- 4 garlic cloves, minced
- 2 tablespoons dried parsley flakes
- 2 tablespoons olive or vegetable oil
- 3 cans (28 ounces each) tomato puree
- 2 cans (28 ounces each) tomato sauce
- 2 cans (12 ounces each) tomato paste
- 2 to 3 tablespoons sugar
- 1 tablespoon Italian seasoning
- 1-1/2 teaspoons dried basil
- 1-1/2 teaspoons dried oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 eggs
- 1/3 cup water
- 1 small onion, finely chopped
- 2 cups soft bread crumbs
- 2 cups grated Parmesan or Romano cheese, divided
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 3 pounds lean ground beef
- In two or three large soup kettles or Dutch ovens, saute garlic and parsley in oil for 1 minute. Add tomato puree, sauce, paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 2-1/2 hours.
- For meatballs, in a large bowl, combine the eggs, water, onion, bread crumbs, 1 cup Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place 1-in. baking pans. Bake, uncovered, at 375° for 15-18 minutes or until no longer pink.
- Stir in the remaining Parmesan into spaghetti sauce; simmer 30 minutes longer. Drain meatballs on paper towels; add to sauce. Yield: 20-24 servings.
Reviews forItalian Spaghetti with Meatballs
"My husband (who cringes when I make spaghetti) LOVED this recipe! He said it is better than my Italian brother-in-law's sauce. What a compliment!! Thank you for this recipe!"
"This recipe is AWSOME! I have used this recipe for the last few years when I make sauce to can from my tomatoes. My entire family LOVES it and won't eat store bought sauce anymore."
"I just made the meatballs, they were VERY good and easy to make. The family loved them. This is is a keeper."
"Whether cooking for a crowd or wanting a great freeze it for later recipe, this spaghetti and meatballs recipe is the best I have ever tried. It does make a lot, but like I said, if it's too much, freeze it for a busy night along with a batch of buttery bubble bread!"