Reviewed: Nov. 22, 2009

I went to make pasta and was going to use jar sauce and my 11 year old had a fit, she thinks it's mine. I'm not telling her. After we eat all the meatballs we use the left over sauce for eggplant parm. yummy!!!!! Husbands who rates nothing loves this one.

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googoox3

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Reviewed: Nov. 22, 2009

It was ok, there just wasn't a lot of flavor to the meatballs and the sauce was a bit too tomatoey.

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Karen

Cooking Level: Intermediate

Home Town: Mesa, Arizona, USA

Living In: Tolleson, Arizona, USA

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Reviewed: Nov. 21, 2009

I dont know if I have any "business" rating this recipe as I only use the meatball part. I have my own sauce I make from scratch, but was searching for that perfect spaghetti meatball, and i have found it!

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mandyj

Cooking Level: Intermediate

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Reviewed: Nov. 19, 2009

I decided to try this recipe after reading all the rave reviews. How can so many people be wrong, right? Well, it's not very good at all. The sauce was nothing special, I could've saved myself some time by opening a jar of Classico, tasted pretty much the same and the meatballs tasted like nothing but breadcrumbs.

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ab555

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Reviewed: Nov. 19, 2009

I made the sauce exactly as mentioned and it was beautiful. I tweaked the meatball recipe, and cooked it in the oven and added them in with the basil, pepper and tomato paste. This recipe is amazing, it also provides a great base for tomato based pasta sauces.

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danielleincanada

Cooking Level: Intermediate

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Reviewed: Nov. 18, 2009

I made a much larger recipe. With 3 lbs. ground beef & 1 lb. italian sausage, I made 150 golf ball sized meatballs. I simmered it all afternoon; my guests could smell it cooking outside the front door. It's a very easy & really tasty recipe.

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Muffy

Cooking Level: Expert

Living In: Saint Paul, Minnesota, USA

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Reviewed: Nov. 17, 2009

This sauce was a big hit in our house! A simple red sauce, but packed with flavor and very easy to throw together. I made some changes, but only out of necessity (didn't have something on hand) or habit (we use ground venison/beef mixture for just about everything). The only trick I always use for meatballs is to put them under the broiler for about 8 - 10 minutes (turn them halfway through) then add them to the sauce as it simmers on the stovetop. The meatballs get a little browned and make the sauce taste even better. (Thanks Mom for the tip!). Thanks to Jeremy for posting this terrific recipe~ !

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LIZMULLEN

Cooking Level: Expert

Living In: Dallas, Pennsylvania, USA

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Reviewed: Nov. 16, 2009

Delicious, easy and straightforward. I eyeballed a lot of the ingredients and still came out delicious. Used 1.5 1b of meat and added an extra egg as well. Add some crushed red pepper for kick and added meatballs earlier for flavor, after browning in pan. Great recipe!

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mbasu

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Reviewed: Nov. 16, 2009

Oh my goodness... this is the best spaghetti and meatball receipe we've ever tasted. Didn't make any changes and it was fabulous! If you really want to impress someone, try this recipe.. it's absolutely the best!

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Alison G.

Cooking Level: Intermediate

Living In: Long Beach, California, USA

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Reviewed: Nov. 14, 2009

The meatballs were spectacular! I didn't have any bread to make breadcrumbs, so I used oatmeal. While the sauce was good, I think I will try and tweak it a bit with some more spices next time; seemed to lack a little flavor, This was a very inexpensive meal to make and I definitely will make it again.

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Terri

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Brighton, Michigan, USA

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Reviewed: Nov. 14, 2009

I loved this recipe! It was very easy and Very good. I was worried that the meatballs wouldn't be cooked all the way so I popped them in the oven for about 5 minutes before I added them to the sauce. I didn't have time to let it simmer for very long but it was still wonderful!

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heather

Home Town: Fairfield, California, USA

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Reviewed: Nov. 12, 2009

I like to add red wine to the sauce.

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Momma Kerry

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Fort Walton Beach, Florida, USA

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Reviewed: Nov. 11, 2009

Absolutely delicious! I'll never try another recipe after this one. The first time I made this dish I used 1 lb. of ground beef, but the meatballs were very bland and didn't cook all the way in the sauce as the recipe calls for. The second time I followed the advice of others and used 1/2 lb. of beef, a little more than 1/2 lb. of italian sausage, and I fried them for about 10 minutes before adding them to the sauce. What a difference! They were phenomenal! Also, I'm not sure how much of a difference this made, but I used fresh herbs instead of dried.

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Alli

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Reviewed: Nov. 10, 2009

Together this combination is 5 stars. Separate, I would rate the sauce 5 stars and the meatballs only 3 or 4. But when you put the two together, you've got delicious.

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jcwiakala

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Reviewed: Nov. 10, 2009

This is fantastic! I used this for my first time making homemade sauce and it was so yummy! I cooked the meatballs separately because I wanted to make sure I liked the sauce flavor by itself. Instead of the whole peeled tomatoes, I used 5 garden tomatoes and a can of diced tomatoes (for 6 servings).

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Kelly Jo

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Reviewed: Nov. 10, 2009

didn't care for the sugar, it made the sauce too sweet, but that's personal preference. First time I made homemade sauce...was a success!

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KateTheGreat1808

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 9, 2009

Awesome recipe. I did not have the peeled tomatoes and used Italian Sauce instead and it was Fab-ulous. I am Italian and used to home made cooking from Mama and this is pretty close. Excellent recipe and easy to make!

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cookincrissi

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Reviewed: Nov. 8, 2009

Every liked! Next time I will use diced tomatoes. Served with Italian salad and grilled garlic bread.

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Laura B

Cooking Level: Intermediate

Home Town: Fallbrook, California, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Nov. 6, 2009

Fabulous! I will admit a change or two... First of all for the sauce, I used 3 cloves of garlic and will next time use more like 1 1/2... next, I changed the tomatoes around some. I used a 28 oz can of Tomatoes (ended up chopping them up - could've used diced) and a 28 oz can of tomato sauce - I left out the sugar and bay leaf totally (too sweet for me). For the meatballs, I used 1 1/2 #'s of a meatloaf mix of ground beef, ground veal and ground pork. I used Ritz crackers (3/4 cup) instead of bread crumbs and about 1/3 pkg of Lipton Onion Soup Mix ~ no garlic powder needed. I cooked the sauce at 2 hours, then added the meatballs and 6 oz can of tomato paste, 12 oz tomato sauce and black pepper. The meatballs cooked about another 1 1/2 hours or a little more... Served over the little pasta 'nests', spinach w/cucumber and tomato salad and fresh Italian bread. Served with a Sterling 2002 Merlot... absolutely magnificant!!! Spectcular Dinner... with a simple modification to this recipe... can't wait to taste the leftovers... OMG - the best I've ever made

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SBELLE67

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Reviewed: Nov. 6, 2009

The sauce gets 5 stars. The meatballs were a little bland, will add more seasoning next time and use fresh garlic instead of powder. No more store bought sauce for this house!

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