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Recipe of the Month
Meats & Seafood -
Italian Spaghetti and Meatballs
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| INGREDIENTS |
- 1 pound lean ground beef
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1 egg
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2 tablespoons chopped celery leaves
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1 heaping tablespoon Parmesan cheese
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Olive oil
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3 regular cans tomatoes
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4 or 5 cloves garlic
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1 (6-ounce) can tomato paste
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1 teaspoon sugar
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2 slices toasted bread, crumbled
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Vermicelli, cooked and drained
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Additional Parmesan cheese
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| 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.
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