More Recipes Like Spaghetti Sauce with Meatballs

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Grandma's Old Italian Spaghetti Sauce with Meatballs

Submitted by: cherbear

Call it sauce or call it gravy, it's an old-school spaghetti sauce and meatballs, with pig feet and pork neck bones to build layers of flavor. It's simmered for most of a day. Serve with spaghetti.

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Italian Spaghetti Sauce with Meatballs

Submitted by: Jeremy

Easy but tasty tomato sauce with big meatballs cooks in just about two hours.

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Spaghetti and Meatballs

Submitted by: Dawnetta McGhee

When there's time to simmer, this hearty sauce and home-style meatballs make a memorable main course, Dawnetta McGhee of Lewiston, Idaho suggests.

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Meatballs with Mushroom Sauce

Submitted by: Joyce Watson

My mother was a great cook and experimented with a lot of different foods. She loved to invite family for dinner and often served these meatballs. - Joyce Watson, Piggott, Arkansas

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Herbed Mushroom Spaghetti Sauce

Submitted by: Anne Halfhill

Ground beef makes this thick spaghetti sauce hearty, and the herbs give it a wonderful flavor. I think its the best spaghetti sauce Ive ever had. --Anne Halfhill, Worthington, Ohio

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Two-Meat Spaghetti Sauce

Submitted by: Candi Johnsen

This robust home-style pasta sauce from Candi Johnsen of West Plains, Missouri tastes just as good after it's been frozen.

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Spaghetti 'N' Meatballs

Submitted by: Ruth Andrewson

Ruth's handy meatballs can dress up any purchased spaghetti sauce for a fast supper with real homemade appeal - and very little effort.

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Make homemade meatballs from ground beef mixed with eggs, bread, Romano cheese and parsley, then simmer in a rich tomato sauce packed with Italian sausage, diced beef and sausage links. Serve over pasta to a very hungry crowd.

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Meatballs with Bean Sauce

Submitted by: Gloria Warczak

'Since we like Tex-Mex food so much, I've transformed many of my recipes, including this one, to give them a more ethnic flavor,' relates Gloria Warczak of Cedarburg, Wisconsin.

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Three-Meat Spaghetti Sauce

Submitted by: Ellen Stringer

I simmer this hearty sauce in large batches, freeze it and use it for spaghetti, lasagna, mostaccioli and pizza, writes Ellen Stringer of Fairmont, West Virginia. I adapted the original recipe until I came up with the perfect sauce. I've received many compliments from friends and family. I simmer it in a large electric roaster instead of on the stovetop, she says.