Megan's Amazing Spaghetti and Meatballs Recipe -
Megan's Amazing Spaghetti and Meatballs Recipe

Megan's Amazing Spaghetti and Meatballs

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"This recipe will leave your family and friends mopping up their plates with their garlic bread!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    50 mins

    1 hr 20 mins


  1. Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender and translucent, about 5 minutes. Stir in crushed tomatoes, tomato paste, red wine, Italian seasoning, sugar, garlic powder, and garlic salt. Season with salt and black pepper. Bring to a boil, reduce heat to medium-low, and continue simmering while preparing meatballs.
  2. Mix ground beef, egg, bread crumbs, mozzarella cheese, and parsley in a large bowl. Roll walnut-size meatballs and place in the simmering sauce, making sure sauce covers entire meatball. Increase heat to medium and simmering until meatballs are no longer pink in the center, about 40 minutes, turning meatballs once about halfway through.
  3. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
  4. Serve meatballs and sauce over spaghetti with a sprinkle of Parmesan cheese.
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Reviews More Reviews

Most Helpful Positive Review
Jun 16, 2012

The sauce was just wonderful. First time out I didn't have any wine on hand, but it was very good. Made it again with wine and it just blew me away. The only changes we made were to substitute Splenda for sugar and for the meatballs we sliced string cheese into small rounds and hid them inside the meatballs. The recipe says it serves 6 but we served 8 good eaters, with a small salad on the side. Simply a great meal.

Most Helpful Critical Review
Dec 22, 2012

I think there is an error in the seasoning and wine amounts. Sauce was Very strong. Meatballs saved this recipe.


29 Ratings

Jul 11, 2012

The sauce part of this recipe was really good although I had to use a large 28oz can of crushed tomatoes. The meat balls made 12 balls, about golf ball size - I had to add a splash of milk to get the meat and cheese mixture to hang together. The meatballs might have had a better texture if I had added to milk to the bread crumbs and egg rather than at the end. Thanks for a good recipe.

Dec 01, 2012

Absolutely amamzing meatballs. Very easy to make. I use it with a jar of prego and a jar of alfredo sauce mixed together. I just cook the meatballs in this as called for. They are out of this world. Also great heated up the next day.

Mar 01, 2013

I always buy a large pkg of pork neck bones. I roast them at 350 degrees for 1 hour & freeze them. When I'm making sauce I wrap a few in cheesecloth & add to the sauce. This makes the sauce even better.

Apr 11, 2013

Great recipe, although I didn't have wine on hand, just added water and tasted great. I'm anxious to make it with the red wine. Looking forward to making it again soon!

Dec 24, 2012

This was the most AMAZING sauce and I make a pretty darn good sauce myself! The wine was the PERFECT complement to the sauce. It made the taste very authentic to Italian. Meatballs were a huge hit too. Guess I will be making this sauce from now on and not mine - :) Thanks for sharing!

Sep 22, 2013

There must be something missing or something wrong with the proportions. I had to add water to thin down the sauce and the spices were overwhelming.


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  • Calories
  • 519 kcal
  • 26%
  • Carbohydrates
  • 79.8 g
  • 26%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 6.6 g
  • 27%
  • Protein
  • 24.5 g
  • 49%
  • Sodium
  • 970 mg
  • 39%

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

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