Spaghetti and Meatballs Recipe
Spaghetti and Meatballs Recipe photo by Taste of Home
Next Recipe

Spaghetti and Meatballs Recipe

Read Reviews
5 3 1
Publisher Photo
When there's time to simmer, this hearty sauce and home-style meatballs make a memorable main course, Dawnetta McGhee of Lewiston, Idaho suggests.
TOTAL TIME: Prep: 25 min. Cook: 3 hours
MAKES:6-8 servings
TOTAL TIME: Prep: 25 min. Cook: 3 hours
MAKES: 6-8 servings


  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 3 cans (10-3/4 ounces each) tomato puree
  • 1 can (12 ounces) tomato paste
  • 1-1/2 cups water
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon dried oregano
  • 1 tablespoon salt
  • 1 tablespoon sugar
  • 1 pound ground beef
  • 1/4 pound ground pork
  • 3/4 cup finely crushed saltines
  • 4 eggs, beaten
  • 2 garlic cloves, minced
  • 3 tablespoons grated Parmesan cheese
  • 1 teaspoon dried oregano
  • Hot cooked spaghetti

Nutritional Facts

1 each: 298 calories, 15g fat (5g saturated fat), 147mg cholesterol, 1158mg sodium, 20g carbohydrate (10g sugars, 4g fiber), 20g protein.


  1. In a Dutch oven, saute onion and garlic in oil until tender. Add the next seven ingredients; mix well. Simmer, uncovered, for 1-1/2 hours.
  2. Meanwhile, combine the beef, pork and cracker crumbs; set aside. In another bowl, combine eggs, garlic, Parmesan cheese and oregano; crumble meat mixture over egg mixture and blend well.
  3. Shape into 1-1/2-in. balls; brown in a skillet, turning once. Add to sauce; simmer, uncovered 1-1/2 hours longer or until a thermometer reads 160°. Serve with spaghetti. Yield: 6-8 servings.
Originally published as Spaghetti and Meatballs in Taste of Home June/July 1995, p17

Medium-Bodied Red Wine

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

Reviews for 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
Sort By :
DoverR User ID: 6337325 4677
Reviewed Nov. 11, 2011

"I want to thank you so much for adding your recipe. (I'm almost in tears) My mother's spaghetti recipe was almost exactly like this (with the saltines in the meatballs) and she made huge meatballs. I have all her recipes but I guess this is one she knew by heart. I will try and make this asap. Hope I do it justice."

Ladiikay75 User ID: 5328399 5341
Reviewed Aug. 10, 2010

"All other meatball recipe's use bread crumbs and during cooking the meat still falls apart. The crushed saltines idea has been the perfect one so far. Thank you Mrs. McGhee and TOH for printing this one. ;)"

jillea User ID: 1763985 2134
Reviewed Aug. 14, 2009

"These are the best meatballs I have ever made. I didn't have saltines so used breadcrumbs and they were delicious! Even my kids liked them and they HATE my meatballs! Thank you!!"

Loading Image