Bonnies Spaghetti And Meatballs Italiano Recipes

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ITALIAN SPAGHETTI AND MEATBALLS



Italian Spaghetti and Meatballs image

This authentic Italian recipe was given to me by my cousin's wife, who is from Italy. It's so hearty and satisfying, everyone's eyes light up when I tell my family that we're having this for supper! -Etta Winter, Pavillion, New York

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 6 servings.

Number Of Ingredients 17

2 cans (28 ounces each) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1-1/2 cups water, divided
3 tablespoons grated onion
1 tablespoon sugar
1-1/2 teaspoons dried oregano
1 bay leaf
1-1/4 teaspoons salt, divided
1 teaspoon minced garlic, divided
3/4 teaspoon pepper, divided
6 slices day-old bread, torn into pieces
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 pound ground beef
Hot cooked spaghetti
Additional Parmesan cheese, optional

Steps:

  • In a Dutch oven, combine the tomatoes, tomato paste, 1 cup water, onion, sugar, oregano, bay leaf and 1/2 teaspoon each of salt, garlic and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 1-1/4 hours., Meanwhile, soak bread in remaining water. Squeeze out excess moisture. In a large bowl, combine the bread, eggs, Parmesan cheese, parsley and remaining salt, garlic and pepper. Crumble beef over mixture and mix well. Shape into thirty-six 1-1/2-in. meatballs. , Preheat oven to 400°. Place meatballs on a rack in a shallow baking pan. Bake, uncovered, until no longer pink, 20 minutes; drain. Transfer to spaghetti sauce. Simmer, uncovered, until heated through, stirring occasionally. Discard bay leaf. Serve with spaghetti; if desired, top with additional Parmesan.

Nutrition Facts : Calories 373 calories, Fat 13g fat (5g saturated fat), Cholesterol 123mg cholesterol, Sodium 1201mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 7g fiber), Protein 26g protein.

ITALIAN SPAGHETTI 'N' MEATBALLS



Italian Spaghetti 'n' Meatballs image

Meet the Cook: Always a favorite with my children, grandchildren and friends, these delectable meatballs take little time to prepare because they don't need to be browned before being added to the sauce. I've found that the meatballs taste best if they are mixed just until all the ingredients are blended. -Ann Rath, Mankato, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 18

1 cup chopped onion
1 tablespoon canola oil
1 can (28 ounces) stewed tomatoes
2 cans (6 ounces each) tomato paste
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon dried marjoram
1/8 teaspoon paprika
Dash pepper
2 eggs
1 garlic clove, minced
2 teaspoons dried parsley flakes
1 pound lean ground beef
1 cup grated Parmesan cheese
1/2 cup dry bread crumbs
Hot cooked spaghetti

Steps:

  • In a Dutch oven, saute onion in oil until tender. Stir in the tomatoes, tomato paste, sugar and seasonings. Bring to a boil., Meanwhile, in a large bowl, beat the eggs, garlic and parsley. Crumble beef over the mixture and mix well. Sprinkle with cheese and bread crumbs; mix gently. , Shape into 1-1/2-in. balls. Add to the sauce; reduce heat. Cover and simmer for 30 minutes or until meat is no longer pink. Serve meatballs and sauce with spaghetti.

Nutrition Facts : Calories 510 calories, Fat 22g fat (9g saturated fat), Cholesterol 191mg cholesterol, Sodium 1552mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 5g fiber), Protein 38g protein.

LIDIA'S SPAGHETTI AND MEATBALLS



Lidia's Spaghetti and Meatballs image

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

two 35-ounce cans Italian plum tomato (preferably San Marzano)
1/4 cup extra virgin olive oil
1 medium onion, chopped (about 1 cup)
1 teaspoon crushed red pepper flakes
2 bay leaves
salt
fresh ground black pepper
1/2 lb ground pork
1/2 lb ground beef
1 cup fine dry white bread crumbs
1/3 cup freshly grated parmigiano-reggiano cheese
1/4 cup chopped fresh Italian parsley
2 garlic cloves, peeled and chopped fine
1 large egg
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
all-purpose flour
1/4 cup olive oil
1/4 cup vegetable oil
1 lb spaghetti
2/3 cup parmigiano-reggiano cheese (grated, and I want to add that it's important to use FRESHLY grated)

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.

SPAGHETTI AND MEATBALLS ITALIAN



Spaghetti and Meatballs Italian image

Make and share this Spaghetti and Meatballs Italian recipe from Food.com.

