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With a savory blend of meats, flavorful cheese, and garlic, these meatballs are sure to be an instant favorite. The meatballs can be cooked without the sauce: Just reduce the heat to medium once they've browned, and cook for 5 to 10 minutes.

Source: Martha Stewart Living, April 2010



Cook's Notes

Toss with long, thin pasta, such as capellini or spaghetti, or with a wide variety such as rigatoni.

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How would you rate this recipe?
  • purplepentacle
    6 FEB, 2011
    These were so wonderful. There are so many complicated, fussy, difficult recipes that take up so much time, it's refreshing to have a nice classic, easy, delicious recipe. I really can't say enough about this one. The taste and texture were absolutely perfect, just what you want in your spaghetti meatballs. The only change I made was that I only had shredded parmesan, so I used that and it was just fine.
  • Rozalion
    24 DEC, 2010
    Delicious! Meatball consistency was tender and tasty, although instead of the suggested meat, I used what I had, which was ground beef and sweet beef sausage. Sauce was a little tart, so added some brown sugar. Great classic recipe.

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