| 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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