Best Spaghetti and Meatballs Recipe
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Best Spaghetti and Meatballs Recipe

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4.5 28 32
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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! This classic recipe makes a big batch and is perfect for entertaining. —Mary Lou Koskella, Prescott, Arizona
TOTAL TIME: Prep: 30 min. Cook: 2 hours
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Cook: 2 hours
MAKES: 16 servings


  • 2 tablespoons olive oil
  • 1-1/2 cups chopped onions
  • 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
  • 4 large eggs, lightly beaten
  • 2 cups soft bread cubes (cut into 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
  • 2 pounds spaghetti, cooked

Nutritional Facts

1 each: 519 calories, 18g fat (6g saturated fat), 106mg cholesterol, 1338mg sodium, 59g carbohydrate (8g sugars, 4g fiber), 30g protein.


  1. In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Add next seven ingredients; bring to a boil. Reduce heat; simmer, covered, for 50 minutes.
  2. Combine the first seven meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls.
  3. In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti. Yield: 16 servings.
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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PrplMonky5 User ID: 6612040 245135
Reviewed Mar. 8, 2016

"This review is only for the meatballs. I cut the meatball recipe in a quarter since I only had 3/4lb ground beef. It worked out really well. For the "soft bread cubes", I just used Italian bread crumbs. I also added just a tad more garlic, and only did about half the extra salt that it called for. These were very yummy! I think I've found my new go-to meatball recipe! I will definitely make these again, and I'd be curious on how they'd taste with actual bread cubes. Keeper!"

Kupa User ID: 8385460 235714
Reviewed Oct. 27, 2015

"I saw this yesterday and tried it for dinner. Only modification was I did not have parsley and I added Rosemary instead. Lot's of flavour, loved it..."

ShannonMLeger User ID: 4216848 233036
Reviewed Sep. 17, 2015

"These were easy to make and absolutely delicious! The only modification I made was I left out the salt. I will definitely be making these again!"

nanabrenda58 User ID: 8282427 222280
Reviewed Mar. 7, 2015

"This recipe was incredibly flavorful, loved it! !"

Hannah0418 User ID: 1795891 200929
Reviewed Oct. 29, 2013

"These are THE BEST meatballs I've ever made"

Neck1 User ID: 2901370 15056
Reviewed Oct. 24, 2013

"I thought 1 tablespoon of salt was too much. Next time I will use 1/2 tablespoon or even a little less. You can always add salt, you can't take it out. Otherwise, we loved these meatballs!!!! I will only make this recipe!"

gaylene2 User ID: 3368539 10479
Reviewed Oct. 24, 2013

"This was a five star recipe. It was delicious. I would have liked MORE sauce. So next time I will double it!"

Timbergurl1 User ID: 4047214 15937
Reviewed Oct. 24, 2013

"Wonderful. I use this recipe mainly for the meatballs, as I have my own sauce that I adore, but the sauce from this recipe is delicious as well. It's all so easy to throw together and you can always count on it to taste great!"

angelaandjakers User ID: 7308976 200928
Reviewed Oct. 15, 2013

"I have to put my 2 cents worth in.I can't believe how rude some of you are. One review had completely changed the recipe and the point is to rate the recipe submitted and maybe add a sugggestion or 2. That is all."

akoehler79 User ID: 2893559 11178
Reviewed Oct. 15, 2013

"I'm rating the meatball portion of this recipe only because anyone can open a box of pasta and a jar of sauce. :) First off, for the meat, I used 3.5lbs ground venison. I used ground up saltine crackers rather than the bread. I put in 2 teaspoons of minced garlic. I cut back on the salt to half a tablespoon and added 2 teaspoons of dried parsley flakes and about 1 1/2 teaspoons of Italian Seasoning. I mixed the eggs, milk, minced garlic, cheese and seasonings together then crumbled the meat on top. I sprinkled a little bit of garlic powder on top of the meat, then mixed it all together. I baked these in the oven at 400 for 20 min then broiled them for a few minutes for the "browning" effect. Best meatball by far that I've made!!"

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