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Nonna’s Spaghetti & Meatballs

March/April 2012

Your rating: None Average: 3.9 (66 votes)

The meatballs and sauce are cooked in the slow cooker for this traditional Italian spaghetti and meatballs recipe. You could also serve the meatballs over creamy polenta or on a sandwich with melted provolone.


Nonna’s Spaghetti & Meatballs Recipe

4 Reviews for Nonna’s Spaghetti & Meatballs

05/29/2014
Very Impressive

I used this recipe for my very first time ever making homemade spaghetti and meatballs and it turned out really yummy! My husband inhaled it and couldn't stop talking about how "high quality" the meal was. I used all ground turkey, half plain and half Italian sausage. I left the can of diced tomatoes out of the sauce and I didn't have any trouble with thin or runny sauce like one of the comments mentioned. I did add an 8 oz can of tomato sauce in at the end, because I wanted more sauce for the amount of meat. The flavors and level of seasoning were just perfect!

Delicious, works great in a crock pot
Comments
02/17/2014
Anonymous
These are amazing!

My husband made these for dinner tonight and they were great! We used ground chicken, sweet sausage and some hot sausage (all pork sausage). Highly recommend this!!

Delicious, light, flavorful.
Comments
03/04/2012
Anonymous
Amazeballs!

This tastes like it came from the best Italian restaurant in town. I used 8 oz. ground beef and 1lb Italian sausage because that's what I had. I did the stovetop method and it was really easy, fairly simple prep, only used one pan (two if you count the spaghetti pan). This one is going in the recipe box.

Comments
03/02/2012
Delicious!

Very easy and very yummy! We made the recipe in 4 hours because we were crunched for time and the meatballs still came out extremely tender. This one is definitely a keeper.

Comments (1)

No comments

Anonymous wrote 2 years 18 weeks ago

I made this in the slow

I made this in the slow cooker, and the meatballs were delicious. However, I thought my sauce was thin. Does anyone have suggestions on how to make it thicker, like it appeared in the pictures?
Also,although I thought I drained the pasta well, I still ended up with some watery liquid on my plate . Please help me make corrections to this recipe, the meatballs are so good, and the flavor of the sauce was excellent. My sauce was thin anyway, though. Should I cook it longer?

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