Spaghetti and Meatballs Italian

READY IN: 5hrs
Recipe by NoraMarie

From an old Woman's Day cookbook.

Top Review by Chef1MOM-Connie

A garlic lovers dream! I cut the sauce and spaghetti to 4 servings but kept the meatball recipe the same so I could freeze them for future use. of course I taste tested a few for lunch and yummy! I made the meatballs about 3/4 in diameter and some 1 in diameter for meatball subs.
For the sauce I followed direction but added in additional herbs (an ice cube of basil pesto.)
Very good recipe and one I will use again when my sauce is depleted in the freezer. I keep frozen tomatoes in my freezer for recipes as well as canned tomatoes when those are out.
Thank you. Made in Honour of Ed 2010.

Ingredients Nutrition

Directions

  1. Mix all ingredients for meatballs, adding a little water if too dry. Shape into 50 meatballs, allowing 1/3 cup for each meatball. Put balls, one layer deep in 3 pans 13x9x2 inches. Bake in preheated very hot oven [450°F] for about 30 minutes. Put balls and dripping in roasting pan.
  2. To make sauce, cook onion and garlic in oil for 5 minutes. Add all other ingredients. Cover and simmer for 30 minutes.
  3. Pour over balls and bake covered in preheated oven [350°F] for 1 1/2 hours.
  4. Cook 4 pounds spaghetti and serve with parmesan cheese.

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