Spaghetti and Meatballs Italian

Total Time
Prep 3 hrs
Cook 2 hrs

From an old Woman's Day cookbook.

Ingredients Nutrition


  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.
Most Helpful

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.

Chef1MOM-Connie January 30, 2011

Loved it.. This one could be scary if you are not a garlic lover, by my calculation DH and I are safe from vampires for the next year LOL ! I cut the recipe down to 4 servings but still kept 3 large cloves of garlic in the meatballs, and 4 in the sauce. The smell of it cooking is great! I did have a little problem because the recipe says "0 tomato" in the sauce, so I guessed and added about 250 g of tinned tomatoes and another 200g tetra pack of minced tomatoes. First it seemed I had too much sauce so I didn't add all of it to the oven dish, but later after cooking it had thickened up a lot so luckily I have the reserved sauce in the fridge and can add that when DH finishes this for lunches in the next days. I liked the texture of the meatballs and they held together well and apart from my tomato guess, the only change I made was to increase the herbs becuase we enjoy strong flavours. Please see my rating system: 4 stars from the DH Pasta Fanatic and that's very good going! he didn't rave but there were also no negative comments. This recipe passed muster and I will be making it again. Thanks!

kiwidutch January 09, 2008