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

Recipe Summary

prep:
30 mins
cook:
50 mins
total:
1 hr 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

519 calories; protein 24.5g 49% DV; carbohydrates 79.8g 26% DV; fat 10.3g 16% DV; cholesterol 63.2mg 21% DV; sodium 969.7mg 39% DV. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/17/2012
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. Read More
(26)

Most helpful critical review

Rating: 3 stars
12/22/2012
I think there is an error in the seasoning and wine amounts. Sauce was Very strong. Meatballs saved this recipe. Read More
(3)
33 Ratings
  • 5 star values: 18
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
06/16/2012
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. Read More
(26)
Rating: 4 stars
07/11/2012
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. Read More
(16)
Rating: 5 stars
12/01/2012
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. Read More
(11)
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Rating: 4 stars
03/01/2013
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 even better. Read More
(6)
Rating: 3 stars
12/22/2012
I think there is an error in the seasoning and wine amounts. Sauce was Very strong. Meatballs saved this recipe. Read More
(3)
Rating: 5 stars
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 hit too. Guess I will be making this sauce from now on and not mine -:) Thanks for sharing! Read More
(3)
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Rating: 4 stars
04/12/2013
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! Read More
(3)
Rating: 5 stars
06/18/2013
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 so that's what I did. I finished them in the sauce which was simmering on low heat. Read More
(2)
Rating: 5 stars
04/23/2013
I did not have mozzarella cheese so I used mexican cheese mixture and some Monterey Jack. I also added about a tsp of Basil in the meatball mixture. Cook meatballs in oven at 400 degrees for 10 min. Turn once after 5 min. Then add to the sauce. Read More
(2)
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