Spaghetti Meatball Supper Recipe
Spaghetti Meatball Supper Recipe photo by Taste of Home
Next Recipe

Spaghetti Meatball Supper Recipe

Be the first to add a review
Publisher Photo
Oh what joy to come home and find my mom making spaghetti and meatballs for dinner. This one's always been a recipe dear to my heart. —Debbie Heggie, Laramie, WY
TOTAL TIME: Prep: 30 min. Cook: 1-3/4 hours
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Cook: 1-3/4 hours
MAKES: 10 servings


  • 2 cans (28 ounces each) diced tomatoes, undrained
  • 2 teaspoons sugar
  • 2 teaspoons dried basil
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups soft bread crumbs
  • 1/2 cup water
  • 2 large eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound ground beef
  • 1 pound ground pork
  • Hot cooked spaghetti

Nutritional Facts

1 cup (calculated without spaghetti): 254 calories, 13g fat (5g saturated fat), 98mg cholesterol, 798mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 21g protein.


  1. In a 6-qt. stockpot, combine the first six ingredients; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours, stirring occasionally.
  2. For meatballs, preheat oven to 400°. In a large bowl, combine bread crumbs and water; let stand 5 minutes. Stir in eggs, cheese, parsley, garlic, salt and pepper. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls.
  3. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 15-20 minutes or until cooked through. Add meatballs to sauce, stirring gently to combine. Serve with spaghetti.
    Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.
    Yield: 10 servings.
Editor's Note: To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Originally published as Spaghetti Supper in Taste of Home Annual Recipes Annual 2010, p287

Medium-Bodied Red Wine

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

Reviews for Spaghetti Meatball Supper

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