10+ Super Easy Spaghetti and Meatballs Recipes

Paletta's Famous Italian Spaghetti Sauce and Meatballs

Source: Paletta's Imported Foods & Deli, San Antonio, Texas

Sauce

• 4 tablespoons olive oil
• 2-3 cloves garlic, chopped
• 1 pound meat - your choice of pork chops, brisket, veal chops or chicken (optional)
• 1 (6 ounce) can tomato paste, diluted with 3 cans hot water
• 1 (28 ounce) can peeled tomatoes, plus 1 can water
• Paletta's Special Spices (available at Paletta's), to taste
• Salt, to taste
• Pepper, to taste
• Dried or canned mushrooms (optional)

Meatballs

• 1 pound veal, finely ground
• 1 pound pork, finely ground
• 1 cup breadcrumbs
• 1 egg
• 2 tablespoons chopped parsley
• 1 tablespoon grated Parmesan cheese
• Salt, to taste
• Pepper, to taste
• Olive oil, to fry meatballs (optional)

To Serve
Mozzarella cheese
Submarine sandwich rolls
Grated Parmesan cheese

OR

1 pound spaghetti
Salt
Grated Parmesan or Romano cheese

For Sauce: Heat oil in a large saucepan over moderate heat. Add garlic and cook, stirring often, until lightly browned, about 1 minute. Add meat if desired, and cook until meat is browned on all sides. Add tomato paste diluted with hot water. Strain tomatoes through a sieve (or pass through a food mill), and add along with 1 can water. Add Paletta's Special Spices, salt and pepper. Add mushrooms if desired. (If using dried mushrooms, wash thoroughly and soak in hot water for about 20 minutes. Add mushrooms and the strained water in which they have been soaked.) Bring to a boil, cook for 10 minutes, then reduce the heat to low and let the sauce simmer gently for 2 hours, skimming off extra fat as it rises to the surface.

For Meatballs: In a large bowl combine the ground veal, ground pork, breadcrumbs, egg, parsley, cheese, salt and pepper, and enough hot water (about 1/3 cup) to allow the ingredients to mix well. Gently shape into balls, then cook in sauce or fry in olive oil, then add to sauce to complete the cooking. To Finish Meatball Sub: Layer sauce, meatballs and mozzarella cheese on roll, and top with Parmesan.

To Finish Spaghetti and Meatballs: Add spaghetti and salt to a large pot of boiling water. Cook for 12 to 15 minutes, or until tender. Do not overcook. Put a layer of spaghetti on a large platter. Add a layer of sauce, then sprinkle with grated cheese. Repeat two more times, then mix with two forks. Serve, topped with Meatballs and Parmesan cheese. Serve immediately.

Makes 4-5 servings.

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Ohio State Fair Hidden Valley Ranch Spaghetti and Meatballs 

Sauce

• 1 ounce Original Ranch Salad Dressing and Seasoning Mix
• 1 (26 ounce) jar prepared spaghetti sauce
• 1 (28 ounce) can tomato puree
• 2 cups water

Meatballs

• 1 ounce Original Ranch Salad Dressing and Seasoning Mix
• 1 pound ground chuck
• 1 cup seasoned bread crumbs
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1 pound spaghetti noodles
• 1/2 cup grated Parmesan cheese

In a large saucepan on medium heat, add together the sauce ingredients and stir until well blended. Bring to boil. In a medium mixing bowl, place all of the meatball ingredients and mix by hand until well blended. Roll into desired size balls and drop into boiling sauce. Cook, stirring frequently, for 45 minutes.

Prepare the dry noodles per package instructions. Place the noodles, top with sauce, meatballs and cheese. Serve. Serves 6-8.

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Meatball Sandwiches

• 4 pounds lean ground beef
• 2 eggs
• 1 package dry Hidden Valley Ranch dressing
• 1 package finely crushed Saltine crackers

Mix all ingredients together in a large bowl, adding more cracker crumbs if mixture is too wet and more eggs if mixture is too dry.

Form mixture into meatballs slightly smaller than the size of a golf ball. Put on a cookie sheet with sides, and bake at 350 degrees F until cooked through, or approximately 20 minutes. Pour off any grease. Place meatballs in a saucepan and cover with canned spaghetti sauce. Simmer until sauce is hot. Serve meatballs on steak rolls and garnish with shredded mozzarella cheese.

