Spaghetti and Meatballs

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These are tasty !!! We ended up with 31 golf ball sized meatballs. If we would have made ten, they would have been huge !! What size were Tylers ?

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The absolute best meatballs I ever made or ate. They are soft, not firm and sooo tasty. I did not make the sauce but if you do, use san marzano tomatoes. The best also.

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The meatballs were good...the sauce was extremely oily! We ended up skimming the oil off the top and adding a couple cans of tomato sauce.

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These were wonderful. But 10, what softball sized? I made 30 about 2 inches and they were fantastic. I loved the softer texture vs our ususal Costco frozen. More time to brown that many was worth it. Next time I will try diced San Marzano tomatoes for sauce as whole smashed by hand was a pain. I pick them up on sale at QFC for $2.50 a can, well worth the 30 cents more per can than other brands. Thanks for another great recipe Tyler!

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My family loves this. My daughter especially. When we go away I fix it and she eats it while we are gone and she does not have to cook! It so easy too.

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Loved the meatballs; the pomodoro sauce, not so much. Kinda oily. Will use a different red sauce next time.

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These meatballs are the best! I usually make them with store bought Italian breadcrumbs out of convenience, but they still come out great. I think its the sauteed onions, they add so much flavor. I've tried them with the beef/pork combo and with just beef. Both are good. It always takes much longer than 15 mins to cook the meatballs, usually 30-40 mins. The whole recipe can take up to an hour and a half, but its definitely worth it. My husband is a great chef, but the one thing he loves that I make are these meatballs.

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The meatballs tasted great. I loved them I will make this recipe again. The only things I will do differently next time are 1. to make smaller meatballs (I made 17 and they were still a bit big for me. and 2. Adjust the seasonings. When a recipe says to season "liberally" it's hard to know what amount that is.....SIDE NOTE: if you are considering this recipe, read the reviews that make sense. If someone says the recipe is great, but that they basically used 7 alternate ingredients and/or didn't follow as the recipe says...did they follow enough of the recipe to even rate it?

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I loved theses meatballs! So does my hubby. I used ground beef and sausage removed from the casings. I also added a touch of fennel seed because I love it's flavor with meat. I used store-bought bread cumbs from Whole Foods, which worked fine. Also, I got 20 meatballs out of this recipe, and the most either of us could eat in one sitting is 2. I froze the rest and they were great a few weeks later.

A word about the sauce:I added anchovies by sauteing them in the pot over med-low heat, then added the garlic and some red pepper flakes. The anchovies literally melt in the oil. They lend a salty depth to the sauce thats not at all fishy. I also substituted dried basil for fresh. San Marzano tomatoes are a MUST unless you are using fresh tomatoes, which is always best but time consuming. Next time I make the sauce, I will add some burgandy or other good red wine to give it another layer of depth.

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Excellent all over. I did make the meatballs smaller and had plenty left over. I made twice the amount of Pomodoro sauce which is needed if you want to use it for spaghetti,