Best Spaghetti and Meatballs
“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.” —Mary Lou Koskella, Prescott, Arizona
| Servings | Prep Time | Cook Time |
| 16servings | 30minutes | 2hours |
| Servings | Prep Time |
| 16servings | 30minutes |
| Cook Time |
| 2hours |
Ingredients
- 2 tablespoons olive oil
- 1-1/2 cups chopped onions
- 3 garlic cloves minced
- 2 cans tomato paste 12 oz. each
- 3 cups water
- 1 can tomato sauce 29 oz.
- 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 whole 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
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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.
- Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls.
- 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 flavours are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.
Recipe Notes
Nutrition Facts
1/2 cup sauce with 4 meatballs and 1-1/4 cups spaghetti: 519 calories, 18g fat (6g saturated fat), 106mg cholesterol, 1043mg sodium, 59g carbohydrate (8g sugars, 4g fibre), 30g protein.
