Meatballs in Sauce for Spaghetti

This family favorite is particularly good made from scratch with your won homemade tomato sauce, prepared only yesterday or frozen months earlier when tomatoes were ripe and plentiful.

1 lb ground beef

� C dried bread crumbs

1 clove garlic, minced

2 T minced parsley

� t freshly ground pepper

1 T basil, crumbled

1 egg, lightly beaten

� t salt

2 T oil

4 C Tomato Sauce (homemade)

� lb Parmesan cheese, grated

Combine the beef, bread crumbs, garlic, parsley, basil, egg, salt, and pepper. Mix thoroughly and shape into balls 1-� inches in diameter. Melt the oil in a saucepan. Brown the meatballs lightly on all sides; drain off the fat. Add the tomato sauce, cover, and simmer 25 minutes. Serve over spaghetti and pass the grated cheese.

Serves 4 to 6

Cookbook: The Fannie Farmer Cookbook

Author: Marion Cunningham Typed by Susan Godfrey


Contributed by: Edit

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