Classic Spaghetti And Meatballs For A Crowd Recipes

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CLASSIC SPAGHETTI AND MEATBALLS



Classic Spaghetti and Meatballs image

Spaghetti and Meatballs is a classic comfort food and pretty much everyone's favorite. A classic dish with delicious and hearty meatballs in a simple flavorful and tasty tomato sauce served over spaghetti.

Provided by Joanna Cismaru

Categories     Dinner     Main Course

Time 1h20m

Number Of Ingredients 23

3 slices white bread
½ cup milk
1 pound ground beef
1 pound ground pork
2 large eggs
¼ cup fresh parsley (chopped)
2 tablespoon fresh basil (chopped)
1 tablespoon oregano (dried or fresh)
1 medium onion (chopped)
3 cloves garlic (minced)
½ teaspoon salt
¼ teaspoon pepper
3 tablespoon olive oil
1 small onion (chopped)
2 cloves garlic (minced)
½ cup chicken broth (low sodium)
56 ounce crushed tomatoes ((2 28 oz cans))
¼ teaspoon red pepper flakes
½ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
2 large basil sprigs
1 pound spaghetti (uncooked)
Parmesan cheese

Steps:

  • Break the bread slices into pieces and place in a large bowl. Pour the milk over them and let the bread soak for about 10 minutes.
  • To the same bowl add the remaining meatball ingredients. Mix well using your clean hands. Shape the meatball mixture into balls around the size of a golf ball.
  • Heat the olive oil in a large skillet. Add the meatballs and saute until brown and cooked through. Turn them often so they hold their shape. You might also need to do this in a couple batches, depends on how big or small your meatballs are and the size of your skillet. It should take about 10 to 15 minutes per batch.
  • Transfer the meatballs to a plate and set aside. If there's too much oil in your skillet, drain some of it out. You need about 1 tbsp of fat remaining in skillet.
  • Add the onion and garlic to the skillet and cook for about 3 to 5 minutes until onion is soft and becomes translucent. Deglaze the pan with the chicken broth and scrape all the brown bits from the meatballs, this will add flavor to the sauce. Add the crushed tomatoes, red pepper flakes, salt, pepper and basil springs. Stir and bring to a boil. Reduce the heat to a simmer, cover the skillet with a lid and simmer for about 20 to 30 minutes, stirring occasionally. The sauce should reduce a bit.
  • While the sauce is simmering cook the spaghetti according to package instructions. Reserve about 1 cup of the pasta water.
  • If your sauce is too thick, add some of the pasta water to thin it out a bit until desired consistency is achieved.
  • Place pasta in a large bowl and add about 1 to 2 cups of the sauce to the pasta and toss well. Add the meatballs to the remaining sauce in the skillet and toss. Serve the meatballs over spaghetti, sprinkled with Parmesan cheese and garnished with parsley or basil.

Nutrition Facts : ServingSize 1 serving, Calories 639 kcal, Carbohydrate 66 g, Protein 35 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 126 mg, Sodium 704 mg, Fiber 7 g, Sugar 13 g

CLASSIC SPAGHETTI AND MEATBALLS



Classic Spaghetti and Meatballs image

I can't claim to be Italian, but I sure did a lot of research when it came to tackling this classic Italian dish. In addition to tasting fabulous, this recipe is so easy to put together. It's great for making extra meatballs for leftovers and is accessible enough that anyone should be able to throw it together on a weeknight.

Provided by Kelsey Nixon

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 18

1/2 cup grated Parmesan, plus more for topping
1/4 cup Italian breadcrumbs
3 tablespoons milk
1 large egg, beaten
8 ounces ground chuck
8 ounces ground pork
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Vegetable oil, for frying
5 cups Classic Tomato Basil Sauce, recipe follows
1 pound spaghetti
Fresh basil, for garnish
4 pounds ripe plum tomatoes or two 28-ounce can diced tomatoes in juice, such as Organic Muir Glen
2 heads garlic, cloves peeled and halved lengthwise
3/4 cup extra-virgin olive oil
1 1/2 teaspoons hot red pepper flakes
Salt and freshly ground black pepper
1 cup chopped fresh basil

