Beth's Spaghetti And Meatballs Recipe

This family-favorite spaghetti and meatball recipe combines the best elements from several recipes into one unforgettable dish! Made with lean ground beef (for extra juicy meatballs without pre-browning!), our rich and flavorful sauce simmers to perfection. Get ready for a taste sensation that will have everyone asking for seconds!

Prep Time 30 mins
Cook Time 190 mins
Calories 459.6 kcal
Protein 65g
Rating 4.3 (4 Reviews)
Beth's Spaghetti And Meatballs 88

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beth's Spaghetti And Meatballs

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How to Make Beth's Spaghetti And Meatballs

  1. In a large pot or Dutch oven, combine 28 ounces crushed tomatoes, 15 ounces tomato sauce, 1 (15 ounce) can tomato paste, 1 medium onion (chopped), 3 cloves garlic (minced), 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer over medium heat and cook for 1 hour and 30 minutes, stirring occasionally.
  2. While the sauce simmers, prepare the meatballs: In a large bowl, lightly beat 1 large egg. Add 1 cup breadcrumbs, 1 pound lean ground beef (less than 10% fat), 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Gently mix until just combined. Do not overmix.
  3. Roll the meatball mixture into 1-inch meatballs. Gently add the meatballs to the simmering sauce.
  4. Reduce heat to low, cover, and simmer for another 30 minutes, or until the meatballs are cooked through.
  5. Serve the meatballs and sauce over your favorite spaghetti. Garnish with extra Parmesan cheese and fresh parsley, if desired.

Nutrition Information (Approximate per serving)

Sodium

76 g

Sugar

80g

Fat

42g

Carbs

12g