Go Back

Homemade Italian Spaghetti and Meatballs

This Homemade Italian Spaghetti and Meatballs recipe features a slow-simmered tomato sauce, juicy meatballs, and an authentic Italian touch. A comforting, flavorful dish perfect for any occasion!
Print Pin

Ingredients

Gravy:

  • 1 onion diced
  • 1 bell pepper diced
  • 3 gloves of garlic
  • 28 oz Tomato puree
  • 28 oz peeled Tomato
  • 28 oz crushed Tomato
  • 2 cans of Italian diced tomato
  • 16 oz tomato sauce
  • 3 tbsp Worcestershire
  • 2 tbsp Sugar
  • 2 tbsp Italian Seasoning
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • Optional: Boiled Eggs for a true Italian twist

Meatballs:

  • 1 lb ground veal
  • 1 lb ground Italian sausage
  • 1 lb ground turkey or pork beef gets too greasy
  • 1 small onion grated
  • 1 cup breadcrumbs or wet French bread
  • 2 tbsp Italian seasoning
  • 1 tbsp Creole seasoning
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic & Herb seasoning
  • 1/2 tbsp sugar
  • 3/4 cup Creamy Mozzarella Cheese

Instructions

  • Sauté onion, bell pepper and garlic until soft. Add all tomato cans to pot. And let come to a boil. Add in Italian seasoning (don't be stingy!), sugar, and Worcestershire sauce. Let it come to a boil and cook 1 hour.
  • Make meatballs by mixing all ingredients together. Take half of the mixtures and Roll into golf size meatballs and bake in the oven for 25-30 minutes at 350. Cook the rest of the meat on the stove top and add into the red gravy.
  • Add in meatballs and optional boiled eggs (true Italian tradition). Cook in the oven on 350 covered for 3-4 hours. (Check occasionally and stir)
  • Serve with Spaghetti noodles and ENJOY!!
QR Code