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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?
  • drycreek51
    1 JUL, 2019
    We loved it! I didn't have parsley, so I used 1 tablespoon Italian seasoning, 4 garlic cloves in the meat. I had frozen home grown tomatoes with some butternut squash mixed in the bag, added that instead of a can of tomatoes. Used Panko breadcrumbs and grassfed beef. Awesome!!!
  • slblovet
    13 MAR, 2019
    I make these all the time with my family and the trick is patience and they’re so good my parents beg me to make them they say it’s the best they’ve ever had and me too!!
  • maheadmaccom
    3 SEP, 2018
    This basic meatball was absolutely delicious. So fast and easy. I make Martha's spaghetti sauce recipe from her "Comfort Food" cookbook with San Marzanos from our summer garden. I keep it in the freezer and it was outstanding with the meatballs. Please don't wipe out the pan ... the oil, in which the meatballs were cooked, is what flavors the tomatoes and makes the sauce!
  • erinob333
    26 NOV, 2017
    I would never make this dish when you show meatballs that are burnt...yuk
    • taylorearline49
      23 AUG, 2018
      Being Italian doesn't have anything to do with eating Spaghetti and Meatballs. It was the Chinese People who invented Spaghetti. It was Marco Polo who introduced Noodles to the Italians. Now everybody eats Noodles, also known as Spaghetti, Macaroni, Lasagna, Rigatoni, Etc. Etc. Etc. Comments like yours don't belong on this forum.
    • pennybowra
      10 FEB, 2018
      If you haven't tried the recipe, please don't rate it. Thanks.
  • 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
  • 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...

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