Spaghetti with Meat Balls

Preparation info
  • 4

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ½ pound beef, pork or veal, ground
  • ½ teaspoon salt
  • Freshly ground

Method

  1. Combine the meat with salt and pepper to taste but do not overwork it. Shape the meat into balls about one inch in diameter.

  2. Cook the meat balls, onions, garlic and mushrooms in the olive oil, shaking the pan gently so that the meat balls will cook on all s