Spaghetti and Meatballs

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Delicious! Made the meatballs smaller and doubled the sauce. The meatballs are the perfect texture, and the sauce with the fresh basil hits the spot. This is definitely a special recipe, but a little too labor intensive to do for a weeknight. I found that it makes a generous 7-8 servings, rather than 4-6 as the recipe suggests.

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Terrific meatballs! I didn't want softball sized servings, so I made them smaller. They did fall apart while cooking over the stove, but my family didn't seem to mind a bit. When the meatballs came out of the oven with the sauce and cheese over them, they were gobbled up. I do think the sauce recipe needs doubling, as we haven't nearly enough of that even for one round of leftovers.

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This recipe was really easy and had really amazing flavor! I always make my own sauce and let it cook for hours, so I was really reluctant to make the Pomodoro sauce but I am so glad I did. This entire dish was as good as any spaghetti and meatball meal I've ever had in any restaurant.
Thank you Tyler, you never disappoint me!

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I made these again recently - followed the recipe exactly as I always do and they continue to be the best meatballs I've ever had!

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I have made this recipe a lot and my family LOVES it! The best by far!

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This is my family's go-to recipe for meatballs. Delicious!

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I usually like Tyler recipes but this one just didn't work for me.

To use all 3 pounds of meat the meatballs had to be HUGE. I ended up making 11 meatballs but had to throw one or because they were still really large. When it came time to put them in the oven I was prettyositive ther weren't going to cook in 15 minutes so I did 25. When I took them out of the oven there was a layer of what looked like fat and oil and they were still pretty raw in the middle.

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I made about a 1/2 batch, and using an average ice cream scoop, it made something like 15 meatballs. (I think Tyler must be making them tennis ball sized!
I used sweet Italian sausage instead of plain ground pork, and didn't add any salt or pepper. They were perfect (even to my boyfriend, who salts everything before he even tastes. BTW, meatballs don't get "tough" from over mixing, they get tough from packing them tightly and over-cooking them. I cooked them until a meat thermometer registered "well done".

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I thought the meatballs were fabulous. I used whole grain bread but other than that I followed the recipe exactly. My family loved them. I used my own homemade pasta sauce.

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The meatballs were bland. Instead of ground pork use ground italian sausage. Add more salt to the meat mixture.