Best 8 Spaghetti Meatballs In Moms Meat Sauce Recipes

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Spaghetti and meatballs is a classic Italian-American dish that has become a beloved comfort food around the world. This hearty and flavorful dish features tender spaghetti noodles coated in a rich and savory meat sauce, topped with juicy and succulent meatballs. The meatballs are typically made with a combination of ground beef, pork, and veal, seasoned with a blend of herbs and spices, and simmered in a flavorful tomato sauce. The meat sauce is usually made with a base of tomatoes, onions, garlic, and herbs, and can be customized with additional ingredients such as mushrooms, bell peppers, or chili flakes to taste. This article presents two delicious recipes for spaghetti and meatballs: a classic version and a vegetarian alternative. The classic recipe includes instructions for making both the meatballs and the meat sauce from scratch, while the vegetarian version features flavorful lentil meatballs simmered in a rich tomato sauce. Both recipes provide step-by-step instructions and helpful tips to ensure a successful and delicious meal.

Let's cook with our recipes!

SPAGHETTI AND MEATBALLS WITH TOMATO SAUCE



Spaghetti and Meatballs with Tomato Sauce image

This perfect Italian classic makes people so happy, and just will never go out of style.

Provided by Katie Workman

Categories     Main Course

Time 50m

Number Of Ingredients 12

1 slice plain bread
¼ cup whole milk
1 large egg (, lightly beaten)
1 pound ground beef (90/10%)
½ pound ground pork
½ cup finely grated Parmesan cheese (, divided)
2 tablespoons finely minced parsley
1 garlic clove (, minced)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 cups tomato sauce (for pasta, store-bought or homemade)
1 pound dried spaghetti

Steps:

  • Preheat the oven to 350°F. Spray a rimmed baking sheet with nonstick cooking spray, or lightly oil the baking sheet. You may want to line the baking sheet with foil or parchment first.
  • Tear the bread into small pieces and place them into a large bowl. Pour the milk over the bread and use your fingers to work the bread and milk together into a paste. Mix in the egg. Add the beef and pork, half the Parmesan cheese, parsley, garlic, and salt and pepper to taste. Use your hands to combine the mixture gently but thoroughly.
  • Form the meat mixture into nice round meatballs, about 1½ inches in size and place them on the baking sheet, at least 1 inch apart. Bake the meatballs for 15 minutes, until almost cooked through. Meanwhile, bring the Tomato Sauce to a simmer in a large sized pot over medium-low heat (you will be adding the meatballs to the sauce, so allow room for that).
  • While the meatballs are baking, bring a large pot of salted water to a boil. When the water comes to a boil, just before the meatballs come out of the oven, cook the pasta for about 9 minutes, or according to package directions, until tender.
  • Once the pasta has started cooking, add the mostly-cooked meatballs to the simmering sauce and simmer for 5 more minutes, until the meatballs are cooked through. Drain the cooked pasta and transfer to a serving bowl. Pour over the meatballs and sauce.
  • Serve, or toss gently to combine well, passing the remaining Parmesan on the side for sprinkling.

Nutrition Facts : Calories 609 kcal, Carbohydrate 67 g, Protein 38 g, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 112 mg, Sodium 1079 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

SPAGHETTI SAUCE WITH GROUND BEEF



Spaghetti Sauce with Ground Beef image

This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)

Provided by Hank's Mom

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h25m

Yield 8

Number Of Ingredients 11

1 pound ground beef
1 onion, chopped
4 cloves garlic, minced
1 small green bell pepper, diced
1 (28 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
½ teaspoon black pepper

Steps:

  • Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
  • Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g

MEATBALLS WITH SPAGHETTI SAUCE



Meatballs with Spaghetti Sauce image

"A friend gave me the recipe for this traditional favorite. It's her Italian mother-in-law's recipe from the old country, and it tastes wonderful," writes Denise Linnett of Picton, Ontario.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 23

1/2 cup soft bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon 2% milk
1 egg, lightly beaten
1-1/2 teaspoons minced fresh parsley
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
6 ounces lean ground beef
2 ounces ground pork
SAUCE:
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 can (14-1/2 ounces) whole tomatoes, quartered
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup water
3 tablespoons minced fresh parsley
1 teaspoon sugar
1 teaspoon dried basil
1/4 teaspoon pepper
Hot cooked spaghetti

Steps:

  • In a large bowl, combine the first eight ingredients. Crumble beef and pork over mixture and mix well. Shape into 1-3/4-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 25-30 minutes or until a thermometer reads 160°; drain., Meanwhile, in a large saucepan, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce and paste, water, parsley, sugar, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. , Add meatballs to sauce; simmer 5 minutes longer or until heated through. Serve with spaghetti.

Nutrition Facts : Calories 544 calories, Fat 24g fat (8g saturated fat), Cholesterol 186mg cholesterol, Sodium 1445mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 9g fiber), Protein 37g protein.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS



Italian Spaghetti Sauce with Meatballs image

This is a recipe I got from my mother years ago -- it's great.

