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I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.

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Friday, January 1, 2010


This is assuredly one of my top 5 favorite dishes. It has been gracing our family tables for at least 35 years and every one who has ever had the pleasure of tasting it falls in love with it as well.
2 eggs
1/2 cup milk
3 slices wheat bread-crumbled
2 lbs. ground chuck
1/2 cup finely chopped onion
2 tablespoons chopped parsley
1 or 2 cloves garlic, crushed
1 tsp. salt
1/2 tsp. pepper

Preheat oven to 450 degrees. In medium bowl, beat eggs slightly. Add milk and bread, mix well. Allow to stand 5 minutes. Add chuck, onion, parsley, garlic, salt and pepper; mix until well blended. Shape into 24 meatballs, 1 1/2 inches in diameter. Place in shallow baking pan. Bake, uncovered, 30 minutes.

1/4 cup olive or canola oil
1/2 cup chopped onion
2 cloves garlic, crushed
2 tablespoons sugar
1 tablespoon salt
1 1/2 tsp. dried basil leaves
1/2 teaspoon fennel seed
1/4 tsp. pepper
1 can (2lb. 3 oz.) Italian-style tomatoes
12 oz. tomato paste
1 lb. package spaghetti
1/2 cup freshly grated Parmesan cheese
In 5 qt. Dutch oven, in hot oil, over medium heat, saute onion and garlic until golden. Add remainder of sauce ingredients and 1/2 cup water, mashing tomatoes with wooden spoon. Bring to boiling. Reduce heat and simmer, covered, 1 hour longer, stirring occasionally. Cook spaghetti to al dente; drain.
To Serve: Place spaghetti on serving dish. Top with meatballs and sauce; sprinkle with cheese.
Serves:4 to 6

"The girls tackle their spaghetti and meatballs with hands, forks and aplomb.."-anon

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