Italian Spaghetti And Meatballs For Two

• 2 tablespoons beaten egg
• 1 tablespoon chopped celery leaves
• 2-1/2 teaspoons grated Parmesan cheese
• 1/2 pound ground beef
• 1 tablespoon olive oil
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/3 cup tomato paste
• 1 slice sandwich bread, toasted and crumbled
• 2 garlic cloves, minced
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper
• 1/8 teaspoon salt
• 4 ounces cooked vermicelli
• Additional grated Parmesan cheese

1. In a small bowl, combine the egg, celery leaves and cheese. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil in batches; drain.
2. In a small saucepan, combine the tomatoes, tomato paste, bread, garlic, sugar, pepper and salt; add meatballs. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meatballs are no longer pink and sauce is slightly thickened, stirring occasionally. Serve with vermicelli; sprinkle with additional cheese.

beaten egg, celery, parmesan cheese, ground beef, olive oil, tomatoes, tomato paste, bread, garlic, sugar, pepper, salt, vermicelli, parmesan cheese

Taken from www.tasteofhome.com/recipes/italian-spaghetti-and-meatballs-for-two/ (may not work)