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  • Combine the cheese, breadcrumbs, milk and egg in a large mixing bowl until well mixed. Add the chuck and pork and mix to combine, working gently to avoid overworking the meat. Sprinkle with the salt and pepper. Shape into small golf ball-size meatballs and place on the lined baking sheet.
  • Bake the meatballs until they are cooked through, about 15 minutes.
  • Meanwhile, bring the Classic Tomato Basil Sauce to a simmer. Transfer the meatballs to the tomato sauce and toss to coat, allowing them to simmer for another 5 minutes. Meatballs can be held in the sauce until ready to serve.
  • Cook the pasta according to package directions. Transfer the cooked pasta directly to the sauce, tossing to coat.
  • Serve the spaghetti and meatballs topped with grated Parmesan and fresh basil.
  • Cut an "X" in the bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer the tomatoes with a slotted spoon to an ice bath to cool, then peel, seed and chop.
  • Cook the garlic in the oil in a small, heavy pot over medium heat, stirring occasionally until golden, 3 to 5 minutes. Add the tomatoes and red pepper flakes, season with salt and pepper, and add the fresh basil. Cover and simmer 1 hour, stirring occasionally.

CLASSIC SPAGHETTI AND MEATBALLS



Classic Spaghetti and Meatballs image

This classic spaghetti and meatballs is the meal everyone loves! Use spaghetti or linguine and serve the dish with extra Parmesan and garlic bread.

Provided by Diana Rattray

Categories     Entree     Dinner     Pasta

Time 2h10m

Yield 6

Number Of Ingredients 19

1 1/2 pounds lean ground beef
1/2 cup bread crumbs (fine dry)
1 egg (slightly beaten)
1/4 cup Parmesan cheese (grated)
3 tablespoons warm water
1/2 teaspoon dried leaf basil
3/4 teaspoon salt
1/4 teaspoon black pepper (freshly ground)
2​ tablespoons extra virgin olive oil or vegetable oil
2 (14.5 ounces) cans diced tomatoes
1 (6-ounce) can tomato paste
1/4 cup onion (chopped)
2 cloves garlic (minced)
2 tablespoons parsley (chopped, or 1 1/2 teaspoons dried parsley flakes)
1 teaspoon dried leaf oregano (crushed)
1 teaspoon salt
1/4 teaspoon black pepper (freshly ground)
1 box spaghetti (1 pound, or linguine)
Parmesan cheese (for serving)

Steps:

  • Combine ground beef with bread crumbs, egg, 1/4 cup of Parmesan cheese, water, 1/2 teaspoon basil, and 1/4 teaspoon black pepper.
  • Shape into about 3 dozen 1-inch meatballs.
  • In a large skillet or Dutch oven, brown meatballs over low heat in a small amount of oil, turning to brown all sides.
  • When the meatballs are firm, drain off excess fat and then add tomatoes, tomato paste, onion, garlic, parsley, salt, and oregano.
  • Simmer the sauce and meatballs uncovered, over low heat for about 1 to 1 1/2 hours, stirring occasionally.
  • Just before the sauce is done, cook the linguine or spaghetti in boiling salted water following the package directions. Drain well and serve it hot along with the sauce.
  • Offer a small bowl or container of grated Parmesan cheese at the table. You Might Also Like Eggplant and Sausage Pasta Sauce​ Mozzarella Cheese Stuffed Meatballs​ Classic Meaty Spaghetti Sauce​ Italian Sausage and Meatball Sauce for Pasta​

Nutrition Facts : Calories 489 kcal, Carbohydrate 35 g, Cholesterol 139 mg, Fiber 5 g, Protein 42 g, SaturatedFat 7 g, Sodium 275 mg, Fat 20 g, ServingSize 6 Servings, UnsaturatedFat 11 g

