“This recipe will leave your family and friends mopping up their plates with their garlic bread!” - by megancascindria
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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.
- 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.
- Serve meatballs and sauce over spaghetti with a sprinkle of Parmesan cheese.
Nutrition
Amount Per Serving (6 total)
- Calories
- 519 cal
- 26%
- Fat
- 10.3 g
- 16%
- Carbs
- 79.8 g
- 26%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"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..." See more 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
"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 ..." See moremeat 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."
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