Italian Spaghetti Sauce with Meatballs

The main dish for this South Arm Community Kitchen is Italian Spaghetti Sauce with Meatballs.


  • 1 pound lean ground beef
  • 1 cup fresh bread crumbs
  • 2 tablespoons freshly chopped parsley
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • salt and pepper to taste


  • 3/4 cup chopped onion
  • 5 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 x 28 ounce cans diced tomatoes
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 bay leaf
  • 2 teaspoons chopped basil
  • 1/2 teaspoon ground black pepper
  • crushed pepper flakes, optional

P/S: the ground beef was missing from the photo as it was in the fridge when I took the photo


In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan cheese, 1/4 teaspoon black pepper, garlic and egg.
Mix well.
Form into 1-inch diameter meatballs.
We brown the meatballs in the oven, at 375F for 10 to 15 mins. Alternatively, you can brown them on the stove top in a frying pan.
In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent.
Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer for 15 minutes.
Stir in the meatballs and 1/2 teaspoon pepper.
Stir in the basil and simmer for 30 minutes.
Meanwhile, cook pasta as per instruction on package.
Serve the meatballs and sauce over drain spaghetti. Top with more Parmesan cheese.
You can spice up the spaghetti with crushed pepper flakes.

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