Spaghetti and Meatballs

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I agree with others that the gravy was thin but the taste was amazing. Will definitely make this again and just cut the amount of broth down so it doesn't take as long to reduce. Serve it as suggested, in bowls, and the noodles absorb the sauce.

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There must be a mistake in the "gravy" part of this recipe. Three quarts of chicken broth is way too much. Even with a fraction of this amount of chicken broth and cooking for much longer than the recommended time, the sauce is watery, as others have said. I will never do this recipe again. I have "chopped" it. It would be nice to see Mr. Allen's reaction to all the negative comments.

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Wish I had read the reviews first! I have been trying to fix the sauce since yesterday! Great meatballs , great flavors but a lot of work for soup when I wanted yummy sauce!

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While the flavor was great it was way too thin to cling to the pasta. Meatballs were very flavorful but too tough when cooked for 40 min in the "gravy". I would half the chicken broth and double the tomato paste to start. I'm going to give it another try after the gravy sits overnight. Again flavor was great texture was weak.

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the meatballs were terrific, the gravy on the other hand.. i must have done something wrong because i put in half of the amount of chicken stock that the recipe called for and even then it was nowhere near gravy. i will add perhaps a cup of broth next time, not 3 quarts and a entire can of paste instead of a tablespoon.

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Very delicious, it is not a thick sauce, but the flavor is extraordinary, It made a lot of sauce so much that I had to freeze it, but a couple of weeks later I put it in a pot added some cornstarch and my wife raved about it. It does take awhile to make but well worth it. I can't wait to make it next time.

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All I can is Wow!!! Unbelievable ,my mouth is watering as I type , the meatballs out of this world, and the sauce spectacular ! Yummy thanks for recipe.

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The meatballs were light and delicious. The gravy was rich and yummy. Great recipe.

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The meat balls were great! I agree the "gravy" was watery. I reduced it for over two hours. I would have gone longer, but my son and I were very hungry by that time. It surprises me that Mr. Allen dubbed this the best thing he ever made. Makes me wonder what kind of a cook he is. I thought a guy who is a judge in Kitchen Stadium would offer up something better than this. Don't get me wrong the meat balls were well balanced and tender. They are a keeper. The "gravy" is a tasty tomato chicken soup however.

Here is a suggestion. After eating my soup and noodles, I had some left over garlic bread. I was still a little hungry so I took a couple meatballs, made a meatball sandwich and used the "gravy" as my au jus sauce. I made what I'm calling an "Italian Dip". It was delicious. I recommend leaving out the pasta, and make some good garlic bread and make sandwiches. Thanks Ted! You gave me a new recipe.

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My fiancee & I made this together & it is the BEST Spaghetti & Meatballs we have EVER had. It was so delicious that we thought about it all night (after having some for dinner & we had some leftovers for breakfast this morning. No Spaghetti & Meatballs recipe will ever compare! We loved the consistency of the sauce as is. No need to thicken it up. It's so over-the-top tasty, we can't stop ranting & raving over it. We used ground turkey instead of ground beef & the meatballs were melt in your mouth fantastic. This has definitely become one of our FAVORITE recipes. Thanks Ted Allen!