CLASSIC SPAGHETTI AND MEATBALLS FOR A CROWD



CLASSIC SPAGHETTI AND MEATBALLS FOR A CROWD image

Categories     Beef     Pasta     Tomato

Yield 12 people

Number Of Ingredients 27

Meatballs
2 1/4cups (about 6 ounces) panko bread crumbs
1 1/2c buttermilk (see note)
3 large eggs , lightly beaten
2lbs. 85 percent lean ground beef
1lbs. ground pork
6oz. thinly sliced prosciutto , chopped fine
3oz. Parmesan cheese , grated (about 1 1/2 cups)
6Tbls minced fresh parsley leaves
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
1 1/2t powdered gelatin , dissolved in 3 tablespoons cold water
Table salt and ground black pepper
Sauce
3Tbls extra-virgin olive oil
1 1/2c grated onion from 1 to 2 onions (see note)
6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
1/2t red pepper flakes
1t dried oregano
6c tomato juice (bottled)
3(28-oz.) cans crushed tomatoes
6Tbls. dry white wine
Table salt and ground black pepper
3pounds spaghetti
1/2c minced fresh basil leaves
3Tbls. minced fresh parsley leaves
Granulated sugar
Parmesan cheese , grated, for serving

Steps:

  • 1. FOR THE MEATBALLS: Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes. 2.Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 11/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Using hands, gently mix until thoroughly combined. Lightly form about ¼ cup mixture into 2-inch round meatball (about 2 ounces); repeat with remaining mixture to form approximately 40 meatballs. 3. Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through. 4. FOR THE SAUCE: While meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic, red pepper flakes, and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1½ teaspoons salt, and pepper to taste. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes. 5. Remove meatballs from oven and lower oven temperature to 300 degrees. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour. 6. Meanwhile, bring 10 quarts water to boil in 12-quart pot. Add pasta and 2 tablespoons salt to boiling water; cook until al dente. Drain pasta and return it to cooking pot. 7. TO SERVE: Stir basil and parsley into sauce and adjust seasoning with sugar, salt, and pepper. Toss pasta with 1½ cups sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce.

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.

CLASSIC SPAGHETTI AND MEATBALLS



Classic Spaghetti and Meatballs image

Categories     Beef     Pasta     Sauté     Parmesan     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 13

3 3/4-inch-thick slices Italian bread with crusts (each 3x5 inches)
Milk
1 pound ground sirloin
2 tablespoons (packed) grated Parmesan cheese
1 large egg
1 tablespoon minced fresh Italian parsley
1 large garlic clove, minced
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons olive oil
Tomato-Sausage Sauce
1 pound spaghetti, freshly cooked
Additional grated Parmesan cheese

Steps:

  • Place bread in medium bowl; cover with milk. Let stand until bread is soft, about 10 minutes. Place meat in large bowl. Mix in 2 tablespoons cheese and next 5 ingredients. Squeeze bread almost dry; discard milk. Blend bread into meat mixture. Using 1 rounded tablespoon for each, shape mixture into 24 meatballs.
  • Heat oil in heavy large skillet over medium heat. Add meatballs; sauté until brown and cooked through, turning often to hold shape, about 15 minutes. Add meatballs and drippings in skillet to pot of Tomato-Sausage Sauce. Simmer to blend flavors, about 10 minutes.
  • Place pasta in large bowl. Add 1 1/2 cups sauce and toss to coat. Top with meatballs and remaining sauce. Serve with additional Parmesan cheese.

CLASSIC SPAGHETTI AND MEATBALLS FOR A CROWD COOK'S ILLUSTRATED. SERVES 12. RECIPE



Classic Spaghetti and Meatballs for a Crowd Cook's Illustrated. Serves 12. Recipe image

Provided by á-248

Number Of Ingredients 27

Meatballs
2 1/4 cups (about 6 ounces) panko bread crumbs
1 1/2 cups buttermilk (see note)
3 large eggs , lightly beaten
2 pounds 85 percent lean ground beef
1 pound ground pork
6 ounces thinly sliced prosciutto , chopped fine
3 ounces Parmesan cheese , grated (about 1 1/2 cups)
6 tablespoons minced fresh parsley leaves
3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
1 1/2 teaspoons powdered gelatin , dissolved in 3 tablespoons cold water
Table salt and ground black pepper
Sauce
3 tablespoons extra-virgin olive oil
1 1/2 cups grated onion from 1 to 2 onions (see note)
6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
6 cups tomato juice (bottled)
3 (28-ounce) cans crushed tomatoes
6 tablespoons dry white wine
Table salt and ground black pepper
3 pounds spaghetti
1/2 cup minced fresh basil leaves
3 tablespoons minced fresh parsley leaves
Granulated sugar
Parmesan cheese , grated, for serving

