SPAGHETTI & MEATBALLS
Meatballs:
Use only lean ground meat as follows:  50% beef/25%pork/25%veal.  To each lb ground meat mixture, add:  1 egg, a clove of crushed garlic, 1/2 cup chopped onion, 3 tbsps freshly chopped parsley, 3 tbsps grated

parmesan/romano, a cup Italian breadcrumbs or stale Italian bread well-moistened w/water (Very important!  Any fat remaining in the meat will not be absorbed by bread during cooking, but float to surface for skimming).  If using stale bread, add 2 tsps Italian seasoning.  Blend well.  Knead mixture w/hands until uniform in texture.  Form into balls 1" or so diameter.  Place on broiler pan in oven.  Bake at 500F for 10 min. until browned on surface.  Drain.
Sauce:
In large pot, sautee crushed garlic in olive oil.  Add chopped onion.  Sautee until translucent.  Crush & add canned Italian plum tomatoes, over-ripened fresh tomatoes, bay leaf, Italian seasonings, a pinch of hot pepper flakes.  Simmer.  Stir often.  Add chopped zucchini, mushrooms, black olives, green peppers, slivered carrots if desired for color.  Add meatballs.  Stir well into sauce.  Simmer on low, 40 min., skim fat.
Serve w/favorite spaghetti (#9 of course),cooked al dente, w/grated Parmesan,Italian salad/bread, red wine : )

                    SPAGHETTI & MEATBALLS (ADDITIONS)
                                                  ITALIAN SAUSAGE
Spaghetti & Meatballs would not be complete without Italian Sausage.  If you make enough for 8 or 10 people, add up to 1 lb each of Italian Sweet and Hot Sausage, cut into 1" lengths, baked or broiled until brown, & drained on paper towels.  Add to Sauce with the Meatballs and continue to cook.
                                                         BRACCIOLE
Round steak slices 1/2" thick, pounded to 1/4" rounds of 6" diameter
Sprinkle each w/salt, pepper, crushed garlic, freshly chopped parsley, oregano, and freshly grated Italian Cheese (Parmesan/Romano/Provolone).  Turn in ends and roll each tightly, securing with toothpicks.  Sautee in a bit of olive oil, turning often, until browned.  Drain on paper towels, then drop into Sauce with the Meatballs and continue to cook.
                                                           MORE : )
Do you have some leftovers in your refrigerator?  Broiled chicken legs or grilled pork chops?  Add them to the  Sauce with the Meatballs and continue to cook.  It will be a pleasant surprise to the lucky guest : )  For the kids:  They just love a dallop of ricotta cheese on top : )

                                                  ITALIAN SALAD
This is the perfect accompaniment to an Italian dinner.  It's light and won't spoil your appetite.
Use a wooden salad bowl, seasoned w/ olive oil (you never wash it but w/ water, then dry well w/ paper towels or a tea towel).  Rub it well w/ a split clove of garlic.  Add a variety of lettuce greens, washed, drained & torn into bite sized pieces.  Romaine, escarole, iceburg lettuce ... mix it up.  Then add tomato wedges, slices of vidala onion, green pepper, celery, mushroom caps, slivered carrots, thinly sliced red cabbage, & whole black olives.  Toss all together, then drizzle w/ olive oil.  Toss.  Drizzle w/ red wine vinegar.  Toss again.  Serve.
Options:  Add 1/2 c. marinated arctichoke hearts, quartered.  Sprinkle w/ italian seasoned croutons.
For Lunch:  Sprinkle with freshly grated Italian Cheese.  Layer w/ sliced hard-boiled egg.  Italian ham and/or Genoa Salami w/ Provolone, rolled & cut into bite sized pieces may also be added.

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