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Italian Spaghetti with Meatballs Recipe

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My mother got this recipe from our Italian neighbors in the 1950s. It's been a big hit at our church community dinners, where we sometimes make three or four batches of this wonderful sauce.—Monica Crouch, Trotwood, Ohio

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Italian Spaghetti with Meatballs Recipe

Prep: 45 min. Cook: 3 hours

Yield: 20-24 Servings

45 180 225

Ingredients

4 garlic cloves, minced
2 tablespoons dried parsley flakes
2 tablespoons olive oil
3 cans (28 ounces each) tomato puree
2 cans (28 ounces each) tomato sauce
2 cans (12 ounces each) tomato paste
2 to 3 tablespoons sugar
1 tablespoon Italian seasoning
1-1/2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1 teaspoon salt
1/4 teaspoon pepper
MEATBALLS:
3 eggs
1/3 cup water
1 small onion, finely chopped
2 cups soft bread crumbs
2 cups grated Parmesan or Romano cheese, divided
2 garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 pounds lean ground beef

Directions

In two or three large soup kettles or Dutch ovens, saute garlic and parsley in oil for 1 minute. Add tomato puree, sauce, paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 2-1/2 hours.
For meatballs, in a large bowl, combine the eggs, water, onion, bread crumbs, 1 cup Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, at 375° for 15-18 minutes or until no longer pink.
Stir in the remaining Parmesan into spaghetti sauce; simmer 30 minutes longer. Drain meatballs on paper towels; add to sauce. Yield: 20-24 servings.

Nutritional Facts 1 serving (1 each) equals 185 calories, 8 g fat (3 g saturated fat), 66 mg cholesterol, 545 mg sodium, 11 g carbohydrate, 2 g fiber, 16 g protein.

Originally published as Spaghetti and Meatballs in Taste of Home April/May 2002, p54

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Italian Spaghetti with Meatballs (3)

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Italian Spaghetti with Meatballs

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Reviewed on Aug. 15, 2010 by jerryselena

This recipe is AWSOME! I have used this recipe for the last few years when I make sauce to can from my tomatoes. My entire family LOVES it and won't eat store bought sauce anymore.

Reviewed on Dec. 24, 2009 by susanmoss

I just made the meatballs, they were VERY good and easy to make. The family loved them. This is is a keeper.

Reviewed on Oct. 18, 2009 by mitchgang

Whether cooking for a crowd or wanting a great freeze it for later recipe, this spaghetti and meatballs recipe is the best I have ever tried. It does make a lot, but like I said, if it's too much, freeze it for a busy night along with a batch of buttery bubble bread!