Meatballs and Spaghetti

2 pounds ground chuck
4 slices bread, cubed
1/2 teaspoon garlic powder
2 cloves garlic, grated
2 eggs
1 teaspoon basil
Salt, pepper to taste
1/2 cup olive oil
1 large onion, chopped
1 medium bell pepper, chopped
3 cloves garlic, grated
2 tablespoons Italian Delight seasoning
2 cans tomato paste
6 tomato paste cans water
1/4 cup brown sugar
4 slices Velveeta cheese

Mix first seven ingredients well. Shape into 1-1/2 or 2 inch meatballs. Fry meatballs in olive oil. Remove meatballs when done and saute the onion, bell pepper and grated garlic in the same oil until onions are browned. To this add the tomato paste, water, brown sugar and sliced cheese. Stir well until tomato paste is dissolved. Let this cook at medium setting for 20 minutes. Add meatballs and continue to cook for another 15-20 minutes. Serve over boiled spaghetti and top with grated Romano cheese.

Return To:

Cajun Country -- New Iberia, Louisiana