Garlic

Ah, the old Betty Crocker recipe for spaghetti and meatballs, from the 1956 cookbook. A favorite around the farmstead for many years. I decided to start early today, so the sauce would have plenty of time to reflect upon its duty to provide exactly what we expect of it.Garlic

Thinking I should use up the store-bought garlic before getting into the home grown Sutton variety, I tried to pull out a few cloves. The entire head was soft, brown and yucky! Time for the good stuff. Cut off a head from the beautifully braided bunch my sister gave me from her garden. Perfection! Firm, white, fragrant and tasty cloves just waiting to enhance Betty’s tried and true recipe.

Ya just can’t go wrong with Sutton garlic!

Here is the recipe:

Meatballs:
3/4 lb hamburger
1/4 lb ground pork
1 cup fine dry bread crumbs
1/2 cup grated parmesan cheese
1 tbsp parsley
1 clove garlic, minced
1/2 cup milk
2 eggs, beaten
1 tsp salt
1/8 tsp pepper

Tomato Sauce:

1/2 cup chopped onion
1 clove garlic, minced
3 tbsp olive oil
2 cans tomatoes
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1 cup water
1 tsp basil
2 tbsp minced parsley
1 tsp salt
1/4 tsp pepper
(I add about 1 teaspoon red wine vinegar)

Cook onion and garlic in oil for a few minutes, add remaining ingredients and simmer for one hour or more, stirring occasionally.

Mix ingredients for meatballs lightly & shape into balls. Brown meatballs in hot fat, or bake until browned, about 30 minutes at 350f. Add meatballs to sauce and let simmer for at least a few minutes.

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