Real Meatballs and Spaghetti

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I made smaller meatballs and served them to guests at our holiday party this month. I removed the meatballs from the pot & ensured each had a little sauce on it, then arranged them on a festive platter with colorful toothpick inserted, along with fresh chopped herbs sprinkled on top. They were a hit! For extra flavor, I added a little garlic powder & onion powder to the meat mix, and used a favorite bottled sauce instead of Ina's. Will definitely make them again as a meal with the spaghetti.

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Great recipe but changed the following: used 1/2 pound ground white turkey meat instead of veal, added 1 T of Worcestershire Sauce, 2 cloves crushed garlic, and 1/4 teaspoon cayenne pepper. Used crushed saltines instead of dry bread crumbs and lowered the salt added to 1 teaspoon. Used disposable latex cloves to mix ingredients and roll out the balls. Lined the pan with foil and coated with grapeseed oil. Broiled the meatballs to brown for 5 minutes then turned and broiled for another 5 minutes. Place browned meatballs into sauce to simmer for another 15 minutes or more. They turned out great.

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Meatballs were flavorless and sauce was mediocre. I made it for company and was embarrassed. I make pasta quite often and this just didn't hit the mark. Normally I love Ina's recipes bit this one lacked flavor. The meatballs were moist though so I give her points on that.

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Despite being my first ever try of cooking spaghetti and meat balls, I made this recipe and it was absolute success. I strongly recommend!

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This is the best spaghetti and meatball dish I have ever made. My dad's favorite food is spaghetti, and my mom is famous for her recipe, but I have never been able to make it like she does. So I tried this recipe and it was a hit! My dad told me it's even better than my mom's (but I'm not allowed to tell her. I took the advice of other reviewers, and I doubled the sauce recipe because we like our spaghetti with a lot of sauce. As other reviewers suggested, I baked my meatballs in the oven for about 15 minutes at 350, and they were perfect. I'm sure they would be delicious cooked on the stove as well, but I was in a time crunch, and was worried I wouldn't have time to redo them if they didn't come out well the first time, so I played it safe. I think the wine is the key to this dish. It gives the sauce a delicious, complex, earthy flavor. My entire family loved this dish and they constantly beg me to make it again! Delicious!

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This sauce is the most amazing pasta sauce ever. I love a good, thick and hearty tomato sauce, and this recipe is the ticket. Aside from reducing the salt a bit, I wouldn't change a thing. I made mine without onions because I didn't have them, and it was so delicious I didn't miss them. I really took time to reduce the sauce. Probably spent a good 45 minutes on this step, added the meatballs about halfway through, and reduced heat from an energetic bubble to low simmer. It turned out rich, meaty and delicious. Superb recipe! My new fave.

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Delicious, as are most of Ina's recipes. She is a STAR.

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Absolutely have to eliminate the salt from the sauce! This is delicious all except for it's way too salty!

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Very nice recipe . I stuck to every ingredient it called for exactly , except I cut the salt out of the sauce portion of the recipe . I figured there was enough in the crushed tomato's as well as the Parmesan I put over the top of the finished product . The meatballs are the real treat in this dish . I usually make my meatballs by baking them but i really liked these , part of the key to it is not to cook them all the way through in the oil. Let the simmering process of the marinara cook the meat . This dish made enough food to feed 8-10 people easily.

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Best recipe I have ever tried. Simple, quick and a great crowd pleaser! I have followed the recipe exactly and also do variations depending on what I have. I used ground venison, veal and turkey today - it's all good! I also always use a good red wine that I like to drink! Ina's recipes are by far the ones we use the most. Luv the show!