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Mom's Old Fashioned Spagetti and Meatballs

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Serves 4 | Prep Time 30 min | Cook Time 20 min

Why I Love This Recipe

This uncomplicated, economic recipe originally came from the Scarboro United Church Cookbook (where Grandma and Grandpa Pettersen attended in the 1940's and early 1950's). Grandma Pettersen made this dish at a time (1950's and 60's) when spagetti was an uncommon pasta to serve (unless you were Italian). It has a flavour of its own-- not an Italian tasting dish but still very delicious.

Ingredients You'll Need

1 lb of ground beef
1 tsp salt
1/4 tsp pepper
1 egg
1/4 crushed cracker crumbs
3/4 cup chopped onion
1 small can of tomatoe sauce
1 cup water
2 tsp worchestershire sauce
Cooked spagetti



Add ground beef, beaten egg, crushed cracker crumbs, salt and pepper. Put aside.

Brown the onions in olive oil and when cooked, push off to the side of the pan.

Wet your hands (makes it easier to shape the meatballs) and shape ground beef mixture into meatballs.

Brown meatballs.

When fully cooked, stir in tomatoe sauce, water, and worchestershire sauce.

Simmer on a low heat for about 20 minutes.

Serve over cooked spagetti and gated cheese (if desired).

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