Mamma Mia, Spaghetti Sauce and Meatballs!

Megan Berg


These meatballs and spaghetti sauce always get rave reviews when served to new friends and faces. It's not a difficult recipe, but it does take a few hours to make. It's totally worth it when your whole house is filled with the aroma of fresh tomato and spices!

NOTE: The sauce is delicious even without the meatballs cooked in it. Since the meatballs aren't added until the sauce is already completed, it's easy to create a vegetarian-friendly version of this recipe by skipping over the meatballs! (Even vegan-friendly by skipping the Parmesan and choosing your ingredients carefully)

★★★★★ 3 votes
2 Hr 30 Min
2 Hr



2 lb
lean ground beef
2 large
1 clove
garlic, crushed or pressed
1 medium
onion, finely chopped
1/2 c
breadcrumbs (italian seasoned or plain)
1/2 c
grated parmesan cheese
3 Tbsp
minced (or dried) parsley


1 large
onion, chopped
1/3 c
grated parmesan
4 can(s)
crushed tomatoes
2 Tbsp
chopped (or dried) parsley
bay leaves
2 Tbsp
dried basil
1/2 c
dry red wine (i typically use a shiraz)
2 Tbsp
dried oregano
3 clove
garlic, minced or pressed


1Combine ALL meatball ingredients into a large bowl. Mix well. Roll into tightly packed balls, approximately 2 inches in diameter. Fry over medium heat until browned on all sides. Place aside on a plate or pan.
2In a large pot or saucepan, sauté onion in olive oil until soft. Add garlic and cook 2 minutes longer.
3Add parsley, bay leaves, basil, and oregano. Cook for an additional 1-2 minutes.
4Add remaining ingredients and stir well, simmering for at least 30 minutes.
5*If you are cooking meatballs* Carefully drop the browned meatballs into the sauce. Simmer for at least 90 minutes, stirring occasionally to avoid burning on the bottom of the pot.

About this Recipe

Course/Dish: Beef, Pasta
Regional Style: Italian