Recipe by CRYSTELLE
"Tasty seasoned meatballs simmered in a flavorful red sauce. For a creamier sauce, substitute milk for the water."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
lean ground beef
dry bread crumbs
onions, finely chopped
2 (10.75 ounce) cans
condensed tomato soup
2 (10.75 ounce) cans
dried basil leaves
Here is the solution to keep your meatballs from falling apart: place the raw meatballs on a 9 x 11 baking pan and bake at 350 degrees for 20-30 minutes.
When cool, I place them in a colander and rinse (yes, I rinse them) with hot water. This drains the grease so you don't have any "swimming" on top of the sauce. Then I add them to the sauce and simmer for an hour. The meatballs came out wonderful!! I did not use any onions nor water and used tomato sauce instead of soup.
Personally I thought this lacked flavor and the meatballs were mushy. The sauce was not thick and I will never make this again!
I only used the meatball recipe since I already have a spaghetti sauce recipe. Thank you so AgentLucy for her suggestions for how to cook the meatballs; it saved me a lot of trouble. I used 3/4 cup breadcrumbs & 1/4 cup parmesan cheese. I only used a splash of milk so they wouldn't be too dry. I also used 1 tsp italian seasoning instead of parsley. Using all the milk would have been a disaster! I baked them, rinsed them off & added them to my sauce & simmered for 30 min. They held up great in the sauce; didn't fall apart at all. Worked out wonderfully-my first attempt at meatballs was a success!
I only made the meatballs and they were great! However, I didn't add the milk and I added crushed red pepper, italian seasoning, fennel seed, and little olive oil. I also cooked them in a skillet for a couple of minutes all over just to keep them from falling apart in the marinara sauce that I cooked them with. I'll definitely make these again.
The meatballs were great! I sautéed the meatballs in olive oil before adding to my sauce (I only made the meatballs from the recipe and combined it with my own sauce) because I saw the previous reviews stating they had a tendency to fall apart. I first made them for my husband (who loved them) and then later at a Labor day cookout and I over heard one of my guest state the sauce and meatballs tasted like his mother used to make. This is a staple that I will keep in my freezer.
Like most reviewers, I only made the meatballs - AgentLucy style. Added in Penzey's Pasta Sprinkle and LOTS more of the recommended spices. (Shorted the milk, as well - didn't measure, just splashed it in) Also, tossed in a bit of Parmesan Cheese into the mixture.
This is THE best recipe for spaghetti and meatballs I have ever found. My daughter loved it and she HATES spaghetti. Thanks so much for submitting it France :o)
The meatballs were delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Meatball Spaghetti Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 170
Something about the grill's heat brings out the best flavor in the simplest chicken recipe.
We have over 700 dessert recipes just for summer fun.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a hearty tomato sauce with beef, pork, and pepperoni.
A wonderful, robust spaghetti sauce with Italian sausage and ground beef, prepare
See how to make a simple spaghetti and meat sauce starring ground buffalo.