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.
VERIFIED BY Taste of Home Test Kitchen
- 2 tablespoons beaten egg
- 1 tablespoon chopped celery leaves
- 2-1/2 teaspoons grated Parmesan cheese
- 1/2 pound ground beef
- 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
- 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.
Originally published as Italian Spaghetti and Meatballs in Reminisce Extra
January 2011, p45
Reviews forItalian Spaghetti and Meatballs for Two
My Review
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
