sugar a little at a time, until sauce is no longer acidic tasting
slice and a half Pepperidge Farm bread.
1 pound ground ham or sweet pork sausage
1 pound ground turkey or beef
2 eggs
1/2 white onion
Little garlic powder and Lawry Salt
Cannola oil
Instructions
Make the sauce.
Mix the cans of whole tomato and paste together, add the leaves of basil. While heating the sauce, taste to see if it is acidic, if so add a spoon of sugar. If still acidic after two spoonfuls of sugar, add a little baking soda.
Mix pork and turkey together mix in garlic powder, onion, Lawry salt, and two eggs. Take the 1 1/2 slices Pepperidge Farm bread and rip apart into bread crumbs. Mix into pork and turkey mixture.
After mixing the meat thoroughly together make into separate meatballs.
Fill a frying pan about quarter to half an inch with canola oil. Fry while turning occasionally until browned on the outside.
Put meatballs in sauce at medium heat. Cook for 15 minuets. Boil water with salt, before cooking the pasta. Mix sauce, meatballs and pasta together before serving.
Serving
Suggestions
6
Originally Submitted
2/26/2010
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