Real Meatballs and Spaghetti

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Ina has really out done herself this time! My family and I loved her Meatballs and Spaghetti. I did change the recipe's a little since I did not have what was requested. I made only 1/2 of this recipe for my family and had leftovers. I used 1 lb. of Ground Beef and used dried parsley for the meatballs. I also baked them in my oven for 35 or 40 min. Later drained them and added them to the sauce. I already had a jar of a popular spaghetti sauce on hand so, I just added the Chianti to it and a little bit of Italian herbs, 1 small can of tomato paste, a little sugar and a cup of water and simmered it for 15 or 20 min. on low. My family likes the little bit of sugar to help break up the acid from the tomatoes. Thank you Ina! You struck a homerun with my family.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the BEST spaghetti and meatballs I have ever had! My husband and boys loved it too! (I used a red wine that really wasn't sweet at all, that way it wouldn't sweeten the sauce.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made the meatballs with 1lb-ground beef and 1lb-pork due to not being able to find veal at the store. As suggested in earlier reviews, I doubled the recipe for the sauce. I used Cabernet instead of Chianti since that is what I have in the house. The sauce and meatballs were amazing. This was also a very easy recipe to make. I highly recommend this recipe for anyone that does not have all day to make sauce. The sauce and meatballs tasted even better the next day.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Some of Ina's recipe ingredients are hard to find in the UK but this was easy to source and is 'spot on' - a terrific recipe! The Chianti and nutmeg add such depth of flavour - really delicious. The meatballs and sauce freeze incredibly well and when thawed all the ingredients have an increased intensity of taste... a recipe favourite for my very finicky husband! Thanks, Ina.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Best meatballs ever. Ina's trick of not mashing all of the ingredients but lightly mixing with a fork and adding warm water makes for a light, flavorful meatball. The sauce isn't the usual in that it's more of a French take on fresh tomato sauce with red wine. I chopped whole san marzano tomatoes and then added them with their liquid to the pan and used crushed red pepper. I understand posters who double the sauce recipe b/c the meatballs don't swim in a bubbling sauce like most are used to - it's not Nonni's Sunday dinner with a big pot of "gravy" on the stove and submerged meatballs and sausages. But the textures of the meatballs and fresh tomato sauce compliment each other. Served it with a green salad and a dry red wine. Watermelon slices for dessert. Second time I made the meatballs and this time confirmed it's my new meatball recipe. Make sure you use the best parmesan, bread crumbs, etc.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!