Spaghetti with Italian Meatballs Recipe
Spaghetti with Italian Meatballs Recipe photo by Taste of Home
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Spaghetti with Italian Meatballs Recipe

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Sharon Crider sends this hearty spaghetti dinner from Junction City, Kansas. "It's one of my family's favorite recipes," she writes. "We enjoy servings of the sauce with a variety of pasta."
TOTAL TIME: Prep: 20 min. Cook: 1-1/4 hours
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 1-1/4 hours
MAKES: 10 servings


  • 3/4 cup chopped onion
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 can (28 ounces) Italian crushed tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1 cup water
  • 1-1/2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 slices white bread, torn
  • 1/2 cup water
  • 2 eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1 garlic clove, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1 pound lean ground beef (90% lean)
  • 2 teaspoons olive oil
  • 1 package (16 ounces) spaghetti

Nutritional Facts

1 each: 368 calories, 9g fat (3g saturated fat), 73mg cholesterol, 661mg sodium, 50g carbohydrate (9g sugars, 3g fiber), 20g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 2 vegetable, 1/2 fat.


  1. In a large saucepan, cook onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  2. Meanwhile, in a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls.
  3. In a large nonstick skillet coated with cooking spray, brown meatballs in batches in oil over medium heat.
  4. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink.
  5. Cook spaghetti according to package directions; drain. Serve with meatballs and sauce. Yield: 10 servings.
Originally published as Spaghetti with Italian Meatballs in Light & Tasty June/July 2006, p63

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shannondobos User ID: 5115022 260274
Reviewed Jan. 25, 2017

"We really enjoyed these meatballs. I prefer using fresh basil, so next time I will switch that up. They were definitely moist and flavorful. The kids ate several too, which always means 5 stars to me!"

alstonk111 User ID: 3581214 245930
Reviewed Mar. 24, 2016

"My review is solely on the Meatballs. I've made these several times now for family and friends. It's a keeper for sure! Very tasty & tender. Everyone always wants the recipe after they've had them. I went with the others suggestions with baking them in the 400 degrees oven."

chefheidi18 User ID: 8210724 243900
Reviewed Feb. 16, 2016

"The meatballs were great! Everyone loved it."

PrplMonky5 User ID: 6612040 243825
Reviewed Feb. 14, 2016

"My review is based solely on the sauce. I had meatballs that I had already made in the freezer, so I just used those. I put them in the oven to thaw them out, then put them in the sauce for about 20 minutes. To add some chunkiness to the sauce I threw in some canned diced tomatoes w/ onion and garlic. Because garlic was already included with the diced tomatoes, I cut back a tad on the minced garlic. I thought the sauce was good, but not great. I would still make this again, maybe with some more tweaks to suit our tastes."

DeliciouslyResourceful_Gina User ID: 4938423 242378
Reviewed Jan. 23, 2016

"I just made the meatballs. They were fabulous! Tasty and tender. I used whole grain bread and baked in the oven at 400 degrees for 15 min as another reviewer suggested. This will become my go to meatball recipe."

chelseaspiegel User ID: 6394642 87778
Reviewed Apr. 15, 2014

"So delicious!"

LadyNouvelleCuisine User ID: 1063907 68600
Reviewed Feb. 24, 2014

"Everyone in my family loved these meatballs. I added a small zucchini and caramelized onions to the sauce when I added the meatballs. They added a very fresh change to the dish! I will definitely will be making this again!"

mwest2655 User ID: 7360126 108972
Reviewed Nov. 1, 2013

"This was excellent, I used 1/2 lb. ground chuck and 1/2 lb. fresh ground Italian sausage, giving the meatballs great flavor. Also, I make extra meatballs, the leftovers make good meatball sandwiches.

This recipe is a keeper has become a family favorite when dining with just the family or for dinners with guests."

Janet Burkhart User ID: 1096144 155241
Reviewed Feb. 13, 2013

"Made this for dinner this evening. My husband and son loved it. I also baked the meatballs @400 for 15 minutes. Will be making this again."

smartcookmaster User ID: 7111699 153987
Reviewed Jan. 29, 2013

"this recipes is amazing.I made it for my parents on Sunday and they loved it.i am so making this again!!!!!"

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