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Spaghetti with Italian Meatballs Recipe

Spaghetti with Italian Meatballs Recipe

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 YIELD: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


  • 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.

Nutritional Facts

3 meatballs and 1/2 cup sauce with 2/3 cup spaghetti equals 368 calories, 9 g fat (3 g saturated fat), 73 mg cholesterol, 661 mg sodium, 50 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 2 vegetable, 1/2 fat.

Reviews for Spaghetti with Italian Meatballs

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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."

Reviewed Feb. 16, 2016

"The meatballs were great! Everyone loved it."

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."

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."

Reviewed Apr. 15, 2014

"So delicious!"

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!"

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."

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."

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!!!!!"

Reviewed Oct. 23, 2011

"This is a great meatball recipe, I will keep this as a favorite for sure."

Reviewed Aug. 1, 2011

"DELISH!!! a definate keeper. i used 1/2 cup quick oats instead of soaked bread. the leftovers the next day were even better."

Reviewed May. 3, 2011

"Very tasty and easy to make."

Reviewed Feb. 16, 2011

"I used whole grain bread since that was what I had on hand & baked the meatballs at 400 degrees for 15 min, then added them to the sauce for another 20 minutes. To the sauce I added 1/4 tsp of red pepper flakes for some heat. It was delicious!"

Reviewed Aug. 3, 2010

"I've been making the same spaghetti sauce recipe for several years. When I saw this recipe, I had to try it. It's simple to make and delicious. My son said it tasted like "restaurant food." Thanks for a great recipe."

Reviewed Aug. 2, 2010

"EXCELLENT!! The only thing I add was a bay leaf and a little sugar. I think the brand of tomatoes I used may be the reason for the sugar, but I always put a bay leaf in spaghetti sauce. This should be budget meal since it makes a large quanity for so few ingredients. I froze the extra's and I am looking forward to a hot meat ball sandwich (maybe a little melted prevolone cheese on top) this winter!! this is definately a keeper. I also like the dry herbs since they are always in my pantry ... good for those days when running to the store is one more issue to deal with."

Reviewed Jul. 29, 2010

"This was very good, my 20 month old gobbled this up like crazy. Recipe makes A LOT though so next time I will probably either freeze half of it or cut the recipe in half. It's a week later and I still have 8-10 meatballs with sauce in the fridge. I did use whole wheat bread in place of the white bread to make it a bit healthier. Was very good and will make again!"

Reviewed Jul. 23, 2010

"I have a wonderful and ancient recipe for spaghetti sauce that I love, but my only good recipe for meatballs takes a lot of time. I saw this recipe today in my online newsletter. It looks great. . .I will try it for my visiting family when the weather cools down. I want to thank Sharon Crider for giving us this very good recipe. Hey Sharon...I was born in Kansas City, Missouri. I had relatives in Kansas City, Kansas too. We enjoy great cooks in both Kansas and Missouri, don't we? Thanks again, nice lady for this recipe. Now I can't wait for cooler weather. Racella Sieberg, Weed, California"

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