Prep 45 mins
Cook 2 hrs
My mom's friend who is Italian gave me a copy of her family cookbook that they had bound and published. It was a wedding shower gift that I treasure. As a newlywed I used this recipe a lot! I've been married 16 years and I make these with spaghetti, for meatball sandwiches, and smaller versions for appetizers to take in a crockpot to parties. Some friends think it is strange to put uncooked meatballs in the sauce, but that's what the recipe says to do. It cooks for a long time, and the meatballs keep their shape. I do not make my own spaghetti sauce. I buy two large jars of Ragu. No one seems to notice, or care!!Always a hit!!! Makes a lot and freezes well.
- Mix all ingredients together
- Form about the size of golf balls
- Make or pour tomato sauce into a deep pot Drop meat balls in sauce.
- Simmer for at least 2 hours.
These were fabulous meatballs, I used a doctored up Ragu sauce, and my husband says he wants them every week. Loved them, and are now my go to recipe for spaghetti and meatballs.
Great meatballs. I used bread soaked in milk instead of breadcrumbs but made as written. We ate four and froze the rest.
I cant believe this only got one review. Ive been using this recipe for about a year now and everyone loves it. I am making some now to bring to a girls weekend. These meatballs are easy and fabulous, with no crust! People will call me for MY meatball recipe when they have to make meatballs! i use the Ragu too and follow the recipe to the T. love them!