Spaghetti and Herb Meatballs Recipe
Ingredients
| Tomato paste - 2 (6-ounce) cans | ||
| Tomato sauce | 1 Quart | |
| Water | 1 Quart | |
| Garlic | 1 Clove (5gm) | |
| Small onion | 1 | |
| Oregano | 1/4 Teaspoon, dried | |
| Basil | 1/4 Teaspoon, dried | |
| Anise seeds - 1/4 teaspoon | ||
| Bay leaf | 1 | |
| Ground beef | 1 1/2 Pound | |
| Bulk pork sausage - 1/2 pound | ||
| Cracker crumbs - 1/2 cup | ||
| Shredded Cheddar cheese | 1 Tablespoon | |
| Dried oregano | 1/4 Teaspoon | |
| Dried basil | 1/4 Teaspoon | |
| Hot cooked spaghetti | ||
Directions
MAKING
1. In a large Dutch oven, tip in the first nine ingredients and bring this to the boil over medium heat. Reduce the heat and cook uncovered for 45 minutes while stirring the sauce occasionally. Let the mixture cool
2. Shape the mixture into 1-inch meatballs and then cook over medium heat till brown and cooked through. Set them to drain on cooking paper.
3. Put the meatballs into the sauce and let them simmer for 20 minutes or till the sauce is thick. Remove the bay leaf
SERVING
4. Serve hot over spaghetti
1. In a large Dutch oven, tip in the first nine ingredients and bring this to the boil over medium heat. Reduce the heat and cook uncovered for 45 minutes while stirring the sauce occasionally. Let the mixture cool
2. Shape the mixture into 1-inch meatballs and then cook over medium heat till brown and cooked through. Set them to drain on cooking paper.
3. Put the meatballs into the sauce and let them simmer for 20 minutes or till the sauce is thick. Remove the bay leaf
SERVING
4. Serve hot over spaghetti
Chef
