Mom’s Spaghetti and Meatballs

When I was a young girl and would watch my mother and grandmother cook spaghetti with meatballs, they never used measurements. Often the sauce would be seasoned with beef or pork and finished off with boiled or fried eggs.
My mother is 76 years old, and after much asking, she has written down the recipe with measurements. Spaghetti con le polpette

Over the years, as she developed a healthier diet, she replaced half the meat with turkey, but you can use whatever combination of ground meat you prefer.
Buon appetito!

~Karen LaRussa Persinger

(Georgia, US.)

MEATBALLS

Ingredients
2 pounds ground beef and turkey
2 eggs, beaten
½ – ¾ cup Italian style bread crumbs soaked in milk
1 T minced onion
parsley
1 ½ tsp garlic salt
1 tsp salt
½ tsp pepper
1/3 cup parmesan cheese

Preparation
Mix all ingredients until combined adding more milk if needed
Shape into balls
Fry in skillet turning until browned on all sides.

Makes 35 meatballs

SAUCE

Ingredients
2 onions, chopped
2 T minced garlic
1 –1 ½ or T Italian seasoning
2 T basil
½ tsp baking soda
3 tsp sugar
2 large cans (28oz) San Marzano whole tomatoes
1 – 18 oz can tomato paste
3 cups water

Preparation
In a large pot cook onion and garlic in small amount of olive oil until translucent. Add tomatoes and remaining ingredients and the meatballs. Bring to a boil and simmer for 6 hours until thick.