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This authentic Italian recipe was given to me by my cousin's wife, who is from Italy. It's so hearty and satisfying, everyone's eyes light up when I tell my family that we're having this for supper! —Etta Winter, Pavillion, New York
Nutritional Facts 1-2/3 cups (calculated without spaghetti and additional cheese) equals 373 calories, 13 g fat (5 g saturated fat), 123 mg cholesterol, 1,201 mg sodium, 39 g carbohydrate, 7 g fiber, 26 g protein.
Originally published as Italian Spaghetti and Meatballs in Country Ground Beef , p70
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Jan. 20, 2013 by Kecia37
I am making this tonight and can hardly wait. I will submit a review tomorrow and plan to follow the recipe exactly (tempted to add pepper flakes but trying to resist!). I'm making a meal for 40 people at a mens' homeless shelter on February 9th and this will be what I take if I like it.
Reviewed on Jan. 20, 2013 by MAXKAISERHEIDI
can you say perfect- dont change a thing!
OMG! Wow.. Thank you for sharing this recipe! The sauce is awesome and the meatballs as my husband said melt in your mouth. I like the idea of baking the meatballs instead of pan browning, loose some of the fat! Followed the directions as listed and would NOT change a thing! Thanks again - a new favorite!
Reviewed on Jan. 20, 2013 by davedemare
OUTSTANDING flavor yet very easy to make!Coming from an Italian heritage, I'm often wary of "Italian recipes". This is defintely one you can trust.Dave D.
OUTSTANDING flavor yet very easy to make!
Coming from an Italian heritage, I'm often wary of "Italian recipes". This is defintely one you can trust.
Dave D.
Reviewed on Jan. 20, 2013 by nonahope
Love this recipe! Mine is exactly the same except I use 4 - 15 oz. cans of tomato sauce, rather than diced tomatoes. That's only because I don't like pieces of tomato in my sauce. And, yes...this is my aunt's mother-in-law's recipe who came "off the boat" and spoke only Italian until the day she died. So, I would say it's a pretty authenic Italian recipe although I'm sure there are others, as well.
Reviewed on Jan. 20, 2013 by ABWaligora
I made this for dinner last night, and it was a huge hit! I followed the directions exactly, and the sauce was perfect. The meatballs were excellent, as well. We'll be having the leftovers on rolls for meatball subs today. Thanks so much for a simple recipe the whole family enjoyed!
Reviewed on Jan. 19, 2013 by JennTats
Yum! This taste so much better than the pre made sauces you can buy in the store! my whole family loved this recipe just the way it is & I will definitely keep making this again! Thank you for the great recipe!
Reviewed on Jan. 19, 2013 by kiltyone
JnBham :You are quite correct. This recipe is not one that one would find in Italy either North or South.I would never put bread in the meatballs we use oat meal(old fashioned) soaked in a small amount of full fat milk. Better for you than bread.It ideed, needed more herbs(fresh) not dried(tacky.) It works well for those who are in need of Gluten Free meat balls and when using Quinoa spaghetti.Delete the sugar and add a couple of shredded arrots. One ust also use original cheese and not the fake version sold in the U.S.We also add chopped Kalamata or other salted olives.This is a lovely recipe when done correctly. Browning the meat balls in a proper pan stovetop is the only way to develop the lovely crust on the outside of them as one would expect when expertly prepared.
JnBham :
You are quite correct. This recipe is not one that one would find in Italy either North or South.
I would never put bread in the meatballs we use oat meal(old fashioned) soaked in a small amount of full fat milk. Better for you than bread.
It ideed, needed more herbs(fresh) not dried(tacky.) It works well for those who are in need of Gluten Free meat balls and when using Quinoa spaghetti.
Delete the sugar and add a couple of shredded arrots. One ust also use original cheese and not the fake version sold in the U.S.
We also add chopped Kalamata or other salted olives.
This is a lovely recipe when done correctly. Browning the meat balls in a proper pan stovetop is the only way to develop the lovely crust on the outside of them as one would expect when expertly prepared.
Reviewed on Jan. 19, 2013 by chefology
I have not tried this recipe yet. It is very much like my own. I will say that if the sugar bothers you, you can also use a pinch or two of baking soda to cut the acid in the tomatoes. I started doing it because I had acid reflux.
Reviewed on Jan. 19, 2013 by dovecanyon
My grandmother was born and raised in Sicily, and her sauce is very basic, 3 cans tomato paste, 9 cans water, garlic and oregano. That's it. Pass the red pepper flakes at the table along with the parmesan. Her sauce is wonderful and what I grew up with. So... the first time she saw me put in a bay leaf and a bit of sugar, she nearly had a fit. After dinner, she asked me to write down what I did, so she could do it at home- she was impressed with the taste. I'll admit that I leave out the onion completely, and I gently brown the garlic in olive oil then discard before adding the tomato (I use crushed, not diced); also, I do not use a tablespoon of sugar, but just a pinch, only what I can grab between my thumb and finger, as I find that any more adds sweetness instead of just cutting the acid as desired. But basically this recipe is very similar to my sauce. It is very good. Do not be put off by the naysayers, try it then decide for yourself. Also, my meatballs are nearly identical, except I also add a little oregano in addition to the parsley. Excellent recipe Etta, thanks!
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