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Meatball Spaghetti Sauce

Meatball Spaghetti Sauce

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
CRYSTELLE

CRYSTELLE

Tasty seasoned meatballs simmered in a flavorful red sauce. For a creamier sauce, substitute milk for the water.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 1433 mg
  • 57%

Based on a 2,000 calorie diet

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Directions

  1. To make meatballs: Combine in a bowl ground beef, bread crumbs, milk, egg, garlic, onions, salt, parsley and pepper; mix well. Roll into 1 inch balls and set aside.
  2. Heat oil in large skillet over medium heat; add meatballs and cook gently so they stay whole and are lightly browned.
  3. To make the sauce: Mix together tomato soup, water, lemon juice, salt, parsley, basil, sage, thyme and cayenne pepper in a large saucepan, add meatballs and simmer for 1 hour.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LucyDelRey
158

LucyDelRey

10/27/2005

Here is the solution to keep your meatballs from falling apart: place the raw meatballs on a 9 x 11 baking pan and bake at 350 degrees for 20-30 minutes. When cool, I place them in a colander and rinse (yes, I rinse them) with hot water. This drains the grease so you don't have any "swimming" on top of the sauce. Then I add them to the sauce and simmer for an hour. The meatballs came out wonderful!! I did not use any onions nor water and used tomato sauce instead of soup.

LUVMYBOYS
52

LUVMYBOYS

2/2/2006

I only used the meatball recipe since I already have a spaghetti sauce recipe. Thank you so AgentLucy for her suggestions for how to cook the meatballs; it saved me a lot of trouble. I used 3/4 cup breadcrumbs & 1/4 cup parmesan cheese. I only used a splash of milk so they wouldn't be too dry. I also used 1 tsp italian seasoning instead of parsley. Using all the milk would have been a disaster! I baked them, rinsed them off & added them to my sauce & simmered for 30 min. They held up great in the sauce; didn't fall apart at all. Worked out wonderfully-my first attempt at meatballs was a success!

motherteresa
30

motherteresa

11/6/2004

I only made the meatballs and they were great! However, I didn't add the milk and I added crushed red pepper, italian seasoning, fennel seed, and little olive oil. I also cooked them in a skillet for a couple of minutes all over just to keep them from falling apart in the marinara sauce that I cooked them with. I'll definitely make these again.

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