This was very good. My husband and kids really liked it. It took awhile because of the cooking time, but was easy and worth the wait. I did have to make a few changes. I added more garlic (because we love it) than called for and did not use a bay leaf because I didn't have one. I substituted with a small amount of oregano and basil (just a pinch of each, not measured). I also used diced tomatoes and 2 cans of tomato sauce because I did not have the whole peeled tomatoes or tomato paste. I did only simmer the sauce for an hour before adding the meatballs because we were all hungry and didn't want to wait an hour and a half. The only change I would make next time would be to use 1 tsp salt instead of 2 tsp because it was a little salty.

This is THE BEST! I have never made good spaghetti sauce before and I thought I would try this as I was having a large crowd for dinner. I felt like an Italian mama. Everyone without exception loved this. I made the meatballs exactley like the recipe. My only addition was 2 cups of dry red wine, but if I had not had that on hand I am sure it would still have been delicious. I have found my recipe, I will look no further!

only used the sauce recipe. Ihave been doing more "natural" cooking (hardly any premade items) and was looking for a good spaghetti sauce. I might try others to have something to compare, but I loved that my picky 12 yr old (who will only eat Prego sauce) are this and never said a word. I used splenda in place of sugar and cut EVOO in 1/2, pureed stewed toamtoes before adding the paste,and added pureed cooked carrots (helps thicken it too)and no one was the wiser! There was none left!

This is the best meatballs I have ever made for spaghetti. The sauce was good too. I followed the recipe exactly and it turned out perfect. My family loved it!

so yummy! just want it a tad thicker so next time i will add an extra can of tomato paste. i mashed the whole tomatoes with a potatoe masher, added fresh chopped parsley to the sauce and used basil flavored tomato paste. i also used the italian style bread crumbs. it was wonderful!

These meatballs are great! I bake them at 350 for about 15 minutes before putting them in the sauce. Steam in the sauce for about 20 minutes.

Just for the meatballs (I used different sauce) only difference is that I used fresh herbs and I threw in a bunch of chunks of mozarella.

This recipe was absolutely fantastic. I have been looking for a "homemade" spaghetti sauce for quite a while. I used my own canned whole tomatoes (2 quarts) changed the measurements accordingly. It is even better the next day. I made it like the recipe with the following additions: extra sugar to balance out the acidity of the tomatoes. No added salt as there was some in the canned tomatoes. I also added dried basil and dried oregano as well as garlic powder. Next time I would add extra italian seasoning as well. But a phenomenal recipe!! This was just for the sauce as I just added ground beef...next time I will make the meatballs.

Pretty good sauce but TOOO much salt. I would definitely cut it down to 1 tsp. I added another can of tomatoes and it was still way too salty.

I would give this five stars, but I didnt make the sauce, only the meatballs, which were awesome! I loved that you don't have to fry them and they cook uniformly in the oven without all the mess. LOVE IT!

I read reviews that the meatballs were dry and needed some liquid to keep them moist, and I happened to be drinking red wine, so I threw in a splash. You couldn't taste it at all in the meatballs, but they were extremely moist and soft - exactly the way I wanted them. I forgot the parm cheese, but they still tasted great. This is a super easy recipe that I'll be making again.

Fantastic! I will make spaghetti like this forever! The meatballs were wonderful, perfectly done, great flavor and texture.

I would never have thought to put raw meatballs in sauce and was nervous about it, but wow, this was good.

This was yummy!!!

Loved the sauce, not so crazy about the meatballs.

I like using a mixture of equal parts of ground pork and ground sirloin. The pork increases the flavor incredibly. Then brown the meatballs in very hot olive oil on all sides before putting them in the simmering sauce for the last 2-3 hours. As for the sauce, omit the 1 tsp sugar and add 1-2 cups of a good port wine. That will give you all the sweetness you want. (A tip from my great great grandmother's Sicilian recipe.)