Creole Italian Meatballs and Spaghetti
Main Course
Recipe courtesy of Mary Elizabeth Steinlage Benson via Jyl Benson
Serves 8
Ingredients:
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Creole Italian Meatballs and Spaghetti Click image to enlarge |
Method:
In a large Dutch oven set over medium-high heat, sautee onions in olive oil until translucent. Add tomato sauce and paste and cook until paste is melted. Add 6 cups water; bring to a boil. Add garlic, basil, Creole seasoning and sugar. Reduce heat to low; cook for 2 hours. Add meatballs; cook for at least one additional hour, adding water if mixture becomes too thick. Serve with spaghetti and garlic bread.
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