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

Best Spaghetti and Meatballs Recipe

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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:12-16 servings
TOTAL TIME: Prep: 30 min. Cook: 2 hours
MAKES: 12-16 servings


  • 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
  • 4 large 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 each: 304 calories, 18g fat (6g saturated fat), 117mg cholesterol, 1323mg sodium, 13g carbohydrate (7g sugars, 2g fiber), 23g protein


  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

Full-Bodied White Wine

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

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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!"

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..."

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!"

Reviewed Mar. 7, 2015

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

Reviewed Oct. 29, 2013

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

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