Mom's Spaghetti and Meatballs

barbara lentz


I came from a big family and we grew up in the 60's and 70's. During those times we didn't have a lot of money and we ate a lot of processed and boxed foods. We visited food pantries a lot and wasn't able to obtain a lot of whole fresh foods as often as we would of liked to. But, mom always knew a way to make food taste great. These meatballs really made the dish. So moist and flavorful.


★★★★★ 1 vote

20 Min
20 Min



  • 1 lb
    ground beef
  • 1 small
    onion diced
  • 4 clove
    garlic minced
  • 2 slice
    white bread
  • 1/2 c
  • 2 large
  • 1/2 c
    parmesan cheese
  • 1 tsp
  • 1/2 tsp

  • 1 jar(s)
    favorite spaghetti sauce
  • 1 lb
    spaghetti cooked and drained
  • ·
    pamesan cheese for sprinkling on top

How to Make Mom's Spaghetti and Meatballs


  1. Soak the bread in the buttermilk. With your hands break down the bread into tiny crumbles almost liquefying it in the milk.
  2. Mix the milk and bread mixture with all ingredients for meatballs. Incorporate all ingredients well then roll into desired size balls.
  3. Preheat oven 350 degrees. Add some oil to a large skillet. Brown the meatballs in batches until browned on all sides. Rotate the pan to roll the balls around to get them a good sear. Remove meatball with slotted spoon and place on baking sheet. When all the meatballs have been browned. Place in oven and bake 10 to 20 minutes depending on size of balls or until done.
  4. Meanwhile cook spaghetti and drain. Heat up the sauce.
  5. To plate place spaghetti on a plate. Place meatballs on top of spaghetti. Top with sauce and parmesan cheese

Printable Recipe Card

About Mom's Spaghetti and Meatballs

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian

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