It is my go to recipe for Italian meatballs. I've made it several times as described except using the "Basic Marinara" recipe on here instead of jarred.
I recently started baking the meatballs instead of cooking them in the skillet (15-20 min at 425) and they still turn out wonderfully. Last time I made them I forgot to add the sauce to the meatballs and they were still fantastic.
The meatballs also freeze very nicely.
Outstanding- I would definitely serve to guests and have done so at least twice! This is my go-to spaghetti and meatballs recipe. It doubles nicely for larger crowds (or use left overs on meatball subs the next day). The basil is a nice touch but is optional in my opinion. Fresh spaghetti or linguine is a nice touch to "amp" it up a bit for guests. I use Rao's Marinara and serve with Alexa Garlic Bread and a homemade Caesar Salad.
This is so good! Made with this homemade sauce... http://allrecipes.com/recipe/homemade-tomato-basil-pasta-sauce/detail.aspx
This was the easiet dinner ever! I made my own sauce as well and paired the meal up with a light salad. I will definitely be making this again.
Amazingly quick and simple. My only caveat is to cut the onion in half if you have picky eaters like mine. I also tossed in some Italian seasoning to the meatballs and used my own homemade sauce. Very good!
Best Home Cooked Dinner in no time at all.
I made my own sauce, but followed the meatball recipe as written. It was a very good meal and pretty easy to make. Plus, it doesn't taste light. A keeper!
I enjoy this recipe and use it when friends come to a casual dinner. I make my own sauce and use that in the meatballs. I also substitute gluten-free breadcrumbs and gluten-free pasta and it works great!!!
This was really good and faster than I thought it would be. I also didn't add the sauce to the meatballs and they were not dry at all. Halved again the recipe, per other comments, as I wanted leftovers too and it was a good thing I did!
I was surprised what an easy weeknight meal this is! I was able to knock this out and clean up while the meatballs simmered and the pasta cooked, so it made for a relaxed evenig. The only change I made was using 93% fat free ground turkey instead of beef for the meatballs. Other than that, I followed the receipe exactly. Served with a salad, it's a real veggie roundup without being too obvious about it. This is a recipe I'll make again soon. Both my husband and daughter liked it as much as I did - score!
Absolute comfort food, completely delicious, but not unlike anything I've had before. Started the meal with an iceberg salad with homegrown cherry tomatoes, and served it with garlic bread and strawberry wine. I added fresh garlic and basil/oregano/thyme to the meat balls, as well as the spice combo to the sauce. I let the meatballs cook covered on low for about 15 minutes instead of uncovered for 6, it made them juicy instead of dry. Meal was received warmly by all who ate it, hopefully it should make for some delicious leftovers (yeeah meatball sub!). :) Bon appetit!