Spaghetti and Meatballs Recipe
Ingredients
| White onions | 2 , minced | |
| 1/2 pound of ground beef chuck | ||
| 1/2 pound of ground round of beef | ||
| Egg | 1 , beaten | |
| 1 tablespoon of chopped broadleaf parsley | ||
| 1 1/2 teaspoons of Lawry's seasoned salt | ||
| Pepper | 1 Teaspoon | |
| 1/2 cup of fine breadcrumbs | ||
| Olive oil | 3 Tablespoon | |
| Garlic | 2 Clove (5gm), chopped | |
| Tomatoes | 1 Pound | |
| Dry oregano | 1/2 Teaspoon | |
| Basil | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| 1 pound of spaghetti, cooked al dente, drained | ||
| 1/2 cup of grated Asiago or Parmesan cheese | ||
Directions
Cook the onions in butter and save the butter.
In a bowl, combine the ground meats, egg, parsley, Lawry's salt, 1/2 teaspoon of pepper, the onions (with the butter, in which they cooked) and the breadcrumbs.
Mix well and form into balls the size of golf balls.
In a large pot, heat the oil and brown the meatballs evenly.
Remove.
In the same pot, cook the garlic until soft.
Add the tomatoes, oregano, basil, salt, and 1/2 teaspoon of pepper.
Stir well.
Cook, uncovered, at a simmer, for 25 minutes.
Add the meatballs and cook for another 20 minutes, or until the sauce is smooth and thickened.
Toss one-half of the sauce with the hot cooked pasta.
Serve on a large platter, with the remainder of the sauce spooned on top of the pasta, ringed by meatballs, or on individual warm plates, dividing the pasta and meatballs evenly among guests.
Pass the cheese at the table.
In a bowl, combine the ground meats, egg, parsley, Lawry's salt, 1/2 teaspoon of pepper, the onions (with the butter, in which they cooked) and the breadcrumbs.
Mix well and form into balls the size of golf balls.
In a large pot, heat the oil and brown the meatballs evenly.
Remove.
In the same pot, cook the garlic until soft.
Add the tomatoes, oregano, basil, salt, and 1/2 teaspoon of pepper.
Stir well.
Cook, uncovered, at a simmer, for 25 minutes.
Add the meatballs and cook for another 20 minutes, or until the sauce is smooth and thickened.
Toss one-half of the sauce with the hot cooked pasta.
Serve on a large platter, with the remainder of the sauce spooned on top of the pasta, ringed by meatballs, or on individual warm plates, dividing the pasta and meatballs evenly among guests.
Pass the cheese at the table.
Chef
