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Spaghetti and Meatballs Recipe

Spaghetti and Meatballs

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Average Rating:

Total Reviews: 297

Showing 61-70 of 297

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  • on July 18, 2010

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    OUTSTANDING CHEERS AAAAAAAAAAAAA++++++++++

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  • on June 26, 2010

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    Thank You Thank You. Great recipe. The Pomodero Sauce is fantastic. Only complaint is that more is needed. The next time I make it will use at least 3 maybe 4 cans of tomatoes. The costly San marzano tomatoes are great. I made for 8 people and everyone (including 2 fussy children loved. Tyler, again thank you for a wonderful recipe.

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  • on May 23, 2010

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    These meatballs are absolutely fantastic. I cut the amount of meat in half though. On the show, he says to make them between golf ball & tennis ball size, but with the amount of meat you'd either have to make them a lot bigger or make a lot more. So, I just basically the the recipe in half.

    Jackie, to answer your question, the mozzarella he uses is a ball of whole milk mozzarella. Cut it in chunks and tear in big pieces and scatter it on top. Once the meatballs are done in the oven, the cheese should be stringy & gooey. It's phenomenal!

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  • on May 19, 2010

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    I have been a huge fan of spaghetti all my life....I can safely say this is the best I have ever had and would highly recommend it....Don't pass up the chance on this one......Excellent!!!

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  • on May 14, 2010

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    I made this and it was soooo good! My son said, "Mommy you are a good cooker." I put 2 lbs of beef and 1 lb of pork only for personal tastes and its delicious. I made the mistake of frying the meatballs in a saute pan instead of a non-stick in the first batch. I switched and they were super easy. I wished I could have found the tomatoes he listed but I used S&W and added a pinch of sugar. BTW, the mozarella on top was genius!

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  • on May 13, 2010

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    I made this dish for my picky family and they absolutely LOVED it. I did however skip the Mozzarella cheese, as I was not sure if Tyler used fresh or block cheese for this recipe. I am planning on making this dinner for company soon, so I was wondering if someone can help in clarifying the question--Fresh or Block cheese???

    Tyler, you are one of my favorite chefs. Thank you for making my family dinners so special :

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  • on May 03, 2010

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    Moist meatballs though I added some matzo to keep it from falling apart. I may have let the milk soak through too much.

    I used cheaper tomatoes and they still turned out wonderful. Next time i'll try San Marzano to see what all the fuss is about!

    I added a quarter cup of cab sauv. wine to my sauce and a little bit of thyme, marjoram and basil

    This was like sitting in a restaurant. Better than my favorite italian restaurant's recipe!

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  • on April 22, 2010

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    What a great recipe, thanks! I didn't have ground pork so I substituted 2 lb ground chuck and 1 lb ground turkey and it was still good.

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  • on April 12, 2010

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    Tyler, you rocked this recipe I have made this a few times and each time everyone said these are the best meatballs they have ever had!!! They are moist and delicious, this recipe "ROCKS!!!"

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  • on March 25, 2010

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    This is definitely the dish to make when feeding hungry men. The meatballs were delicious and moist and melting mozzarella on top was divine. I liked the simple sauce and also having leftover meatball sandwiches the next day. You must try.

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