Spaghetti Meatballs and Tomato-Basil Sauce

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I love your meatballs always something new ! in them LOVE THEM !!!

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This was a fantastic recipe. I was uncertain if there would be enough pasta just in the meatballs, but it was perfect. My husband and teenage daughters ate every bite, loving it all. I loved the sauce, and the only thing I would do differently would be to double the amount of sauce. This would also be perfect if you want to put the meatballs and sauce on a small amount of additional pasta to stretch the meal for a big family like ours. This one is a keeper and good enough for a casual dinner with friends...everyone will be amazed.

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These meatballs turned out very moist and delicious. I would use less spaghetti next time. Also, I didn't have tomatoes on hand so I substituted a pesto cream sauce and served it over additional spaghetti. Will definitely be making these again, next time using the tomato sauce.

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SM & T-BS in a Jiffy!

To save time - I'm wondering if using no-cook lasagna noodles would be quicker? Just break them up and dump everything in together! Or perhaps, using high fiber noodles as an even healthier version.

Dar

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This recipe looks fantastic!! My son is coming home from college this weekend and this looks like something he would love. I have been trying to get him to try my (what I call Pesto Paste, but he is pretty picky. I think I can sneak it in these meatballs and he won't know, until I tell him AFTER he eats them! I love making pesto paste, and sometimes just take a good piece of bread, put a little butter or olive oil on it, toast it in a fry pan, and the spread the pesto paste on top. It's a great treat!

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This recipe caught the eye of my 13 year old, so I decided to make it since I thought it would be different than the same old spaghetti and meatballs (which we love. It was easy to make and fun, and a good way to use up my basil that is going crazy right now. It tastes pretty much like spaghetti and meatballs with the pesto giving it a fresh taste. The pesto was great on its own too. I will probably make this again if we are in the mood for something whimsical. This took about 40 minutes from start to finish and is generous in serving size. The meatballs took about 5 minutes more to bake than the recipe suggested, but no big deal.

To the person asking about the amount of pesto this recipe made, I measured it and it makes just a tad over 1 cup total (about 1/2 cup in the meatballs, 1/2 cup in the sauce. It is thick, but I think you could get away with using a thinner prepared pesto without any issues.

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I saw Rachael make this on 30 Minute Meals and it looked great. I'd love to try it but I don't have a food processor. I would need to know how much pesto sauce goes into the meatballs and how much into the dipping sauce so I could buy the sauce. Can anyone help me?