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Spaghetti & Meat Balls

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Submitted by daisyslilly

YIELD

servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

sauce
1 1
MEDIUM MEDIUM ONIONS
minced
1 15
TABLESPOON ML BASIL
dried, crushed
2 3E+1
TABLESPOONS ML SWEET RED BELL PEPPERS
minced *
1 5
TEASPOON ML OREGANO
dried, crushed
1 1
EACH EACH CELERY STALKS
minced
1 1
EACH EACH BAY LEAVES *
1 1
CLOVE CLOVE CLOVES, GROUND
minced *
½ 118
CUP ML RED WINE
dry *
3 45
TABLESPOON ML VEGETABLE OIL
1 237
CUP ML WATER
1 1
CAN CAN TOMATOES
whole, chopped *
2 1E+1
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
Meat balls
1 453.6
POUND G GROUND BEEF
4 4
LARGE LARGE EGGS
½ 226.8
POUND G GROUND PORK
¼ 59
CUP ML PARSLEY LEAVES
chopped
½ 226.8
POUND G GROUND VEAL *
1 1
DASH DASH OREGANO
dried *
1 237
CUP ML ONIONS
chopped
1 5
TEASPOON ML SALT
1 1
CLOVE CLOVE CLOVES, GROUND
minced *
½ 2.5
TEASPOON ML BLACK PEPPER
1 1
X X PARMESAN CHEESE
grated *
¼ 59
CUP ML VEGETABLE OIL
1 237
CUP ML BREAD CRUMBS

Directions

SAUCE: Cook minced onion, green pepper, celery and 1 clove garlic in 3 tablespoon oil until vegetables are tender.

Add tomatoes and liquid, tomato purée, basil, 1 teaspoon oregano and bay leaf and simmer.

MEAT BALLS: Combine all ingredients and mix well.

Make 1 inch balls and fry on medium heat until lightly browned.

Place meatballs into simmering sauce.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 622g (21.9 oz)
Amount per Serving
Calories 935 57% from fat
 % Daily Value *
Total Fat 60g 92%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 362mg 121%
Sodium 2245mg 94%
Total Carbohydrate 15g 15%
Dietary Fiber 7g 27%
Sugars g
Protein 112g
Vitamin A 35% Vitamin C 55%
Calcium 19% Iron 57%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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