Spaghetti With (Beef) Meatballs Recipe

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Instructions

Put over the fire half a can of red tomatoes, half a sweet green or red pepper, cut in shreds (after discarding the seeds), half an onion, cut in thin slices, two sprigs of parsley and a cup of water; let cook half an hour, then pass through a sieve into a casse-role; add half a teaspoon of salt and two tablespoons of butter and the beef balls prepared as follows.
Chop very fine half a pound of steak, freed from fat and stringy portions.
Steak from the top of the round should be selected.
To the chopped meat add one egg, beaten light, one fourth a cup of grated crumbs of bread, a grating of onion (about a teaspoon) half a teaspoon of salt and the same quantity of paprika; mix all together thoroughly, then divide the mixture into half a dozen portions; roll each into a compact ball.
Have ready in a frying-pan two tablespoons of hot fat (that from salt pork, bacon or the top of the soup kettle preferred); in this roll the beef balls until they are slightly browned on the outside, then drain on soft paper and put into the sauce in the casserole, cover the dish and let cook in the oven or on the back of the range about forty-five minutes.
In the meantime cook half a cup of spaghetti, in whole or half lengths as preferred, in boiling, salted water until tender (it will take about half an hour); drain and rinse in cold water.
When about ready to serve the dish, take out the meat balls, turn in the spaghetti and one-fourth a cup or more of Parmesan cheese and lift the spaghetti with a spoon and fork until it is thoroughly mixed with the sauce and cheese; return the beef balls, cover and let stand in the oven to become very hot, then serve in the casserole.
Common American cheese may be used.

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