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Giant Meatball Sandwich 

• 1 pound ground beef
• 1/2 pound ground pork sausage
• 2 cups commercial spaghetti sauce with peppers and mushrooms
• 1 clove garlic, minced
• 1 (16 ounce) loaf unsliced Italian bread
• 1 (6 ounce) package sliced provolone cheese

Combine ground beef and sausage; shape into 1-inch balls. Cook in a large skillet over medium-high heat for 8 to 10 minutes or until browned. Remove from heat; drain meatballs on paper towels. Discard drippings.

Combine spaghetti sauce and garlic in skillet; add meatballs. Cook over medium heat, stirring occasionally, 12 to 15 minutes or until done. Cut bread in half lengthwise. Place on a baking sheet, cut sides up; broil 5 inches from heat for 2 minutes or until lightly toasted.

Spoon meatball mixture onto bottom half of bread. Cut cheese slices in half; arrange on top of meatballs, overlapping as needed. Place top half of bread over cheese. Serve immediately.

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Spaghetti Warehouse Wedding Soup 

• 1 gallon water
• 1 ounce chicken base or bouillon
• 1 cup celery, diced
• 1 cup carrot, shredded
• 1 cup yellow onion, diced
• 1 cup spinach, chopped, frozen
• 1 teaspoon basil (sweet)
• 1 teaspoon garlic, chopped
• 1 teaspoon black pepper
• 1 pound chicken breast meat, cooked and diced
• 1 pound tiny meatballs
• 1 cup spaghetti, cooked, broken long

Bring water to a boil.

Add chicken base. Stir to dissolve. Add celery, carrots, onions, spinach and basil. Simmer 10 minutes Add meatballs, chicken and cooked spaghetti. Yields 1 gallon.

NOTE: If you can't find tiny meatballs at the grocery store, you can use larger meatballs cut into quarters. If you make your own meatball mix, bake in oven and drain ahead of time.

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Spaghetti Warehouse Meatballs 

• 12 ounces ground beef and 4 ounces ground pork or 1 pound ground beef
• 4 ounces Parmesan cheese
• 1 egg (lightly beaten)
• 1 cup bread crumbs
• 1 salt
• 1 teaspoon black pepper
• 1 teaspoon granulated garlic
• 1 cup minced onion
• 1/8 cup chopped fresh parsley

Mix ingredients thoroughly by hand or with kitchen aid with paddle attachment. Roll into balls, 2-3 ounces each. Bake at 250 degrees F until internal temperature is 165 degrees F (about 45 minutes). Another option is to pan fry in olive oil for a crispier, more browned exterior.

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Greek Meatballs and Spaghetti Sauce 

Source: The Pressure Cooker Cookbook by Toula Patsalis

Meatballs (recipe below)

• 1 large onion, minced
• 4 garlic cloves, crushed
• 2 slices bacon, diced (optional)
• 2 carrots, coarsely diced
• 1/3 cup chopped parsley
• 1 (29 ounce) can tomato sauce
• 1 cup beef broth or stock
• 2 tablespoons sherry
• 2 tablespoons light brown sugar
• 2 teaspoons salt
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons dried oregano
• 1/2 teaspoon ground fennel
• 1/2 teaspoon mint
• 2 bay leaves
• Cooked pasta or rice to serve

Meatballs

• 1 pound beef, veal and pork ground together (or ground turkey)
• 1/4 cup sherry
• 1 egg, lightly beaten
• 1 medium size onion, minced
• 2 garlic cloves, crushed
• 2 slices bread, finely crumbled (store bought bread crumbs if you want)
• 1 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 1/2 cup olive oil or less
• 1/2 teaspoon dried mint

Prepare meatballs. Set aside. In a pressure cooker, saute onion, garlic, tomato paste, bacon, carrots, and parsley over medium-high heat for 3 minutes. Add tomato sauce or puree, broth, sherry, brown sugar, salt, pepper flakes, oregano, fennel, mint and bay leaves. Stir to combine, and add meatballs. Secure lid. Over medium-high heat develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturerThank's For Reading greek meatballs and spaghetti sauce EasyRecipes

Meatball Sub Casserole 

• 1/3 cup chopped scallion
• 1/4 cup seasoned bread crumbs
• 3 tablespoons grated Parmesan cheese
• 1 pound ground beef
• 1 loaf Italian bread, cut into 1-inch slices
• 8 ounces cream cheese, softened
• 1/2 cup mayonnaise
• 1 teaspoon Italian seasoning
• 1/4 teaspoon pepper
• 2 cups shredded mozzarella cheese, divided
• 1 (28 ounce) jar spaghetti sauce
• 1 cup water
• 2 garlic cloves, minced

In a bowl, combine onions, crumbs and Parmesan cheese. Add beef and mix well. Shape into 1-inch balls. Place on a rack in a shallow baking pan. Bake at 400 degrees F for 15 to 20 minutes or until no longer pink.

