No ImageSpaghetti and Meatballs

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  1. ag

    Elise, can you tell me if this recipe should use the hot Italian sausage or the sweet Italian sausage? Thank you!

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  2. Raimonds

    One of the most frequent dish I’m doing for my family and friends


  3. pam

    this is a little more elaborate than i normally do.
    (i threw in over roast garlic & chopped olive in the meat ball.)
    wow. it’s so good.

  4. Jessica

    These have been my go-to meatballs for almost 10 years. They’re declicious. Not mushy and bland like so many meatballs I’ve tried. I make a huge batch for the FREEZER by doubling the recipe, forming the balls, and then storing them in Ziploc bags with a meal-sized portion for my family. (Usually make about 7 or 8 dinners-worth for my family of 4.) Thank you so much for this recipe!!!

  5. Andrea Kearney

    I basically followed the recipe closely but with a few minor changes – doubled the recipe, used Laura’s Lean (92%) beef not higher-fat type called for in recipe (and it amounted to about 2.2 lbs not 2.0 lbs but it was fine), used Hunt’s brand tomatoes and pulsed lightly with stick blender while still in the can (so didn’t use potato masher), and inadvertently doubled the herbs one time too many. Still, this was really great! The red wine is super, don’t skip it. I thought there would be too many carrots as I was dicing them, but it was fine and I would not change a thing in the sauce next time. Thank you Elise!


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