Real Meatballs and Spaghetti

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Amazing flavor and so easy to make!

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This was a fantastic spaghetti & meatball recipe. Both the meatballs and sauce were very flavorful. Next time, I do plan to do a bit less of the amt of meat suggested in the recipe b/c there was quite a bit. As others have posted, I do think I might need to make additional sauce next time. This recipe is a keeper.

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This is delicious!!!! I love trying recipes from about 5 different Foodnetwork Chef's. However, I have to say one thing about your recipes......they are always GOOD. I mean sometimes the other Chef's go on about how good their meal is and then I make it....and are somewhat disappointed. Not Yours!!!!! Always Great Tasting. Please don't leave the FoodNetwork channel. Debbie from TownBank.

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The spaghetti and meatballs looked so amazing when I watched the episode...I was disappointed that the sauce wasn't enough for all the food. I would recommend you add 1-2 more cups of sauce and use 3/4 lb of meat. Otherwise, I like this recipe, nice comfort food.

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This is the best spaghetti and meatball recipe I've ever found. Usually meatballs have a bit of a "mealy" quality to them, but these are just fabulous. I also made them about half the size so ended up with more. I like a crispy meatball and these were still moist and delicious after browning and simmering. The sauce is the best, which I didn't expect for a sause cooked for a half-hour. All my italian friends cook their sauces (or gravy for hours. I like this one just as well, if not better. Excellent recipe.

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Absolutely amazing! I've used this recipe 4 or 5 times and it's a hit with everyone! It's fast, easy, and not costly. I rolled my meatballs smaller so I produced 25 to 30 each time. I even used cinnamon in place of nutmeg (because I ran out once and they were still great! You won't be disappointed!

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This was my first attempt at making meatballs and it was so easy and they were wondermous. I did double the sauce and added some additional ingredients that my family likes about my normal spaghetti. I added additional parsley in the sauce, red pepper flakes, red pepper/black pepper Hot Shot and a little extra salt to taste. This recipe is a new favorite for my family.

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I modified this recipe a ton: I use 2lbs ground sirloin- season with s&p, 1 grated sweet onion, 4 cloves garlic minced, 1 egg, 3 pieces white bread ground in food processor with fresh parsley and basil and garlic powder, s&p- add about tbsp milk to bread crumb to rehydrate, 1 cup fresh grated parm, mix together with 2tbsp of chopped parsley and basil. Let mixture sit in fridge for about an hour then form meatballs golf ball size, place on a roasting pan -so fat can drain. Bake in the oven 400 degrees for 8mins each side. Make your own, more simple sauce, and serve with or without noodles.

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I just fixed this. The meatballs tasted really good. I do think the sauce needs a little more seasoning. I would fix this again but add the seasonings that another reviewer suggested.

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delicious. this was my first time making meatballs. i used all dried breadcrumbs. instead of wine i used tomato sauce and chicken broth. the only thing i would add and did, is some sugar. without it, the sauce was sour, acid-like, but still very good.