Granny’s Spaghetti and Meatballs

For the meatballs:
  • 1 lb ground beef
  • 5 slices of day-old bread
  • 1/2 green bell pepper, finely diced
  • 1 egg
  • 1/3 cup milk
  • 1/2 packet of powdered ranch seasoning
  • 3 tablespoons fresh parsley, chopped and divided
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 /4 teaspoon black pepper
  • 1 teaspoon olive oil
For the pasta and sauce:
  • 3 teaspoons olive oil
  • 1/2 bell pepper, diced
  • 1/4 cup white onion, diced
  • 1 teaspoon Italian seasoning
  • 2 29oz-cans of plain tomato sauce
  • salt and pepper to taste
  • 1 1-lb box spaghetti
  • Grated parmesan cheese to taste (optional)
    1. Preheat oven to 350˚. Chop bread into very small pieces or use a food processor or blender to make them into breadcrumbs.
    2. In a large bowl combine ground beef, black pepper, bread crumbs, egg, bell pepper, 2 tablespoons of the parsley, garlic powder, Italian seasoning, and olive oil. Using your clean hands to mix will work best here.
    1. Form into 20 equal meatballs using a small scoop or you hands. Place in single layer on rimmed baking sheet.
    1. Bake for 18 minutes. When cooked remove from oven and set aside.
    2. For the sauce, sauteé onion and pepper in olive oil over medium-high heat for 3-5 minutes or until vegetables are beginning to soften.
    1. Add Italian seasoning and tomato sauce and reduce heat to medium-low heat. Gently place meatballs in sauce and fold to coat with sauce, but do not stir or break up meatballs.
  1. Simmer for 10 minutes, but do not boil. Add salt and pepper to taste.
  2. Reduce heat to low and simmer for an additional 30 minutes. Make your spaghetti while the sauce simmers.
  3. Just before serving add remaining parsley to sauce. Serve sauce and meatballs over pasta and garnish with parmesan cheese to taste.

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