Spaghetti and Meatballs

Pasta Recipes | 0 comments

Very easy and yummy! The meatballs don’t need to be browned, they just simmer in the sauce, so it is important to use lean meat. I also like these meatballs made from ground chicken.

Spaghetti and Meatballs

Joan Donogh
What could be better than homemade spaghetti and meatballs?
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main
Cuisine American
Servings 4 servings



  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 eggs
  • Salt and pepper


  • 1 cup chopped onion
  • 2 cloves garlic minced
  • 1/2 pound mushrooms sliced
  • 1 can 28 oz. stewed tomatoes
  • 1 can 13 oz. tomato paste
  • 1/2 cup red wine
  • 1 teaspoon parsley
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • Salt and pepper
  • 1 bay leaf



  • Mix all ingredients together. Shape into meatballs. Set aside.


  • Mix all the ingredients together in a large saucepan. Simmer, uncovered, for 20 minutes.
  • Add the meatballs to the sauce. Cover and simmer for 20 to 25 minutes. Remove bay leaf.
  • Serve over spaghetti. Top with Parmesan cheese if desired. Makes 4 servings.



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