RO's Spaghetti and Meatballs Recipe -
RO's Spaghetti and Meatballs Recipe
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RO's Spaghetti and Meatballs

Recipe by  

"This is home-cooked comfort food that bring back all the pleasant memories of your childhood."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    25 mins
  • COOK

    50 mins

    1 hr 15 mins


  1. Combine 1/4 cup olive oil, garlic, onion, tomatoes, and 2 tablespoons chopped basil in a large saucepan; bring to a boil. Season with salt and pepper. Reduce heat, and simmer gently for at least 40 minutes.
  2. While the sauce simmers, combine ground beef, graham cracker crumbs, eggs, 2 tablespoons Parmesan cheese, parsley, and 3 tablespoons olive oil in a large bowl. Mix well with clean hands, and shape into 20 walnut-size meatballs. Heat a large skillet over medium-high heat; fry meatballs until browned and cooked though, about 10 minutes. Add the meatballs to the tomato sauce, and simmer gently while boiling the pasta.
  3. Bring a large pot of salted water to a boil; stir in spaghetti. Cook the pasta until it has cooked through, but is still firm to the bite, about 12 minutes. Drain well. Carefully toss the spaghetti with the sauce and meatballs. Serve, sprinkling each plate with fresh basil and Parmesan cheese.
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Reviews More Reviews

Most Helpful Positive Review
Jun 05, 2009

This was the first time I have ever made meatballs. I was intrigued by the use of graham cracker crumbs in this recipe and thought I would give it a try. I was pleasantly surprised by the smooth texture and the flavor. However, I was not overly impressed with the sauce. It was acceptable, but next time, I will probably use my own.

Most Helpful Critical Review
Aug 16, 2011

My son made most of this dish by himself, with me a relief cook just jumping in when he needed it. I asked him to increase the garlic in the sauce to a few more minced cloves. There were no other changes made. The sauce was simple and meant to not overpower the meatballs, which were obviously the star of this dish. My youngest boy was the only one who liked them. Everyone else thought they were oddly sweet and the grahams didn't pair well with the flavor of the parmesan. The graham flavor was really out of place with the homemade marinara. I appreciate the ease and playfulness of this dish and my son and I had fun making it together but it really wasn't a hit with all of us. I think the meatballs would have been better with a cream-based sauce (think swedish meatballs, maybe) or even as BBQ meatballs?


22 Ratings

Jun 01, 2009

We loved the meatballs... they had a nice taste, not to overwhelming. Will definately make them again

Aug 31, 2009

Super tasty! Will definitely make these again. They seemed a bit mushy when making them but they turned out great.

Jul 02, 2009

My first thought was "hmmmmmmm...graham crackers...." ---- but the meatballs were good! Both boys (7,9) loved them. Smooth taste. I added chopped onions and cracked pepper. *** WALNUT size, stay consistent with the size **** Next time I will PRE-roll the meatballs so I can cook evenly. I didn't make the sauce, so I am only rating the meatballs.(I use Paul Newman sockarooni)

Nov 03, 2010

This was excellent. The sweetness from the graham crackers wasn't overpowering, but made this stand out.

Jun 01, 2010

My husband said these were the best meatballs I ever made, and I've made a lot of meatballs! I bet they would be good as an appetizer in cocktail sauce, too. thanks!

Aug 13, 2009

I used Cheese Itz instead of graham crackers cuz that's what I had and I found the consistency to be almost unmoldable. Maybe the graham crackers make the difference?? But I also used 16 oz of meat instead of the called for 8 oz so I dunno! I also used Motzerella cheese (again, what was in the fridge) instead of parmesean. All in all, they turned out very tasty ~ not pretty, but very good! Thanks!


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  • Calories
  • 551 kcal
  • 28%
  • Carbohydrates
  • 61.7 g
  • 20%
  • Cholesterol
  • 88 mg
  • 30%
  • Fat
  • 25.4 g
  • 39%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 19.6 g
  • 39%
  • Sodium
  • 374 mg
  • 15%

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

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