Spaghetti & Meatballs

Author: Cathy Haraway

Ingredients:

1 1/2 lbs ground sirloin or beef
1/4 C Canola oil or peanut oil
3/4 stick butter
Salt and pepper to taste
16 oz spaghetti noodles

Method:

In a large skillet, add the oil and heat on medium or medium low heat. While oil heats begin making the meatballs by rolling the beef into 1/4 to 1/3 inch meatballs. Add each meatball to the skillet as you round them out. Reduce heat to medium low and brown until cooked. Drain the fat from the pan. Add the butter and allow meatballs to simmer on low heat for about 15 to 20 minutes or so.

In a large stock pot or pasta pot, bring about 4 quarts of water to a boil and add the pasta or cook pasta as directed on the package until Al 'dente or slightly firm. Usually, no longer than 9 minutes; however the time could be different depending on elevation.

Serve this dish with mashed potatoes, corn or English peas. A very simple dish yet also very tasty if you are looking for a meal more on the light side.