Spaghetti and Meatballs Sauce
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.
Ingredients
Serves: 6
- 500g lean beef mince
- 1 cup dry bread crumbs
- 2/3 cup (170ml) milk
- 1 egg
- 2 cloves garlic, minced
- 2 onions, finely chopped
- 1 teaspoon salt
- 1 teaspoon dried parsley
- 1/8 teaspoon black pepper
- 2 tablespoons olive oil
- 2 (400g) tins condensed tomato soup
- 2 cups (500ml) water
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 teaspoon dried parsley
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
Directions
Preparation:30min ›
Cook:1hour ›
Ready in:1hour30min
- To make meatballs: Combine in a bowl beef mince, bread crumbs, milk, egg, garlic, onions, salt, parsley and pepper; mix well. Roll into small balls and set aside.
- Heat oil in large frypan over medium heat; add meatballs and cook gently so they stay whole and are lightly browned.
- To make the sauce: Mix together tomato soup, water, lemon juice, salt, parsley, basil, sage, thyme and cayenne pepper in a large saucepan, add meatballs and simmer for 1 hour.
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Reviews and Ratings
Global Ratings:
(72)
Reviews in English (58)
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)
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