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Megan's Amazing Spaghetti and Meatballs

Megan's Amazing Spaghetti and Meatballs

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megancascindria

This recipe will leave your family and friends mopping up their plates with their garlic bread!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 79.8g
  • 26%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 1034 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender and translucent, about 5 minutes. Stir in crushed tomatoes, tomato paste, red wine, Italian seasoning, sugar, garlic powder, and garlic salt. Season with salt and black pepper. Bring to a boil, reduce heat to medium-low, and continue simmering while preparing meatballs.
  2. Mix ground beef, egg, bread crumbs, mozzarella cheese, and parsley in a large bowl. Roll walnut-size meatballs and place in the simmering sauce, making sure sauce covers entire meatball. Increase heat to medium and simmering until meatballs are no longer pink in the center, about 40 minutes, turning meatballs once about halfway through.
  3. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
  4. Serve meatballs and sauce over spaghetti with a sprinkle of Parmesan cheese.
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Reviews

Hey J
25
6/16/2012

The sauce was just wonderful. First time out I didn't have any wine on hand, but it was very good. Made it again with wine and it just blew me away. The only changes we made were to substitute Splenda for sugar and for the meatballs we sliced string cheese into small rounds and hid them inside the meatballs. The recipe says it serves 6 but we served 8 good eaters, with a small salad on the side. Simply a great meal.

Baking Nana
16
7/11/2012

The sauce part of this recipe was really good although I had to use a large 28oz can of crushed tomatoes. The meat balls made 12 balls, about golf ball size - I had to add a splash of milk to get the meat and cheese mixture to hang together. The meatballs might have had a better texture if I had added to milk to the bread crumbs and egg rather than at the end. Thanks for a good recipe.

kitchendoodle
10
12/1/2012

Absolutely amamzing meatballs. Very easy to make. I use it with a jar of prego and a jar of alfredo sauce mixed together. I just cook the meatballs in this as called for. They are out of this world. Also great heated up the next day.