Real Meatballs and Spaghetti

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Great recipe. Do not forget to put in 3/4 cup of warm water to keep meatballs moist. Watch the video. Also, I used Hot Italian pork/sausage instead of plain pork.... Everybody loved the meatballs !

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I had to overcome inertia to find the ground veal and pork. Once I had all the ingredients, the recipe was easy to prepare. These were some of the best meatballs I have ever eaten. Restaurant quality.

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Delicious recipe! I don't eat veal, so I doubled the pork. The meatballs came out super tender and moist. I cooked my sauce with the meatballs in it for more like an hour too, so it really deepens the flavor. This will definitely be my go to recipe for spaghetti and meatballs.

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Best and easiest for both meatballs and sauce! I only make Ina's meatballs ever! My only other sauce recipe is a long cooking Craig Claiborne recipe from an OLD New York Times Cook Book. You will impress everyone with this one! I always follow exactly, no modifications. The result is always perfect. I have tried meatloaf without veal, it doesn't taste the same. I cannot have these without veal, don't tell PETA :(

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Sooooooo good!!!!! I only got to eat one meatball because my family devoured it. I think next time I would double the sauce because I like a lot of sauce on my pasta.

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Great recipe. My family loved it! Had leftovers and my daughter and husband ate it all. This never happens.

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Yummy but I don't add salt as I used pecorino romano which is much saltier than parmigiano. Also I take from Rachael Ray grated garlic and onion as I can never get enough of either flavor. I also use more fresh parsley and basil if I have it on hand because it is so fragrant.

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I added a lot more parsley in the meatballs than the recipe called for and I feel it really brightened them up. Family loved them.

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These meatballs are quick and easy with a light fluffy texture that hold up well to hanging out on the stove in the sauce till all the teenagers get home! I used Ina's marinara recipe she used for cabbage rolls once (roughly the same as this with addition of a tablespoon of red wine vinegar and a tablespoon of brown sugar - YUMMY sauce!. My parsley was 'gone' so I substituted basil and I might do that everytime. Thanks Ina!

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Too salty!!!!