Real Meatballs and Spaghetti

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I thought these meatballs and the sauce were only fair. I definately had to double the sauce as other reviews mentioned, but in the end, the sauce and meatballs were kind of bland and lacked that true italian flavor. I like this chef but I don't think true italian cooking is her flare. A few adds I made was chicken boullion when cooking the noodles, and adding a few spices to the sauce like oregano, basil and red pepper. Sorry, but this should not be rated 5 stars in my opinion. :(

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This is an awesome recipe! I had no problems with the meatballs sticking like other posts have said. You just have to let them cook for a few minutes before you try to move them and make sure you use enough oil. I probably used 1/2 C. oil for the meatballs. I used 1 lb. ground pork and 1 lb. ground beef because my store didn't have veal and used all dried breacrumbs. I added 8 oz. of tomato sauce to the crushed because it didn't look like enough but probably would have been been fine without it. I also added fresh basil at the end to the sauce. It was SO delicious and definitely my go-to spaghetti & meatball recipe!!

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Subsituted turkey for beef and was still amazing!

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Made them once without veal another with.... good both ways but YUM YUM what a difference following the recipe makes!! The sauce does need to be doubled. I've also made them and froze them before frying.... when thawed I stuck them right in the sauce and let them cook without frying. There was a bit more grease in the sauce but still delicious!

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I found the sauce to be okay kind of boring . The sauce recipe needs to be doubled and the noodle amount cut in half.

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I have made this twice now. Both times turned out fabulous! I have never been a huge meatball/meat sauce lover, probably because I have never come across a recipe as great as this (even in restaurants. My local store didn't have the veal, so I used 1/2 lb of ground beef and 1/2 lb of the pork. The meatballs and the sauce have a wonderful flavor and everyone raved about how great it turned out. ***The meatballs tend to stick a bit while cooking, so let them sit on the for a few min without touching them. Then use a metal or thin spatula/turner to get under the meatball to loosen it before you turn it or it can break apart.

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I have never encountered a meatball recipe that stuck to the pan like this one. I tend to cook a lot, and I found this recipe extremely frustrating. I used a nice pan (Le Creuset, so I know it was not my materials that caused the extreme sticking. I followed this recipe to a T and it tasted good, but it stuck to the bottom of the pan and fell apart in the sauce, which is not good.

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The whole family loved it! Although there wasn't enough sauce for the 2 lbs of meatballs. However, that wasn't a problem since I used the homemade sauce for the adults and then used a jarred sauce for the kids. I did add some garlic to the meatballs. Also, I baked the meatballs at 350 for 10 minutes before simmering them in the sauce.

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Great recipes. Had all the ingredients on hand except the veal which I did leave out. I also baked them on the oven and used a Organic high quality sauce instead. It came out fantastic. My husband loved them (he ate 5 of the meatballs lol. Will make again.

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This recipe was very delicious and easy to make. I only used pork and beef and left out the veal but it was still wonderful. I also added my own selection of seasonings but im sure anything would work. They came out very moist and tasted great with the spagetti.