Wednesday, August 19, 2009

Spaghetti and Meatballs

2 c. fresh breadcrumbs
½ c. milk
1 small shallot
¼ c. parsley leaves
1 lb. ground sirloin
1 lb. ground pork
2 lg. eggs
1 T. garlic powder
1 c. grated parmesan cheese
Salt and pepper to taste
Olive oil
-Combine all ingredients and roll into 1-inch balls. Heat oil and cook meatballs in batches until browned on all sides 3-5 minutes.

4 lg. cans crushed tomatoes
½ c. olive oil
8-10 cloves fresh garlic-crushed
½ c. chopped sweet onion, preferably Vidalia
½ c. fresh basil leaves or 2 T. dried
-Sauté onions and garlic. Add tomatoes and seasonings. Add meatballs and sauté until meatballs are heated through. Served with cooked pasta.

2 lbs. spaghetti-cooked

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