MOM'S SPAGHETTI AND MEATBALLS
Provided by Valerie Bertinelli
Categories main-dish
Time 2h15m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Combine the beef, pork, eggs, breadcrumbs, dried oregano, grated garlic, Pecorino Romano, 1/2 teaspoon of the salt and pepper to taste in a large bowl. Using your hands, thoroughly mix the ingredients together until evenly incorporated. Roll into meatballs slightly larger than golf balls, setting them on baking sheets as you work.
- Heat the oil over medium heat in a large Dutch oven until it shimmers. Working in batches and taking care not to crowd the pan, saute the meatballs, turning frequently, until browned on all sides, about 5 minutes. Using a slotted spoon, transfer from the pan back to the baking sheet.
- Reduce the heat to medium-low, add the onion to the pan, and saute, stirring occasionally, until fragrant, about 2 minutes. Add the sliced garlic, stir, and cook 1 minute more. Add the wine, increase the heat, and bring to a boil, then reduce the heat and simmer for 2 minutes. Add the tomatoes, 4 of the basil leaves, the remaining 3/4 teaspoon salt and the meatballs along with any accumulated juices. Simmer, partially covered, until the flavors come together, about 1 hour 20 minutes. Taste and adjust the seasonings.
- Meanwhile, cook the spaghetti in two batches in boiling salted water according to package directions. Drain and serve with the meatballs and sauce ladled on top. Garnish with torn basil and freshly grated Pecorino-Romano.
BERTOLLI SPAGHETTI & MEATBALLS
Ready to make meatballs from scratch? Use this quick and easy classic Italian recipe to make delicious, juicy homemade meatballs. Simmer them in savory tomato and basil sauce to meld aromatic spices with delicious flavors. Serve over spaghetti, sprinkle with sharp Parmesan and you've brought Tuscany right to your table!
Provided by Bertolli
Time 40m
Yield X
Number Of Ingredients 9
Steps:
- 1 Combine first 7 ingredients in large bowl. Shape into 12 meatballs.
- 2 Bring sauce to boil in 3-quart saucepan on medium-high heat. Gently stir in uncooked meatballs. Cover. Cook on low heat 20 min. or until meatballs are done (155°F).
- 3 Serve over hot spaghetti and sprinkle with additional Parmesan if desired.
THE BEST SPAGHETTI AND MEATBALLS
Who knew that the same technique for shredding pulled pork with two forks will also work for meatballs? In this case, the method ensures that your ingredients are thoroughly mixed yet not compressed, so the resulting meatballs are tender and light. After browning the meatballs, we finish them in a hearty tomato sauce. The meatballs flavor the sauce as they finish cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Whisk together the panko, Parmesan, parsley, fennel seeds, 1/2 teaspoon red pepper flakes, 1 1/2 teaspoons of the oregano, 1 tablespoon salt and 1 teaspoon black pepper in a medium bowl until combined. Stir in the cream.
- Combine the beef, pork and veal in a large bowl. Pull the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it until thoroughly mixed and no clumps remain. Add the panko mixture to the meat and use the same pulling technique to mix until all the ingredients are evenly incorporated.
- Lightly oil your hands. Scoop out portions of the meat mixture with a 1/4-cup measuring cup or large ice cream scoop; roll the meat gently between your hands into balls. Arrange the balls on a rimmed baking sheet.
- Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add half the meatballs and cook, turning and rolling occasionally, until they are browned on all sides, about 5 minutes total; remove to a plate. The meatballs will not be cooked through; they will finish cooking in the sauce. Repeat with the remaining meatballs.
- Reduce the heat to medium, add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is tender, 6 to 8 minutes. Add the tomato paste, the remaining 1/2 teaspoon oregano and a pinch of red pepper flakes. Cook, stirring occasionally, until the tomato paste is brick red, about 1 minute. Stir in the wine, scraping any browned bits from the bottom of the pan, and cook until the liquid is almost completely evaporated, about 3 minutes.
- Add the tomatoes and basil to the sauce, smashing and breaking up the tomatoes into bite-size pieces with a wooden spoon. Bring the sauce just to a boil, and then add the meatballs with any accumulated juices. Cover the pan, reduce the heat to low and simmer until the meatballs are cooked through, about 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to the package directions. Drain well.
- Transfer the meatballs to a plate. Discard the basil and season with salt.
- Add the pasta to the sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving platter and top with the meatballs. Sprinkle with Parmesan before serving.
BERTOLLI SPAGHETTI AND MEATBALLS
Mouthwatering meatballs are simmered in a delicious tomato and basil sauce, and served over hot spaghetti.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine ground beef, Parmesan cheese, bread crumbs, water, egg, garlic and salt in medium bowl; shape into 12 meatballs.
- Bring sauce to a boil over medium-high heat in 3-quart saucepan. Gently stir in uncooked meatballs.
- Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti and sprinkle, if desired, with Parmesan cheese.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 22 g, Cholesterol 123.8 mg, Fat 20.4 g, Fiber 1.3 g, Protein 29 g, SaturatedFat 8.4 g, Sodium 511.6 mg, Sugar 0.6 g
LIDIA'S SPAGHETTI AND MEATBALLS
This is Lidia Bastianich's recipe for spaghetti and meatballs. She is a chef on tv who makes very authentic italian food. This recipe is the next best thing to being in New York City in Little Italy.
Provided by Mrs. Piggy
Categories Spaghetti
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Pass the tomatoes and their liquid through a food mill fitted with the fine disc.
- Heat 1/4 cup olive oil in a 4- to 5-quart pot over medium high heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes.
- Pour in the tomatoes, crushed red pepper and bay leaves, and season lightly with salt and pepper.
- Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, 30 minutes.
- Meanwhile, crumble the pork and beef into a mixing bowl.
- Sprinkle the bread crumbs, 1/3 cup grated cheese, the parsley, and garlic over the meat.
- Beat the egg with 1 teaspoon salt and 1/4 teaspoon salt and 1/2 teaspoon black pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don't overmix.
- Shape the meat mixture into 1-1/2 inch balls.
- Dredge the meatballs in the flour until lightly but evenly coated.
- Heat 1/4 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat.
- Slip as many meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from overbrowning.
- Remove the meatballs, and repeat if necessary with the remaining meatballs.
- Add the browned meatballs to the tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes.
- Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
- Drain the pasta and return it to the pot. Spoon in about 2 cups of the tomato sauce, tossing well until the pasta is coated with sauce.
- Remove from the heat and toss in 2/3 cup grated cheese. Check the seasoning, and add salt and pepper if necessary.
- Serve the pasta in warm bowls or piled high on a large warm platter.
- Spoon a little more of the sauce over the pasta, and pass the remaining sauce separately. Pass the meatballs family-style in a bowl, or top the bowls or platter of spaghetti with them.
BERTOLLI SPAGHETTI AND MEATBALLS
Mouthwatering meatballs are simmered in a delicious tomato and basil sauce, and served over hot spaghetti.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine ground beef, Parmesan cheese, bread crumbs, water, egg, garlic and salt in medium bowl; shape into 12 meatballs.
- Bring sauce to a boil over medium-high heat in 3-quart saucepan. Gently stir in uncooked meatballs.
- Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti and sprinkle, if desired, with Parmesan cheese.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 22 g, Cholesterol 123.8 mg, Fat 20.4 g, Fiber 1.3 g, Protein 29 g, SaturatedFat 8.4 g, Sodium 511.6 mg, Sugar 0.6 g
BERTOLLI SPAGHETTI AND MEATBALLS
Mouthwatering meatballs are simmered in a delicious tomato and basil sauce, and served over hot spaghetti.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine ground beef, Parmesan cheese, bread crumbs, water, egg, garlic and salt in medium bowl; shape into 12 meatballs.
- Bring sauce to a boil over medium-high heat in 3-quart saucepan. Gently stir in uncooked meatballs.
- Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti and sprinkle, if desired, with Parmesan cheese.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 22 g, Cholesterol 123.8 mg, Fat 20.4 g, Fiber 1.3 g, Protein 29 g, SaturatedFat 8.4 g, Sodium 511.6 mg, Sugar 0.6 g
BERTOLLI SPAGHETTI AND MEATBALLS
Mouthwatering meatballs are simmered in a delicious tomato and basil sauce, and served over hot spaghetti.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine ground beef, Parmesan cheese, bread crumbs, water, egg, garlic and salt in medium bowl; shape into 12 meatballs.
- Bring sauce to a boil over medium-high heat in 3-quart saucepan. Gently stir in uncooked meatballs.
- Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti and sprinkle, if desired, with Parmesan cheese.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 22 g, Cholesterol 123.8 mg, Fat 20.4 g, Fiber 1.3 g, Protein 29 g, SaturatedFat 8.4 g, Sodium 511.6 mg, Sugar 0.6 g
BERTOLLI SPAGHETTI AND MEATBALLS
Mouthwatering meatballs are simmered in a delicious tomato and basil sauce, and served over hot spaghetti.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine ground beef, Parmesan cheese, bread crumbs, water, egg, garlic and salt in medium bowl; shape into 12 meatballs.
- Bring sauce to a boil over medium-high heat in 3-quart saucepan. Gently stir in uncooked meatballs.
- Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti and sprinkle, if desired, with Parmesan cheese.
Nutrition Facts : Calories 394.9 calories, Carbohydrate 22 g, Cholesterol 123.8 mg, Fat 20.4 g, Fiber 1.3 g, Protein 29 g, SaturatedFat 8.4 g, Sodium 511.6 mg, Sugar 0.6 g
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