Jack’s Spaghetti and Meatballs

  • Yield : 8
  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 3:0 h
  • Ready In : 3:30 h
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“This recipe was given to me many years ago. It has been my children’s favorite ever since.” Editors Note: For a flavor variety on the meatballs use a combination beef and pork meat. As I typed this recipe, I wondered which people preferred – combine the pasta with the sauce or spoon the sauce over the pasta. What is your favorite way?


  • 1 medium onion, chopped
  • 2/3 cup Romano cheese
  • 2 tsp garlic powder (or more)
  • Natures seasonings to taste
  • 3 pounds ground beef
  • 2 (15 oz) cans stewed tomatoes
  • 2 (6 oz) cans tomato paste
  • 1 clove garlic crushed
  • 2 bay leaves
  • 1 tbsp oregano
  • 1 medium onion
  • 1 bell pepper chopped
  • 1/2 cup water
  • Oil for browning meatballs and sauce
  • Cooked pasta of choice


Step 1

Meatballs: Combine thoroughly the ground meat, onion, cheese, and Natures seasonings. Form golfball-sized meatballs and brown in oiled skillet. Set aside

Step 2

Sauce: In a thick bottom pot with oil added, simmer on low heat the stewed tomatoes and tomato paste with 1/2 cup of water for 1 or 2 hours without the seasonings. Stir to prevent sticking.

Step 3

Add the remaining ingredients, stir and then add the meatballs. Cook on low heat for one more hour or as this Cajun says - "Use your judgment if it is enough (on the cooking time)" and maybe add a li'l more water if needed.

Step 4

Serve with your favorite pasta.

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