Homemade Spaghetti and Meatballs Recipe

Be the first to add a review
Publisher Photo
Cooking is one of my favorite hobbies and I do the cooking for my family more then my wife. She loves it!—Matt Walter, Grand Rapids, Michigan
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES:8-10 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 3 hours
MAKES: 8-10 servings


  • SAUCE:
  • 2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
  • 2-2/3 cups water
  • 1 can (12 ounces) tomato paste
  • 1 jar (4-1/2 ounces) sliced mushrooms, undrained
  • 1 medium onion, chopped
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 2 garlic cloves, minced
  • Pinch pepper
  • 2 eggs, beaten
  • 1/4 cup chopped onion
  • 1 teaspoon garlic salt
  • 1/3 teaspoon pepper
  • 2 pounds ground beef
  • Hot cooked spaghetti

Nutritional Facts

1 serving (1 each) equals 266 calories, 13 g fat (5 g saturated fat), 103 mg cholesterol, 807 mg sodium, 17 g carbohydrate, 4 g fiber, 22 g protein.


  1. In a large Dutch oven or kettle, combine all sauce ingredients. Simmer, uncovered, for 2 hours. In a bowl, combine the eggs, onion, garlic salt and pepper; crumble beef over mixture and mix well. Shape into small meatballs; brown in a skillet, a few at a time. Add meatballs to sauce and simmer for 1 hour. Serve over spaghetti. Yield: 8-10 servings.
Originally published as Spaghetti and Meatballs in Taste of Home December/January 1995, p47

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Homemade Spaghetti and Meatballs

5 Star
4 Star
3 Star
2 Star
1 Star
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
Loading Image