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Italian Spaghetti and Meatballs

Italian Spaghetti and Meatballs
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.
2 ServingsPrep: 25 min. Cook: 35 min.

Ingredients

  • 2 tablespoons beaten egg
  • 1 tablespoon chopped celery leaves
  • 2-1/2 teaspoons grated Parmesan cheese
  • 1/2 pound ground beef
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  • 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
© Taste of Home 2013

2 of 2

Italian Spaghetti and Meatballs (continued)

Directions (continued)

  • no longer pink and sauce is slightly thickened, stirring
  • occasionally. Serve with vermicelli; sprinkle with additional
  • cheese. Yield: 2 servings.
Nutrition 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013