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Italian Spaghetti Sauce with Meatballs

"This is a recipe I got from my mother years ago -- it's great."
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2 h 20 m servings 349 cals
Original recipe yields 6 servings


  • Calories:
  • 349 kcal
  • 17%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 23.7g
  • 8%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 1492 mg
  • 60%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
  2. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 2424
  1. 3308 Ratings

Most helpful positive review

I was leary of making this without first pre-cooking the meatballs, but this is by far the best spaghetti and meatballs I have ever made. The meatballs ended up a nice brown color, they were no...

Most helpful critical review

The sauce was way too sweet. It was also a bit bland. I tried it again without the onion and sugar, and added some oregano and a bay leaf and it was much better.

Most helpful
Most positive
Least positive

I was leary of making this without first pre-cooking the meatballs, but this is by far the best spaghetti and meatballs I have ever made. The meatballs ended up a nice brown color, they were no...

Five star rating is based on the following changes. Instead of using all ground beef, I opted to use a combination of ground pork and ground beef (12 oz ground beef, 4 oz ground pork) -instead ...

This was absolutly the most wonderful spaghetti. This was my first time making homemade spaghetti. I work long hours and don't have time at night to make a 2 hour meal, so what I did was use my ...

This sauce was very easy to make and quite delicious. I do agree with some reviews that the meatballs were a bit bland, but to each his own, my husband liked them. I will never use bottled sau...

For Celeste, who found the meatballs too dry, may I suggest adding 1/2 cup of water, or milk, or tomato sauce to the meatballs? The eggs will bind them, but not make them moister - adding liqui...

Oh wow! These meatballs were phenomenal. I coated them in flour and sauteed them in olive oil first to seal in juices. I rolled them about the size of a silver dollar. This will be something I m...

This is a great recipe - although I did alter it a bit from the beginning. Do brown the meat balls first, before adding them to sauce. I think this adds a little flavor. I also spiced up the ...

I simply loved this recipe as it resembled on of my own. In the meatballs, I used only 1/2 lb ground beef and 1/2 lb ground sausage; 1/2 cup crushed buttery crackers i.e. Ritz; 1/2 cup grated p...

Delicious spaghetti and meatballs! I like cooking the meatballs in the sauce as directed because it gives the sauce a rich flavor. Be sure to use fresh bread crumbs to keep the meatballs moist.