| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Meat | 6 | Servings | |
INGREDIENTS
| 3/4 | c | Chopped onion |
| 3 | T | Olive oil |
| 2 | 16-oz tomatoes | |
| 2 | 8-oz tomato sauce | |
| 1 | T | Sugar |
| 1 1/2 | t | Salt |
| 1/2 | t | Pepper |
| 1 | Bay leaf | |
| 1 1/2 | t | Crushed oregano |
| 4 | Dry bread, crumbled | |
| 1 | lb | Ground beef |
| 2 | Eggs | |
| 1/2 | c | Grated romano cheese |
| 2 | T | Chopped parsley |
| 1 | Clove garlic, minced | |
| 1 | t | Each salt & crushed oregano |
INSTRUCTIONS
Cook onion in hot oil until tender. Add next 7 ingredients. Soak bread in water 2-3 minutes; squeeze out moisture. Combine bread with remaining ingredients; mix well. Shape into balls and brown in hot oil. Add to sauce and cook 30 minutes. Serve over hot, cooked spaghetti. CINDY HOSEY MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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