Spaghetti and Meatballs

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I have been making spaghetti and meatballs which I was really proud of for years. I typically did not make homemade sauce. When I looked for a recipe I thought of Rachael so printed it and tried her masterpiece. Wow, was it ever a masterpiece. This is the very best recipe ever. Thanks, Rachael (Not that I wouldn't have expected it from you. Sally Bates

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I just started cooking and this was perfect for me! It came out perfectly and definitely left me with a sense of accomplishment. Not to mention my boyfriend, who is an AWESOME cook, loved it!

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This is the best!!! My fiance's ULTIMATE favorite. He's injured right now so we won't be able to go anywhere for Valentine's Day dinner.He has requested this. Thanks for sharing fast and easy recipe's for working female's!!

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I only made the meatballs, but my family loved them! They were so quick, easy, and delicious! Thanks Rachel!

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This was wonderful. I used ground turkey. Also, I used Italian parsley and chicken broth. It was the best. This was the best spaghetti dinner ever!

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This is the best. I did tweek a little bit, I added a 28 oz can of pureed tomatoes and 1 10 oz can of petite diced tomatoes and I used basil out of my spicerack, still the best spaghetti I've ever eaten!! The fresh parsley (I used Italian parsley really set it apart from any other sauce I've ever had and the meatballs were spot on!!

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I used ground beef instead of sirloin, egg beaters instead of an egg and I added 1t of red pepper flakes. These are by far the most delicious meatballs I've ever made. My only caveat is that the beef produced quite a lot of oil, so these need to be cooked on a sheet with sides so the oil doesn't burn and engulf your apartment in smoke.

I didn't make the sauce but used Prego from the can...sorry Rachael!

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Very Tasty. I would certainly make it again. I made the meatballs out of half ground lamb and half ground beef. They were excellent. The sauce was a little watery, but had great flavor.

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I baked the meatballs which made them dry.
Second attempt, I soaked bread in buttermilk
and browned the balls on the stove which
kept them moist and I used the scrapings from the meat
as a base for my sauce, which added
extra flavor.
This solved the dry meatballs, cut down on energy
as I did not have to turn on the oven as well as
having fewer utensils to wash since I used the browning
pan to make the sauce.
Try it.

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These are easy and very, very good. I split the meat half and half with Italian spicy sausage and added a couple tsp. of cumin. Loved 'em and will make over and over again. Also, used rubber gloves to mix the meatballs, so much easier to clean up!