Homemade Spaghetti and Meatballs Recipe

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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
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 each: 266 calories, 13g fat (5g saturated fat), 103mg cholesterol, 807mg sodium, 17g carbohydrate (9g sugars, 4g fiber), 22g 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.

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