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Parmesan Cheese Meatballs and Spaghetti Sauce



  • 2 Tbsp. olive oil
  • 1/2 cup minced onion
  • 1/4 cup chopped green pepper
  • clove garlic, minced
  • 2 (6 oz.) cans tomato paste
  • 3 cups water
  • 2 tsp. salt
  • 1/4 tsp. pepper
  • 2 tsp. chili powder
  • 1/4 tsp. oregano
  • 1/4 cup butter
  • 1 (4 oz.) can drained mushrooms


  • 1 1/2 lb. ground beef
  • 1 cup grated Parmesan cheese
  • 1/4 cup minced parsley
  • clove garlic, minced
  • 2 tsp. salt
  • 1/4 cup minced onion
  • 1/4 tsp. pepper
  • 1/2 tsp. oregano
  • 1 cup warm milk
  • 1 beaten egg
  • 1 cup soft bread crumbs



Heat olive oil in large chicken fryer. Add onion, green pepper, and garlic; cook until transparent. Blend in remaining sauce ingredients. Cover and simmer gently over low heat for 30 minutes.

For meatballs: Combine all ingredients; adding the bread crumbs, egg and warm milk last. Shape mixture into 18-20 balls about 2 1/2 inches in diameter. Melt 1/4 cup margarine in large frying pan. Brown meat balls on all sides and place into hot, cooked sauce. Cover and simmer 30 minutes.

By Robin from Washington, IA


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