SPAGHETTI & MEATBALLS

 

·   Preheat oven to 400 degrees

·   Large and small mixing bowls; 9" x 13" baking dish; large frying pan

·   Serves 6, two meatballs apiece

·   Team with a crisp lettuce salad and garlic bread

 

 

'ATSA GOOD EATIN'!

 

 

1 lb. ground beef

1 lb. ground pork

1 tsp. onion salt

½ tsp. parsley

1 tsp. freshly-ground black pepper

1 tsp. garlic salt

1 tsp. Italian seasoning

2 eggs, beaten

1-1/2 C. bread crumbs

1 T. shortening

Bottled spaghetti sauce

Spaghetti, prepared according to package directions

Parmesan cheese

 

 

Blend the two meats in a large mixing bowl with your hands. (That's right - get real squishy - and be sure to wash your hands with soap, and rinse, before and after!)

 

Add the onion salt, parsley, pepper, and garlic salt. Mix again until all the spices are well blended with the meat. (Wash your hands again!)

 

Beat the eggs in a separate small bowl and pour over meat mixture. Add the bread crumbs a half-cup at a time until the crumbs are well mixed into the meat.

 

Form the meat into about a dozen 1½ -inch balls with your hands and place in a baking dish that you have greased with about 1 T. shortening. Make sure the meatballs are not touching each other. (Aargh! Wash them yet another time!)

 

Put the dish into the oven and bake for about 15 minutes until they are browned. They will not be done inside at this point.

 

Place the meatballs in a large frying pan on the stove and pour over a large jar of your  favorite spaghetti sauce. Simmer on very low heat for 1½  to 2 hours. Cover for the last hour.

 

While the meatballs are 20-30 minutes from being done, start the water to boil the spaghetti. Serve with Parmesan sprinkled on top.