Anna's Uber Spaghetti With Meatballs

READY IN: 1hr 10mins
Recipe by Jezebella Rains

A great, spruced up, version of the old classic. This sauce can be made with what ever type of Riesling wine you prefer. Also you can substitute ground pork, veal, chicken, turkey or any combination of ground meat for the beef.

Top Review by Debber

The list of ingredients is a bit daunting but well-worth the effort! I incorporated these into my "regular" spaghetti recipe, and found the wine a GREAT addition to the same-old, same-old! Now why didn't I think of that before? :-) Instead of meatballs I crumbled the burger for frying instead, but added CRUSHED fennel to the sauce---what a GREAT flavor and SMELL. *Made for PAC Spring 08*

Ingredients Nutrition


  1. For Sauce:.
  2. In a large pot, over medium heat add olive oil and fresh garlic. Sauté for 2-3 minutes until translucent, do not brown.
  3. Add tomatoes add wine, garlic powder salt and pepper and cook, stirring occasionally for about 5-8 minutes until tomatoes have softened and broken down.
  4. Add can tomatoes, tomato paste, sugar, dried or fresh herbs, the rest of the garlic, and red pepper flakes.
  5. Reduce heat and simmer for about 20 minutes. Add the remaining cup of wine and meatballs (see recipe below) then continue to simmer for 15 minutes.
  6. Add mushrooms and parsley and continue to cook for 10 more minutes until mushrooms are done.
  7. Serve with desired cooked pasta.
  8. For Meatballs:.
  9. This can either be made in a food processor or by hand with fork or clean, bare hands. The 1st recipe is for the food processor.
  10. Add all ingredients except olive oil and fennel seeds into a food processor and pulse until all combined.
  11. Stir in fennel seeds. Form meat into 1 ½ inch meat balls.
  12. In a pan over medium-high heat add olive oil and meat balls, one at a time, to hot oil and brown on all sides.
  13. Drain oil.
  14. For doing it with a fork or by hand:.
  15. In a large bowl add all ingredients, except olive oil and stir with fork or clean hands until combined.
  16. Form in to 1 ½ inch meat balls.
  17. In a pan over medium-high heat add olive oil and meat balls, one at a time, to hot oil and brown on all sides.
  18. Drain oil.

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