Best Spaghetti 'n' Meatballs Recipe

5 4 7
Best Spaghetti 'n' Meatballs Recipe
Best Spaghetti 'n' Meatballs Recipe photo by Taste of Home
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Best Spaghetti 'n' Meatballs Recipe

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5 4 7
Publisher Photo
My mom's Italian friend taught her the secret to this saucy spaghetti dish. Our whole family is grateful! Mom gave me this recipe as a wedding present. It's the best-tasting spaghetti ever...and the meatballs are so tender.
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 1 hour 40 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. Cook: 1 hour 40 min.

Ingredients

  • 2 eggs
  • 1 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup tomato juice, milk or beef broth
  • 1/4 cup finely chopped green pepper
  • 1/4 cup finely chopped onion
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon each salt, poultry seasoning and garlic powder
  • 2 pounds bulk pork sausage
  • SAUCE:
  • 4 cups water
  • 2 cans (11-1/2 ounces each) tomato juice
  • 3 cans (6 ounces each) tomato paste
  • 1 jar (1/2 ounce) dried celery flakes
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup finely chopped green pepper
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • Hot cooked spaghetti

Directions

In a large bowl, combine eggs, bread crumbs, cheese, tomato juice, green pepper, onion and seasonings. Crumble sausage over mixture and mix well. Shape into 1-in. balls. In a skillet, brown meatballs over medium heat; drain.
In a large saucepan, combine the first eight sauce ingredients. Add green pepper, onion and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 30-45 minutes or until thickened, stirring occasionally. Discard bay leaf.
Add meatballs to sauce; simmer for 1 hour or until a thermometer reads 160°. Serve with spaghetti. Yield: 10 servings.
Originally published as Spaghetti 'N' Meatballs in Country Woman May/June 2001, p29

  • 2 eggs
  • 1 cup dry bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup tomato juice, milk or beef broth
  • 1/4 cup finely chopped green pepper
  • 1/4 cup finely chopped onion
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon each salt, poultry seasoning and garlic powder
  • 2 pounds bulk pork sausage
  • SAUCE:
  • 4 cups water
  • 2 cans (11-1/2 ounces each) tomato juice
  • 3 cans (6 ounces each) tomato paste
  • 1 jar (1/2 ounce) dried celery flakes
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup finely chopped green pepper
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • Hot cooked spaghetti
  1. In a large bowl, combine eggs, bread crumbs, cheese, tomato juice, green pepper, onion and seasonings. Crumble sausage over mixture and mix well. Shape into 1-in. balls. In a skillet, brown meatballs over medium heat; drain.
  2. In a large saucepan, combine the first eight sauce ingredients. Add green pepper, onion and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 30-45 minutes or until thickened, stirring occasionally. Discard bay leaf.
  3. Add meatballs to sauce; simmer for 1 hour or until a thermometer reads 160°. Serve with spaghetti. Yield: 10 servings.
Originally published as Spaghetti 'N' Meatballs in Country Woman May/June 2001, p29

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maryfraz User ID: 1483392 221758
Reviewed Mar. 1, 2015

"Wonderful! My husband and son don't like chunky sauces. This one is perfect!"

MY REVIEW
laceyaileen User ID: 1213611 88568
Reviewed Aug. 10, 2012

"delicious! i couldn't afford to buy two things of pork sausage, so i used a lb of ground beef with the sausage. still amazing :P that sauce was soooooo much better than anything you'll buy out of a can!"

MY REVIEW
trush User ID: 4581425 31579
Reviewed Feb. 20, 2011

"The best spaghetti 'n' meatballs I have ever had!!"

MY REVIEW
annabanabanana User ID: 4245994 30384
Reviewed Jul. 18, 2009

"WOW!! The best spaghetti ever! The meatballs are so tender. It was a little time consuming but well worth it. I followed the recipe to a "T" and I am so glad I didnt add or change anything. Perfect as is."

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