Rating: 3.97 stars
73 Ratings
  • 5 star values: 32
  • 4 star values: 25
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 7

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

Recipe Summary

prep:
30 mins
cook:
1 hr
total:
1 hr 30 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
  • 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.

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  • Heat oil in large skillet over medium heat; add meatballs and cook gently so they stay whole and are lightly browned.

  • 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.

Nutrition Facts

375 calories; protein 19.9g; carbohydrates 32.3g; fat 18.9g; cholesterol 78.9mg; sodium 1432.9mg. Full Nutrition
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Reviews (60)

Most helpful positive review

Rating: 4 stars
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. Read More
(167)

Most helpful critical review

Rating: 1 stars
12/30/2003
Personally I thought this lacked flavor and the meatballs were mushy. The sauce was not thick and I will never make this again! Read More
(8)
73 Ratings
  • 5 star values: 32
  • 4 star values: 25
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 7
Rating: 4 stars
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. Read More
(167)
Rating: 5 stars
02/02/2006
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! Read More
(52)
Rating: 5 stars
11/06/2004
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. Read More
(32)
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Rating: 4 stars
09/07/2005
The meatballs were great! I sautéed the meatballs in olive oil before adding to my sauce (I only made the meatballs from the recipe and combined it with my own sauce) because I saw the previous reviews stating they had a tendency to fall apart. I first made them for my husband (who loved them) and then later at a Labor day cookout and I over heard one of my guest state the sauce and meatballs tasted like his mother used to make. This is a staple that I will keep in my freezer. Read More
(13)
Rating: 5 stars
04/25/2008
Like most reviewers I only made the meatballs - AgentLucy style. Added in Penzey's Pasta Sprinkle and LOTS more of the recommended spices. (Shorted the milk as well - didn't measure just splashed it in) Also tossed in a bit of Parmesan Cheese into the mixture. Read More
(12)
Rating: 5 stars
01/15/2007
This is THE best recipe for spaghetti and meatballs I have ever found. My daughter loved it and she HATES spaghetti. Thanks so much for submitting it France:o) Read More
(10)
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Rating: 5 stars
08/03/2003
The meatballs were delicious. Read More
(8)
Rating: 1 stars
12/29/2003
Personally I thought this lacked flavor and the meatballs were mushy. The sauce was not thick and I will never make this again! Read More
(8)
Rating: 4 stars
04/21/2004
I only made the meatballs using one large onion and my family and I thought they were great. I also used about 2tsp dried garlic instead of fresh galic cloves. Read More
(5)