Meat Balls and Spaghetti Recipe
Ingredients
| Ground beef | 2 Pound | |
| Cheddar Cheese | 1/2 Cup (16 tbs), grated | |
| Caraway seeds | 2 Teaspoon | |
| Snipped parsley | 2 Tablespoon | |
| Green pepper | 1 , chopped | |
| 2 eggs, slightly beaten | ||
| Salt | 4 Teaspoon, divided | |
| Pepper | 1/2 Teaspoon | |
| Salad oil | 2 Tablespoon | |
| Garlic | 1 Clove (5gm) | |
| Onion | 1 Large, chopped | |
| Tomatoes | 2 Can (10oz) | |
| Tomato Paste | 2 Can (10oz) | |
| Sugar | 1/2 Teaspoon | |
| Bay leaves | 2 | |
| Hot cooked spaghetti | ||
| Grated Parmesan cheese | ||
Directions
1. Combine beef, cheese, caraway seeds, snipped parsley, green pepper, eggs, 2 teaspoons of the salt, and pepper.' Mix thoroughly. Shape into little meat balls, about 1 inch in diameter.
2. Heat salad oil in skillet over medium-high heat. Put garlic in hot oil. Brown meat balls on all sides in hot oil. Add chopped onion and cook until tender, about 5 minutes.
3. Add tomatoes, tomato paste, sugar, remaining 2 teaspoons salt and bay leaves. Cover tightly and simmer very slowly about 1 1/2 hours. Stir occasionally.
4. Serve meat balls and sauce over hot cooked spaghetti. Sprinkle with grated Parmesan cheese.
2. Heat salad oil in skillet over medium-high heat. Put garlic in hot oil. Brown meat balls on all sides in hot oil. Add chopped onion and cook until tender, about 5 minutes.
3. Add tomatoes, tomato paste, sugar, remaining 2 teaspoons salt and bay leaves. Cover tightly and simmer very slowly about 1 1/2 hours. Stir occasionally.
4. Serve meat balls and sauce over hot cooked spaghetti. Sprinkle with grated Parmesan cheese.
Chef
