Spaghetti and Meatballs
Show: Tyler's Ultimate
Episode: Ultimate Spaghetti & Meatballs
Rate This RecipeRead users' reviews (297)
- Recipe categories: Meat, Pork, Beef, Cheese, Mozzarella, Parmesan Cheese, Vegetables, Tomato,
- recipe
- ratings & reviews(297)
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Average Rating:
Total Reviews: 297
Showing 11-20 of 297
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By lucymuir85
Los Angeles CA
on September 11, 2012
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Will never make meatballs with regular breadcrumbs again, these came out so moist and flavorful didn't make the sauce though.
By annieh123_7650707
Omaha, NE
on August 22, 2012
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These were fantastic, and so simple! Instead of drizzling olive oil before baking, I poured the drippings from the saucepan over the top, and WOW! My husband was blown away. Much better than what we usually get at even a nice Italian restaurant. Thanks Tyler!
By szywno
on June 05, 2012
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I read reviews before hand and doubled the sauce recipe. Doubling the recipe meant using 1 full cup of olive oil and I thought that was WAY too much oil, but I tried it out any way. After placing the meatballs in a dish with the sauce to bake in the oven, I realized that the recipe absolutely called for way too much oil. Between the meatballs and the sauce, there was so much oil that rose to the surface of the completed dish. I don't think it's necessary to use all that oil to brown the meatballs on the pan. They are very fatty to begin with and this contributed the excess grease/oil. For future reference when doubling the sauce recipe, try it out with 1/2 cup olive oil instead. Also, whatever grease that is left on the pan from cooking the onion, garlic, and parsley should be more than enough to properly brown the meatballs.
By joejcrowley
Saint Paul, 63
on May 30, 2012
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Terrific, easy too. It's worth a try, for sure. Enjoy.
By mezzocook
on May 24, 2012
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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.
By mstngsally_679757
Heyworth, IL
on May 14, 2012
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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.
By Chef Eliza G
Mechanicsburg, PA
on April 16, 2012
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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!
By bokessler_11875979
Atlanta, GA
on March 27, 2012
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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!
By jcaramela1
on March 26, 2012
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I have made this recipe a lot and my family LOVES it! The best by far!
By aliyaschwerner
Hewitt, NY
on January 14, 2012
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This is my family's go-to recipe for meatballs. Delicious!