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Ingredientes
- 1/2 c. Crisco oil
- 1 pound grnd meat
- 1 can Hunts tomatoes
- 1 can Hunts tomato sauce
- 1/2 c. Lean & Perrins sauce
- 1/2 c. Heinz ketchup
- 1/2 c. minced celery
- 1/2 c. minced green pepper
- 6 lg. onions
- 1 bunch green onions
- 3 Large eggs
- 2 c. Italian bread crumbs
- 1/4 c. Pet lowfat milk
- 1 tbsp. garlic pwdr
- 1 tbsp. parsley flakes
- Salt and pepper to taste
Direcciones
- Meatballs: Mix grnd meat with 1/4 c. of ketchup, 1/4 c. Lea & Perrins sauce, 1/4 c. minced celery, 1/4 c. green onions (minced), 3 large onions (minced very fine), 3 Large eggs, 2 c. bread crumbs, 1/4 c. lowfat milk, and salt and pepper to taste. Mix all together very well; form into balls. Roll in flour and brown in Crisco oil. Set them aside while cooking the sauce. Put the remainder of the onions, green pepper, green onions, and celery into the oil the meatballs have been fried in. Cook down till they are transparent. Add in the tomatoes, tomato sauce, ketchup, Lea & Perrins sauce, garlic salt or possibly garlic pwdr, parsley flakes, and salt and pepper to taste. (Not too much salt, remember the meat is salty.)
- Cook all this down till thickened and dark brown, about 15 to 20 min. Then add in the meatballs to the gravy and simmer at least an hour. The longer the better. 2 packs of 4 lb. spaghetti, this will serve at least 12 people.
- When I want to cook chicken spaghetti, I just brown my chicken and put in this same kind of gravy. Either way, both are delicious.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 289g | |
| Recipe makes 8 servings | |
| Calories 333 | |
| Calories from Fat 146 | 44% |
| Total Fat 16.5g | 21% |
| Saturated Fat 4.0g | 16% |
| Trans Fat 4.28g | |
| Cholesterol 79mg | 26% |
| Sodium 741mg | 31% |
| Potassium 609mg | 17% |
| Total Carbs 39.49g | 11% |
| Dietary Fiber 4.8g | 16% |
| Sugars 13.76g | 9% |
| Protein 9.05g | 14% |
