How to make 1950’s Spaghetti and Meatballs | Dining Through The Decades Episode 2

Hello Darlings and welcome back to Dining through the Decades!! In this weeks episode we are going to be making Spaghetti and meatballs from my 1953 Better Homes and Gardens Cook Book! This recipe was absolutely delicious, so if you make this too, be sure to let me know in the comments! It is very easy to substitute different ingredients if you have allergies or dietary requirements. I swapped out regular mince here for a vegetarian mince and it worked perfectly!

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Here is the recipe:

Meat balls With Spaghetti
Ingredients:
1 onion, chopped
3 tablespoons fat
2 1/2 cups tinned tomatoes
2 6-ounce cans tomato paste
2 cups water
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
3/4 pound ground beef
1/4 pound ground pork
1 cup fine, dry bread crumbs
1/2 cup grated parmesan cheese
1 sprig parsley, chopped
1 clove garlic, minced
1/2 cup milk
2 well-beaten eggs
Salt and pepper
Long spaghetti, cooked

Method:
Cook onion in hot fat till golden; add tinned tomatoes, tomato paste, water, sugar, salt, pepper and bay leaf. Cook slowly for 1 hour.
Combine meats, crumbs, cheese, parsley, garlic, milk, eggs, and seasonings; mix thoroughly. Form in small balls; brown in hot fat.
Add to sauce and cook over low heat for 15 minutes. Serve over spaghetti. Makes 6 servings.


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