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Best Spaghetti and Meatballs Recipe
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Best Spaghetti and Meatballs Recipe

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4.5 34 35
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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

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 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 .

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

Full-Bodied White Wine

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


Reviews for Best Spaghetti and Meatballs

AVERAGE RATING
(35)
RATING DISTRIBUTION
5 Star
 (27)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
PrplMonky5 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!"

MY REVIEW
Kupa 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..."

MY REVIEW
ShannonMLeger 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!"

MY REVIEW
nanabrenda58 222280
Reviewed Mar. 7, 2015

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

MY REVIEW
Hannah0418 200929
Reviewed Oct. 29, 2013

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

MY REVIEW
Neck1 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!"

MY REVIEW
gaylene2 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!"

MY REVIEW
Timbergurl1 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!"

MY REVIEW
angelaandjakers 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."

MY REVIEW
akoehler79 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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