Recipe from Rob Mosbacher, Jr.


3/4 pound ground beef
1/4 pound ground pork
1 cup fine dry Italian bread crumbs
1/2 cup grated Parmesan cheese (optional)
1 sprig parsley
1 garlic clove, minced
1/2 cup milk
2 eggs, beaten
Salt and pepper, to taste
3 tablespoons vegetable oil


1 onion, chopped
1 can tomatoes (28 ounces)
2 cans tomato paste (6 ounces each)
2 cups water
2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon sugar
1 bay leaf
Pinch cayenne pepper or dash Tabasco sauce (optional)
1 tablespoon Worcestershire sauce (optional)


8 ounces long spaghetti, cooked
Parmesan cheese, grated (optional)

To make meatballs, combine all ingredients, except oil, in bowl, and form into small balls. Brown in oil over medium heat. Remove from pan, and reserve oil.

To make sauce and assemble, add onions to oil in pan, and sauté until soft. Add remaining sauce ingredients. Let simmer about 30 minutes. Add meatballs, and simmer another 10 to 15 minutes to heat through. Serve over spaghetti, and top with Parmesan cheese, if desired.

Serves 6

Specialty of the House originally featured in Domain, September/October 1989.