Pasta,
Seafood and Eggs:
Italian
Meatballs and Spaghetti
from
the Houston Junior
League Cookbook
INGREDIENTS:
MEATBALLS:
1-1/2
pounds ground round steak
2
eggs
1
teaspoon salt
1
medium onion, finely chopped
1/3
cup Parmesan cheese
1
teaspoon parsley flakes
4
slices bread
Olive oil for browning
SAUCE:
5
cups canned tomatoes, chopped, with juice
2
cans (6-ounces each) tomato paste
2
tomato-paste cans water
3
or 4 cloves garlic, crushed
2
cans (4-ounces each) mushrooms, with liquid
1
teaspoon basil
1
teaspoon parsley flakes
2
teaspoons sugar
2
teaspoons salt
2
small bay leaves
1/2
cup dry red wine
1 package
(7-ounces) thin spaghetti, cooked
TO
PREPARE:
Put
all meatball ingredients, except bread, into large bowl. Cover bread
with water and soak for 1 minute; squeeze out water, and add to meatball
ingredients. Mix well. Shape into balls the size of golf balls.
Brown quickly on all sides in hot olive oil in Dutch oven. (About
10 can be browned at once, as they brown quickly.) Turn them with
a spoon so they won't break. When meatballs are browned, remove and
set aside. Combine all sauce ingredients in same pan and simmer 1/2
hour, covered. Remove bay leaves. Add meatballs to sauce, and
simmer 30 minutes more. Serve over cooked spaghetti.
SERVES:
6, generously
Copyright 1992 The Junior
League of Houston, Inc. All rights reserved.
Visit The
Junior League of Houston web site (http://www.jrleaguehou.org/cookbooks)
to purchase copies of the Houston Junior League
Cookbook and other fine cookbooks, or call (713) 627-COOK.
The Junior League of Houston,
Inc. is an organization of women committed to promoting voluntarism, developing
the potential of women and to improving the community through the effective
action and leadership of trained volunteers. Its purpose is exclusively
educational and charitable. All proceeds from League fundraising
efforts, including from the sale of the Houston
Junior League Cookbook, are returned to the community.
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