The Best Spaghetti and Meatballs, a rich spaghetti sauce loaded with homemade tender meatballs. Tasty, delicious and represent an ultimate supper.
A rich tomato based sauce is simmered for hours with homemade meatballs, serve with any type of pasta noodle and dinner will be devoured! In all honesty, this recipe is the best I’ve ever had. I have perfected it over the years and I’m so happy to share it with
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Ingredients
- 2 cans (28 ounces each) diced tomatoes, undrained
- 2 teaspoons sugar
- 2 teaspoons dried basil
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- MEATBALLS:
- 3 cups soft bread crumbs
- 1/2 cup water
- 2 large eggs, lightly beaten
- 1/2 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound ground beef
- 1 pound ground pork
- Hot cooked spaghetti
- You may also be interested in these:
- Slow Cooker Loaded Mashed Potato Casserole
- Easy Cheesy Slow Cooker Grits
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Directions
1 ) In a 6-qt. stockpot, combine the first six ingredients; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours, stirring occasionally.
2 ) For meatballs, preheat oven to 400°. In a large bowl, combine bread crumbs and water; let stand 5 minutes. Stir in eggs, cheese, parsley, garlic, salt and pepper. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls.
3 ) Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 15-20 minutes or until cooked through. Add meatballs to sauce, stirring gently to combine. Serve with spaghetti.
4 ) Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.
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