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This dish is a staple in our part of the country. My daughter Amber and I invented our version after eating at an Italian restaurant in St. Louis. We came pretty close to copying that dish, but added our own little twist. —Toni Holcomb, Rogersville, Missouri
Nutritional Facts 2 meatballs with 1 cup sauce equals 608 calories, 19 g fat (6 g saturated fat), 113 mg cholesterol, 990 mg sodium, 79 g carbohydrate, 10 g fiber, 33 g protein.
Originally published as Garlic Lover's Meatballs and Sauce in Country Extra March 2008, p49
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Jan. 22, 2013 by kelkel_7
I bought the cookbook with this on the cover, due to this recipe! It was delicious. I made it for my parents, now that's my mom's go to recipe. we're both caterers so I love recipes that can easily be doubled and taste this fresh!
Reviewed on Feb. 15, 2011 by nessienessa
I don't ever want to use jarred sauce again! Also- I don't like meatballs but this recipe made me change my mind. I also used ground turkey in place of ground beef :]
Reviewed on Dec. 18, 2010 by lurky27
This is a great recipe. We had it for leftovers and it might have even tasted better the second day! I used Italian seasoning since I was out of basil.~ Theresa
This is a great recipe. We had it for leftovers and it might have even tasted better the second day! I used Italian seasoning since I was out of basil.
~ Theresa
Reviewed on Mar. 08, 2009 by janeirv
Reviewed on Mar. 05, 2009 by julyprincesspatricia
My daddy was born in Italy; he would have been so proud of your meatballs - identical to what he used to make. I must take exception to your sauce. Water has no place in this sauce. Macaroni sauce is thick; spaghetti sauce is thin - just not thinned with water. And meatballs are not served with spaghetti in Daddy's Italy - only with macaroni. So are brachiole and sausage. You may wish to add the meatballs about the last 1/2 hour of sauce cooking - just to cook them all the way through.
Reviewed on Mar. 05, 2009 by dryerlint
Very similiar to mine as well except I use grape jam instead of sugar and a good dash of red wine to the sauce.Susan, Oxford, NY
Very similiar to mine as well except I use grape jam instead of sugar and a good dash of red wine to the sauce.
Susan, Oxford, NY
Reviewed on Mar. 05, 2009 by lindervip
This sounds similar to a a recipe I've used for many years, adapted from my Italian Grandmother's recipe, except that I add chopped sweet onion & my own twist, chopped bell pepper; also, you don't need to simmer the meatballs & sauce for more than 30 - 45 min, tops, or it tends to taste "over-cooked." All-in-all, a very good recipe!!Linda V.Cape Cod
This sounds similar to a a recipe I've used for many years, adapted from my Italian Grandmother's recipe, except that I add chopped sweet onion & my own twist, chopped bell pepper; also, you don't need to simmer the meatballs & sauce for more than 30 - 45 min, tops, or it tends to taste "over-cooked." All-in-all, a very good recipe!!
Linda V.
Cape Cod
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