Classic Spaghetti and Meatballs


Recipe: Classic Spaghetti and Meatballs

Summary: It turns out, not everyone thinks of the spaghetti and meatballs version of “On Top of Old Smokey” when they think of spaghetti and meatballs. And no, not one single meatball met it’s fate by rolling on the floor and out the door from someone sneezing. It was all good, happy meatball eating, y’all. Try these soon. I think you’ll be pleased.


  • Ingredients for the sauce:
  • ¼ cup extra virgin olive oil
  • 1 medium onion, chopped (about 1 cup)
  • Two 35-ounce cans plum tomatoes with their liquid (or two 28-ounce cans + one 14-ounce can; just make sure you total 70 ounces in canned plum tomatoes)
  • ½ teaspoon red pepper flakes
  • 3 dried bay leaves
  • salt and pepper to taste
  • Ingredients for the meatballs:
  • 1 pound ground beef
  • 1 cup dry breadcrumbs, finely crumbled
  • 1 cup freshly grated parmesan
  • ¼ cup chopped fresh Italian parsley
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large egg, beaten
  • all-purpose flour for dredging
  • Additional ingredients:
  • ¼ cup olive oil
  • ¼ cup vegetable oil
  • 1 pound spaghetti (or favorite pasta)

For instructions please visit:


Preparation time: 30 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 6

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