Subject: Uncle Bill's Spaghetti and Meatballs
From: [email-masked]
Date: 21 Feb 2000 05:25:56 -0700
Newsgroups: rec.food.recipes

UNCLE BILL'S SPAGHETTI AND MEAT BALLS

1 lb. ground lean meat (1/2 pork and 1/2 beef)
1 cup vegetable oil
1/2 cup crackers or 10 crackers
3 eggs, well beaten
1 Tbsp chopped parsley
1/2 cup chopped green onion tops (scallions)
1/4 cup grated Romano cheese
1 cup milk
Creole Seasoning (season to taste)

Creole Seasoning:
26 oz. box salt
1 1/2 oz. box ground black pepper
2 oz. bottle ground red pepper
1 oz. bottle pure garlic powder
1 oz. bottle chili powder
1 oz. carton Accent

Mix all Creole Seasoning ingredients together. To make meat balls, add to meat, 
cracker meal, eggs, parsley, onion tops, cheese, seasoning and enough milk to 
make a soft mixture. Wet hands with water and roll into 10 very soft meat balls.
(Add water to mixture if not soft enough.) Fry in olive oil in heavy Dutch oven 
until brown. Remove from pot and set aside. Now fix sauce.

Spaghetti Sauce:
2 cans tomato paste
1 large can chopped onion
2 cloves garlic
1/2 bell pepper
1 Tbsp sugar
1 fresh basil leaf
Creole seasoning to taste

Add oil in Dutch oven; add the chopped onion, garlic and bell pepper. Saute 
until brown. Add the tomato paste and cook for another 10 minutes. Add sugar, 
basil and enough water to cook down to right consistency (about 1 quart). Cook 3
hours; then add meat balls and cook slowly for another 2 hours. Bring seasoning 
up to taste; skim off excess fat. Pour over spaghetti and serve.
Note: Spaghetti boiled in hot, salted chicken broth does wonders for your 
spaghetti dish.

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