Italian Spaghetti and Hearty Meatballs

Spaghetti Supper: Spaghetti and Colossal Meatballs

 Pasta night will never be the same after having this spaghetti and meatballs dish. 

Italian Spaghetti and Hearty Meatballs
Makes 4 to 6 servings
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  1. 2 tablespoons olive oil
  2. 1 onion, chopped
  3. 4 cloves garlic, minced
  4. 1 (28-ounce) can crushed tomatoes
  5. 1 (15-ounce) can tomato sauce
  6. 1 (14.5-ounce) can diced tomatoes
  7. ½ cup red wine
  8. ¼ cup chopped fresh parsley
  9. 2 bay leaves
  10. 2 teaspoons dried basil
  11. 1½ teaspoons dried oregano
  12. 1½ teaspoons salt
  13. 1 teaspoon sugar
  14. ½ teaspoon ground black pepper
  15. Hearty Meatballs (recipe follows)
  16. 1 (1-pound) box spaghetti, cooked according to package directions
  17. Garnish: chopped fresh parsley
  1. In a large Dutch oven, heat olive oil over medium heat. Add onion and garlic; cook for 6 to 8 minutes or until onion is tender. Add crushed tomatoes, tomato sauce, diced tomatoes, wine, parsley, bay leaves, basil, oregano, salt, sugar, and pepper; bring to a boil, reduce heat, and simmer for 30 minutes, stirring frequently.
  2. Add Hearty Meatballs, and simmer for 15 minutes. Discard bay leaves. Serve with cooked spaghetti. Garnish with chopped fresh parsley, if desired.
Paula Deen Magazine
Hearty Meatballs
Makes about 15
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  1. 1½ pounds ground chuck
  2. 1 pound ground hot Italian sausage
  3. ¾ cup panko (Japanese bread crumbs)
  4. ½ cup grated Parmesan cheese
  5. 3 cloves garlic, minced
  6. 1 tablespoon minced fresh parsley
  7. 2 teaspoons dried basil
  8. 1 teaspoon salt
  9. 2 large eggs, lightly beaten
  1. Preheat oven to 350˚. Line a rimmed baking sheet with aluminum foil. Place a wire rack over baking sheet, and spray with nonstick cooking spray.
  2. In a large bowl, combine ground chuck, sausage, panko, cheese, garlic, parsley, basil, and salt. Add beaten eggs, stirring gently to combine. Shape mixture into 2½-inch balls. Place on prepared rack, and bake for 30 minutes.
Paula Deen Magazine

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