"What's-in-the-sauce?" spaghetti marinara & meatballs from The White Spot Cookbook: Home to Great Taste Since 1928 (page 87) by Kerry Gold

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on July 27, 2024

    I have already made (and commented on) the marinara but came back for the meatballs. A 1/2 recipe means 9 oz of meat so I used 4 each of beef & pork and added a small chunk of mild Italian sausage meat. I like the use of oats, dried marjoram & parmesan and a quick test fry confirmed that these are very good as written.

  • averythingcooks on November 27, 2023

    I made this marinara for some meatball parm sliders from a different book and we both enjoyed it. For the dried herbs, I used a equal measure of a "deluxe" Italian seasoning blend that has lots of added ingredients (eg fennel, roasted red pepper flakes, marjoram) and because it asks for grated parmesan to be added at the end, I also threw a rind into the simmer.

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