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Spaghetti and Meatballs

 Spaghetti and Meatballs
When there's time to simmer, this hearty sauce and home-style meatballs make a memorable main course, Dawnetta McGhee of Lewiston, Idaho suggests.
6-8 ServingsPrep: 25 min. Cook: 3 hours

Ingredients

  • 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
  • MEATBALLS:
  • 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

Directions

  • 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.
  • Meanwhile, combine the beef, pork and cracker crumbs; set aside. In

2 of 2

Spaghetti and Meatballs (continued)

Directions (continued)

  • another bowl, combine eggs, garlic, Parmesan cheese and oregano;
  • crumble meat mixture over egg mixture and blend well.
  • 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.
Nutritional Facts: 1 serving (1 each) equals 298 calories, 15 g fat (5 g saturated fat), 147 mg cholesterol, 1,158 mg sodium, 20 g carbohydrate, 4 g fiber, 20 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.