Spaghetti Meatball Supper

Total Time Prep: 30 min. Cook: 1-3/4 hours
Yield 10 servings
Test Kitchen Approved
It was such a joy to come home and find my mom making spaghetti and meatballs for dinner. This recipe has always been dear to my heart. —Debbie Heggie, Laramie, Wyoming

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

Directions

  1. In a 6-qt. stockpot, combine the first 6 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.

Nutrition Facts

1 cup (calculated without spaghetti): 254 calories, 13g fat (5g saturated fat), 98mg cholesterol, 798mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 21g protein.

It was such a joy to come home and find my mom making spaghetti and meatballs for dinner. This recipe has always been dear to my heart. —Debbie Heggie, Laramie, Wyoming
Recipe Creator

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