Best Ever Spaghetti and Meatballs

This recipe came to me 20 years ago as part of a wedding gift.  The gift included four pasta bowls, a box of dry spaghetti, a jar of homemade sauce with meatballs, and the recipe.  The recipe comes from my friend's Italian mom and it has been passed down over the years.  With a few variations here and there, here is the recipe I like to make.


2, 28 oz cans of crushed tomatoes
1, 8 oz can of tomato paste
1 T salt
2 T sugar
garlic powder (to taste)
basil (to taste)
oregano (to taste)
salt and pepper (to taste)
1 lb. ground beef
4 eggs
1/2 Romano cheese, plus 2 T
1 cup plain bread crumbs
1/2 tsp baking soda
2 cloves garlic, chopped

In a large pot, stir together two 28 oz cans of crushed tomatoes, one 28 oz can of water, one 8 oz can of tomato paste, one 8 oz can of water, salt, sugar, garlic powder, basil, and oregano to taste.  Bring to a simmer and make the meatballs.

Mix 1 pound ground beef with 4 eggs, salt, pepper, basil, oregano, and garlic powder to taste, 1/2 cup Romano cheese, 1 cup plain bread crumbs.  Form into balls and bake at 300 degrees for 20 minutes.  Add the meatballs to the sauce and continue simmering for 4–6 hours total. 

Halfway through, stir in 1/2 tsp. baking soda, 2 T Romano, and 2 chopped garlic cloves. 

Serve over spaghetti noodles and top with a sprinkle of parmesan or romano.

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