Skip Navigation Links
  Skip Navigation Links  
 

Recipe of the Month Meats & Seafood - Italian Spaghetti and Meatballs



INGREDIENTS
  • 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.

 
 
 
 
Submitted By: Mary Evelyn Bond
Brownsville
Midsouth Farmers Co-op
 
Print 3x5 recipe cards
 
 
Keeping Up
Market watch
Links
National ag news
Resources
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
 
Facebook
Wikipedia
youtube
This document copyright © 2024 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice