Ingredients

3/4 lb. ground lean beef

1 tbsp. butter

1/2 cup finely chopped onion

1/2 tsp. finely minced garlic

1 cup cooked rice

1 tsp. dried marjoram

1/4 cup finely chopped parsley

1 egg, lightly beaten

1/4 cup toasted pine nuts

Salt and Pepper to taste

1/2 cup flour

2 to 4 tbsp. olive oil

5 cups tomato sauce (see recipe)

1 lb. spaghetti cooked to desired doneness

Preparation

  1. Put the beef in a mixing bowl.
  2. Heat the butter in a saucepan, and add the onion and garlic. Cook, stirring, until the mixture is wilted.
  3. Add this to the meat. Add the rice, marjoram, parsley, egg, pine nuts, salt and pepper to taste. Blend well with the hands.
  4. Shape the mixture into 18 to 24 balls. Dredge the balls in flour and shake off excess.
  5. Heat enough oil in a skillet to reach a depth of about 1/8 inch. Add the balls and cook, turning as they brown, until browned all over. Add the balls to the tomato sauce and cook about 30 minutes.
  6. Serve with cooked spaghetti.