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."
Ingredients
- 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
- MEATBALLS:
- 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
Reviews
Meatballs were okay, nothing great - I did not make the sauce
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!
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.
The meatballs were great! Everyone loved it.
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.
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.
So delicious!
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!
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.
No comment left