Meatball Spaghetti Sauce Recipe - Allrecipes.com
Meatball Spaghetti Sauce Recipe
  • READY IN hrs

Meatball Spaghetti Sauce

Recipe by  

"Tasty seasoned meatballs simmered in a flavorful red sauce. For a creamier sauce, substitute milk for the water."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

Directions

  1. To make meatballs: Combine in a bowl ground beef, bread crumbs, milk, egg, garlic, onions, salt, parsley and pepper; mix well. Roll into 1 inch balls and set aside.
  2. Heat oil in large skillet over medium heat; add meatballs and cook gently so they stay whole and are lightly browned.
  3. To make the sauce: Mix together tomato soup, water, lemon juice, salt, parsley, basil, sage, thyme and cayenne pepper in a large saucepan, add meatballs and simmer for 1 hour.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr
  • READY IN 1 hr 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2005

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.

 
Most Helpful Critical Review
Dec 29, 2003

Personally I thought this lacked flavor and the meatballs were mushy. The sauce was not thick and I will never make this again!

 
Feb 02, 2006

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!

 
Nov 06, 2004

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.

 
Sep 07, 2005

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.

 
Apr 25, 2008

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.

 
Jan 15, 2007

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)

 
Aug 03, 2003

The meatballs were delicious.

 

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Nutrition

  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 32.3 g
  • 10%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 18.9 g
  • 29%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 19.9 g
  • 40%
  • Sodium
  • 1433 mg
  • 57%

* Percent Daily Values are based on a 2,000 calorie diet.

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