Chris Spaghetti And Meatballs Recipes

SPAGHETTI AND MEATBALLS

Steps:

• Preheat oven to 425 degrees F.
• Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
• Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
• Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
• Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

GRAB A FORKFUL OF COMFORT WITH CHRISSY TEIGEN'S SPAGHETTI-AND-MEATBALLS RECIPE

Steps:

• For the Meatballs: Combine fresh breadcrumbs and milk in a large bowl. Allow crumbs to soak up milk. Add beef, pork, cheese, garlic, chili flakes, eggs, egg yolk, and salt to bowl. Gently mix, being careful not to overwork the meat. Form meat into 18 meatballs roughly the size of golfballs, and arrange on large baking sheet. Lightly sprinkle fine dry breadcrumbs on both sides. Chill for 1 hour and up to one day to help the meatballs keep their shape while cooked. Heat oil in large skillet over medium heat, and add meatballs. Brown on all sides, roughly eight minutes total. Lower temperature if needed to avoid burning. Transfer cooked meatballs to large plate and cover to keep warm. Drain skillet, saving 1/4 cup leftover fat and oil. For the Sauce: Heat leftover fat and oil from meatballs in sauce pot over medium heat. Add onions and cook until soft and translucent, about 10 minutes. Add garlic and cook additional one minute. Add tomato paste and stir while cooking until caramelized and absorbed, about two minutes. Stir in crushed tomatoes, oregano, thyme, parsley, rosemary, salt, sugar, chili flakes, and vinegar. Bring to a boil, reduce heat to low, and simmer until sauce thickens, about 25 to 30 minutes. Final Steps: Add meatballs to sauce, return to simmer, and cook until meatballs are fully cooked through and absorb sauce, about 20-25 minutes. Season with salt and pepper to taste. As meatballs simmer in sauce, cook spaghetti until al dente. Drain and add to pot with meatballs and sauce, or parcel out individual portions on plates. Garnish with cheese and basil, and dive in.

CHINESE SPAGHETTI AND MEATBALLS

Steps:

• Preheat the oven to 400 degrees F.
• Place the pork in a bowl and sprinkle with the Chinese 5-spice powder, salt and white pepper. Add the grated ginger, breadcrumbs, finely chopped scallions, egg yolk, grated garlic and a drizzle of sesame oil. Mix together and roll into small meatballs. Dress in vegetable oil and roast until brown and golden, 15 to 18 minutes.
• Heat a drizzle of vegetable oil in a soup pot. Stir in the sliced ginger, sliced garlic and chile peppers, followed by the chicken stock, 2 cups water, the bok choy and soy sauce. Simmer to flavor, cooking until the bok choy is tender-crisp, and then combine with the meatballs.
• Bring a pot of salted water to a boil and cook the pasta to al dente. Combine the pasta with the sauce and meatballs, and serve in shallow bowls garnished with sesame oil, the thinly sliced scallions and crispy fried onions or fried noodles.

SPAGHETTI AND MEATBALLS

Steps:

• To make meatballs: combine mince, onion, carrot, parsley, breadcrumbs, feta, egg, salt & pepper in a bowl. Mix well. Using clean hands, roll heaped tablespoonfuls of mixture into balls. Place on a plate. Place flour on a large plate, season with salt & pepper. Roll meatballs in flour to coat.
• Heat 2 tablespoons oil in a non-stick frying pan over medium-high heat. Cook meatballs in batches, for 2 minutes or until browned. Transfer to a plate and continue cooking remaining meatballs. Wash & dry frying pan.
• To make sauce: Add remaining 1 tablespoon oil to pan and heat over medium heat. Add onion and garlic. Cook, stirring occasionally, for 2 minutes or until onion is soft. Add tomato paste. Cook, stirring for 1 minute. Add tomatoes and stock to pan. Bring to the boil. Reduce heat to medium-low. Simmer for 15 minutes or until sauce thickens slightly. Add meathalls to pan. Spoon over sauce to coat. Cover, Cook for 15 minutes or until meatballs are cooked through.
• Meanwhile cook spaghetti in a large saucepan of boiling salted water, following packet directions, until tender. Drain.
• Arrange spaghetti in warm serving bowls. Spoon over meatballs and sauce. Top with parmesan and some small basil leaves if desired.

CLASSIC SPAGHETTI AND MEATBALLS

Steps:

• Tomato Sauce:
• Heat oil in a large heavy pot over medium-low. Cook garlic, stirring occasionally, until a few pieces are golden brown around the edges, about 5 minutes. Add basil sprigs and stir to wilt. Add tomatoes, crushing with your hands as you go, and their juices; season with salt and pepper. Increase heat to medium-high; bring mixture to a simmer, then reduce heat to maintain a very gentle simmer. Cook, stirring occasionally, until sauce is thickened and flavors have concentrated, 60-75 minutes.
• Meatballs and assembly:
• Run bread under cold running water until completely soaked. Firmly wring out to expel as much water as possible. Finely chop, then mix in a large bowl with eggs, garlic, ricotta, prosciutto, parsley, and 1/3 cup Parmesan.
• Finely grind fennel seeds in spice mill or with mortar and pestle; add to bread mixture along with oregano, nutmeg, black pepper, red pepper flakes, and 1 1/4 tsp. salt. Mix well (it should resemble a coarse, wet paste). Add beef and break up into small pieces (a couple of forks work well). Mix gently with your hands until smooth and ingredients are evenly incorporated; be careful not to overmix.
• Lightly oil your hands. Working one at a time, scoop out portions of meat mixture with a 1/4-cup measuring cup; roll gently between your hands into balls. Arrange on a rimmed baking sheet.
• This is the point where you should get the sauce reheating, if needed, so it's warm by the time you add the meatballs.
• Heat 1 Tbsp. oil in a medium nonstick skillet over medium. Add half of the meatballs and cook, turning and rolling occasionally, until browned on all sides, about 5 minutes total. Add meatballs to warm sauce. Repeat with remaining 1 Tbsp. oil and remaining meatballs.
• Cook meatballs in sauce (they should be mostly submerged) at a gentle simmer, carefully scraping bottom of pot and adding a splash of water if sauce begins to stick, until meatballs are cooked through and tender and sauce tastes rich and meaty, 40-50 minutes.
• Transfer meatballs to a clean baking sheet; cover with foil to keep warm. Pluck out and discard basil from sauce. Use a potato masher or immersion blender to break up any large pieces of tomato and smooth out sauce. Transfer 2 cups sauce to a small bowl; set aside for serving.
• Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Using tongs, transfer to pot with sauce. Gently stir, adding pasta cooking liquid by the tablespoonful as needed, until sauce coats pasta. Transfer spaghetti to a serving dish and top with meatballs and 1 cup reserved sauce. Sprinkle with more Parmesan and serve with some basil (if using) and remaining sauce alongside for topping.
• Do Ahead:
• Sauce can be made 3 days ahead. Let cool; cover and chill. Meatballs can be formed 1 day ahead; cover and chill. Meatballs can be cooked in sauce 3 days ahead; let cool, then cover and chill.