Spaghetti with Meat Balls

Ingredients

• 1 pound ground beef
• 1 egg
• 5 slices stale loaf bread, grated or chopped
• Milk (1/2 to 3/4 cup) enough to soak bread
• 1 clove of garlic
• Salt and pepper to taste
• Parsley, few sprigs, chopped

Method

1. 1

   Mix all ingredients well and form round balls.

2. 2

   Heat 1 cup Wesson Oil in frying pan.

3. 3

   When hot drop meat balls in and brown well.

4. 4

   Remove meat balls.

5. 5

   Pour all Wesson Oil from frying pan except 2 or 3 tablespoons.

6. 6

   Add 1 six ounce can tomato paste, 1 can water, 1 can tomatoes.

7. 7

   Mix well.

8. 8

   Add 2 tablespoons chili powder.

9. 9

   Add meat balls and let simmer for 3 or 4 hours.

10. 10

    Do not under cook.

11. 11

    Sufficient simmering makes the dish.

12. 12

    Boil 1 box (about 14 to 16 ounces) long spaghetti in 3 quarts boiling water to which 1 teaspoon salt has been added.

13. 13

    Drain and serve immediately with hot sauce poured over spaghetti.

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 2. The excerpt below is the record exactly as published.

SPAGHETTI WITH MEAT BALLS 1/2 pound ground beef 1/4 teaspoon pepper 1/4 cup cooking oil 2 cups water 1 bell pepper, chopped 1 small can mushrooms 1 medium onion, chopped 12 olives, sliced l/2 cup celery, chopped 1 eight ounce package 1 can tomato paste long spaghetti 1 can tomatoes Grated cheese 2 teaspoons salt Form beef in small balls and place with oil, pepper, onions and celery in heavy saucepan. Fry slowly until lightly brown- ed. Add tomatoes, tomato paste, salt, pepper and water. Let simmer about 1 hour, stirring occasionally. Cook spaghetti in 3 quarts boiling water to which 1 teaspoon salt has been added. Drain. Immediately before serving, add mushrooms and olives to sauce. Serve hot sauce over spaghetti. Mrs. J. L. Gaines. SPAGHETTI WITH MEAT BALLS 1 pound ground beef 1 egg 5 slices stale loaf bread, Milk (l/2 to 3/4 cup) grated or chopped enough to soak bread 1 clove of garlic Salt and pepper to taste Parsley, few sprigs, chopped

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