Spaghetti and Meatballs

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Meatball recipe was good using lean ground beef only. But I would pass on the cayenne pepper. It kind of ruined them for me after all the preparation.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

After reading other reviews, I made recipe as written but only used 5 cups of stock and a half of can of tomato paste. I simmered the sauce for about 2 1/2 hours before adding the meatballs and then for anouther 45min to 1 hr with the meatballs. The sauce was thick and delicious. The meatballs were the best that I have ever had. Will definately make again!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Wow, this is so delicious, just like Ted said !
This recipe has a lot more of a vegetable mirepoix ratio and reduced chicken stock to tomatoes and tomato paste. Also, not a lot of traditional herbs either, other than parsley in the meatballs and fresh basil to the sauce at serving.
For the sauce I added a little more carrot and a few more celery ribs. Plus, I added 1 extra 14 oz can of chopped tomatoes with the juice more than what the recipe called for.
Tried it the first day, and was pleasantly surprised. Different yes.You'll get the broth and meat flavor hit first, and then the tomato, basil, cheese of sheer deliciousness. Almost like thick delicious vegetable soup after the meatballs spill all their flavor.

Thank you Ted Allen. You were right, this recipe rocks!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The sauce was lighter or thinner than normal spagetti sauce, since I was only cooking for four I only used about two quarts of chicken broth and it came out very well, quite tasty ... Along with the beef and pork, I added italian sausage to my meat balls and they were fantastic...With a couples tweeks, I love this recipe and will use it again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Most awesom-est recipe for what is typically a "blah" spaghetti and meatball entree! And folks, the reason the gravy is coming out watery is because the chicken stock measurement in the recipe (above is wrong. We just watched the episode of "The Best Thing I Ever Made" which featured this dish, and Ted Allen specifically says 8 CUPS of chicken stock, which is 2 QUARTS, not 3 like it says above. If you use 8 cups/2quarts, the sauce really does come out like "gravy," just like a true Italian dish should!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The best thing you ever made, Ted Allen? Really? These were just okay. Based on the reviews, I decided to use half the amount of chicken broth and crushed tomatoes but otherwise followed the recipe. The sauce cooked down quite a bit, but was still on the soupy side. I found the meatballs to be better the next day after the sauce thickens a bit, however, I will not make these again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was going to make meatballs last weekend when I saw Ted Allen talking about how good this meatball recipe is, so I scrapped mine and tried this. I am SO glad, really. These are the best meatballs and sauce, ever. The 'gravy' is NOT thick like traditional red sauces, in fact, it's more like a broth, even after simmering for two extra hours, but it just can't be beat. It's nothing like a Ragu or Classico - its savory, and a bit spicy, unexpected, and completely worth every moment of frustration trying to simmer the gravy down to thicken it. If you want a traditional marinara sauce, this is not for you, if you want something new and completely delicious, you have to try this.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband and I loved this recipe. The taste is amazing and addicting. We did use less chicken stock and simmered the sauce an extra hour than the recipe stated. After adding the meatballs, it was perfect. Will definitely make this again!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

We were barely able to salvage this recipe - we followed it to a T but it did not work out - WAY TOO MUCH STOCK!!! It never cooked down and it was entirely too watery. We ended up adding a whole jar of canned sauce and it was still too watery. Boo.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Should have read the reviews first, but, fortunately, felt 3 quarts of stock was too much! I think perhaps they made a typo and it should read 3 cups. After looking at my pot of "soup" that had already simmered for an hour, I added the rest of the can of tomato paste and turned up the heat. Simmered for another 20 minutes and then added the meatballs to cook through. The gravy is thinner than I expected, but the taste is FABULOUS! I never liked meatballs because they always tasted like round, dry hamburger patties -- these are so delicious. This recipe makes a lot of sauce! There's only 2 of us, so we have plenty of sauce for at least 2 more meals. I will definitely be making this again, but will adjust the recipe to read 3 cups chicken broth and 1 small can of tomato paste.