One evening we had unexpected company. Since I had some of these meatballs left over in the freezer, I warmed them up as appetizers. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. \u2014Mary Lou Koskella, Prescott, Arizona<\/p>\n","protected":false},"author":7061,"featured_media":1517463,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307308,304328,305271,304292,305487,304007,305334,304515,304390,303966,307320,304368,306848,305353,304268,307307,306279,307514,306297,304558,324623,304243,304388,304020,306300,307554,304005,304150,304353,304403],"categories-v2":[310347,308988,308319,308984,308481,309216,308305,310796,308554,309337,308880,308761,308495,310362,308745,309603,309362,259483,310342,312134,310497,312156,308910,309177,309586,308752,308594,312158,310534,308549,309434,309005,308812],"coauthors":[305],"recommended_recipes":[],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Best-Spaghetti-and-Meatballs_EXPS_THSO17_1912_B04_19_11b.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/best-spaghetti-and-meatballs\/","name":"Best Spaghetti and Meatballs","datePublished":"2018-01-01","dateModified":"2023-11-17","prepTime":"PT30M","cookTime":"PT02H00M","totalTime":"PT02H30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Best-Spaghetti-and-Meatballs_EXPS_THSO17_1912_B04_19_11b.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"One evening we had unexpected company. Since I had some of these meatballs left over in the freezer, I warmed them up as appetizers. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. \u2014Mary Lou Koskella, Prescott, Arizona","recipeIngredient":["2 tablespoons olive oil","1-1\/2 cups chopped onions","3 garlic cloves, minced","2 cans (12 ounces each) tomato paste","3 cups water","1 can (29 ounces) tomato sauce","1\/3 cup minced fresh parsley","1 tablespoon dried basil","2 teaspoons salt","1\/2 teaspoon pepper","MEATBALLS:","4 large eggs, lightly beaten","2 cups soft bread cubes (cut into 1\/4-inch pieces)","1-1\/2 cups 2% milk","1 cup grated Parmesan cheese","3 garlic cloves, minced","2 teaspoons salt","1\/2 teaspoon pepper","3 pounds ground beef","2 tablespoons canola oil","2 pounds spaghetti, cooked"],"recipeInstructions":[{"@type":"HowToStep","text":"In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes."},{"@type":"HowToStep","text":"Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1\/2-in. balls."},{"@type":"HowToStep","text":"In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti."}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 519 calories","fatContent":"18g fat (6g saturated fat)","cholesterolContent":"106mg cholesterol","sodiumContent":"1043mg sodium","carbohydrateContent":"59g carbohydrate (8g sugars","fiberContent":"4g fiber)","proteinContent":"30g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.8095236,"reviewCount":42,"worstRating":1,"bestRating":5},"recipeCuisine":"Europe, Italian","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"dancingfool"},"reviewBody":"
This is the best meatballs I've had since my uncle passed away, he was a chef. The sauce is delicious and easy too! I did think it needed a little onion in the meatball.<\/p>
It brought great memories of my Uncle Larry back!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Belen961"},"reviewBody":"
GREAT recipe. My grandson always complained of heartburn from canned spagetti sauce. I started making homemade sauce and he can now have spagetti without any issues. This recipe is a keeper.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanFries"},"reviewBody":"Today I personally made this all by myself and I got to say it was the best spaghetti I have ever tasted I had the honor to share with my in-laws and my nephews and they couldn\u2019t stop asking for seconds. My son couldn\u2019t stop telling me how good my food was. I am so satisfied that everybody Love the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeHammer"},"reviewBody":"Oh my goodness people. The recipe doesn't say \"Authentic\" Italian meatballs and spaghetti. This board is in America and some of us Americans just like a tasty recipe that is simple to make with ingredients we have on hand. If you want to post an \"Authentic\"Italian recipe then submit it yourself to Taste Of Home as authentic but don't rate a recipe low if you haven't tried it just because you don't think it is something it never claims to be. It doesn't make you look special because you are so enlightened. It make you look small and petty.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleGlasses"},"reviewBody":"Finally! A recipe for spaghetti sauce that doesn't use some type of chopped tomatoes! My grandmother always made her sauce with tomato paste and tomato sauce so it never had those clumps of tomatoes in it. Great recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBus"},"reviewBody":"GHullar I agree totally. It's annoying to see ratings skewed because someone gives 1 star to a recipe they've never tested. I honestly wish taste of home would purge the one star rating of those who haven't made a recipe or don't like a particular ingredient. This is a wonderful site for home cooks. We don't need a lesson or tongue lashing from faux gourmet highly developed palate wannabes telling us we're soooo mistaken in our humble taste in food. I highly doubt master chefs rate recipes or much less look for recipes on THIS site. That said, even Anthony Bordain shared that he likes a burger at McDonalds from time to time. If you don't like the recipe after cooking it, then fine, give it your honest tried and true rating. Otherwise don't be a jerk. This isn't Facebook or Top Chef. Be nice. Better yet, just go away... please. This site isn't for you.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeLobster"},"reviewBody":"I have not tried this recipe yet,but I do have a comment.I really don't understand people who feel the need to criticize and pick apart a recipe.It is what it is, like it or don't, your choice.But if you really have to \"make over\" the original recipe by adding or substituting or leaving something out, then you really aren't \" reviewing\" this recipe. Just my thoughts.