Spaghetti and Meat Balls

Ingredients

• 11/2 lbs. ground beef
• 1/3 c. olive oil or shortening
• 1 1/2 c. diced onions
• 1/2 c. diced green pepper
• 1/2 c. sliced mushrooms, opt.
• 1 12-oz. box spaghetti
• 1 6-oz. can tomato paste
• 1 # 2 can tomatoes
• 1/2 c. water
• 1 tsp. salt
• grated parmesan cheese

Method

1. 1

   Melt shortening in frying pan, using medium heat.

2. 2

   Form 24 meat balls from ground beef and brown in pan.

3. 3

   Add remaining ingredients except spaghetti and cheese.

4. 4

   Cover frying pan and cook on low heat about 45 minutes.

5. 5

   Stir occasionally and finish cooking uncovered for 5 minutes.

6. 6

   While sauce is cooking, cook spaghetti with 8 cups water, 2 teaspoons Worcestershire sauce and 1 teaspoon salt until it is just tender.

7. 7

   Drain.

8. 8

   Place spaghetti on a large platter and pour sauce and meat balls over it.

9. 9

   Sprinkle with parmesan cheese.

10. 10

    Serves 5 to 6.

Nutrition per serving

As published

This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 6. The excerpt below is the record exactly as published.

SPAGHETTI AND MEAT BALLS Mrs. Ann Poythress 11/2 lbs. ground beef 1/3 c. olive oil or shortening 1 1/2 c. diced onions 1/2 c. diced green pepper 1/2 c. sliced mushrooms, opt. 1 12-oz. box spaghetti 1 6-oz. can tomato paste 1 # 2 can tomatoes 1/2 c. water 1 tsp. salt grated parmesan cheese

Cook this with the app: pantry check, scaling, and the assistant.