Spaghetti and meatballs seems like a lot of work but it is not at all difficult. For a creamier sauce, substitute milk for the water.
Here is the solution to keep your meatballs from falling apart: place the raw meatballs on a 9 x 11 baking pan and bake at 350 degrees for 20-30 minutes. When cool, I place them in a colander and rinse (yes, I rinse them) with hot water. This drains the grease so you don't have any "swimming" on top of the sauce. Then I add them to the sauce and simmer for an hour. The meatballs came out wonderful!! I did not use any onions nor water and used tomato sauce instead of soup. - 27 Oct 2005 (Review from Allrecipes USA and Canada)
I only used the meatball recipe since I already have a spaghetti sauce recipe. Thank you so AgentLucy for her suggestions for how to cook the meatballs; it saved me a lot of trouble. I used 3/4 cup breadcrumbs & 1/4 cup parmesan cheese. I only used a splash of milk so they wouldn't be too dry. I also used 1 tsp italian seasoning instead of parsley. Using all the milk would have been a disaster! I baked them, rinsed them off & added them to my sauce & simmered for 30 min. They held up great in the sauce; didn't fall apart at all. Worked out wonderfully-my first attempt at meatballs was a success! - 02 Feb 2006 (Review from Allrecipes USA and Canada)
I only made the meatballs and they were great! However, I didn't add the milk and I added crushed red pepper, italian seasoning, fennel seed, and little olive oil. I also cooked them in a skillet for a couple of minutes all over just to keep them from falling apart in the marinara sauce that I cooked them with. I'll definitely make these again. - 06 Nov 2004 (Review from Allrecipes USA and Canada)