Perfect meatballs and spaghetti from Smitten Kitchen by Deb Perelman

  • Parmesan cheese
  • parsley
  • Show all ingredients...

  • EYB Comments

    Can substitute breadcrumbs for panko breadcrumbs, onions for onion powder, and black peppercorns for all/part of the dried red pepper flakes. See recipe for meat suggestions.

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Notes about this recipe

  • Eat Your Books

    Can substitute breadcrumbs for panko breadcrumbs, onions for onion powder, and black peppercorns for all/part of the dried red pepper flakes. See recipe for meat suggestions.

  • chawkins on January 03, 2026

    Everything came together easily, definitely weeknight friendly. Meatballs were quite tender and I simmered them in the sauce a lot longer than asked for because I tried to cook the sauce down a little bit. Used two pints of home canned raw packed tomatoes. Added a splash of honey to counteract the critic acid used in canning process.

  • stef on November 17, 2023

    Very easy to make. The meatballs are very tender and the dish is nicely spiced. Would make again.

  • leilx on October 28, 2020

    Very good and easy. Took right about an hour with garlic bread and salad. Season meatballs more next time and try with one egg. Used only beef. Accidentally used tomato sauce instead of crushed tomato—try the other next time. Use the higher amount of tomato.

  • purrviciouz on April 27, 2020

    These were super tasty and easy and I like that they're oven baked instead of pan fried. I only had one egg and that was fine. I served the meatballs with fontina and parmesean polenta instead of pasta. I prefer a thicker sauce so I'll repeat the meatballs but make adjustments to the sauce next time.

  • hirsheys on March 24, 2019

    The timing on these was spot on and they came out quite tasty, though admittedly not *quite* as fantastic as my favorites. I didn't cook the pasta ahead of time, though I did start the water boiling at the beginning, so it was ready to go when I put the meatballs in the sauce. (Made for Chris.)

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