Jansen's Spaghetti Sauce and Meatballs

Jansen's Spaghetti Sauce and Meatballs

Jansen 0

"I usually spend an afternoon preparing this and freeze leftovers in batches because it's that good. It will easily feed six or you can cut the entire recipe in half. Serve over your favorite spaghetti."

Ingredients 2 h 15 m {{adjustedServings}} servings 416 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 416 kcal
  • 21%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 161 mg
  • 54%
  • Sodium:
  • 1849 mg
  • 74%

Based on a 2,000 calorie diet

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  1. For the sauce, combine the chopped tomatoes, 2 cans tomato paste, tomato sauce, 4 teaspoons oregano, 2 teaspoons parsley, basil, 2 teaspoons sugar, salt, 6 cloves garlic, olive oil, and red wine in a large, heavy pot. Cover, and cook over medium heat until bubbling. Uncover, reduce heat to low, and simmer for at least one hour, stirring often.
  2. Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with non-stick cooking spray.
  3. Combine the meatloaf mix, corn flakes, eggs, 3 garlic cloves, Parmesan cheese, 3 tablespoons tomato paste, 2 teaspoons dried oregano, 2 tablespoons dried parsley, 1 tablespoon sugar, garlic salt, nutmeg, and black pepper in a large bowl. Mix well with a large fork. Form the meat mixture into 1 1/2 inch firm balls. Place the meatballs on the prepared pan.
  4. Bake meatballs until browned and cooked though, about 20 to 30 minutes. Drop cooked meatballs into hot spaghetti sauce, and serve immediately.
Tips & Tricks
Meat-Lover's Slow Cooker Spaghetti Sauce

A wonderful, robust spaghetti sauce with Italian sausage and ground beef, prepare

Splendicious Slow Cooker Spaghetti Sauce

A slow-simmering sauce with sausage, mushrooms, and red wine.


  • Cooks Notes:
  • For light and tasty meatballs, use a fork to combine the meat mixture. Meatballs may be tough if over-worked with a spoon.
  • For the tastiest meatballs, be sure to use a good quality Parmesan cheese.
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Reviews 3

  1. 3 Ratings


just okay.. The cinnamon is overpowering and seems out of place--I'd omit it altogether if I were to ever make this again. And we prefer the usual bread crumbs vs cornflakes in our meatballs. 1 Tb of sugar for 1 1/4 lb meat is too much--they were too sweet and the cornflakes gave a strange taste and texture.

Sarah Jo

I used fire-roasted tomatoes, organic tomato sauce and paste, homemade italian seasoning (I like a little more spice in my sauce) and I added half a pound of chopped mushrooms, one diced red pepper and one chopped onion to the sauce, that I sauteed in with the garlic in the olive oil before adding everything else. I used brown sugar instead of white in the sauce. Because I don't keep cornflakes on hand, I used a mixture of bread crumbs and parmesan cheese. I didn't need the full amount, a half cup was plenty. I did not add sugar to the meatballs because there was sugar in the sauce. I also used homemade italian seasoning in the meatballs. The meatballs held up well but weren't my favorite. The sauce was pretty good and complimented the meatballs well. I liked that recipe baked the meatballs seperately so I could pour the grease off before adding them to the sauce. I think from now on, I'll use a mixture of the beef, pork and veal because that made for a great meatball. I liked the nutmeg, too. It was different in a meat sauce but tasty. I don't think I'd add as much next time, I think 1/4 of a teaspoon would be just right.


The sauce was okay used it on spaghetti (added a big more sugar and italian seasoning). Didn't make the meatballs.