Spaghetti With Stuffed Meatballs


3/4 cup chopped onions
2 cloves garlic, minced
2 tablespoons olive oil
1 No. 2-1/2 can tomatoes, mashed
1 6-ounce can tomato paste
1 tablespoon oregano
1 tablespoon salt
3/4 tablespoon black pepper
1 pound ground beef
1 tablespoon salt
1 tablespoon oregano
4 slices bacon
2 hard-boiled eggs, finely chopped
1 slice of bread, diced
8 ounces spaghetti
Parmesan Cheese


Saute onions and garlic in oil. Add tomatoes, tomato paste, 1 tablespoon oregano, 1 tablespoon salt, and black pepper. Heat to boiling, reduce heat and simmer for 1-½ to 2 hours, until thick. Combine ground beef, 1 tablespoon salt and 1 tablespoon oregano. Fry bacon, drain and crumble reserving drippings. Combine eggs, bread, bacon and 2 tablespoons bacon drippings. Form egg mixture into small balls, about ¾-inch. Press meat mixture firmly around egg balls and fry in remaining bacon drippings until well browned, about 10 minutes longer. Meanwhile cook spaghetti in boiling salted water until tender. Drain and arrange on heated platter. Pour meatballs and sauce on top. Sprinkle Parmesan Cheese

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