Spaghetti and Meatballs

  • Author: Kate Jones


Flavorful Italian-style meatballs simmer in a classic spaghetti sauce that’s easy to make at home.  



For the Meatballs
1 lb. lean ground beef
1 lb. Italian sausage
1/2 cup dry bread crumbs
1 teaspoon pepper
2 tablespoons dehydrated onion
4 eggs, lightly beaten
4 tablespoons freshly grated Parmesan cheese
2 teaspoons dried basil
1 teaspoon dried parsley
4 cloves garlic, minced
1 1/2 teaspoons kosher salt*

*If you want, you could substitute all the Italicized ingredients with 3 Tbsp. garlic bread seasoning found here.

For the Sauce
1 large onion, chopped
45 cloves garlic, minced or pressed
Olive oil
2 28-oz. cans crushed tomatoes
16 oz. tomato sauce
12 tablespoons sugar (to taste)
2 teaspoons dried basil
1 teaspoon Italian seasoning
Pinch of red pepper flakes
Salt and pepper to taste
Pinch of baking soda (to help neutralize the acid)


Make the Meatballs:
Gently combine all meatball ingredients in a medium bowl. (It works best to use your hands, keep a box of gloves on hand if you don’t want to use your bare hands). Shape into balls, whatever size you like, but I prefer using my standard cookie scoop (about 1 tablespoon) to shape meat into balls and then rolling it between my hands to make them even more round. Place on a large cookie sheet and broil until the meatballs start to brown. Remove from oven and set aside until ready to use (or freeze for later use).

Make the Sauce:
Heat olive oil in a large skillet. Add onion and garlic and cook until onions are translucent and garlic is fragrant. Add remaining sauce ingredients and combine well. Bring to a simmer and add meatballs. Simmer on low, uncovered, until desired consistency is reached–about 25-30 minutes for a sauce that’s of medium consistency.

Serve over hot pasta and top with fresh parmesan if desired.   Makes about 3 dozen meatballs and enough sauce to feed 6-8 people (or more if some of those people are kids)


Prepare meatballs as directed, but divide the meatballs among two freezer-safe containers. Prepare sauce through adding all ingredients to the pan, but don’t simmer; rather, divide the sauce among the two containers. Freeze until ready to use. When ready to use, place in slow cooker and cook on low for about 5-6 hours, although you’ll want to keep an eye on the sauce and make sure it’s not burning if you go for the whole 6 hours.