Best Spaghetti and Meatballs Recipe

4.5 35 40
Best Spaghetti and Meatballs Recipe
Best Spaghetti and Meatballs Recipe photo by Taste of Home
Publisher Photo

Best Spaghetti and Meatballs Recipe

Read Reviews
4.5 35 40
Publisher Photo
One evening, we had unexpected company. Since I had some of these meatballs left over in the freezer, I warmed them up as appetizers. 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

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

Directions

In a Dutch oven over medium heat, saute onions in oil. Add garlic; cook 1 minute longer. Add the water, tomato sauce and paste, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 50 minutes.
In a large bowl, combine the first seven meatball ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
In a large skillet over medium heat, brown meatballs in batches in oil until no longer pink; drain. Add to sauce; bring to a boil. Reduce heat; cover and simmer for 1 hour or until flavors are blended, stirring occasionally. Serve with 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.

    • 1-1/2 cups chopped onions
    • 2 tablespoons olive oil
    • 3 garlic cloves, minced
    • 3 cups water
    • 1 can (29 ounces) tomato sauce
    • 2 cans (12 ounces each) tomato paste
    • 1/3 cup minced fresh parsley
    • 1 tablespoon dried basil
    • 1 tablespoon salt
    • 1/2 teaspoon pepper
    • MEATBALLS:
    • 4 large eggs, lightly beaten
    • 2 cups soft bread cubes (1/4-inch pieces)
    • 1-1/2 cups milk
    • 1 cup grated Parmesan cheese
    • 3 garlic cloves, minced
    • 1 tablespoon salt
    • 1/2 teaspoon pepper
    • 3 pounds ground beef
    • 2 tablespoons canola oil
    • Hot cooked spaghetti
    1. In a Dutch oven over medium heat, saute onions in oil. Add garlic; cook 1 minute longer. Add the water, tomato sauce and paste, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 50 minutes.
    2. In a large bowl, combine the first seven meatball ingredients. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls.
    3. In a large skillet over medium heat, brown meatballs in batches in oil until no longer pink; drain. Add to sauce; bring to a boil. Reduce heat; cover and simmer for 1 hour or until flavors are blended, stirring occasionally. Serve with 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
    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!"

    MY REVIEW
    PrplMonky5 User ID: 6612040 245135
    Reviewed Mar. 8, 2016

    "This review is only for the meatballs. I cut the meatball recipe in a quarter since I only had 3/4lb ground beef. It worked out really well. For the "soft bread cubes", I just used Italian bread crumbs. I also added just a tad more garlic, and only did about half the extra salt that it called for. These were very yummy! I think I've found my new go-to meatball recipe! I will definitely make these again, and I'd be curious on how they'd taste with actual bread cubes. Keeper!"

    MY REVIEW
    Kupa User ID: 8385460 235714
    Reviewed Oct. 27, 2015

    "I saw this yesterday and tried it for dinner. Only modification was I did not have parsley and I added Rosemary instead. Lot's of flavour, loved it..."

    MY REVIEW
    ShannonMLeger User ID: 4216848 233036
    Reviewed Sep. 17, 2015

    "These were easy to make and absolutely delicious! The only modification I made was I left out the salt. I will definitely be making these again!"

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