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Easy Spaghetti and Meatballs

 Easy Spaghetti and Meatballs
WHEN I was a teenager, I cooked dinner every night for our family of four...Mom, Dad, Grandmother, who lived next door, and myself. Through the years, I have modified and changed this recipe for two people to better fit our tastes. That's one of the great things about this dish. It's easy to do just that! -David Stierheim, Pittsburgh, Pennsylvania
2 ServingsPrep: 15 min. Cook: 20 min.


  • 1 egg
  • 3 tablespoons Italian-seasoned bread crumbs
  • 2 tablespoons chopped onion
  • 1 tablespoon grated Parmesan cheese
  • 1/8 teaspoon pepper
  • 1/4 pound ground beef
  • 1/4 pound Johnsonville® Mild Ground Italian Sausage
  • 1 jar (14 ounces) spaghetti sauce or 1-1/2 cups homemade spaghetti sauce
  • Hot cooked spaghetti
  • Additional Parmesan cheese, optional


  • In a large bowl, combine the first five ingredients. Crumble the meat
  • over mixture and mix well. Shape into 2-in. meatballs.
  • In a large skillet, brown meatballs over medium heat until a
  • thermometer reads 160°; drain. Add spaghetti sauce; bring to a
  • boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until
  • heated through. Serve with spaghetti; sprinkle with cheese if
  • desired. Yield: 2 servings.
Nutritional Facts: 1 serving (3 each) equals 388 calories, 18 g fat (7 g saturated fat), 168 mg cholesterol, 1,503 mg sodium,

2 of 2

Easy Spaghetti and Meatballs (continued)

Nutritional Facts: 29 g carbohydrate, 4 g fiber, 26 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.