Jenn's Out of This World Spaghetti and Meatballs

We're fans of shortcut ingredients around here, but you'll never want to go back to using frozen, store-bought meatballs and jarred sauce after you try this top-rated recipe for spaghetti and meatballs.

Jenn's Out of This World Spaghetti and Meatballs
  • 3 tablespoons olive oil

  • ¾ cup chopped onion

  • 4 cloves garlic, minced

  • 2 (16 ounce) cans crushed tomatoes

  • 3 (6 ounce) cans tomato paste

  • 1 cup water

  • ½ cup sugar

  • ¼ cup chopped fresh oregano, divided

  • 1 dried bay leaf

  • salt and pepper to taste

  • 1 pound ground round

  • ½ cup Italian seasoned bread crumbs

  • ¼ cup chopped fresh parsley

  • 2 eggs, lightly beaten

  • ½ cup grated Parmesan cheese

  • 1 (16 ounce) package uncooked spaghetti

    1. Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.

    2. In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).

    3. Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.

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