Perruso's Spaghetti and Meatballs

READY IN: 5hrs 30mins
Recipe by Diana Adcock

Another of my Stepmother's family recipes. It's a classic! I always double the meatballs so we have them for meatball subs. Yummy!

Top Review by Teresa M

This was good. I had DD and DH taste the sauce as it didn't taste like the kind of spaghetti sauce we usually have. My family (personal preferences only, they're definite meat-eaters!) like a thick sauce with meat in the sauce. I added some tomato paste and some ground beef fried with onion, then drained to drained the sauce, and it worked well for us. I also really liked that you can do it from scratch.

Ingredients Nutrition


  1. Pour puree into large saucepan-at least 4 quarts.
  2. Fill each can about one third uell of water-swish around and add water to puree.
  3. Add oregano, basil, salt and pepper.
  4. Mix well.
  5. Turn on medium heat.
  6. While sauce is cooking, uncovered, fry sausage links in a heavy skillet for 15 minutes.
  7. When browned and partially cooked add to sauce.
  8. Saute onion and garlic in a small amount of the sausage drippings.
  9. Add to sauce.
  10. Mix well.
  11. To make meatballs combine the beef, egg, parsley and romano cheese with enough bread crumbs so that the mixture can be formed into balls and hold their shape.
  12. This makes around 10 medium or 18ish small meatballs.
  13. Fry meatballs in the sausage pan until browned on all sides.
  14. Add to sauce.
  15. Cook over low heat for 3-4 hours, stirring frequently.
  16. Add a bit of water if the sauce becomes to thick.
  17. Add more oregano, basil salt or pepper to taste.

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