Italian Spaghetti and Meatballs Recipe

Be the first to write a review

Rate recipe

This dish was so popular at our church's potluck functions that I asked for the recipe. It has become a favorite at family gatherings.

[X]

Rate Italian Spaghetti and Meatballs Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Italian Spaghetti and Meatballs Recipe

Prep: 25 min. Cook: 35 min.

Yield: 2 Servings

25 35 60

Ingredients

2 tablespoons beaten egg
1 tablespoon chopped celery leaves
2-1/2 teaspoons grated Parmesan cheese
1/2 pound ground beef
XKick-up the flavor
With Johnsonville Italian Sausage.
Featured Sponsor
1 tablespoon olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1/3 cup tomato paste
1 slice sandwich bread, toasted and crumbled
2 garlic cloves, minced
1/2 teaspoon sugar
1/4 teaspoon pepper
1/8 teaspoon salt
4 ounces cooked vermicelli
Additional grated Parmesan cheese

Directions

In a small bowl, combine the egg, celery leaves and cheese. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil in batches; drain.
In a small saucepan, combine the tomatoes, tomato paste, bread, garlic, sugar, pepper and salt; add meatballs. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meatballs are no longer pink and sauce is slightly thickened, stirring occasionally. Serve with vermicelli; sprinkle with additional cheese. Yield: 2 servings.

Nutritional Facts 1 serving (calculated without additional cheese) equals 495 calories, 23 g fat (7 g saturated fat), 136 mg cholesterol, 599 mg sodium, 41 g carbohydrate, 6 g fiber, 31 g protein.

Originally published as Italian Spaghetti and Meatballs in Reminisce Extra January 2011, p45