Spaghetti and Meat Balls

I dont know what it is about 1940s recipes, but they are really tasty. These meatballs from Better Home and Gardens Magazine, September 1942, are no different. Using Italian seasoning, garlic and parmesan cheese the flavours really hit the spot. 

There were plenty of meatballs so I froze some for a later date and there was enough sauce leftover to mix with pasta for another meal.

1 onion, chopped 

3 tablespoons fat
1 No. 2 can (2 1/2 cups) tomatoes
2 6 ounce cans tomato paste
2 cups water
1 teaspoon salt
½ teaspoon pepper
1 tablespoon sugar
1 bay leaf
3/4 pound ground beef
1/4 pound ground pork
1 cup fine, dry bread crumbs
½ cup grated Parmesan cheese
1 sprig parsley, chopped
1 clove garlic, minced

1/2 cup milk
2 beaten eggs
Salt and pepper
18-ounce package long spaghetti

• Brown onion in hot fat
• Add tomatoes, tomato paste, water, salt, pepper, sugar, and bay leaf. 
• Cook slowly 1 hour. 
• Combine remaining ingredients except spaghetti
• Mix thoroughly; form in small balls. 
• Brown in hot fat.
• Add to sauce and cook over low heat 15 minutes. 
• Cook spaghetti in boiling, salted water until tender
• Drain and rinse with hot water. 
• Pour sauce and meat balls over spaghetti in serving dish. 
• Sprinkle with additional Parmesan cheese, if desired. 

Magazine illustration

Better Home and Gardens Magazine, 
September 1942