Meatballs with Spaghetti (1940's to 50's recipe)

Meatballs with Spaghetti
1940's to 50's recipe

• 2-eggs, beaten
• 1-lb ground beef
• 2-6 oz, or 1-12 oz can Hunts Tomato Paste
• 3/4 cup soft bread crumbs
• 3-tablespoons cooking oil
• 1/4-cup minced onions
• 2-½ cups hot water
• 1/4-cup grated Parmesan cheese
• 1-teaspoon basil
• 2-tablespoons minced parsley
• 1-teaspoon oregano
• 1-clove garlic, minced
• 1/4-teaspoon pepper
• 2-teaspoons salt
• 1-lb spaghetti, cooked and drained

In a bowl, mix together eggs, 1 tablespoon tomato paste, onion, cheese, parsley, garlic and 1 teaspoon salt. Add beef and bread crumbs; mix thoroughly. Form into 20 balls, about 1 inch in diameter. Lightly brown in a dutch oven on all sides in hot oil; drain. Blend remaining tomato paste with hot water, sugar, basil, oregano, 1 teaspoon salt and pepper in a bowl. Pour over meatballs. Cover; simmer 10 minutes. Uncover; simmer 10 minutes longer. Serve over spaghetti.Serves 8.