Beef Loving Texans Spaghetti Meatballs Recipes

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BEEF LOVING TEXANS SPAGHETTI & MEATBALLS



Beef Loving Texans Spaghetti & Meatballs image

Provided by Chef Tiffany Blackmon

Categories     Entertaining

Time 1h

Yield 4 Servings

Number Of Ingredients 20

1 Lb. ground sirloin (90% lean or leaner)
1 egg, slightly beaten
1 clove garlic, minced
½ cup Panko bread crumbs
¼ cup freshly grated Parmesan cheese
½ tsp. dried basil
½ tsp. dried parsley
½ tsp. salt
½ tsp. coarse ground black pepper
1, 28-ounce can diced fire roasted tomatoes
1 cup chopped onion
2 cloves garlic, chopped
2 Tbsp. olive oil
1/8 tsp. red pepper flakes
½ tsp. salt
¼ tsp. dried basil
¼ tsp. dried oregano
¼ tsp. dried parsley
8 ounces spaghetti, cooked
Grated Parmesan cheese (optional)

Steps:

  • Heat oven to 350 F. In a large bowl, combine ground beef and all ingredients, mixing lightly but thoroughly (do not pack). Gently shape mixture into twelve meatballs. Place on a broiler pan. Bake in a 350 oven 25-30 minutes or until done.
  • Heat oil in a medium saucepan on medium-high heat until hot, saute onion and garlic until translucent, about 3-4 minutes. Add tomatoes, basil, oregano, parsley, salt and red pepper flakes; stir to combine. Lower heat and simmer 45 minutes, stirring occasionally.
  • Remove from heat, allow mixture to cool. Using an immersion blender or food processor, blend to desired consistency.
  • Combine meatballs and marinara sauce in a large saucepan; heat thoroughly, stirring occasionally. Serve over spaghetti; sprinkle with Parmesan cheese if desired.

Nutrition Facts : Calories Calories 480

BEST SPAGHETTI AND MEATBALLS



Best Spaghetti and Meatballs image

One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. -Mary Lou Koskella, Prescott, Arizona

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 16 servings.

Number Of Ingredients 21

2 tablespoons olive oil
1-1/2 cups chopped onions
3 garlic cloves, minced
2 cans (12 ounces each) tomato paste
3 cups water
1 can (29 ounces) tomato sauce
1/3 cup minced fresh parsley
1 tablespoon dried basil
2 teaspoons salt
1/2 teaspoon pepper
MEATBALLS:
4 large eggs, lightly beaten
2 cups soft bread cubes (cut into 1/4-inch pieces)
1-1/2 cups whole milk
1 cup grated Parmesan cheese
3 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper
3 pounds ground beef
2 tablespoons canola oil
2 pounds spaghetti, cooked

Steps:

  • In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.

Nutrition Facts : Calories 519 calories, Fat 18g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 1043mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.

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