Provided by Jeremy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h20m

Yield 6

Number Of Ingredients 17

1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
1 egg, beaten
¾ cup chopped onion
5 cloves garlic, minced
¼ cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
¾ teaspoon dried basil
½ teaspoon ground black pepper

Steps:

  • In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
  • In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 23 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 5.9 g, Sodium 1492.5 mg, Sugar 11.1 g

ITALIAN MEAT SAUCE WITH MEATBALLS



Italian Meat Sauce with Meatballs image

This chunky, meaty sauce has a bit of heat from the sausage and red pepper. It's delicious served over pasta.-Jane McMillan, Dania Beach

Provided by Taste of Home

Categories     Dinner

Time 4h40m

Yield 8 servings.

Number Of Ingredients 15

1 pound bulk hot Italian sausage
1 medium onion, chopped
1 small green pepper, chopped
12 frozen fully cooked Italian meatballs (1/2 ounce each), thawed and halved
2 cans (15 ounces each) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
1/3 cup tomato paste
1/4 cup grated Parmesan and Romano cheese blend
1 tablespoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/4 teaspoon crushed red pepper flakes
1 cup shredded part-skim mozzarella cheese
Hot cooked pasta

Steps:

  • In a large skillet, cook the sausage, onion and pepper over medium heat until sausage is no longer pink; drain. Transfer to a 4-qt. slow cooker. Add the meatballs, tomato sauce, tomatoes, tomato paste, Parmesan cheese blend, garlic and seasonings. Cover and cook on low for 4-5 hours or until hot and bubbly., Sprinkle with mozzarella cheese. Cook 15 minutes longer or until cheese is melted. Serve with pasta.

Nutrition Facts : Calories 326 calories, Fat 21g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 1287mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein.

MOM'S SPAGHETTI AND MEATBALLS



Mom's Spaghetti and Meatballs image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h15m

Yield 12 servings

Number Of Ingredients 15

1 pound ground beef
1 pound ground pork
2 eggs, lightly beaten
1 cup Italian-style dried breadcrumbs
1/2 teaspoon dried oregano
8 cloves garlic, half grated or minced, the other half sliced
1/4 cup finely grated Pecorino Romano, plus more for garnish
1 1/4 teaspoons kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 yellow onion, finely chopped
1 cup dry white wine
Two 26.5-ounce boxes strained tomatoes, such as Pomi
4 fresh basil leaves, torn, plus torn leaves for garnish
2 pounds spaghetti

Steps:

  • Combine the beef, pork, eggs, breadcrumbs, dried oregano, grated garlic, Pecorino Romano, 1/2 teaspoon of the salt and pepper to taste in a large bowl. Using your hands, thoroughly mix the ingredients together until evenly incorporated. Roll into meatballs slightly larger than golf balls, setting them on baking sheets as you work.
  • Heat the oil over medium heat in a large Dutch oven until it shimmers. Working in batches and taking care not to crowd the pan, saute the meatballs, turning frequently, until browned on all sides, about 5 minutes. Using a slotted spoon, transfer from the pan back to the baking sheet.
  • Reduce the heat to medium-low, add the onion to the pan, and saute, stirring occasionally, until fragrant, about 2 minutes. Add the sliced garlic, stir, and cook 1 minute more. Add the wine, increase the heat, and bring to a boil, then reduce the heat and simmer for 2 minutes. Add the tomatoes, 4 of the basil leaves, the remaining 3/4 teaspoon salt and the meatballs along with any accumulated juices. Simmer, partially covered, until the flavors come together, about 1 hour 20 minutes. Taste and adjust the seasonings.
  • Meanwhile, cook the spaghetti in two batches in boiling salted water according to package directions. Drain and serve with the meatballs and sauce ladled on top. Garnish with torn basil and freshly grated Pecorino-Romano.

SPAGHETTI WITH MEATBALLS



Spaghetti with Meatballs image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 5h30m

Yield 6 to 8 servings

Number Of Ingredients 29

1/4 cup olive oil
1 rack baby back ribs, separated (about 2 pounds)
1 large Spanish onion, diced
1 tablespoon kosher salt
6 cloves garlic, sliced
1 bottle dry white wine
Two 28-ounce cans San Marzano tomatoes, chopped
3 tablespoons fresh oregano leaves
1 tablespoon crushed red pepper flakes, optional
1 fresh bay leaf
One 2-to 3-inch Parmesan rind
1/3 cup olive oil
1 clove garlic, minced
1 shallot, minced
1 1/2 cups diced day-old wheat bread (like from a pullman loaf)
1/4 cup whole milk
1 1/2 pounds ground beef (80/20 or 75/25)
3/4 cup whole-milk ricotta
1/2 cup fresh basil leaves, chopped
1/2 cup chopped fresh flat-leaf parsley
1/4 cup grated Parmesan
1 teaspoon kosher salt
1 egg
Yia Yia's Neapolitan Sauce
Kosher salt
1 pound spaghetti
15 fresh basil leaves, torn
1 to 2 tablespoons butter
1/4 cup grated Parmesan

Steps:

