PASTA: Some people prefer serving spagetti with meat balls, rather than just the meat sauce. So here is my version of that.

SPAGHETTI WITH MEATBALLS:

 

 

 

 

1 quantity of basic tomato sauce, see posted recipe

½- 1 lb. spaghetti

meat mixture::

    4 slices white bread                                    

    2 cups ground chuck or round steak

    2 tbsp. grated onion                                    

    2 tsp. salt +  ¼ tsp. fresh ground black pepper                    

    ¼ tsp. oregano

    1 egg

    2 tbsp. each chopped parsley & grated Parmesan cheese

                               

1/3 cup cooking oil

                                            

freshly grated Parmesan cheese to serve

 

 

 

To make meatballs:  Place the bread in a small bowl, adding enough water to cover, and allow it to stand for 2 minutes. Remove the bread and squeeze out any excess water.

 

In a large bowl, combine the bread with the meat mixture, mixing lightly but thoroughly until well-combined. Shape each tablespoonful of meat mixture into balls. In a large skill, heat oil until hot and fry meatballs until brown on all sides. Drain on paper towels.

 

Bring tomato sauce to a gently boil and add in meatballs. Cover pot to bring back to boil; then simmer meatballs at reduced heat for 10 minutes. Meanwhile cook spaghetti in a large pot of boiling salted water until al dente. Drain and transfer to a large serving platter.  Pour in meatballs and sauce to serve, sprinkled with grated cheese.