Ok, I'm not a spaghetti fan. However, the rest of my family loves it, so I tried this recipe on them. I added more garlic to the meatball mixture than called for (we love garlic) and some dry Italian seasoning as well, since many complained of the meatballs being bland. I made smaller meatballs, so I got more than 12. I baked them at 350 for about 15 minutes (I just can't bring myself to throw them in the sauce raw...personal preference here, so no affecting the rating). In the sauce, I used 1 can whole tomatoes and 1 can crushed tomatoes (but I ended up using a potato masher on them anyway, so next time I will probably use either 2 cans crushed or petite diced). I also used dried Italian seasoning in place of the dried basil because I felt like it :P. When I tasted the sauce, I found that it was slightly acidic, so I followed the advice of another reviewer and used about 3/4 tsp. of baking soda...it worked perfectly. Foamed a little, at first, but after that went away, the sauce was wonderful. I served over Spaghetti Rigati (I think...the kind with ridges). I even ate a little! Thanks for posting!!!
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Ok, I'm not a spaghetti fan. However, the rest of my family loves it, so I tried this recipe...