Recipe by CRYSTELLE
"Tasty seasoned meatballs simmered in a flavorful red sauce. For a creamier sauce, substitute milk for the water."
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lean ground beef
dry bread crumbs
onions, finely chopped
2 (10.75 ounce) cans
condensed tomato soup
2 (10.75 ounce) cans
dried basil leaves
Here is the solution to keep your meatballs from falling apart: place the raw meatballs on a 9 x 11 baking pan and bake at 350 degrees for 20-30 minutes.
When cool, I place them in a colander and rinse (yes, I rinse them) with hot water. This drains the grease so you don't have any "swimming" on top of the sauce. Then I add them to the sauce and simmer for an hour. The meatballs came out wonderful!! I did not use any onions nor water and used tomato sauce instead of soup.
Personally I thought this lacked flavor and the meatballs were mushy. The sauce was not thick and I will never make this again!
I only used the meatball recipe since I already have a spaghetti sauce recipe. Thank you so AgentLucy for her suggestions for how to cook the meatballs; it saved me a lot of trouble. I used 3/4 cup breadcrumbs & 1/4 cup parmesan cheese. I only used a splash of milk so they wouldn't be too dry. I also used 1 tsp italian seasoning instead of parsley. Using all the milk would have been a disaster! I baked them, rinsed them off & added them to my sauce & simmered for 30 min. They held up great in the sauce; didn't fall apart at all. Worked out wonderfully-my first attempt at meatballs was a success!
I only made the meatballs and they were great! However, I didn't add the milk and I added crushed red pepper, italian seasoning, fennel seed, and little olive oil. I also cooked them in a skillet for a couple of minutes all over just to keep them from falling apart in the marinara sauce that I cooked them with. I'll definitely make these again.
The meatballs were great! I sautéed the meatballs in olive oil before adding to my sauce (I only made the meatballs from the recipe and combined it with my own sauce) because I saw the previous reviews stating they had a tendency to fall apart. I first made them for my husband (who loved them) and then later at a Labor day cookout and I over heard one of my guest state the sauce and meatballs tasted like his mother used to make. This is a staple that I will keep in my freezer.
Like most reviewers, I only made the meatballs - AgentLucy style. Added in Penzey's Pasta Sprinkle and LOTS more of the recommended spices. (Shorted the milk, as well - didn't measure, just splashed it in) Also, tossed in a bit of Parmesan Cheese into the mixture.
This is THE best recipe for spaghetti and meatballs I have ever found. My daughter loved it and she HATES spaghetti. Thanks so much for submitting it France :o)
The meatballs were delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Meatball Spaghetti Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 170
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