Meanwhile, arrange bread in a single layer in an ungreased 13 x 9 x 2-inch baking dish (all of the bread might not be used). Combine cream cheese, mayonnaise, Italian seasoning and pepper; spread over bread. Sprinkle with 1/2 cup mozzarella.

Combine sauce, water and garlic; add meatballs. Pour over cheese mixture. Sprinkle with remaining mozzarella cheese. Bake uncovered at 350 degrees F for 30 minutes or until heated through.

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Shelly's Personal Favorite Pasta Sauce (Gravy) 

Being not only half Italian, but also full blooded native Texan, this sauce is a little spicy. If you don't want it too spicy, use red pepper flakes on the lower end of the scale, and make sure you don't use spicy pepperoni.

• 1/2 to 1 teaspoon red pepper flakes, to your taste for spiciness
• 4 cloves garlic, chopped
• 1 medium onion, minced
• 1 can beef broth
• 1 (28 ounce) can crushed tomatoes
• 1 (14 ounce) can chopped tomatoes
• 1/4 cup finely chopped fresh parsley
• 3 tablespoons chopped fresh basil
• 1 teaspoon anchovy paste
• 1/2 cup finely chopped pepperoni (use food processor)
• Ground beef, optional - use if making meat sauce
• Ground pork, optional - use if making meat sauce
• Italian sausage, optional - use if making meat sauce
• Salt and pepper, to taste

If making a meat sauce, brown beef, pork and/or sausage (in any combination you like and in any quantity you like) in large saucepan (actually, I have to use a Dutch oven to accommodate all the ingredients) and drain grease. Over medium high heat, add pepper flakes, garlic, onion and pepperoni to the pan and saute 1 minute. Add broth to the pan, then chopped and crushed tomatoes, anchovy paste, parsley and basil. (Note: you may have to add more tomato products or beef broth to the sauce if using meat and it is thicker than you like it. If so, adjust other spices accordingly as well.) Allow sauce to come to a boil, then reduce heat and simmer until ready to serve, a minimum of 20 minutes. If time permits, simmer sauce slowly for about 2 hours prior to serving, keeping in mind that the longer it simmers, the spicier the pepper will get, so watch the amount that you use at the beginning of the recipe - it can always be adjusted towards the end of the cooking if not spicy enough.

If serving with meatballs, add meatballs to sauce when reducing heat to a simmer. Before serving taste for salt and pepper and adjust as needed, according to taste.

Serve over spaghetti.

Yield: 4 - 6 LARGE servings

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Rusty's Spaghetti Sauce 

Recipe by LladyRusty

• 1 pound ground beef (or ground sausage or both )
• Bread crumbs, homemade is best but from a store is (sorry I don't measure)
• 1 egg
• A splash or two of milk
• Spices, for meatballs (basil and Italian seasoning, mostly)
• 1 regular (16 ounce) can of tomato pur

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Italian Meatball Sandwich Casserole 

• 1/3 cup chopped scallions
• 1/4 cup Italian seasoned bread crumbs
• 3 tablespoons grated parmesan cheese
• 1 pound ground beef
• 16 ounces Italian-style bread, cut into 1-inch cubes
• 8 ounces cream cheese, softened
• 1/2 cup mayonnaise
• 1 teaspoon Italian seasoning
• 1/4 teaspoon freshly ground black pepper
• 2 cups shredded mozzarella cheese
• 3 cups spaghetti sauce
• 1 cup water
• 2 cloves garlic, minced

Preheat oven to 400 degrees F (205 degrees C).

Mix together onions, bread crumbs, cheese and ground beef. Roll into 1 inch diameter balls, and place in a baking pan. Bake for 15 to 20 minutes, or until beef is no longer pink. Reduce the oven temperature to 350 degrees F (175 degrees C).

Arrange the bread cubes in a single layer in an ungreased 9 x 13-inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese.

In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until heated through. Makes 5 to 7 servings

Servings per recipe: 5; amount per serving Calories 1108 Protein 40g Total Fat 75g Sodium 1885mg Cholesterol 176mg Carbohydrates 67g Fiber 6g

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