Best Spaghetti and Meatballs Recipe

4.5 38 43
Best Spaghetti and Meatballs Recipe
Best Spaghetti and Meatballs Recipe photo by Taste of Home
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Best Spaghetti and Meatballs Recipe

Read Reviews
4.5 38 43
Publisher Photo
One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. —Mary Lou Koskella, Prescott, Arizona
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Cook: 2 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Cook: 2 hours

Ingredients

  • 2 tablespoons olive oil
  • 1-1/2 cups chopped onions
  • 3 garlic cloves, minced
  • 2 cans (12 ounces each) tomato paste
  • 3 cups water
  • 1 can (29 ounces) tomato sauce
  • 1/3 cup minced fresh parsley
  • 1 tablespoon dried basil
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • MEATBALLS:
  • 4 large eggs, lightly beaten
  • 2 cups soft bread cubes (cut into 1/4-inch pieces)
  • 1-1/2 cups whole milk
  • 1 cup grated Parmesan cheese
  • 3 garlic cloves, minced
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 pounds ground beef
  • 2 tablespoons canola oil
  • 2 pounds spaghetti, cooked

Directions

In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next six ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes.
Combine the first seven meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls.
In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti. Yield: 16 servings.

Test Kitchen Tip
  • Instead of frying, you can bake the meatballs at 400° on a rack over a rimmed baking sheet until golden brown. It will take about 20 minutes or so.
  • Originally published as Spaghetti 'n' Meatballs in Country Woman September/October 1995, p29

    Nutritional Facts

    1 serving: 519 calories, 18g fat (6g saturated fat), 106mg cholesterol, 1043mg sodium, 59g carbohydrate (8g sugars, 4g fiber), 30g protein.

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    • 2 tablespoons olive oil
    • 1-1/2 cups chopped onions
    • 3 garlic cloves, minced
    • 2 cans (12 ounces each) tomato paste
    • 3 cups water
    • 1 can (29 ounces) tomato sauce
    • 1/3 cup minced fresh parsley
    • 1 tablespoon dried basil
    • 2 teaspoons salt
    • 1/2 teaspoon pepper
    • MEATBALLS:
    • 4 large eggs, lightly beaten
    • 2 cups soft bread cubes (cut into 1/4-inch pieces)
    • 1-1/2 cups whole milk
    • 1 cup grated Parmesan cheese
    • 3 garlic cloves, minced
    • 2 teaspoons salt
    • 1/2 teaspoon pepper
    • 3 pounds ground beef
    • 2 tablespoons canola oil
    • 2 pounds spaghetti, cooked
    1. In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next six ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes.
    2. Combine the first seven meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls.
    3. In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti. Yield: 16 servings.

    Test Kitchen Tip
  • Instead of frying, you can bake the meatballs at 400° on a rack over a rimmed baking sheet until golden brown. It will take about 20 minutes or so.
  • Originally published as Spaghetti 'n' Meatballs in Country Woman September/October 1995, p29

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    Reviews forBest Spaghetti and Meatballs

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    MY REVIEW
    [email protected] User ID: 1686736 279576
    Reviewed Dec. 19, 2017

    "When my husband says that something is great, you can count on it. Served these meatballs to guests and they were very well received. I used the oven-baking method."

    MY REVIEW
    motherofdogs User ID: 265088 279127
    Reviewed Dec. 11, 2017

    "A very good recipe, both for the sauce and for the meatballs. I baked the meatballs on a sheet pan lined with no-stick foil, setting my oven's "convection bake" feature for 400 degrees for maybe 21 minutes, rotating the trays from upper rack to lower rack when halfway done. They browned up fine. Used a very lean ground round, so there was hardly any fat on the pan. For breadcrumbs, I put slices of whole grain white bread in my miniature food processor, which gave me soft, very fine breadcrumbs. The meat mixture was soft, but rolling them wasn't difficult, and not much stuck to my hands. I'll make this again!"

    MY REVIEW
    Nan Mock User ID: 611392 278834
    Reviewed Dec. 7, 2017

    "Very tasty sauce and a great, homey dinner! I opted to bake the meatballs instead of frying them, and this still fit with the time-frame of the recipe."

    MY REVIEW
    SouthernMaster User ID: 7668346 276063
    Reviewed Oct. 9, 2017

    "@delucak: You didn't even try it & gave it one star?? Great recipe!!"

    MY REVIEW
    Lady Fingers User ID: 2682286 276062
    Reviewed Oct. 9, 2017

    "A really good recipe. Mild, garlicky meatballs with a great texture. I froze the extras on a cookie sheet and then bagged them in single meal portions."

    MY REVIEW
    justmbeth User ID: 1196484 276040
    Reviewed Oct. 8, 2017

    "I've been making this for quite a few years. It's really good. I make meatball subs with any leftover meatballs. Freeze well too."

    MY REVIEW
    greatwithoutgluten User ID: 6330173 276022
    Reviewed Oct. 8, 2017

    "So good! We loved this recipe and will be making it again. I used gluten free bread and it turned out wonderful. Great recipe!"

    MY REVIEW
    curlylis85 User ID: 3166950 272570
    Reviewed Sep. 3, 2017

    "Soft, juicy meatballs, flavorful sauce, and a great crowd-pleaser!"

    MY REVIEW
    dschultz01 User ID: 1076910 267890
    Reviewed Jun. 11, 2017

    "Meatballs were excellent, sauce was just ok. Tasted too much like tomato paste. Be sure to brown the meatballs in a nonstick pan."

    MY REVIEW
    Robby1 User ID: 1478802 264636
    Reviewed Apr. 13, 2017

    "I've made this recipe a few times and it so good and flavorful. easy to prepare and everybody loves it!"

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