In the spirit of the White Castle hamburger and Taco Bell hot sauce, I bring you Old Spagetti Factory Meatballs. I'd surely use a better sauce than the plain 30 oz of tomato sauce called for, but you're on your own for that part. /Sandra email@example.com ....................................................................... by way of "By Request", a Seattle Times Column 1/3 cup very finely chopped onion 2 Tbsp olive oil 1 Tbsp very finely minced garlic 1 1/2 tsp - 1 Tbsp salt 3 Tbsp finely chopped parsley 1/4 tsp freshly ground pepper 1 cup fresh bread crumbs 1/4 tsp ground nutmeg 1 egg 2 1/2 lb lean ground chuck 1/2 cup cold water 30 oz tomato sauce Combine chopped onion, garlic, parsley and bread crumbs in a food processor and mix 30 seconds. Break the egg into a 3 quart bowl and mix well using a wire whisk. Add water, olive oil, salt, pepper, and nutmeg to the egg and whisk until well whisked. Add the bread crumb mixture, combining with a spatula. Add the ground meat and mix thoroughly until ingredients are well distributed and the mixture is binding together tightly. Preheat the oven to 425 degrees. Using a medium sized ice cream scoop, scoop out a portion onto a lightly oiled jelly roll pan. Form each meatball by rolling in the palm of your hand until they feel tight and solid. (The finished meatballs should be about the size of a golf ball.) Pour 1/4 cup water into the pan and place in the oven. Time 15 minutes. Remove from the oven and loosen with a spatula. Return to the oven an additional 10 minutes, or until cooked through. Drain. Heat the tomato sauce in a large skillet. Add the meatballs and simmer 2 minutes. Serve over pasta or rice.
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