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Prep 15 m Cook 1 h Ready In 1 h 15 m

“This authentic spaghetti and meatballs recipe is made with fresh oregano and parsley. Because the meatballs are cooked in the sauce, they are tender and savory.”


3 tablespoons olive oil

3/4 cup chopped onion

4 cloves garlic, minced

2 (16 ounce) cans crushed tomatoes

3 (6 ounce) cans tomato paste

1 cup water

1/2 cup sugar

1/4 cup chopped fresh oregano, divided

1 dried bay leaf

salt and pepper to taste

1 pound ground round

1/2 cup Italian seasoned bread crumbs

1/4 cup chopped fresh parsley

2 eggs, lightly beaten

1/2 cup grated Parmesan cheese


1 (16 ounce) package uncooked spaghetti


Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.

In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).

Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.


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