Post by MarieAlice on May 19, 2003 9:22:36 GMT -6
Spaghetti 'N' Meatballs
2 Eggs
1 cup dry bread crumbs
1/2 cup grated parmesan cheese
1/2 cup tomato juice, milk or beef broth
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 tsp. italian seasoning
1/2 tsp. each salt, poultry seasoning and garlic powder
2 pounds bulk pork sausage
Sauce:
4 cups water
2 cans (11-1/2 oz. each) tomato juice
3 cans (6 oz. each) tomato paste
1 jar (1/2 oz.) dried celery flakes
1 bay leaf
1 tsp. italian seasoning
1 tsp. salt
1/2 tsp. pepper
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
2 garlic cloves, minced
hot cooked spaghetti
In a large bowl, combine bread crumbs, parmesan cheese, tomato juice,green pepper, onion and seasonings. Crumble sausage over mixture and mix well. Shape into 1 inch balls. In a skillet, brown meatballs over medium heat; drain.
In a large saucepan combine the first eight sauce ingredients. Add green pepper, onion and garlic. Bring to a boil. Reduce heat; simmer uncovered, for 30 to 45 minutes or until thickened, stirring occasionally. Discard bay leaf.
Add meatballs to sauce; simmer for 1 hour or until meat is no longer pink. Serve over spaghetti.
Yield: 10 Servings
2 Eggs
1 cup dry bread crumbs
1/2 cup grated parmesan cheese
1/2 cup tomato juice, milk or beef broth
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 tsp. italian seasoning
1/2 tsp. each salt, poultry seasoning and garlic powder
2 pounds bulk pork sausage
Sauce:
4 cups water
2 cans (11-1/2 oz. each) tomato juice
3 cans (6 oz. each) tomato paste
1 jar (1/2 oz.) dried celery flakes
1 bay leaf
1 tsp. italian seasoning
1 tsp. salt
1/2 tsp. pepper
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
2 garlic cloves, minced
hot cooked spaghetti
In a large bowl, combine bread crumbs, parmesan cheese, tomato juice,green pepper, onion and seasonings. Crumble sausage over mixture and mix well. Shape into 1 inch balls. In a skillet, brown meatballs over medium heat; drain.
In a large saucepan combine the first eight sauce ingredients. Add green pepper, onion and garlic. Bring to a boil. Reduce heat; simmer uncovered, for 30 to 45 minutes or until thickened, stirring occasionally. Discard bay leaf.
Add meatballs to sauce; simmer for 1 hour or until meat is no longer pink. Serve over spaghetti.
Yield: 10 Servings