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Best Spaghetti and Meatballs Recipe

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Meet the Cook: One evening, we had unexpected company. Since I had some of these meatballs left over in the freezer, I warmed them up as appetizers. Everyone raved! Our home's in the northern Arizona pines. We have six grown children. -Mary Lou Koskella, Prescott, Arizona

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Best Spaghetti and Meatballs Recipe

Prep: 30 min. Cook: 1 hour 50 min.

Yield: 12-16 Servings

30 110 140

Ingredients

1-1/2 cups chopped onion
2 tablespoons olive oil
3 garlic cloves, minced
3 cups water
1 can (29 ounces) tomato sauce
2 cans (12 ounces each) tomato paste
1/3 cup minced fresh parsley
1 tablespoon dried basil
1 tablespoon salt
1/2 teaspoon pepper
MEATBALLS:
4 eggs, lightly beaten
2 cups soft bread cubes (1/4-inch pieces)
1-1/2 cups milk
1 cup grated Parmesan cheese
3 garlic cloves, minced
1 tablespoon salt
1/2 teaspoon pepper
3 pounds ground beef
2 tablespoons canola oil
Hot cooked spaghetti

Directions

In a Dutch oven over medium heat, saute onion in oil. Add garlic; cook 1 minute longer. Add the water, tomato sauce and paste, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 50 minutes.
In a large bowl, combine the first seven meatball ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
In a large skillet over medium heat, brown meatballs in oil until no longer pink; drain. Add to sauce; bring to a boil. Reduce heat; cover and simmer for 1 hour or until flavors are blended, stirring occasionally. Serve with spaghetti. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 each) equals 304 calories, 18 g fat (6 g saturated fat), 117 mg cholesterol, 1,323 mg sodium, 13 g carbohydrate, 2 g fiber, 23 g protein.

Originally published as Spaghetti 'n' Meatballs in Country Woman September/October 1995, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Best Spaghetti and Meatballs (4)

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Best Spaghetti and Meatballs

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Reviewed on Jan. 25, 2012 by LegalSec

Best Ever and I'm italian. Tastes like my mother's. The only thing I changed was that I used fresh basil, half of one of those small plastic containers in the produce section. Absolutely delicious.

Reviewed on Feb. 24, 2011 by Karinareno

This is my husband new favorite Spaghetti and Meatballs recipe. I made it for the first time last week and he already wants me to make it again.

Reviewed on Feb. 07, 2011 by mwaxham

Good everyday sauce - doesn't call for a lot of unusual ingredients and has good flavor. I made more meatballs because we really like a lot of meatballs. I can use them in subs the next day. I would make this recipe again.

Reviewed on Aug. 28, 2010 by Deester

My family loves this recipe!