Italian Spaghetti and Meatballs

Submitted By: Mary Evelyn Bond


  • 1 pound lean ground beef
  • 1 egg
  • 2 tablespoons chopped celery leaves
  • 1 heaping tablespoon Parmesan cheese
  • Olive oil
  • 3 regular cans tomatoes
  • 4 or 5 cloves garlic
  • 1 (6-ounce) can tomato paste
  • 1 teaspoon sugar
  • 2 slices toasted bread, crumbled
  • Vermicelli, cooked and drained
  • Additional Parmesan cheese
  • Instructions

    Combine ground beef, egg, chopped celery leaves, and 1 heaping tablespoon Parmesan cheese; shape into 10-12 meatballs. Fry meatballs in olive oil in iron skillet to brown; drain.
    For sauce, combine tomatoes, garlic, tomato paste, sugar, and crumbled bread in a large Dutch oven. Add meatballs and bring mixture to a boil. Reduce heat, cover, and simmer for several hours, stirring occasionally. Serve over vermicelli and top with additional Parmesan cheese.