Ingredients
Meatballs:
- 1/2 pound ground pork
- 1/2 pound ground veal
- 1/2 pound ground beef
- 2 large eggs, lightly beaten
- 1/4 cup grated Parmesan cheese
- 4 cloves garlic, finely chopped and Sauteed
- 1/4 cup dry bread crumbs
- 1/4 cup finely chopped parsley
- Salt and freshly ground pepper
- 1 cup pure olive oil
Tomato Sauce:
- 2 tablespoons olive oil
- 1 large Spanish onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 (28-ounce) cans plum tomatoes and their juice, pureed in a blender
- 1 bay leaf
- 1 small bunch parsley
- Pinch red pepper flakes
- Salt and freshly ground pepper
- 6 basil leaves, chiffonade
Spaghetti:
- 12 cups water
- Salt
- 1 pound #8 or #9 spaghetti
- Freshly grated Parmesan cheese
Garlic Bread:
- 1 stick soften butter
- 4 cloves minced garlic
- 1 country loaf, cut into 3/4-inch slices
Directions
For the Meatballs: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saute pan over medium-high heat. Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.) For the Tomato Sauce: Heat olive oil in a medium saucepan. Add onions and garlic and cook until soft. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened. Remove the bay leaf and parsley, add the basil and serve.
For the Spaghetti: Bring salted water to a boil. Add spaghetti and cook until al dente. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese.
For the Garlic Bread: Combine butter and garlic. Spread evenly on bread and broil until browned.

















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By jason2374
Johnstown, NY
on March 19, 2013
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I have only made the meatballs and they were great. Its a nice variation from "Mom's" recipe. Don't worry if you don't care for veal and/or don't have pork on hand. These are tender and flavorful made with only ground beef. The sauteed garlic is key. Make sure you take the time to do that.
By vettebabe5_4014585
Jackson, TN
on April 07, 2012
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Best spaghetti and meatballs! Very easy to make. My husband loved them and the leftovers were delicious. I didn't use quite as much garlic as the recipe called for because I'm just not a big garlic person. I might bake the meatballs next time just see how they turn out. I will definitely make this again and again.
By krisa1129
Patchogue, 72
on February 27, 2012
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I have used this recipe a couple times now. The only thing I do differently is add a little sugar into the sauce, and some oregano and italian seasoning. Make the meatballs with just ground beef, and they are great! I had spaghetti and meatballs for company yesterday and they all loved it!! Its a keeper!!
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