Italian Spaghetti and Meat Balls

Mrs. A. C. Buckley

Add together and form into balls:

  • 1 lb ground meat
  • 1 tsp salt
  • 1 tsp pepper
  • 1 egg
  • 1 minced medium onion
  • 2 pods crushed garlic
  • 1 tsp celery seed
  • 1 tsp Comino seed
  • 2 Tbsp Parmesan cheese


(per pound of meat)

  • 1 minced onion
  • 2 crushed pods garlic
  • 1/2 chopped bell pepper
  • 1 can tomato puree
  • 2 cans water

Bring to a boil. Add meat balls; adding enough water to cover. Cook over low fire for several hours, stir occasionally from bottom up.

Serve over cooked spaghetti. Top with Parmesan cheese.


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