Make Us Your Home Page
Make Us Your Home Page
Bookmark Allrecipes.com
Bookmark This Page
New Users!
Create your FREE Allrecipes.com recipe box
.
Recipes
|
Ingredients
|
Articles
|
More »
Advanced Search
Glossary Search
Collection Search
User Name
Password
Remember me?
Forgot password?
My Profile
My Stuff
Recipes
Budget Cooking
Recipe Exchange
Holidays
Summer Grilling
More Recipes Like This
Baked Spaghetti I
Spaghetti Pie II
Spaghetti Pizza Lasagna
Spaghetti and Meatballs
Spaghetti 'N' Meatballs
MORE
Top Related Articles
Pasta, Per Favore
Sunday Dinner: A Taste of Early Autumn
Mighty Meatballs
Rhubarb: First Fruits of Spring
Eat a Rainbow of Colorful Produce Every Day!
Budget-Friendly Recipes for Ground Beef
Forming Pizza Crust
Vegetarian Cuisine
Great Steak - How to Cook for a Crowd
Valentine's Day Dinner (Video)
Related Collections
Canned Tomatoes
Canned Vegetables
High-Fiber Beef Main Dish Recipes
Italian Beef and Pork
Low-Fat Beef Main Dishes
Free Membership
Join the Allrecipes Community!
Contests and Sweepstakes
Create a Recipe Box
Sign Up For Newsletters
Manage Emails
Favorite Products
TasteBook
Create-A-Cookbook
Cookbooks
Magazines
Cooking In Style Club
Shop
Culinary Schools
Top Deals
Print This Recipe
Full Page
3x5 Card
4x6 Card
Email This Recipe
Jenn's Out Of This World Spaghetti and Meatballs
SUBMITTED BY:
JENNGOETZ
PHOTO BY:
redpaint
"This authentic spaghetti and meatballs recipe is made with fresh oregano and parsley. Because the meatballs are cooked in the sauce, they are tender and savory."
RECIPE RATING:
Read Reviews
(172)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
1 Hr
READY IN
1 Hr 15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3 tablespoons olive oil
3/4 cup chopped onion
4 cloves garlic, minced
2 (16 ounce) cans crushed tomatoes
3 (6 ounce) cans tomato paste
1 cup water
1/2 cup sugar
1/4 cup chopped fresh oregano, divided
1 dried bay leaf
salt and pepper to taste
1 pound ground round
1/2 cup Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 (16 ounce) package uncooked spaghetti
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.
In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).
Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.
ADVERTISE WITH US
ADVERTISEMENT
REVIEWS
Reviewed on Jul. 28, 2007 by
Mare
X
Full Review
Mare
Jul. 28, 2007
I decided to give this recipe a try today, and I'm very glad I did. I followed the recipe, except for these changes based on the other reviews I read...I used only 3 tablespoons sugar, added an additonl cup water (my family likes a more gravy like sauce, not too thick) and browned the meatballs in a bit of oil a bit...I also added a good chunk of pepperoni stick (old trick by my mom) and a half pound of beef stew chunks, browned as well, and simmered the whole thing for about 6 hours...Other than those changes, I follwed the recipe...:) The gravy came out phenomenal, and the whole family is looking forward to having it tomorrow as well (italian food is better the day after) So thank you Jenn, for a great recipe that can be easily tweaked to personal preference! Edited to add: I've now used this recipe a half dozen times to great success and reviews...I now double the batch and freeze half, and it keeps VERY well in the deep freeze for up to two months. All in all now my gold standard recipe to use for sauce and meatballs, NEVER again will I buy premade stuff!
Was this review helpful?
[
YES
]
13 users found this review helpful
I decided to give this recipe a try today, and I'm very glad I did. I followed the recipe,...
MORE
MORE
Reviewed on Apr. 15, 2008 by Yoshiyum
X
Full Review
Yoshiyum
Apr. 15, 2008
There are MANY reviews/suggestions of this sauce...I read ALL of them...here they are summed up for easy viewing: 1. Omit 3 cans tomato paste for 1 can tomato paste and 1 can tomato sauce (I used 15oz can). 2. Omit 1/2 cup of sugar for 1/4 cup sugar if you like it a little sweet, or just 2 TBSP sugar if you cant tolerate much. 3. Omit 1 cup of water and add 2 cups of water instead. Some modifications that I personally made, which doesnt reflect what other reviewers have said, is using this Hot n' Spicy seasoning salt I found in my pantry...found the original recipe a little bland...this salt kicks it up a little (cajun seasoning should work just as well). I also read the reviews of how the meat, when baked directly in the sauce, can make it oily...I went ahead and bought meat that contained 7% fat (the already packaged stuff) and the sauce turned out perfect.
