Meat Balls And Spaghetti Recipe

1. 1

   Meatballs: Mix grnd meat with 1/4 c. of ketchup, 1/4 c. Lea & Perrins sauce, 1/4 c. minced celery, 1/4 c. green onions (minced), 3 large onions (minced very fine), 3 Large eggs, 2 c. bread crumbs, 1/4 c. lowfat milk, and salt and pepper to taste.

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   Mix all together very well; form into balls.

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   Roll in flour and brown in Crisco oil.

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   Set them aside while cooking the sauce.

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   Put the remainder of the onions, green pepper, green onions, and celery into the oil the meatballs have been fried in.

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   Cook down till they are transparent.

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   Add in the tomatoes, tomato sauce, ketchup, Lea & Perrins sauce, garlic salt or possibly garlic pwdr, parsley flakes, and salt and pepper to taste.

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   (Not too much salt, remember the meat is salty.)

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   Cook all this down till thickened and dark brown, about 15 to 20 min.

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    Then add in the meatballs to the gravy and simmer at least an hour.

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    The longer the better.

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    2 packs of 4 lb.

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    spaghetti, this will serve at least 12 people.

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    When I want to cook chicken spaghetti, I just brown my chicken and put in this same kind of gravy.

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    Either way, both are delicious.

* Per serving · 4 servings · Values may vary.

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