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Best Spaghetti and Meatballs Recipe

Best Spaghetti and Meatballs Recipe

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 YIELD: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 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


  • 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.

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.

Wine Pairings

Full-Bodied White Wine

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