The ultimate in Italian comfort food.
Growing up, our extended family would gather at my Grandma’s every Sunday for the traditional Sunday dinner (which, in contrast to common nomenclature, is actually eaten by Italians at what is typically lunchtime). While there was always some type of meat on the table, some potatoes and vegetables, the star of dinner was always pasta. It may have been ravioli, gnocchi, manicotti, lasagna, spaghetti (all homemade, of course), or some other variation of pasta, but without a doubt, you could always count on a great pasta dish. It feels warm, comfortable, cozy, and just like home. And for that reason I am submitting my spaghetti and meatballs into What’s For Lunch Honey’s Monthly Mingle Comfort Foods blog event.
Meeta asked fellow bloggers to celebrate the foods that pick us up when we are down, warms us when we are feeling lost, and blurs out the bad mood. This is what spaghetti and meatballs represent in my house… the warmth of family, memories of childhood, and a connection to my heritage.
I hope you enjoy these simple and classic recipes.
Homemade Spaghetti Sauce
2 Tablespoons olive oil
1 large sweet onion, chopped
4 cloves garlic, chopped
1 28-oz. can tomato puree
1 28-oz. can tomato sauce
2.5 teaspoons dried parsley
1/2 teaspoon dried basil
Water from rinsing extra sauce and puree from inside of cans
2 teaspoons salt
2 Tablespoons sugar
1. Saute onion and garlic in olive oil over medium-low heat until onion is tender.
2. Add tomato sauce, tomato puree, parsley, basil, water, salt, and sugar.
3. Stir and lower heat to a slow simmer. This best if it’s left to simmer for at least 2 hours.
Italian Meatballs
1 lb ground beef
1 egg
1 teaspoon dried Italian parsley
1 clove garlic, minced
½ cup bread crumbs, divided
½ cup grated Romano cheese
¼ cup milk
¼ teaspoon salt
¼ teaspoon garlic powder
1. Preheat oven to 350.
2. Combine 1/4 cup of bread crumbs with milk and let soak for 10 minutes. Combine with all remaining ingredients and shape into balls.
3. Cook for 30 minutes and then add to sauce. If you want to cook them the whole way in the oven, cook for 40-45 minutes, depending on size.
Tags: Italian, Italian Cuisine, Pasta, Pasta
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Looks very good!! I am going to try your meatball recipe this week!!
Thanks Lindsey! I’d love to hear how you like them! Keep me posted
I might just try this tonight since I have a pound of ground beef sitting in the fridge!
Hi Melissa, it’s a great hearty meal! Let me know if you give it a try!
Everyday when I read your blog I’m reminded again of why I read your blog. Even something as simple as spaghetti and meatballs looks fabulous.
Kate – you are so sweet! I am so glad that you enjoy my blog
What a lovely tradition, and it looks delicious!
Thank you Jhianna!
These meatballs are *delicious*! Thanks for sharing your recipe!
Liz – I’m so glad that you enjoyed them!
This looks awesome Chelle! Spaghetti and meatballs sounds really good right about now.
Thanks Amber! It definitely is a comfort meal
I could so use a plate of that right now. It looks fantastic Chelle!
Thanks Laurie – if I were back in the ‘burgh I’d bring you some leftovers!
Yum, made them tonight and they were great! Question…what do you put them on to bake in the oven? I put mine on a cookie sheet, but they got a little crispy on the bottom.
Hi Melissa, I’m glad that you enjoyed them! I have a Pampered Chef stoneware 15×11 pan that I usually bake them on. Before I had that I would use a non-stick jelly roll pan. They did get more crispy in the non-stick pan than in the stoneware pan. Perhaps lining the cookie sheet with parchment paper would keep them from crisping up on the bottom?
Oh baby! It could not get better than this. I really love making meatballs and spaghetti – reminds me that I have not made it for a while now!
Meeta – I hope you get to enjoy them soon!
i have a recipe i already use, but am always looking for something new so i can’t wait to try this
MrsPresley – if you try this, I hope you enjoy it!
I could eat a big bowl of this right now! I love meatballs mmmmm
Me too Bev!
My sauce recipe is similar to yours…just thought I’d recommend trying a little red wine in the sauce. I usually add some to the meatballs as well. So yummy
You know my mom uses a splash of wine in her sauce, but I just don’t like the flavor of wine… I’ve never liked it, so I don’t use it much in cooking.
I tried the sauce recipe last night, my roommate had her meatball recipe that she just HAD to make, so I will try yours in the future. But the sauce..was amazing (I did add a tiny splash of white wine). Going into my recipe bank for sure!
I’ve made this recipe twice now and had it for my family birthday party yesterday. Every person there said it was the best spaghetti and meatballs they’ve ever had. I used half ground turkey and browned the meatballs before finishing cooking them in the sauce as opposed to in the oven, but followed the rest of both recipes 100%. Thanks so much, those of us who aren’t Italian and have moms who use jarred sauce need recipes like this!
this was hands down the best spaghetti sauce and meatballs ive ever had. I was so impressed with the flavors, its better than any jar sauce out there! thank you so much for sharing this recipe, youre a rockstar.
Why do you only soak half the bread crumbs in milk? What do you do with the other 1/4 cup of crumbs?
I am making this now and really looking forward to dinner tonight! I found your website and the 150 fall recipes look fantastic! I want to try them all. Thanks!
Hi Jenny, It’s for texture. The other 1/4 cup of crumbs gets mixed in with all of the other ingredients. Enjoy!
how big do you make your meatballs for the cooking time you suggested? i’m definitely trying this recipe this week!
Hi Emily, I use a large cookie scoop, which holds 3-4 tablespoons.
I don’t see many posts on your website about how a recipe turned out, just lots of “wow, that looks good!” So here you go. This spaghetti sauce and meatballs were very good. Even my meatball-hating husband said they were great. For our family of 5, the recipe made a double batch, so I froze half the sauce and meatballs together and it tasted even better than the fresh batch. The first try, I thought there was too much parmesan cheese flavor, but it mellowed after being frozen and re-heated. (I couldn’t get pure Romano at my grocery store, so I used the parmesan/romano mix.) I’ll probably half the cheese this time. Thanks for a great recipe source.