Spaghetti and Meatballs

Hazel's Hot Dish Recipe of the Week

Spaghetti and Meatballs

Jeannette and Angelo Garafola took care of the Nashville Fraternal Order of Police (FOP) Camp for several years, and they’d cook up great Italian meals. I was lucky enough to join them for these feasts. This is what she called her “easy” recipe for spaghetti and meatballs. With seven children, plus two more adopted, Jeannette earned using an “easy” recipe. By the way, Sgt. Mark Garafola with Nashville’s Metro Police Department is her son.

Meat Balls:
2 pounds ground beef
1 medium onion, chopped fine
3 cloves fresh garlic
2 cups crushed croutons
3 eggs
1 teaspoon salt

Place croutons in a plastic bag and crush with a rolling pin. Mix ingredients well by hands. Shape into walnut sized balls. Cook meatballs in hot oil until done on all sides. Add to spaghetti sauce.

Spaghetti Sauce:
1 jar pasta sauce
1 large can tomatoes, cut up, with juice
1 small can tomato paste
3 cloves garlic, pressed
1 medium onion, chopped fine
1 small can mushrooms

Combine all ingredients in a heavy pan and cook over low heat. Simmer at least half an hour before adding meatballs. Simmer on low until suppertime. Sometimes mine simmers three hours.

Cook spaghetti according to package directions. Serve hot. We place spaghetti in a plate, add meatballs on top and sprinkle with Parmesan cheese.

Also, spaghetti and meatball leftovers at my house are served on warm hoagies with mozzarella and Parmesan cheeses.

I believe the kids enjoy the sandwiches more than the spaghetti.