Spaghetti and Meatballs

Spaghetti and Meatballs created by Monica P

The BEST spaghetti & meatballs recipe we've ever had. I got this from an Italian friend and it's extremely easy. You'll never want to make it any other way after trying this.

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • Mix together ground beef, Italian sausage, 1 tsp minced garlic, a sprinkle of fennel seed, small onion, dash of garlic salt, dash of pepper, dash of salt, 1/2 tsp Italian seasoning, bread crumbs, eggs.
  • Roll into balls and bake at 350 degrees until done (about 20 minutes).
  • Sauté in 4 1/2 QT or bigger pan, medium onion, 1/2 TBL chopped garlic, chopped fennel in olive oil until onion is tender. Add 1 1/2 tsp Italian seasoning, tomato paste, chopped tomatoes, tomato sauce, red wine, 1 tsp fennel seed, dash of garlic powder, dash of salt & pepper and 1 TBL sugar.
  • Add the meatballs when they're done baking.
  • Let simmer for an hour or more. Pan will be very full. I usually use a little less tomato sauce, so it's not so full.
  • Serve over spaghetti noodles.
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RECIPE MADE WITH LOVE BY

@KadesMom
Contributor
@KadesMom
Contributor
"The BEST spaghetti & meatballs recipe we've ever had. I got this from an Italian friend and it's extremely easy. You'll never want to make it any other way after trying this."

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  1. KadesMom
    I've made the meatballs with 1# Italian sausage and 1.5 ground chuck too and it was great that way as well.
  2. Monica P
    Spaghetti and Meatballs Created by Monica P
  3. Monica P
    This is a great recipe, I do not use the fennel just because I don't have it in my pantry, sometimes I use the red wine and sometimes I don't (depending if there is any in the house) tastes great either way I also add slices black olives.
  4. Barb_in_Indy
    I can't believe I haven't rated this recipe - it's delicious! I just made it for the third time today - love it. We thought the sauce was perfect and the meatballs divine (I had never baked them before and what a great idea - they actually stay round) Thanks for sharing!
  5. OliveLover
    Red sauce with fennel in it was a new one for us. I thought I'd love it, as I love anise and licorice and have been known to eat plain fennel seeds. And even though I didn't add the sugar, as we prefer a more acid tomato flavor, the sauce was too sweet. We also felt the need to add a large amount of black pepper, over a teaspoon, a serious amount of salt, 2 teaspoons, and a good teaspoon of red pepper flake. On it's own, I'd give the sauce 2 stars. <br/><br/>The meatballs are worth 4 stars. I baked them in mini muffin tins which do a great job of collecting the drippings. I made the sauce yesterday and simmered the meatballs for about an hour, then tucked the whole thing into the refrigerator over night. Today, DH told me he'd had a midnight snack of a few of the meatballs. That's high praise from my self-identified, food snob spouse.<br/><br/>We had this for dinner tonight. I'm keeping the rest of the meatballs but not the remaining sauce. While I doubt I'll use the meatball portion of the recipe again, it's similar enough to my usual recipe, I will add some fennel seeds into the mix.
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