I want to say this is a spaghetti and meat ball recipe. But, it isn’t really.
The sauce is quite different. It isn’t bad, but it isn’t really tomato sauce in the traditional sense.
Running the tomatoes through a food mill give you basically tomato juice. So the sauce is very thin.
The seasonings are unique. The horseradish is very strong. It does blend nicely with the tomatoes. The chili powder was different, I don’t think I have ever put chili powder in a pasta sauce before. It gave the sauce another unique flavor.
The meat balls themselves were quite moist. They fell apart a little, but mostly held together.
I served the sauce and meat balls over spaghetti. I think a thicker noodle would work nicely as well.
So yes, it was spaghetti and meat balls. But, it didn’t taste like any pasta sauce I have had before.
Give it a try, you might love it!
SAVORY MEAT BALLS
1 Pound 13 Ounce Can Tomatoes
2 Teaspoons Chili Powder
2 Teaspoons Dry Mustard
1 1/4 Teaspoons Salt
1/4 Teaspoon Allspice
1/2 Teaspoon Celery Seed
1 Teaspoon Worcestershire Sauce
2 Teaspoons Prepared Horseradish
1 Teaspoon Brown Sugar
1 Egg, Beaten
1 Cup Milk
1 Cup Dry Bread Crumbs
1 Tablespoon Grated Onion
1/2 Teaspoon Pepper
1 Pound Ground Beef
2 Tablespoons Shortening
Put undrained tomatoes through a sieve into a large saucepan. Add seasonings and sugar. Mix well. Bring to a boil. Lower heat and simmer 20 minutes. Combine egg, milk, bread crumbs and onion. Let stand 5 minutes. Add ground beef and blend well. Shape into 1 inch balls. Melt shortening in a skillet. Add balls and cook until lightly browned. Add to tomato sauce. Simmer gently for 30 minutes. Serve with cooked noodles.
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