Name: Spaghetti with Meat Balls
Yield: Serves 4
Ingredients: 6 tablespoons Italian tomato concentrate; 2 tablespoons finely chopped parsley; 1 small strip lemon peel; 1 bay leaf; 1 beef stock cube; 1 pound spaghetti; salt; freshly grated parmesan; 1 egg, lightly beaten; flour; salt and freshly ground black pepper; ¾ pound finely chopped beef; ½ pound finely chopped pork; 2 slices bread, soaked in milk and shredded; butter; 1 large can Italian peeled tomatoes; 1 tablespoon worcestershire sauce; 1 clove garlic, finely chopped; 1 small can mushrooms, sliced; 1 Spanish onion, finely chopped; 2-4 tablespoons olive oil; 4 tablespoons olive oil

Preparation info

Serves
4

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 pound spaghetti
salt
freshly grated parmesan
butter

Method

Meat Balls

Combine meat, bread (soaked in milk and shredded), finely chopped garlic and parsley, salt and freshly ground black pepper and beaten egg. Mix well and shape into small meat balls. Dredge meat balls with flour and brown on all sides in hot olive oil. Remove from pan.