  • For the sauce: Heat the oil in a large Dutch oven over medium heat. Add the ribs and brown evenly, about 4 minutes. Add the onions, sprinkle with salt and cook until translucent, 2 minutes. Add the garlic and cook until everything is soft but not browned, about 3 minutes. Add the white wine, stirring to deglaze the pan. Add the tomatoes along with the oregano, red pepper flakes if using, bay leaf and Parmesan rind. Bring the sauce to a simmer, reduce the heat to its lowest possible setting and continue to cook until reduced by about a third, for up to 8 hours.
  • Taste for seasoning and add more salt if necessary. Remove the bay leaf. If not using right away, let the sauce cool, and then cover and refrigerate for up to 1 week or freeze for up to 2 months. Makes about 2 quarts.
  • For the meatballs and sauce: In a small saute pan over medium heat, add 1 tablespoon of the oil, the garlic and shallots and sweat until translucent, 2 to 3 minutes.
  • Soak the bread in the milk in a medium bowl.
  • In a separate bowl, combine the beef with the ricotta, basil, parsley, Parmesan, salt, egg and the cooked shallots and garlic. After the bread has soaked up the milk, remove it from the bowl and ring out the remaining liquid. Thoroughly mix the bread into the meat mixture.
  • Form the meat mixture into 2-inch balls using about 1/4 cup for each. Heat the remaining olive oil in a large frying pan and add the meatballs. Cook until golden on the outside, 2 to 3 minutes per side.
  • Place Yia Yia's Neapolitan Sauce in a large saucepan and add the meatballs. (Keep the frying pan for finishing the pasta.) Bring to a simmer and simmer about 30 minutes.
  • For the spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti al dente, according to the package directions.
  • Add a cup or two of the sauce to the empty meatball pan over medium heat. Drain the spaghetti and add it to the pan, along with the basil leaves, Parmesan and butter. Toss to coat. Transfer to a serving platter, top with the meatballs and ribs from Yia Yia's Neapolitan Sauce and serve with the remaining sauce on the side.

MOM'S IRISH-AMERICAN SPAGHETTI SAUCE WITH SAUSAGE AND MEATBALLS



Mom's Irish-American Spaghetti Sauce With Sausage and Meatballs image

I just got Mom to e-mail me directions for how to make "meat sauce" like she did when we were kids. This was a staple in our house, always made in an enormous pot and simmering most of the day. It seemed like forever before we were allowed to taste test it! The measurements are mine, as Mom only gave vague instructions. There is something really special about this recipe ... everyone asks me what the secret ingredient is, but I think its the process of cooking the sausages in the sauce that makes it sooooo wonderful. This freezes well, so make extra. Can be defrosted slowly in the microwave.

Provided by Gingernut

Categories     Sauces

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 15

6 -8 links mild Italian sausage (for those in Australia, I have found Coles Tuscan sausages are the best for this recipe)
1 large onion, chopped finely
4 small garlic cloves, crushed
3 (400 g) cans tomato puree
1 (800 g) can crushed tomatoes
1 (400 g) can diced tomatoes
2 tablespoons tomato paste
2 teaspoons sugar
400 g lean ground beef
1/2 cup dry breadcrumbs
dried oregano, to taste
dried basil, to taste
dried parsley, to taste
salt, to taste
pepper, to taste

Steps:

  • Brown all but 3 of the sausages in olive oil in a big pot on the stove.
  • Turn down heat and add onion and garlic. Saute till just translucent.
  • Add tomato puree, crushed tomatoes, diced tomatoes, tomato paste and sugar. Season with oregano, basil, parsley, and salt and pepper. Let simmer.
  • Meanwhile, into a large bowl, squeeze the remaining 3 sausages out of their casings.
  • Add mince, breadcrumbs, herbs and salt and pepper. Mix well with your hands (rubber gloves work great!). Use the palms of your hands to firmly form golf ball-sized meatballs (I got 12 out of this mixture).
  • When the sauce is piping hot, and the sausages are cooked through (about 40 minutes), throw meatballs into the sauce and let cook for another 30-40 minutes.
  • If you want to let the sauce and sausages simmer longer, feel free. But don't throw in the meatballs till 40 minutes before the end.
  • Serve over spaghetti or use to make lasagna.

Nutrition Facts : Calories 294.9, Fat 15.3, SaturatedFat 5.4, Cholesterol 45.3, Sodium 822.5, Carbohydrate 23.1, Fiber 3.9, Sugar 10.8, Protein 17.9

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your meatballs and sauce.
  • Don't overmix the meatball mixture. Overmixing will make the meatballs tough.
  • Brown the meatballs in a hot skillet before adding them to the sauce. This will help to seal in the flavor and prevent them from falling apart.
  • Simmer the sauce for at least 30 minutes, or longer if you have time. This will allow the flavors to develop and deepen.
  • Serve the spaghetti and meatballs with a sprinkling of grated Parmesan cheese and a side of crusty bread.

Conclusion:

This spaghetti and meatballs recipe is a classic for a reason. It's easy to make, delicious, and always a crowd-pleaser. With these tips, you can make sure that your spaghetti and meatballs are perfect every time. So next time you're looking for a comforting and satisfying meal, give this recipe a try. You won't be disappointed.

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