Spaghetti and Meatballs with Raisins
Here is our family favorite recipe for Spaghetti and Meatballs in reply to a request by Aaron Cederlof in the January 3, 2006 Recipe Goldmine Newsletter. Enjoy! ~ cuteascountry_Shortcake
Ingredients
Spaghetti
- 1 - 2 pounds hot sausage links, pierced with a fork
- 1 large onion, chopped
- 1 clove garlic, chopped
- 1/2 green bell pepper, chopped
- 2 (28 ounce) cans Italian tomatoes, broken up
- 1 (14 1/2 - 16 ounce) can tomatoes, broken up
- 2 large size cans tomato puree
- 2 (6 ounce) cans tomato paste
- 1 can water (use puree can)
- 1/2 teaspoon dried oregano, crushed between fingers
- 1/2 teaspoon garlic salt
- 1 teaspoon granulated sugar (do not omit - it cuts the acidity of tomatoes)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Meatballs with Raisins
- 1/2 cup dry seasoned bread crumbs
- 1/2 cup raisins
- 1/4 cup milk
- 2 eggs
- 1 pound ground beef
- 1/4 cup grated Parmesan cheese
- 2 teaspoons dried parsley, crushed (or 2 tablespoons fresh, chopped)
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano, crushed
- Dash pepper
Instructions
Spaghetti
- Sauté onion, garlic and bell pepper in a small amount of oil (olive oil if you have it). Add puree, water, tomatoes and tomato paste. Mix well. Add sugar, spices, browned sausage and browned meatballs. Simmer for 1 hour per pound of meat added or until meat is completely cooked. Stir often, and prop cover to keep splatter to a minimum. Do not cover pan completely. Heat builds up quickly.
- Place sausage in shallow roasting pan or on a cookie sheet with sides. Line pan with foil for easier clean up, if desired. Bake pierced sausage in preheated 400 degrees F oven for 30 minutes. Turn occasionally (usually 7 minute intervals) for more even browning. Add to sauce.
- Lower oven to 350 degrees F.
Meatballs with Raisins
- Mix well, bread crumbs, raisins, milk and eggs.
- Add remaining ingredients, mix well again. Shape into about 24 meatballs. Place on a cookie sheet with sides. Line sheet with foil, if desired, for easier clean up.
- Bake at 350 degrees F for 15 minutes, or until golden brown. Turn over after 7 minutes. Add to sauce.
