CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Eggs, Dairy |
|
Meat |
6 |
Servings |
INGREDIENTS
3/4 |
c |
Chopped onion |
3 |
tb |
Olive oil |
2 |
cn |
(16-oz) tomatoes |
2 |
cn |
(8-oz) tomato sauce |
1 |
tb |
Sugar |
1 1/2 |
ts |
Salt |
1/2 |
ts |
Pepper |
1 |
|
Bay leaf |
1 1/2 |
ts |
Crushed oregano |
4 |
sl |
Dry bread; crumbled |
1 |
lb |
Ground beef |
2 |
|
Eggs |
1/2 |
c |
Grated romano cheese |
2 |
tb |
Chopped parsley |
1 |
|
Clove garlic; minced |
1 |
ts |
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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