Spaghetti and Meatballs

READY IN: 3hrs 45mins
Recipe by livie

This is the first and only way I have ever made spaghetti and meatballs. The meatballs are perfectly seasoned in a rich and thick tomato sauce. Plus, the leftovers make the best meatball subs.

Top Review by steve in FL

Delicious spaghetti and meatballs.. everyone raved. Highly recommended. I will definitely be making this again. Thanks much!

Ingredients Nutrition

Directions

  1. For meatballs, combine beef, Italian sausage, garlic, salt, pepper, parsley, basil, oregano, Parmesan, egg, breadcrumbs and water (breadcrumbs and water soaked together for 5 minutes before adding to mixture). Mix together till combined well, but do not over mix. Roll into about 1 - 1 1/2 inch meatballs (about 23-25 meatballs). Heat a large pot with 2 tablespoons each butter and olive oil. Add meatballs and brown on all sides, flipping gently with spoon, 10-12 minutes (might have to brown meatballs in two separate batches depending on how large pan is). When browned set meatballs aside. In same pot add onion and celery. When tender add garlic and saute 1-2 minutes. Add stewed tomatoes, tomato sauce, parsley, basil, oregano, salt, pepper and red wine or water to pot. Add meatballs back to pot and bring to a boil. Reduce heat to low and simmer covered for 3 hours, stirring about every 30 minutes. Serve with cooked pasta, Parmesan cheese, and cheesy garlic bread.

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