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No pasta's more iconic than spaghetti and meatballs, and now, it's a breeze to make -- the meatballs simmer right in the sauce.

Source: Everyday Food, March 2009
Total Time Prep Servings



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How would you rate this recipe?
  • Pina Di Risio
    16 FEB, 2014
    I am Italian and we do NOT eat spaghetti with meatballs . This is your "Italian" food!!
    • pennybowra
      10 FEB, 2018
      Yes, it is. Not everyone was born in Italy. Ha ha. Lighten up. It's only a quick, weeknight American spaghetti and meatball recipe. Never does it claim to be Italian.
    • MS11125285
      28 AUG, 2017
  • erinob333
    26 NOV, 2017
    I would never make this dish when you show meatballs that are burnt...yuk
    • pennybowra
      10 FEB, 2018
      If you haven't tried the recipe, please don't rate it. Thanks.
  • JD Bailey
    26 MAR, 2014
    The meatballs were great! I liked them because they weren't too dense (even though I made them with 93% lean organic ground beef). I substituted dried parsley for the fresh b/c I didn't have any - and my girls would be adverse to "green things" in their food. ;-)
  • Gina M
    21 MAR, 2014
    I came across this recipe in an issue of Everyday Food a few years ago and it has become my "go-to" for a quick spaghetti and meatballs. Great for a weeknight when you don't have a lot of time to make homemade sauce. I love how the meatballs "poach" in the sauce and flavor it as well. I make this recipe gluten free by using gluten free bread crumbs in the meatballs, gluten free spaghetti, and making sure the crushed tomatoes are gluten free.
  • Suzy-Q2
    25 OCT, 2013
    I used my go-to McCormicks Thick and Zesty sauce mix, but I made the meatballs following this recipe, and they were absolutely delicious. I made them ahead of time, drained the fat and stored them in the fridge. Then all I had to do, was add them to the hot sauce to warm them up. Next time I plan to make three batches and freeze them. I wouldn't change a thing about the meatball recipe. They were moist, and very flavorful, whereas my former meatballs, had always been very dense and dry.
  • betsyofthetrees
    20 MAY, 2013
    This is one of my favorite recipes. The meatballs turn out moist and flavorful. I think I will drain some of the fat after browning the meatballs the next time I make this because it was a bit greasy.
  • Mary DeKane
    14 JAN, 2013
    This recipe was so good and tasty and mom and boyfriend could not get enough of it. Only thing I did different was added onion to the meat mixture and I drained a bit of the fat before putting in tomatoes...I think the olive oil really gives it a great taste...
  • CookNovice
    21 NOV, 2010
    It was my first time to make meatballs with this recipe, and I was so amazed at how easy it was to make meatballs. (I used to buy them!) Whenever I repeat this recipe, I use spaghetti sauce in a jar: "Spiinach and Cheese," to sneak in some extra veggies. Sometimes I add finely choped carrots and fresh spinach to the meatball mixture too. This is a family favorite!
  • leslieblue
    14 SEP, 2010
    As promised, this recipe was extremely easy and was one of those rare dishes that required a shopping list of only two or three items. Try adding a teaspoon or so of red pepper flakes for a bit of spice---definitely kicks up the dish.
  • heidimatcham
    4 MAY, 2010
    Very yummy and easy to make. Added mushrooms, herbs and garlic to the sauce. Oh, and broccoli too.

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