READY IN 40 mins

Bertolli Spaghetti and Meatballs

Read Reviews (19)

"Mouthwatering meatballs are simmered in a delicious tomato and basil sauce, and served over hot spaghetti." — Bertolli

Directions

Combine ground beef, Parmesan cheese, bread crumbs, water, egg, garlic and salt in medium bowl; shape into 12 meatballs.
Bring sauce to a boil over medium-high heat in 3-quart saucepan. Gently stir in uncooked meatballs.
Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti and sprinkle, if desired, with Parmesan cheese.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 40 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 24, 2010

These meatballs are the best~! I have added basil and oregano about a teaspoon. I cook them in the oven in a 13x9 baking dish sprayed with Pam so they don't stick and the clean up is easy. I cook them at 350 for 15 minutes then turn them and cook for another 15 minutes. It makes the meatballs a little firmer then I add them to the sauce, I believe truly the best~!

—Darla

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Most Helpful Critical Review

May 17, 2010

this was pretty bland for my liking. Next time I will add some other spices. Fast though and a nice way to use up extra beef!

—SARAHMARTIN5

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21 Ratings

Dec 02, 2009

A classic, crowd pleasing meatball- just what I was looking for. My fussiest child loved them! It is a bit of a pain to skim the fat off of the top of the sauce, though. I also added a bit of extra garlic & onion salt to give it a flavor boost.

—Feeding5inMA

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Apr 05, 2010

I have tried many times to make a simple spaghetti & meatball recipe that my picky family would at least like and this one was finally it! They loved it! My hubby, (who's like a big kid) said, "This is a keeper, and that's a pretty good meatball!" That's what we want to hear, right? LOl And my kids finished their plates. Thank you for a yummy and easy recipe!

—CHARIESE

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Mar 01, 2010

This recipe was amazing. It was really easy and very good. My husband loved it and he is a big meatball critic. I did bake the meatballs like everyone said 350 for 15 minutes on each side, spraying the pan with pam. I also added fresh mozzerella cubes and added it on top of the spaghetti and meatballs and it melted in slightly. This was the first time I cooked meatballs and now I don't have to find another recipe---this is the one.

—tabitha

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Apr 11, 2011

This is our absolute favorite Spaghetti and Meatballs. Made this many times now, however, I use Prego for the sauce. And for all of you who insist on baking or frying your meatballs first, that step is unnecessary. They cook to perfection every time in the sauce! Holding their shape perfectly and cooking completely!!!

—Shelley

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Dec 07, 2010

I use this recipe every time I make meatballs now! I too bake them in the oven for a half hour turning them once after 15 mins. The come out perfect every time and are very flavorful!

—sue doyle

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Apr 30, 2010

best meatballs made so far

—kf40217

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Nutrition

Calories
395 kcal
20%

Carbohydrates
22 g
7%

Cholesterol
130 mg
43%

Fat
20.4 g
31%

Fiber
1.3 g
5%

Protein
29 g
58%

Sodium
512 mg
20%

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

Nutritional Information

Bertolli Spaghetti and Meatballs

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 395
** Calories from Fat: 184

% Daily Value *
** Total Fat 20.4g 31 %
** Saturated Fat 8.4g 42 %
** Cholesterol 130mg 43 %
** Sodium 512mg 20 %
** Potassium 311mg 9 %
** Total Carbohydrates 22g 7 %
** Dietary Fiber 1.3g 5 %
** Protein 29g 58 %
** Sugars 0.6g
** Vitamin A 2 %
** Vitamin C < 1 %
** Calcium 18 %
** Iron 33 %
** Thiamin 18 %
** Niacin 80 %
** Vitamin B6 18 %
** Magnesium 13 %
** Folate 35 %

* 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.