Show Subscription Form




Best Spaghetti and Meatballs Recipe
Best Spaghetti and Meatballs Recipe photo by Taste of Home

Best Spaghetti and Meatballs Recipe

Read Reviews (30)
4.39 30
Publisher Photo
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:12-16 servings
TOTAL TIME: Prep: 30 min. Cook: 2 hours
MAKES: 12-16 servings

Ingredients

  • 1-1/2 cups chopped onions
  • 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

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.

Directions

  1. In a Dutch oven over medium heat, saute onions 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.
  2. In a large bowl, combine the first seven meatball ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
  3. In a large skillet over medium heat, brown meatballs in batches 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.
Originally published as Spaghetti 'n' Meatballs in Country Woman September/October 1995, p29

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.

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

Reviews for Best Spaghetti and Meatballs(30)

AVERAGE RATING
   (31)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (3)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 29, 2013

These are THE BEST meatballs I've ever made

MY REVIEW
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!

MY REVIEW
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!

MY REVIEW
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!

MY REVIEW
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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT