Homemade Meatballs and Spaghetti Sauce Recipe - Delishably - Food and Drink
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Homemade Meatballs and Spaghetti Sauce Recipe

My husband is a wonderful cook. We share the kitchen and we each have our specialties. He often does the cooking for our dinner parties.

A bite of the homemade meatball and spaghetti sauce with the pasta

A bite of the homemade meatball and spaghetti sauce with the pasta

Yes Please to Homemade Meatballs and Spaghetti Sauce!

My husband makes a delicious recipe for homemade meatballs and spaghetti sauce from scratch. While it does take some preparation and cooking time, it is enough to feed a hungry crowd. Up to a dozen people can enjoy a generous serving of two meatballs per person with plenty of extra sauce.

He generally makes it a day ahead and cools everything in the refrigerator. The flavors have a chance to blend, and he can remove any extra congealed fat.

We often freeze the meatballs with the sauce in portions perfect for the two of us. If we have guests, it is easy to thaw and heat the appropriate amounts for them. One of our guests remarked that they were the "best meatballs" he had ever tasted!

There is always extra sauce made from the amounts of ingredients used, and this is on purpose. We like using the rich-flavored sauce in other recipes such as eggplant Parmesan, etc.

You can easily adjust the amounts of ingredients in half if you wish. We enjoy having already made meals in the freezer, ready to thaw and use with ease.

I hope you enjoy this recipe as much as we do.

Cook Time

Prep timeCook timeReady inYields

45 min

2 hours

2 hours 45 min

22 to 24 medium-sized meatballs with extra sauce

Ingredients

For the meatballs:

  • 2 slices crustless rustic Italian bread, made into breadcrumbs
  • 1 1/2 cups whole milk
  • 2 1/2 pounds ground beef
  • 1 1/2 pounds ground pork
  • 1 large egg, beaten
  • 1 1/2 cups finely chopped yellow onion
  • 2 tablespoons olive oil
  • 2 1/2 teaspoons salt
  • 3/4 teaspoon ground black pepper
  • 1/4 cup flat-leaf parsley, minced
  • Parmesan cheese, to serve over the completed dish.

For the spaghetti sauce:

  • 2 (28-oz.) cans petite diced tomatoes
  • 2 (28-oz.) cans crushed tomatoes
  • 3 garlic cloves, minced
  • 2 tablespoons minced flat-leaf parsley
  • 1 cup dry red wine
  • 3 tablespoons dried oregano
Completed dish with meatballs and sauce served over spaghetti and topped with grated Parmesan and chopped parsley.

Completed dish with meatballs and sauce served over spaghetti and topped with grated Parmesan and chopped parsley.

Instructions

  1. Soak the breadcrumbs in milk for about 10 minutes, or until softened.
  2. Saute the chopped onion in 1 tablespoon of the olive oil until softened. Set aside and let it cool.
  3. In a large bowl, combine the ground beef and ground pork. Add the beaten egg, softened breadcrumbs in milk, the sauteed onions, minced parsley, and the seasonings. Combine until well mixed.
  4. Take bits of the meat mixture and form into balls. My husband uses an ice cream scoop, puts the mix into his hands, and rolls them into medium-sized balls. You can make them as large or small as you wish. Set aside.
  5. In another 1 tablespoon of olive oil, brown the raw meatballs on all sides. Set them aside.
  6. Remove any excess fat from the pan and deglaze it with the cup of dry red wine. Scrape everything from the bottom of the pan, and reduce the wine mixture by half over medium-high heat.
  7. Add the rest of the sauce ingredients into the pan and blend well.
  8. Carefully put the browned meatballs into the pan with the sauce and completely cover all of them with the sauce.
  9. Cook on the stovetop on simmer for 2 hours, stirring occasionally.
  10. When ready to serve over pasta, polenta, or even a meatball sandwich, top the meatballs and sauce with some grated Parmesan cheese and extra chopped parsley, if desired.

My mom said the two most important kitchen utensils are attached to your arms... you cannot mix up meatballs with a wooden spoon, get in there, get your fingers dirty!

— Rachael Ray

© 2020 Peggy Woods

Comments

Peggy Woods (author) from Houston, Texas on October 07, 2020:

Hi Liza,

Thanks for your comment on this recipe. Spaghetti seems to be popular in many places around the world, with or without meat. Enjoy!

Liza from USA on October 07, 2020:

Yummy! There are no doubts about spaghetti and meatballs. It is a classic Italian-American dish. I prefer spaghetti without meat in it. However, I trust your sauce is delicious because you're an excellent cooker, Peggy. Thanks for sharing another great recipe!

Peggy Woods (author) from Houston, Texas on October 05, 2020:

Hi Chitrangada,

The nice thing about recipes is that they can always be adjusted to suit people's preferences. Thanks for your comment. Enjoy your week too.

Chitrangada Sharan from New Delhi, India on October 05, 2020:

This sounds delicious and is sure going to be a favourite recipe for the family. I liked the meat balls recipe, with your clearly explained steps and pictures. May be, I would use a different meat. The sauce is too good. I loved the combination.

Thank you so much for sharing this. Have a great week.

Peggy Woods (author) from Houston, Texas on October 04, 2020:

Hi Denise,

The sauce alone is tasty, even if you no longer eat meat. We had some of the sauce tonight over eggplant Parmesan. Delicious!

Denise McGill from Fresno CA on October 04, 2020:

The sauce looks very tasty and the recipe is worth saving. I like that he uses petite tomatoes and crushed tomatoes both. I'll have to try this (without the meatballs because I'm not eating meat).

Blessings,

Denise

Peggy Woods (author) from Houston, Texas on October 04, 2020:

Hi FlourishAnyway,

Thanks for your rating, pinning of this recipe, and plans to make it for your daughter. I hope you enjoy it as much as we do.

FlourishAnyway from USA on October 04, 2020:

Sounds delicious! I will make this for my daughter when she returns from college. I also like your recommendation to freeze them in portions for two people. Rated 5 stars and pinning, Flipping!

Peggy Woods (author) from Houston, Texas on October 04, 2020:

Hi Bill,

Nice of you to share a portion of this meal with Bev, proving that you are a loving husband. Haha!

Enjoy your Sunday, also!

Peggy Woods (author) from Houston, Texas on October 04, 2020:

Hi Raymond,

Meatballs and spaghetti sauce, admittedly, is a popular dish around the world. Enjoy!

Peggy Woods (author) from Houston, Texas on October 04, 2020:

Hi Tracy,

A good bottle of Italian red wine, and a green leafy salad, are both excellent accompaniments to this meal. Enjoy!

Peggy Woods (author) from Houston, Texas on October 04, 2020:

Hi Lorna,

The aromas when cooking this meal are so fragrant. Unlike you, we still have days that are in the upper 80s. At least we are cooling off at night. We always look forward to this time of year after our long, hot, sizzling summers in the south.

Stay warm, and stay safe!

Peggy Woods (author) from Houston, Texas on October 04, 2020:

Hi Brenda,

My husband was diagnosed with type 2 diabetes, so I know what you mean about altering the way we eat. We eat pasta now as a treat instead of more frequently. Quite often, I use my spiralizer to make spaghetti-type noodles out of zucchini. You can also buy it that way in grocery stores already made. Even using half zucchini and half pasta helps in the carbs department. It is a balancing act, for sure!

Bill Holland from Olympia, WA on October 04, 2020:

You can just sign me up for a serving, thank you! Oh, heck, sign me up for two servings. I'll share some with Bev because I'm a loving husband. :)

Have a fabulous Sunday, my friend.

Raymond Philippe from The Netherlands on October 04, 2020:

That looks delicious. I know someone who loves that. ;-)

Tracy on October 04, 2020:

OMG I cannot wait to try this recipe and serve it with a good bottle of Italian red wine.

Lorna Lamon on October 04, 2020:

This is a family favourite in our house and yet I never tire of it. I love the aroma this wholesome food creates. Great for those cold biting days, which we are having at the moment in Ireland. Another tasty recipe Peggy.

BRENDA ARLEDGE from Washington Court House on October 03, 2020:

Peggy,

Thanks for the idea. I will certainly keep it in mind.

Right now he is a little skittish about trying dishes like this...kinda like I want to eat what I want.

But he is getting there. One step at a time.

Peggy Woods (author) from Houston, Texas on October 03, 2020:

Hi Brenda,

You could still make this recipe and serve it over spaghetti squash or zucchini made to appear as spaghetti. That is cutting the carbs, but still delivering the flavor.

Peggy Woods (author) from Houston, Texas on October 03, 2020:

Hi Farah,

I am pleased that you will soon try this recipe. Your son, who loves eating spaghetti, should enjoy it. Thanks for your comment.

Peggy Woods (author) from Houston, Texas on October 03, 2020:

Hi Rebecca,

It is probably a good thing that the Internet does not provide a smell factor. Ha! I'm glad you like the sound of this recipe. Enjoy!

Peggy Woods (author) from Houston, Texas on October 03, 2020:

Hi Pamela,

I also have another recipe, but it is even more involved. For the time it takes, this recipe that my husband uses is so tasty. Thanks for the first to leave a comment.

BRENDA ARLEDGE from Washington Court House on October 03, 2020:

Peggy,

This recipe does look delicious.

My mother makes her own spaghetti sauce also. She makes it in a crockpot.

I would love to attempt this recipe but right now it is on hold because my guy has just found out he also has diabetes.

We are trying new recipes alot but pasta seems to be problematic.

Have a great day & thank you for sharing.

Farah N Huq from Dhaka, Bangladesh on October 03, 2020:

My son loves spaghetti. Will try this for sure. Thank you for the recipe!

Rebecca Mealey from Northeastern Georgia, USA on October 03, 2020:

What a tasty looking photo! I can almost smell them. Great recipe, Peggy. Thanks!

Pamela Oglesby from Sunny Florida on October 03, 2020:

Peggy, you are fortunate that you have a husband who makes such good meals. I really like this one and I have made one similar in the past. I am going to compare the two and see how that works or. Thanks so much for nee recipe that sounds wonderful and it is much appreiated.