1963 Pillsbury Cookbook: Meat Balls in Spaghetti Sauce

Olivia chose to make meat balls in spaghetti sauce when her turn to be head chef rolled around.  (I love Olivia's pretty curls at the nape of her neck.)  The family gave this recipe two thumbs up!  And it was very good as leftovers, too.

Meat Balls in Spaghetti Sauce

(Serves 6 generously)

1 cup chopped onion

1 small clove garlic, crushed

3 tablespoons olive oil

1 lb 12 oz can tomatoes

2 (6 oz) cans tomato paste

1/2 cup water

1 tablespoon sugar

1 1/2 teaspoons salt

1 teaspoon leaf oregano

1 teaspoon crushed dried sweet basil

1 teaspoon dried parsley flakes

1/2 teaspoon pepper

14 ounces spaghetti, cooked

grated Parmesan cheese

Brown onion and garlic in oil in skillet.  Add tomatoes, tomato paste, water, sugar, salt, oregano, sweet basil, parsley flakes and pepper.  Simmer, uncovered, 1 to 2 hours.  Add following Meat Balls.  Simmer 1 hour longer.  Serve over hot spaghetti.  Sprinkle with cheese.

Meat Balls

1 1/2 pounds ground beef

1 egg

1/2 cup grated Parmesan cheese

1/4 cup bread crumbs

1 teaspoon dried parsley flakes

2 tablespoons finely chopped onion

1 clove garlic, crushed

1 teaspoon salt

1/2 teaspoon leaf oregano

1/2 teaspoon crushed dried sweet basil

1/8 teaspoon pepper

3 tablespoons cooking oil



Combine beef, egg, cheese, bread crumbs, parsley flakes, onion, garlic, salt, oregano, sweet basil and pepper.  Shape into 18 meat balls.  Brown in oil in skillet.