated very hot oven [450°F] for about 30 minutes. Put balls and dripping in roasting pan.
2. To make sauce, cook onion and garlic in oil for 5 minutes. Add all other ingredients. Cover and simmer for 30 minutes.
3. Pour over balls and bake covered in preheated oven [350°F] for 1 1/2 hours.
4. Cook 4 pounds spaghetti and serve with parmesan cheese.
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