Reviewed: Nov. 2, 2009

The meatballs were such a weird texture. My bf asked if I put enough meat in it. Will not make this again.

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Cocooned

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Oct. 16, 2009

The meatballs were the best I've ever had. as for the sauce I used more tomato paste, and for thickening up I added 2 tbs of all puepose flour, it turned out great; I got alot of complements on it.

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Golak

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Reviewed: Oct. 9, 2009

sauce needs a lil thickening, and a lil extra flavour. can understand why kids like this kinda tastes like canned spaghetti sauce

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wendal's kabin

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Reviewed: Sep. 15, 2009

Great, hubby and kids loved this recipe. I added 5 cloves garlic and instead of condensed tomato soup I added 1 can of crushed tomatoes and 1 can of tomato sauce. Fresh basil and fresh grated romano/parmesan gave a nice flavor to this sauce.

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Fit&Healthy Mom

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2008

I don't get how some members find it so hard to make these...I followed the tip to rinse the meatballs... First i diced 1/4 of an onion (i was making 1/2 pound of the beef), a clove of garlic, and halfed the spices. I mixed in the beef, heated up some oil in a non stick skillet and browned on all sides. I then stuck them in a 350 degree oven for 10 minutes, rinsed in hot water, and simmered in Prego for about 15 minutes. Served (to myself, haha) the meatballs and sauce with whole grain spaghetti and a handful of grated Parmesan....delicious!

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culinaryprincess

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Reviewed: Nov. 11, 2008

My first time ever making meatballs. I would 1/2 the onions. I also changed up the cooking technique.. Due to its process.. I refrigerated after making the balls for 2 hours. I also did not fry. I put them in a casserole dish and baked.. They were good. Would do again.

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Party of 5

Cooking Level: Intermediate

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Reviewed: Sep. 11, 2008

I just made the meatballs from this recipe but they were great. I have never made meatballs before and thought i would give it a try so i found this recipe and made them. They turned out wonderful, full of flavor, moist and kept their shape after simmering for 2 hours in my sauce. I will definatly make them again.

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Lindsey

Cooking Level: Expert

Home Town: Kankakee, Illinois, USA

Living In: Paris, Tennessee, USA

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Reviewed: Jun. 29, 2008

I made the meatballs only. They were ok. I only used 1/2 onion and not all the milk. My son thought they were just like meatloaf. I might add some italian sausage next time to spice them up.

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MARGIE161

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Peoria, Illinois, USA

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Reviewed: May 16, 2008

I thought the meatballs were delicious! So moist they melt in your mouth. I too baked mine for about 30 min before i added them to the sauce, the only problem i find with this recipe is the onions, I used 3/4 an onion and my meatballs were all onion, i cant even imagine using 2, next time ill use less onion, all in all a really excellent recipe.

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ashleyp

Cooking Level: Expert

Living In: Escondido, California, USA

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Reviewed: 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.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 21, 2008

Only used the meatball recipe. It's a winner. I changed two things and used itallian seasoned bread crumbs and only a fraction of the milk. Add the milk slowly if you're not sure how much to use. My 11 month old son loved the meatballs!

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banana

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 18, 2008

I made the meatballs. Yummy! Haven't tried the sauce because I made my own but if the sauce is as good as the meatballs, I'll go for it. Made enough of the meatballs to freeze and they are soooo good. Oh, forgot to mention..I baked them for 25 min. at 350.

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MaggieB

Cooking Level: Expert

Home Town: Ladysmith, Wisconsin, USA

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Reviewed: Mar. 11, 2008

i only used the meatball recipe, very very good. i brownewd them first then simmerd in sause for 30 min.

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*mrs. Farmer*

Cooking Level: Intermediate

Living In: Roseburg, Oregon, USA

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Reviewed: Feb. 25, 2008

I love this recipe. It has been used in my family for over 50 years. We do not put garlic or onion in the meatballs. We do put garlic in the sauce. I do not know where my mother got the recipe, but she passed it down to me, and I have passed it down to my daughter and son.

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recipe collector

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Reviewed: Feb. 18, 2008

After making and enjoying this recipe I think I will adjust the cayenne to just a 1/4 tsp. It a tad too strong after-kick for my liking. Otherwise I used the recommendation for baking the meatballs and this recipe was a real winner at my home!

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Mickey

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Reviewed: Jan. 14, 2008

I usually take the time to read the reviews prior to using a recipe from this site, but I didn't this time. Fortunately, they turned out well anyway. I just made the meatballs since I had some jarred sauce on hand and really didn't feel like making it from scratch. I followed the recipe to a tee, except I doubled it because I had two pounds of ground beef that needed to be used up. So now I have extra meatballs for another meal. My whole family loved the meatballs. It's the first time I've ever attempted them and I was pretty pleased at the result. I think I will try baking them next time. I really didn't have a problem with them falling apart, but it seems like a better way to prepare them. I will certainly make these again---the family would be disappointed if I didn't!

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katieroth

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Reviewed: Nov. 11, 2007

The meatballs were very good. I used more ground beef then called for, used a cookie scoop to form the balls, and then baked them for about 25 minutes at 350 as others had suggested. I then added the meatballs to an extra large jar of spaghetti sauce that I had watered down a little and added some plain tomato sauce to and let them simmer for another 20 minutes or so. This made a huge batch of sauce which I was able to freeze for two more meals, my family really liked them.

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munchk1n

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2007

I did not like the texture of these meatballs. And they fell apart in the sauce. I would not make this again.

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sherstew

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Reviewed: 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)

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