Provided by NoraMarie

Categories     One Dish Meal

Time 5h

Yield 25 plates, 25 serving(s)

Number Of Ingredients 24

3 lbs ground beef
3 lbs ground pork
4 cups minced onions
6 garlic cloves, minced
1 cup chopped parsley
3 cups grated parmesan cheese
3 cups fine dry breadcrumbs
6 eggs
3 tablespoons salt
2 teaspoons pepper
5 cups chopped onions
10 garlic cloves
1/2 cup olive oil
tomatoes
5 cups water
1 cup chopped parsley
1/2 teaspoon crumble dried basil
2 1/2 teaspoons crumbled dried thyme
3 tablespoons salt
1 teaspoon pepper
1 teaspoon crushed dried red pepper
5 (6 ounce) cans tomato paste
4 lbs spaghetti
parmesan cheese

Steps:

  • Mix all ingredients for meatballs, adding a little water if too dry. Shape into 50 meatballs, allowing 1/3 cup for each meatball. Put balls, one layer deep in 3 pans 13x9x2 inches. Bake in preheated very hot oven [450°F] for about 30 minutes. Put balls and dripping in roasting pan.
  • To make sauce, cook onion and garlic in oil for 5 minutes. Add all other ingredients. Cover and simmer for 30 minutes.
  • Pour over balls and bake covered in preheated oven [350°F] for 1 1/2 hours.
  • Cook 4 pounds spaghetti and serve with parmesan cheese.

Nutrition Facts : Calories 590.8, Fat 22, SaturatedFat 7.7, Cholesterol 94.5, Sodium 2211.3, Carbohydrate 70.4, Fiber 5.1, Sugar 9, Protein 27.7

BONNIE'S SPAGHETTI AND MEATBALLS (ITALIANO)



BONNIE'S SPAGHETTI AND MEATBALLS (ITALIANO) image

One of my very favorite dishes! I dearly love spaghetti of any kind, and when I add meatballs to the dish, it takes it right over the top for me! This is a delicious, and easy-to-make Italian spaghetti and meatballs! I like cooking the meatballs right in the sauce, no browning is necessary, because it gives the sauce a rich, wonderful flavor. You will never want to buy jar sauce again! Buon appetito! Photo and recipe is my own

Provided by BonniE ! @ReikiHealsTheSoul

Categories     Beef

Number Of Ingredients 35

- ~ make the spaghetti sauce:
1 - pound of spaghetti, uncooked
- 2 tablespoons vegetable oil for spaghetti water
2 - 15 ounce cans tomato sauce
1 - 15 ounce can of tomato puree
1 - cup water
1 - small onion, small dice
3 - cloves of garlic, minced
2 - tablespoons parsley, minced
1 - teaspoon salt
1/4 - teaspoon black pepper
1 - teaspoon dried marjoram
1 - tablespoon dried oregano
1 - teaspoon dried basil
2 - teaspoons italian herbs
1 - large bay leaf
2 - tablespoons olive oil
- ........................
- ~ make the meatballs:
1 1/2 - pounds lean ground beef
2 - eggs slightly beaten
1 - teaspoon worcestershire sauce
4 - slices of wheat soft bread torn into tiny bread crumbs
1/4 - cup of water
1/4 - cup parsley, chopped fine
1/4 - cup grated parmesan cheese
3 - tablespoons white wine
1 - teaspoon garlic minced
2 - tablespoons minced onion flakes
1 - teaspoon salt
1/4 - teaspoon black pepper
1/4 - teaspoon dried oregano
1/8 - teaspoon dried basil
1/8 - teaspoon baking soda
- grated parmesan to serve

Steps:

  • MAKE THE SPAGHETTI SAUCE: In a large pot, saute the onion and garlic in the olive oil until onion is light brown. Add the tomato puree, tomato sauce, water, parsley, salt, pepper, oregano, Italian herbs, marjoram and bay leaf. Stir with a wooden spoon, and bring to a boil, then turn to simmer, cover the pot and simmer 1 1/2 hours, stirring occasionally. Meanwhile, prepare the meatballs.
  • MAKE THE MEATBALLS: Note: do not brown the meatballs! In a small bowl, place the wheat bread and the 1/4 cup of water, let it soak while you combine the rest of the ingredients in a large mixing bowl. Add the ground beef, 2 eggs, parmesan cheese, parsley, wine, garlic, minced onion flakes, salt and pepper, basil, oregano, and the baking soda, then add the wet bread to the meat, tearing it into tiny pieces. Mix very gently with your hands; DO NOT over mix, as it makes the meatballs tough. Dampen your hands to form the meatballs. Make balls about the size of a golf ball. The recipe should make 20 to 24 meatballs. Put them on a plate, cover and refrigerate while the sauce simmers.
  • COOK THE SPAGHETTI: Put on a large pot to boil water, add 2 tablespoons of vegetable oil, and salt. Cook it the way you like it. Some people like it al dente, others like it more done. When the spaghetti is cooked, drain, don't rinse, cover and keep hot until the meatballs have finished cooking.
  • COOKING THE MEATBALLS: When the sauce has simmered for one and one-half hours, then take a long handled spoon and carefully drop one meat ball at a time into the sauce. Do not disturb the meatballs or the sauce while it simmers uncovered for 10 minutes. Stir very gently to make sure they are not sticking to the bottom of the pot, and continue to simmer, stirring occasionally for 20 minutes more.
  • Cook's Tip: You can serve the spaghetti and meatballs in a pasta dish as my photo depicts. Sprinkle with fresh grated parmesan cheese. We like red pepper flakes with ours. Keep out a few meatballs and sauce for great meatball sandwiches the next day! Enjoy!
  • Slow Cooker: I have also prepared this dish successfully in the slow cooker which runs a little hotter than a crockpot.

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