Grammie's Spaghetti and Meatballs

Total Time
2hrs 20mins
Prep 10 mins
Cook 2 hrs 10 mins

My Grammie made the BEST spaghetti sauce!! This recipe is very versatile. I use more garlic and my homemade, chunky tomato sauce for my version which makes a thicker, fresher tasting sauce. My Mom adds a sausage and chicken breasts. My Dad loves spicy so he always adds a nice hot sausage and chili flakes.

Ingredients Nutrition


  1. SAUCE: In a large pot, mix vegetable juice, tomato paste, water, parsley flakes, celery leaves, salt and garlic.
  2. Cover and cook over medium-high heat.
  3. MEATBALLS: Mix together ground beef, eggs, salt, parsley flakes, garlic powder and bread crumbs together. If too wet, add more bread crumbs; if too dry, spoon some of the sauce into the mix.
  4. GENTLY shape into 2-inch meatballs. You don't want to press too hard or your meatballs will be tough. My kids like to have "kid-size" meatballs, so we have a mix of big and small meatballs.
  5. Once the sauce comes to a boil, lower heat to simmer and add the meatballs.
  6. Cover and cook for 2 hours.
  7. Makes 12-15 servings.
  8. Our family usually doubles the recipe and then we have a freezer meal and a serving for a lunch the next day too!
  9. I have also made this in the crock pot. Put it on HIGH in the morning (I had it in there for 8 hours).
Most Helpful

This is good. It sure does make a lot, but reheats well. I found the texture of the meatballs to be a bit dry, but the flavour was good. The sauce was a bit on the bland side, and very smooth. Not bad, but not exceptional either.

cuisinebymae November 17, 2004