Was this review helpful?
[
YES
]
8 users found this review helpful
There are MANY reviews/suggestions of this sauce...I read ALL of them...here they are summed...
MORE
MORE
Reviewed on Feb. 22, 2008 by
summer_lover
X
Full Review
summer_lover
Feb. 22, 2008
This rating is for the meatballs only. I used oatmeal instead of crumbs, but that is just preference. I can't believe how tender these come out when cooked in the sauce. Ingenious! Here's a tip I learned about meatballs... instead of rolling out each tedious one, try rolling a handfull of meat into a 1" thick rope and then cutting the rope into 1/2-1" lengths. Much faster!
Was this review helpful?
[
YES
]
6 users found this review helpful
This rating is for the meatballs only. I used oatmeal instead of crumbs, but that is just...
MORE
MORE
Reviewed on Jan. 13, 2006 by love2cook
X
Full Review
love2cook
Jan. 13, 2006
Overall great meatballs, but too much sugar!! I'll use a tablespoon next time.
Was this review helpful?
[
YES
]
6 users found this review helpful
Overall great meatballs, but too much sugar!! I'll use a tablespoon next time.
MORE
MORE
Reviewed on Jun. 10, 2007 by
Melissa
X
Full Review
Melissa
Jun. 10, 2007
This was fantastic. I actually made many changes. I didn't make the sauce and just used the recipe for the meatballs. I made a pot of sauce (combination of store-bought jars)and I mixed the meatballs and made them into 2 inch balls. I baked them at 350 for 20 minutes. If you decide to do this do it in a casserole dish and not on a cookie sheet. The grease from the ground beef dribbled into the bottom of my oven and was a mess. After baking them I put them in the sauce and added sweet italian sausage cut up into pieces. I brought it to a boil and then simmered for about an hour and a half. It was delish. My family raved about the whole meal especially the meatballs. I served it with wheat pasta and garlic bread. Very good.
Was this review helpful?
[
YES
]
5 users found this review helpful
This was fantastic. I actually made many changes. I didn't make the sauce and just used the...
MORE
MORE
Reviewed on Mar. 26, 2008 by
amydoll
X
Full Review
amydoll
Mar. 26, 2008
When I told my carnivore hubby that I was making penne with marinara sauce he got upset and said "what, no meat?" so I turned to allrecipes and found this excellent recipe!! I just poured my jar of marinara sauce in a saucepan, followed these instructions for meatballs, plopped them in the sauce, and dinner was done in 40 minutes! These meatballs were very tender and easy to make with ingredients I had on hand. I will definitely make again.
Was this review helpful?
[
YES
]
4 users found this review helpful
When I told my carnivore hubby that I was making penne with marinara sauce he got upset and...
MORE
MORE
Reviewed on Mar. 12, 2008 by breezyd15
X
Full Review
breezyd15
Mar. 12, 2008
The meatballs were really good but the sauce was way to sweet. Use alot less sugar and maybe one less can of the tomato paste. I made it as is will use the meatball recipe again.
Was this review helpful?
[
YES
]
4 users found this review helpful
The meatballs were really good but the sauce was way to sweet. Use alot less sugar and maybe...
MORE
MORE
Reviewed on Sep. 12, 2006 by
CTCOOK1
X
Full Review
CTCOOK1
Sep. 12, 2006
My husband and I really enjoyed these meatballs and sauce. They were very tender- sometimes my meatballs can be tough. Cooking them in the sauce must be the key. I cut way back on the sugar- only about a Tbsp. as we don't like sweet sauce. Also, I had to use dried oregano as my grocery store was out of fresh. I'm sure the fresh oregano would only improve these even more. I cooked these on low in my crockpot for about 7 hours. I think they'd make great meatball grinders. The sauce is nice and thick. It would sit well on a grinder roll. We were scooping every last bit off our plates with our garlic bread!
Was this review helpful?
[
YES
]
4 users found this review helpful
My husband and I really enjoyed these meatballs and sauce. They were very tender- sometimes...
MORE
MORE
Reviewed on Jan. 4, 2006 by
MEGSVW
X
Full Review
MEGSVW
Jan. 4, 2006
Excellent recipe!! I only added 1/4 c of sugar, and that was still a bit sweet. I also added mushrooms and a few tablespoons of red wine. This gave it great flavor!
Was this review helpful?
[
YES
]
4 users found this review helpful
Excellent recipe!! I only added 1/4 c of sugar, and that was still a bit sweet. I also added...
MORE
MORE