Italian Spaghetti with Meatballs Recipe

Read Reviews
5 4 4
Publisher Photo
My mother got this recipe from our Italian neighbors in the 1950s. It's been a big hit at our church community dinners, where we sometimes make three or four batches of this wonderful sauce.—Monica Crouch, Trotwood, Ohio
TOTAL TIME: Prep: 45 min. Cook: 3 hours
MAKES:20-24 servings
TOTAL TIME: Prep: 45 min. Cook: 3 hours
MAKES: 20-24 servings


  • 4 garlic cloves, minced
  • 2 tablespoons dried parsley flakes
  • 2 tablespoons olive oil
  • 3 cans (28 ounces each) tomato puree
  • 2 cans (28 ounces each) tomato sauce
  • 2 cans (12 ounces each) tomato paste
  • 2 to 3 tablespoons sugar
  • 1 tablespoon Italian seasoning
  • 1-1/2 teaspoons dried basil
  • 1-1/2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 eggs
  • 1/3 cup water
  • 1 small onion, finely chopped
  • 2 cups soft bread crumbs
  • 2 cups grated Parmesan or Romano cheese, divided
  • 2 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 3 pounds lean ground beef

Nutritional Facts

1 each: 185 calories, 8g fat (3g saturated fat), 66mg cholesterol, 545mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 16g protein.


  1. In two or three stockpots or Dutch ovens, saute garlic and parsley in oil 1 minute. Add tomato puree, sauce, paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 2-1/2 hours.
  2. Preheat oven to 375°. For meatballs, in a large bowl, combine the eggs, water, onion, bread crumbs, 1 cup Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, 15-18 minutes or until no longer pink.
  3. Stir the remaining Parmesan into spaghetti sauce; simmer 30 minutes. Drain meatballs on paper towels; add to sauce.
    Freeze option: Freeze cooled meatballs and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth / water if necessary.
    Yield: 20-24 servings.
Originally published as Spaghetti and Meatballs in Taste of Home April/May 2002, p54

Reviews for Italian Spaghetti with 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
Sort By :
debmansur User ID: 1542916 34634
Reviewed Jan. 14, 2013

"My husband (who cringes when I make spaghetti) LOVED this recipe! He said it is better than my Italian brother-in-law's sauce. What a compliment!! Thank you for this recipe!"

jerryselena User ID: 3159690 83828
Reviewed Aug. 15, 2010

"This recipe is AWSOME! I have used this recipe for the last few years when I make sauce to can from my tomatoes. My entire family LOVES it and won't eat store bought sauce anymore."

susanmoss User ID: 1569433 34633
Reviewed Dec. 24, 2009

"I just made the meatballs, they were VERY good and easy to make. The family loved them. This is is a keeper."

mitchgang User ID: 3104028 108213
Reviewed Oct. 18, 2009

"Whether cooking for a crowd or wanting a great freeze it for later recipe, this spaghetti and meatballs recipe is the best I have ever tried. It does make a lot, but like I said, if it's too much, freeze it for a busy night along with a batch of buttery bubble bread!"

Loading Image