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Spaghetti with Italian Meatballs

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
  • Makes
    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 large 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 tablespoons olive oil, divided
  • 1 package (16 ounces) spaghetti


  • 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.
  • 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.
  • In a large skillet, heat 1 tablespoon oil over medium heat. In batches, brown meatballs, adding more oil as needed. Remove to paper towels to drain.
    Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink.
  • Cook spaghetti according to package directions; drain. Serve with meatballs and sauce.
Nutrition Facts
1/2 cup sauce with 3 meatballs and 2/3 cup cooked spaghetti: 385 calories, 11g fat (3g saturated fat), 69mg cholesterol, 612mg sodium, 49g carbohydrate (7g sugars, 4g fiber), 21g protein.

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Average Rating:
  • maball
    Apr 19, 2020

    Meatballs were okay, nothing great - I did not make the sauce

  • shannondobos
    Jan 25, 2017

    We really enjoyed these meatballs. I prefer using fresh basil, so next time I will switch that up. They were definitely moist and flavorful. The kids ate several too, which always means 5 stars to me!

  • alstonk111
    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.

  • chefheidi18
    Feb 16, 2016

    The meatballs were great! Everyone loved it.

  • PrplMonky5
    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.

  • DeliciouslyResourceful_Gina
    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.

  • chelseaspiegel
    Apr 15, 2014

    So delicious!

  • LadyNouvelleCuisine
    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!

  • mwest2655
    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.

  • Bebe111462
    Feb 18, 2013

    No comment left