Reviewed: Aug. 25, 2009

I love this recipe! super easy and absolutely delicious!! I did substitute one can of whole tomatoes for crushed, turned out awesome! meatballs were perfect not tough or anything!!

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amandalg

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Reviewed: Aug. 25, 2009

The meatballs were very good, make exactly as stated. Simmering in the sauce made them moist. Did use crushed tomatoes, personal preference.

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obxnut

Cooking Level: Intermediate

Home Town: Jim Thorpe, Pennsylvania, USA

Living In: Northampton, Pennsylvania, USA

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Reviewed: Aug. 25, 2009

Awesome recipe. Next time i wish use crushed tomatoes. i was nervous about throwing the meat in with the sauce without cooking first but it was great. next time i'll add just a tad more flavoring to the meat. we're a flavor living family :)

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mrs_cruz82

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Reviewed: Aug. 24, 2009

My very picky daughter loves this recipe! I know make it in bulk so I always have some in the freezer!

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Momzor

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Reviewed: Aug. 23, 2009

This is a great recipe. The meaty flavor really comes through. I was a bit nervous at first like the rest of you were when it said to cook the meat in the sauce but it worked out splendid. I also added a bit more parm because I'm a cheese freak!!

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edge chef

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Reviewed: Aug. 22, 2009

Very moist and tasty

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laura

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Reviewed: Aug. 21, 2009

Good, but I have had better meatballs. Sauce was delicious though.

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GENTS

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 19, 2009

This was so good and easy to make. I made everything exactly the same, but I added green bell peppers with the oninon and spicy sausage to the sauce. Meatballs were really good and so was the homemade sauce. Everybody loved it. My friends always volunteer me to make "that special spaghetti" for get togethers.

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C.Law

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Reviewed: Aug. 19, 2009

Perfect as written, but very adaptable. For instance, if you like more garlic/smaller meatballs/more basil, go for it! Wonderful, full-flavored sauce is the result of the 2 hour cook time AND the idea of cooking the meatballs in the sauce! Can't go wrong with this one!

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Jenny

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Reviewed: Aug. 18, 2009

A new family favorite! I have been looking for a easy and great spaghetti and meatball recipe for years. Made 20 meatballs added 2x the parmesan. I would have never though to cook them in the sauce. Great texture and flavour. Added 1/2 cup fresh oregano and basil and another clove of garlic when added meatballs. So good!

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NicnNolsmom

Cooking Level: Intermediate

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Reviewed: Aug. 17, 2009

This was absolutely amazing. My husband just kept saying over and over how much he loved it! The only changes I made were instead of whole tomatoes, I used 3 14oz cans of stewed tomatoes (chopped up). Also added a can of tomato sauce with the paste. I only simmered for 45 minutes on medium before adding the meatballs for an add'l 30 minutes of simmering. It was amazing! Should have probably used one more can of stewed tomatoes though as there wasn't much sauce left after three plates and we like leftovers!

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Ashleigh

Cooking Level: Expert

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Reviewed: Aug. 17, 2009

This recipe was fantastic! I followed it word for word, only I doubled it for a larger family. Everyone loved this meal and I'll be saving the recipe for later use. The meatballs were delicious, as was the sauce. Very nice recipe and thank you!

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Draz

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Reviewed: Aug. 17, 2009

I have never done a review on any any recipe and this recipe was awesome! My father in law is still raving about it and he is the pickiest person on the planet. The only thing I changed was the meat, I used turkey instead. I followed the recipe exactly the way Jeremy posted it. I will use this recipe again!

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Lofton

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Reviewed: Aug. 17, 2009

Absolutely fantastic as is!

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Teri

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Reviewed: Aug. 17, 2009

This rating is solely based on the sauce. I have to say this is one of THE best sauces I have ever tasted. I doubled the recipe and used one can of crushed tomatoes and think I'll use all crushed tomatoes next time. I followed the recipe to the letter except for adding a bit of fresh basil because I ran out of dried. I will definitely use this instead of jarred from now on. Thanks so much for the recipe!

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Aug. 16, 2009

We loved this recipe.. my husband, especially. I used half ground beef, half Italian-seasoned ground turkey for the meatballs, let it simmer for a good while, and it was excellent!

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lucy

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Reviewed: Aug. 15, 2009

I have made numerous "from scratch" tomato sauces and quite a few meatballs and was hoping to find another keeper. I was disapointed with the lack of flavor in the sauce (in spite of using home grown tomatoes) as well as the texture of the sauce (too runny). The meatballs were tasteless - actually would have been tastier to sprinkle ground beef on top of the spaghetti. Perhaps there needs to be salt added to the meatballs before cooking? Or maybe adding more parmesan cheese would help.

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anne

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Reviewed: Aug. 14, 2009

Made meatballs 1/2 lb ground beef, 1/2 lb Bob Evans Hot Italian Sausage. Used 2/3 c. italian breadcrumbs and 1/4 c grated parmesean cheese & half can italian seasoned tomato sauce. Then followed the rest of the ingredients. The meatballs were flavorful and moist. For the sauce, I used 2 cans crushed tomatoes, followed the rest of the ingredients and used the remaining 1/2 can tomato sauce. The meatballs really did flavor the sauce nicely. The sauce did taste a little too salty, so next time will reduce to 1 tsp salt. Thanks for a great tasting recipe.

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deerefam4

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

Living In: Columbus, Ohio, USA

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Reviewed: Aug. 12, 2009

I enjoyed this recipe a lot! Took the advice of one reviewer and turned it into a slow cooker meal. I put all the sauce ingredients together in the morning and then turned it on at about 275 degrees for 6 hours. I put the sauce through a blender just before adding the meatballs cause I don't like big cooked tomato pieces (even though I used 5 cans of diced tomatoes and 5 of whole tomatoes). I took the advice of adding a can of tomato sauce too. I didn't use fresh bread crumbs for the meatballs as I couldn't find any, so I just used dried ones instead. Also, I forgot the garlic powder in them, so I just dumped a bunch extra in the sauce along with some Italian seasoning and more salt and pepper. I also added 2 extra eggs to the meat balls, but I was making the recipe x5(not sure I'd do that next time though). I added the meatballs an hour before serving and cranked the heat to 350. Turned out great! Especially served over whole wheat pasta. Yum

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