Directions

SPAGHETTI WITH MEATBALLS

  • Combine the veal, pork, eggs, bread crumbs, garlic, Parmesan cheese, salt and pepper in a large bowl. Make 1" (2.5 cm) round balls.
  • In a large skillet, heat oil on high but not to the smoking point. The oil must be hot or the meatballs will stick. Cook until the meatballs are brown on all sides, about 15 minutes.
  • Remove some of the excess oil and add the onion, peppers and parsley. Cook until the onion and peppers are soft; add the tomatoes and juice. Simmer over low heat for 1 hour.
  • In a large pot of boiling, salted water, cook the spaghetti for 7 to 8 minutes, until al dente. Place the cooked spaghetti in bowls and add the meatballs and sauce.
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