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My review
Megan's Amazing Spaghetti and Meatballs
4
Megan Darling
"This recipe will leave your family and friends mopping up their plates with their garlic bread!"
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Ingredients
1 h 20 m servings 519Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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Reviews
Read all reviews 2331 Ratings
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Most helpful positive review
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 S...
Most helpful critical review
12/22/2012
I think there is an error in the seasoning and wine amounts. Sauce was Very strong. Meatballs saved this recipe.
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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 S...
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 ge...
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 thi...
3/1/2013
I always buy a large pkg of pork neck bones. I roast them at 350 degrees for 1 hour & freeze them. When I'm making sauce I wrap a few in cheesecloth & add to the sauce. This makes the sauce ev...
4/11/2013
Great recipe, although I didn't have wine on hand, just added water and tasted great. I'm anxious to make it with the red wine. Looking forward to making it again soon!
12/24/2012
This was the most AMAZING sauce and I make a pretty darn good sauce myself! The wine was the PERFECT complement to the sauce. It made the taste very authentic to Italian. Meatballs were a huge...
12/22/2012
I think there is an error in the seasoning and wine amounts. Sauce was Very strong. Meatballs saved this recipe.
9/22/2013
There must be something missing or something wrong with the proportions. I had to add water to thin down the sauce and the spices were overwhelming.
6/18/2013
I tried it, I love it. However, I replaced the mozzarella in the meatballs with Parmesan, the parsley with basil. Meatballs should be pan-seared until golden brown before being put in the sauce,...