Real Meatballs and Spaghetti

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Ina....PLEASE stop...it isn't necessary to put oil in the water when cooking pasta!! The only time you should do that is when you are cooking lasagna noodles, other wise just stir it immediately after you drop it in the boiling water.

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Fantastic meatballs! I reduced the amount of salt in the sauce by half -- based on earlier Ina Garten recipes that came out way too salty for my taste -- and used a full pound of pork instead of a half pound of pork and a half pound of veal -- based on an earlier reviewer's comments -- and replaced the black pepper in the sauce with crushed red pepper, because I like a spicier sauce.

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The best tasting sauce and incredibly moist meatballs. I followed the recipe exactly as shown. I used Chianti wine and a little less than called for and it gave the sauce a nice flavor. I agree with the previous comment, double up on the sauce. I came up with more meatballs than what was listed in the recipe and these were good size meatballs, yet I didn't have enough sauce to cover the pasta. This was very easy and quick to make. Definitely a go-to-recipe. I'm looking forward to trying one of Ina's lasagna recipe.

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I could see the potential, but I would cut the water for the meatballs. They were too soft for me. I like them a little firmer. Also, I would cut the wine to 1/4 cup. It tasted like I was eating wine. My kids wouldn't touch it and my son will eat anything!!!

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This is one of the simplest spaghetti and meatball recipes that I have made and it is probably the best tasting one as well. The sauce is VERY simple and stripped down, yet it has tons of flavor.

My only recommendation to you the reader, is that you double the sauce recipe, because there will not be enough sauce for left-overs. In fact, there will be very little sauce per person if you go by the recipe provided by Mrs. Garten.

Also, I can't always get ground veal in my area, and so you can simply double the ground pork and that should suffice. Enjoy!

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Wow! The BEST spaghettie and meatball sauce out there! I have tried so many different recipes and this one is amazing! My husband literally licks the pan clean! The meatballs are moist and the sauce is amazing! The only complaint is that it is more meaty than saucy. So, I tend to cut down on the meat serving and double the sauce serving. Perfect!

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This is an authentic, easy recipe that is just like Mom & Grandma made! I just added oregano & basil to my sauce. The meatballs were a big hit!

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The best meatballs ever! Be careful not to forget the water; that's what makes these meatballs so moist. Double the recipe and freeze the meatballs for future use in Swedish meatballs. Also, their great in a meatball sandwich.

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This was delicious! I doubled the sauce and used garlic and olive oil tomatoes. Amazing!

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I made these meatballs and spaghetti for the husband and I and let me tell you, WE LOVED THEM!!!! In fact, the hubby loved them so much that he ate them 4 days straight!!! I think the only thing I changed was I added a can of tomatoes sauce because my sauce wasn't "saucey" enough!! Ina, you are the best!!!!

P.S. I'm making them again tonight for a dinner party!!!