Beth's Spaghetti and Meatballs

"This is my own combination of the best several recipes and a family favorite. Be sure and use ground beef with the lowest amount of fat you can find because these meatballs aren't browned before adding them to the sauce. Enjoy!"
 
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Ready In:
3hrs 10mins
Ingredients:
17
Serves:
4-6
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ingredients

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directions

  • Put all sauce ingredients into large pot and cook for 2 hours.
  • Mix egg with bread crumbs and mix remaining ingredients with salt and pepper to taste.
  • Form into balls and add to sauce.
  • Cook one more hour.
  • Serve over spaghetti.

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Reviews

  1. The sauce was very bland. I had to doctor it up quite a bit. And I even though I added water regularly it still came out a little too dry. The meatballs were very good though. For the meatballs I'll use the recipe again.
     
  2. My fiance and his mother liked it so much they filled up on spaghetti and refused desert. I found it got too pasty, however, and had to keep adding water during cooking to keep the sauce from clumping.
     
  3. great dinner plus once I have cooked it all and added all the ingr. one then can place it in the crock pot and let simmer all day which frees up your day.
     
  4. Great way to use the frozen whole tomatoes in freezer from last year harvest. Nice comfort food.
     
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RECIPE SUBMITTED BY

<p>I love to cook and also love geneology. Visit my homepage and check out my family file especially if you are form the Virginia, West Virginia, Kentucky area. I have lots of old pictures on there too!</p>
 
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