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueWrench"},"reviewBody":"I'm not sure which Italy the last poster lived in for 20 years, but Italians most definitely DO have, and use, tomato paste. In fact, for Sicilian sauce we use only paste, (ratio: 3 cans water to 1 can paste and simmer for several hours). That aside, I personally put little or no onion in my sauce, but that is again for Sicilian version. Also often use oregano in place of basil, (or both, ratio: 2 parts oregano to 1 part basil). This sauce is very good as written though, and the meatball recipe is excellent. Have red pepper flakes on the table for those who like it a bit spicy and some good parmesan... Delizioso!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldGlasses"},"reviewBody":"My daughter-in-law is Italian and makes meatballs by memory not allowing me to \"get it right\". This recipe tastes just like hers and now I know how to make them! Thanks","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleStrawberry"},"reviewBody":"This recipe is similar to mine, I use water instead of milk, one egg for every pound of ground beef and the meatballs are nice and moist. Commenting on the person who said Italians do no use tomato paste, they actually do, they call it conserve. My grandmother is Italy would make it and send it to us. It is made by cooking down the tomatoes and then spreading it in pans covered with cheese cloth and drying it in the sun. Basil, bay leaf and olive oil would be added and then stored in a cool place. It was sometime used for making a quick sauce by browning olive oil , garlic , pepper flakes adding the paste and water. Aunt Terry","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedElephant"},"reviewBody":"This review is only for the meatballs. I cut the meatball recipe in a quarter since I only had 3\/4lb ground beef. It worked out really well. For the \"soft bread cubes\", I just used Italian bread crumbs. I also added just a tad more garlic, and only did about half the extra salt that it called for. These were very yummy! I think I've found my new go-to meatball recipe! I will definitely make these again, and I'd be curious on how they'd taste with actual bread cubes. Keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanChefHat"},"reviewBody":"I thought 1 tablespoon of salt was too much. Next time I will use 1\/2 tablespoon or even a little less. You can always add salt, you can't take it out. Otherwise, we loved these meatballs!!!! I will only make this recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-01-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedSailboat"},"reviewBody":"Best Ever and I'm italian. Tastes like my mother's. The only thing I changed was that I used fresh basil, half of one of those small plastic containers in the produce section. Absolutely delicious.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-06-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OlivePalmtree"},"reviewBody":"Meatballs were excellent, sauce was just ok. Tasted too much like tomato paste. Be sure to brown the meatballs in a nonstick pan.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldPuzzle"},"reviewBody":"A very good recipe, both for the sauce and for the meatballs. I baked the meatballs on a sheet pan lined with no-stick foil, setting my oven's \"convection bake\" feature for 400 degrees for maybe 21 minutes, rotating the trays from upper rack to lower rack when halfway done. They browned up fine. Used a very lean ground round, so there was hardly any fat on the pan. For breadcrumbs, I put slices of whole grain white bread in my miniature food processor, which gave me soft, very fine breadcrumbs. The meat mixture was soft, but rolling them wasn't difficult, and not much stuck to my hands. I'll make this again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBus"},"reviewBody":"I saw this yesterday and tried it for dinner. Only modification was I did not have parsley and I added Rosemary instead. Lot's of flavour, loved it...","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeRaindrop"},"reviewBody":"When my husband says that something is great, you can count on it. Served these meatballs to guests and they were very well received. I used the oven-baking method.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenRocket"},"reviewBody":"I have to put my 2 cents worth in.I can't believe how rude some of you are. One review had completely changed the recipe and the point is to rate the recipe submitted and maybe add a sugggestion or 2. That is all.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2008-09-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueFries"},"reviewBody":"
This is my husband new favorite Spaghetti and Meatballs recipe. I made it for the first time last week and he already wants me to make it again.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueBox"},"reviewBody":"Very tasty sauce and a great, homey dinner! I opted to bake the meatballs instead of frying them, and this still fit with the time-frame of the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-09-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldDice"},"reviewBody":"Soft, juicy meatballs, flavorful sauce, and a great crowd-pleaser!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-04-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveToast"},"reviewBody":"I've made this recipe a few times and it so good and flavorful. Easy to prepare and everybody loves it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-03-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveTooth"},"reviewBody":"This recipe was incredibly flavorful, loved it! !","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-10-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBucket"},"reviewBody":"So good! We loved this recipe and will be making it again. I used gluten free bread and it turned out wonderful. Great recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedTurtle"},"reviewBody":"These are THE BEST meatballs I've ever made","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"1912","romance_copy_dek":"One evening we had unexpected company. Since I had some of these meatballs left over in the freezer, I warmed them up as appetizers. Everyone raved! 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Test Kitchen Tip<\/b>\r\n