7 Reviews

I thought the meatballs were on the mushy side, could have used some black pepper. Nothing too fantastic.

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russellskitty September 12, 2010

I have made this few times,making it again tonight and just remembered to comment on it!. This is absolutely scrumptious! the only thing i do differently is omit the neckbones,put extra cheese and fresh basil in meatballs and add about a cup of white wine and few basil leaves into the gravy!!my family loves it and wants me to make it all the time! thanks for sharing this great recipe :):)

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^RoSe^ December 09, 2009

Made as directed except baked the meatballs in a 375F oven for 20 minutes, omitted the neckbones, and added more tomato paste to the sauce because we love a thick sauce. The sauce is wonderful as is the meatballs. You actually taste the meat. :) They were also very tender. Your grandma is one special lady. Thanks for sharing.

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2Bleu June 15, 2008

made this up for daughter who is having back surgryand askedfor meals for her recovery. made good amount of sauce used beef bones no pork. made double the amount of meatballs. now in freezer two pkgs fo 10 meatball and sauce for her house but 2 pkgs of 6 for my house,and used the sauce to make her a baked ziti. will re edit when everyone eats , but i also eats a meatball after making them cooks treat. thanks again

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keyes123 December 02, 2007

This turned out to be one tasty meatball and sauce. Wow! I was totally in awe of such a meatball. I really liked this recipe tons. I used combination of the ground pork/ground beef, and when cooking I took special note of the bit of water in the bottom of the pan to prevent the meatballs from browning to much and to quickly. This was really nice especially with the addition of seasoning salt- I use a no salt brand, it gave a real nice taste. The "gravy" was started from the tomatoes I had frozen whole from the summer, and I swear you could almost smell the garden again after fixing this gravy. Everything was perfect, seriously I wouldn't change really anything because this was perfect, bubbling away, and bringing me back memories of hot summer breezes. Thanks, Jennifer ~ will use lots!

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Andi of Longmeadow Farm November 30, 2007

Wonderful recipe for meatballs and spaghetti sauce. The only change I made was to omit the pork bones because I couldn't find them in the store. This recipe has just the right amount of garlic and seasonings. I added fresh chopped parsley at the end of cooking and served it with spaghetti cooked by using Perfect Pasta With No Watching and No Sweating, and sprinkled each serving with grated parmesan cheese. The remaining sauce was frozen in meal-size portions. I think the meatballs and a little of the sauce would be great on a submarine bun with some melted mozzarella cheese on top, and served with a side of french fries and cole slaw too.

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foodtvfan November 07, 2007
Meatballs and Gravy (Spaghetti Sauce)