Martha's Spaghetti & Meatballs


A hint of fennel sets this recipe apart, and the meatballs are good in or out of the sauce

Time: 3+ hours


1 lb. ground round beef

1 large onion, chopped

1 garlic clove, minced

2 1-lb. cans of tomatoes, chopped

1 8-oz. can tomato sauce

1 12-oz. can tomato paste

1 cup beef bouillon

2 Tbs. minced parsley

1 Tbs. brown sugar

1 tsp. dried oregano

1 tsp. dried basil

1/2 tsp. fennel seed

1 tsp. dried salt

1/4 tsp. black pepper

2 lbs. spaghetti, prepared according to package directions



1 1/2 lbs. ground round beef

1/2 cup breadcrumbs

2 eggs, beaten

1/4 cup milk

2 Tbs. parmesan cheese, grated

1 tsp. salt

1/8 tsp. garlic salt

1/4 tsp. black pepper

1 6-oz. can tomato paste

1 cup water

1 cup beef bouillon

1/2 tsp. oregano

1 tsp. seasoned salt

1/2 tsp. dried basil


In a large skillet over medium heat, crumble meat.

Add onion and garlic and cook until the meat is thoroughly browned.

Drain off any excess fat and reserve meat.

Combine all remaining ingredients in a Dutch oven and mix well; add reserved meat.

Cook over very low heat, stirring occasionally, for two to three hours.

Serve over hot cooked spaghetti.

8 servings.



Preheat oven to 350°F.

Combine ground beef with breadcrumbs, eggs, milk, parmesan cheese, salt, garlic salt, and black pepper; mix very well with hands.

Form meat mixture into two-inch balls.

Place meatballs into a large casserole dish or a 9x13-inch pan.

Combine tomato paste with water, bouillon, oregano, seasoned salt, and basil.

Pour tomato mixture over meatballs.

Bake for 1 hour.

Serve with spaghetti and sauce,