Pasta: Spaghetti Meatballs 04 by Recipe Cottage

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	Spaghetti Meatballs 04

		SPAGHETTI AND MEAT BALLS 26 oz. box salt 1 1/2 oz. box ground black pepper 2 oz. bottle ground red pepper 1 oz. bottle pure garlic powder 1 oz. bottle chili powder 1 oz. carton Accent 1 lb. ground lean meat (1/2 pork and 1/2 beef) 1 cup vegetable oil 1/2 cup crackers or 10 crackers 3 eggs, well beaten 1 Tbsp chopped parsley 1/2 cup chopped green onion tops (scallions) 1/4 cup grated Romano cheese 1 cup milk Mix first 6 ingredients together to make Creole seasoning. To make meat balls, mix meat, cracker meal, eggs, parsley, onion tops, cheese, Creole seasoning to taste and enough milk to make a soft mixture. Wet hands with water and roll into 10 very soft meat balls. (Add water to mixture if not soft enough.) Fry in olive oil in heavy Dutch oven until brown. Remove from pot and set aside. Now fix sauce. Spaghetti Sauce: 2 cans tomato paste 1 large can chopped onion 2 cloves garlic 1/2 bell pepper 1 Tbsp sugar 1 fresh basil leaf Creole seasoning to taste Add oil in Dutch oven; add the chopped onion, garlic and bell pepper. Saute until brown. Add the tomato paste and cook for another 10 minutes. Add sugar, basil and enough water to cook down to right consistency (about 1 quart). Cook 3 hours; then add meat balls and cook slowly for another 2 hours. Bring seasoning up to taste; skim off excess fat. Pour over spaghetti and serve. Note: Spaghetti boiled in hot, salted chicken broth does wonders for your spaghetti dish.