Meatballs and Spaghetti

6 Servings

Note: This is my personal recipe. Notice that I always use baking soda when cooking with tomato products. It takes the acid out of the tomato dish. This is especially important for people who tend to get heartburn.

The Sauce:
2 15oz. Cans of tomato sauce
1 onion, chopped
½ green pepper, chopped
3 cloves garlic, chopped
1-2 pork chops
½ tsp. baking soda

The Meatballs:
1 pound ground beef, pork or turkey (you can mix some of each for great flavor)
1 egg
1 cup flour
3 slices stale bread, crumb in blender
Salt, black and red pepper to taste
½ cup Parmesan cheese, grated (I use fresh grated…nothing from a can)

Beat the egg with a fork and then add the ground meat, bread crumbs, cheese and seasonings. Mix this well and form meatballs. Shape your meatballs whatever size you want.
In a large pot add a small amount of oil. Pass the meatballs in flour and brown them in the hot grease, turning when necessary to brown all sides. Remove meatballs.
Add the pork chops and brown these as well. This is what will help to make a good, tasty sauce.
When all sides of the chops are brown, place the meatballs back in the hot pot, turn the fire down to medium and add the onions, garlic and green peppers. Sauté. Add the tomato sauce and baking soda. Let come to a boil then cover. Lower fire to just a simmer for at least 3-4 hours…the longer the better. Check occasionally to see if you need to add water. Remember, in the end you want the sauce to be thick.

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