Real Meatballs and Spaghetti

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The meatballs are very moist, with a great flavor. It has become my meatball recipe. The only change I make is to cook them in the sauce, which I cook for about four hours. I continue to use my own sauce, which we all like.

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Sorry this recipe is only basic at best. Just add what you like and it is even a better recipe: Garlic, oregano,Italian Parsley,basil etc- don't be afraid of the basic recipe- have fun with it!

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This is the 2nd time my family is making this recipe. The meatballs are out of this world!!! We're making a double batch this time. I used to be a picky eater & would not touch veal - not after this recipe! For the meatballs I followed the recipe exactly. I read one review that said they were bland. NO WAY - cook's error.
The first time we tried this recipe we made the sauce & noodles accordingly. The sauce is okay - we make better sauce simply with canned tomatoes, tomato sauce (canned tomato products come in no salt options so you can control or omit salt,salt, basil, oregano, onion & garlic - add each ingredient to taste & cook for as long as you want to (We've eaten it after 30 minutes of simmering & up to 3-4 hours of simmering - it's a simple, easy recipe. 1 1/2 pounds of noodles was far too much for the amount of sauce in Ina's recipe.
As an experienced cook I know you will NOT find a better meatball recipe. Thank you, Ina!!!

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I've made these a few times and they are a consistent home run.
It is fun to taste the sauce every now and then, as the flavors develop. Yum!
I simmer mine covered for a few hours and cut the salt in half for both the meatballs and sauce. I also added basil along with the sauce's parsley, but that's just me.
UPDATE Now, it's 5 years later and the 2013 New Year and I'm making these wonderful meatballs and sauce, again.
I cannot find a recipe that surpasses this one.

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This is delicious!! My husband doesn't like veal so I did half and half beef and pork. I simmered the sauce for a couple of hours and it was absolutely amazing, so much more flavor than typical tomato sauce.

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These are incredible meatballs. I made the following modifications:

- I use 1# ground pork and 1# 85% lean ground beef (ground veal is a pain to find!

- Omit the nutmeg

- Use regular breadcrumbs instead of Italian seasoned

- Add 2 Tbsp minced garlic

- Add 2 Tbsp fine chopped fresh oregano

- Add 1/4 cup fine chopped onion

I make them golf ball size (you'll get about 40 of them, brown them for 5-7 minutes, then finish in the oven at 350 for about 10-12 minutes until the pink is gone.

Bon apetit!

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Very tasty, and fairly simple to make! Instead of using veal (our one "protest" food, I used 1/2 lb. more grass fed beef. While the sauce was delicious (I used San Marzano crushed tomatoes, it was incredibly salty. Next time, I will cut the salt for the sauce in half. I also doubled the sauce. Meatballs were nice and moist and tasted great! Will definitely make this again!

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Worth the effort. A little salty, and I like salty things but I would definitely make it again.

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This is THE Best spaghetti and meatballs ever! The meatballs are tasty and moist; my own homemade meatballs have always been dry and hard. My entire family loves this recipe. I use my favorite jar sauce and save some time and work, so I cannot attest to the quality or taste of the sauce in this recipe. I make a lot of Ina's recipes and am never disappointed. I plan on buying her newest cookbook soon, if I don't get it for Christmas!

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Wow! I've tried several meatball recipes in the past and this is one that will become my go to recipe. Great the first day and even better on day two. Didn't have noodles but did have 3 day old french bread so melted some cheese on the bread and then spooned the meatballs and sauce over, YUM! Thanks Ina, love your show and recipes.