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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.

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