Christies 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.

JENN'S OUT OF THIS WORLD SPAGHETTI AND MEATBALLS

Steps:

• Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.
• In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).
• Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.

SPAGHETTI AND MEATBALLS

Steps:

• For the meatballs: Preheat the oven to 450 degrees F.
• Combine the ground meats in a large bowl. In a smaller bowl, combine the breadcrumbs and milk to soak.
• In a blender or food processor, combine the onion, basil, parsley and garlic into a thick puree. Add to the ground meats. Add the milk and breadcrumbs, cheese, salt and egg to the meat. Knead together until combined. Scoop into 2-ounce balls (about 1 1/2 inches) on a baking sheet lined with foil or parchment.
• Bake until browned, about 10 minutes.
• For the sauce: Lower the oven to 350 degrees F.
• Mix the tomatoes together with the salt in a casserole dish, then add the roasted meatballs. Cover with foil and bake, 1 hour.
• For spaghetti: Bring at least 6 quarts salted water to a boil. Cook the spaghetti according to the package directions. Place in a bowl and top with meatballs, sauce and grated parm.

SPAGHETTI AND MEATBALLS

Steps:

• In a large bowl, beat the egg; then blend in the milk.
• Add in the bread cubes, stirring to coat them well; let sit for 15 minutes.
• Using a fork, mash the bread cubes until they've formed a rough paste.
• Add in the ground beef to the bowl; working with your hands, incorporate the rough paste into the beef.
• Add in cheese, garlic, and parsley; blend in evenly; add salt and pepper to taste.
• Using wet hands, form the meat into balls the size of golf balls or a little smaller.
• Add olive oil to a large heavy skillet over med-high heat; add in the meatballs to brown them on all sides-don't crowd them in the pan; you may have brown them in batches.
• Transfer meatballs to the saucepan that holds the warmed tomato sauce; bring to a gentle simmer and cook for 45 minutes.
• When the meatballs are nearly done, drop the spaghetti into a big pot of boiling salted water.
• Cook spaghetti until al dente, about 8-9 minutes.
• Drain spaghetti in a colander; then return it to the pasta cooking pot over medium heat.
• Ladle in enough sauce to just coat the pasta; stir well.
• Add in the butter and stir well.
• Keep the pasta in the pot for a total of about 1 minute.
• Divide the pasta among six wide, shallow bowls; top each mound of pasta with a few meatballs, then ladle some more sauce over all.
• Serve with grated Romano cheese on the side.

SPAGHETTI SQUASH AND MEATBALLS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Cover two baking pans with aluminum foil.
• Place squash, cut-sides up, on one prepared baking sheet. Brush the insides lightly with olive oil and season with salt and pepper. Let the oil soak in for about 2 minutes, then flip so cut-sides are down.
• Cook in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
• Meanwhile, prepare meatballs: Combine zucchini, onion, bell pepper, and garlic in a food processor. Pulse until finely chopped, and transfer to a large bowl.
• Add yam and carrots to the food processor. Pulse until finely chopped, and add to the zucchini mixture.
• Add ground turkey, almond meal, eggs, sea salt, and pepper to the bowl; mix really well. Form the mixture into 1-inch meatballs and place on the remaining baking sheet.
• Place in the oven on another rack and cook until no longer pink in the middle, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Remove spaghetti squash and meatballs from the oven. Shred spaghetti squash flesh with a fork into a colander to drain. Cover the colander with foil and let drain for 1 to 2 minutes.
• Season spaghetti squash with salt and pepper and top with meatballs.