This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

More Recipes Like This
Chicken Meatballs and Spaghetti
Mama's Best Ever Spaghetti and Meatballs
Baked Spaghetti I
Spaghetti Pie II
Spicy Chicken Spaghetti II
more »
Top Related Articles
Single Servings: April '09
Pasta, Per Favore
Making Swedish Meatballs (Video)
Sunday Dinner: A Taste of Early Autumn
Mighty Meatballs
Cuts of Prime Beef (Video)
Rhubarb: First Fruits of Spring
Eat a Rainbow of Colorful Produce Every Day!
Cuts of Pork Chops (Video)
Budget-Friendly Recipes for Ground Beef
Related Collections
Canned Tomatoes
Canned Vegetables
High-Fiber Beef Main Dish Recipes
Italian Beef and Pork
Low-Fat Beef Main Dishes
For Members - JOIN!
Register FREE!
Supporting Membership!
Create a Recipe Box
Get Your Daily Dish
Gift Membership

Fun and Games

Supporting Member Site Tour

Contests and Sweepstakes

Community Blogs

Vote For Photos!

iPhone Dinner Spinner

1 of

Jenn's Out Of This World Spaghetti and Meatballs

By: JENNGOETZ

"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."

Rating: Read Reviews (361)

Rate/Review | 9,334 people have saved this

What to Drink?
	Sangiovese

Prep Time:
15 Min

Cook Time:
1 Hr

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

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

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.