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Spaghetti and Meatballs


1/2 lb lean ground pork
1/2 lb lean ground beef
1/2 cup grated parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon Vegeta
1/2 teaspoon onion salt
1/2 teaspooon garlic salt
1/8 teaspoon ground black pepper
3 tablespoons bread crumbs
1 large egg, beaten
1 jar (700 ml) chunky pasta sauce
1/4 cup water
1 package (375 g) whole wheat spaghetti
Butter or oil for frying meatballs
Grated Parmesan cheese for garnish (optional)


  • Mix together first ten ingredients. Shape into 24-30 meatballs; set aside.
  • Cook spaghetti according to package directions.
  • In large frying pan heat a little bit of butter or oil for frying meatballs. Brown meatballs; drain them on paper towel and set aside.
  • Drain excess fat from frying pan, leaving just pan juices in the pan. Add water and scrape up the caramelised meaty bits at the bottom; add pasta sauce, mix and cook slovly over medium heat for 7 to 10 minutes.
  • Serve spaghetti with sauce and meatballs.
  • Garnish with grated Parmesan cheese if desired.

Makes 6 servings.

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Did You Know?
Meat flavor varies from one cut of meat to another, according to where the cut comes from on the carcass. Compounds called extractives, which carry flavor are more abundant in the well-exercised parts, since muscles acquire extractives as they develop. So less-tender (well exercised) cuts such as chuck and brisket are among the most flavorsome cuts. And while a tenderloin steak may be more tender, flank steak often has more flavor.

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