Steps:

  • 1. FOR THE MEATBALLS: Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes. 2. Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 11/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Using hands, gently mix until thoroughly combined. Lightly form about ¼ cup mixture into 2-inch round meatball (about 2 ounces); repeat with remaining mixture to form approximately 40 meatballs. 3. Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through. 4. FOR THE SAUCE: While meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic, red pepper flakes, and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1½ teaspoons salt, and pepper to taste. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes. 5. Remove meatballs from oven and lower oven temperature to 300 degrees. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour. 6. Meanwhile, bring 10 quarts water to boil in 12-quart pot. Add pasta and 2 tablespoons salt to boiling water; cook until al dente. Drain pasta and return it to cooking pot. 7. TO SERVE: Stir basil and parsley into sauce and adjust seasoning with sugar, salt, and pepper. Toss pasta with 1½ cups sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce, and grated Parmesan separately.

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From readyseteat.com


CLASSIC SPAGHETTI AND MEATBALLS | OLIVE & MANGO
2018-03-09 Directions. Heat a medium sized pot to medium high heat and add the olive oil and all the onions and sauté until translucent. Add the garlic and sauté for a minute until fragrant and the rest of the veggies and sauté for 5-10 min until they are soft. Add your tomato paste and cooking, stiring for 1 minute.
From oliveandmango.com


CLASSIC SPAGHETTI AND MEATBALLS - THE WEARY CHEF
Start with two 28-ounce cans of whole tomatoes finely chopped. In a large saucepan, heat two tablespoons of extra-virgin olive oil. Add a tablespoon of minced garlic for few minutes until it’s nicely browned. Toss in a pinch of crushed red pepper and then the chopped tomatoes and a …
From wearychef.com


50 BEST SPAGHETTI SQUASH RECIPES WE CAN’T LIVE WITHOUT
2022-05-12 Plus, it’s filled with antioxidants, vitamin C and so many other vitamins and minerals. Keep reading for 50 tasty and healthy spaghetti squash recipes that will satisfy any craving. 1. Roasted Spaghetti Squash. This recipe is easy, simple, and totally tasty! You can use this method of cooking for almost any recipe.
From insanelygoodrecipes.com


CLASSIC SPAGHETTI AND MEATBALLS…VERY FREEZER FRIENDLY
2013-02-17 Boil a pot of salted water for the spaghetti. Add in meatballs and juices. Continue cooking until meatballs are cooked through and moist, about 20 minutes. Remove meatballs and add basil leaves and spaghetti to sauce. Toss to coat …
From girlandthekitchen.com


HOW TO MAKE CLASSIC SPAGHETTI AND MEATBALLS - GREAT EIGHT FRIENDS
2020-03-28 Turn the heat to medium-high and bring to a boil. Reduce heat to low and simmer for 1 ½ to 2 hours until thickened. Stir occasionally. If cooking the meatballs in the sauce, you can start once the sauce has cooked for about 30 minutes. Taste and add salt and pepper as desired.
From greateightfriends.com


CLASSIC SPAGHETTI AND MEATBALLS FOR A CROWD | AMERICA'S TEST KITCHEN
Combine 2 teaspoons flour and cinnamon in small bowl; dust flour mixture evenly over cherries and toss to coat thoroughly. 2. Meanwhile, whisk eggs, 2/3 cup sugar, vanilla, and salt in large bowl until smooth and pale, about 1 minute. Whisk in remaining 1/2 cup flour until smooth. Whisk in cream and milk until incorporated.
From americastestkitchen.com


SPAGHETTI FOR A CROWD RECIPE
Spaghetti for a crowd recipe. Learn how to cook great Spaghetti for a crowd . Crecipe.com deliver fine selection of quality Spaghetti for a crowd recipes equipped with ratings, reviews and mixing tips. Get one of our Spaghetti for a crowd recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


BA'S BEST SPAGHETTI AND MEATBALLS RECIPE | BON APPéTIT
2017-09-19 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 …
From bonappetit.com


LOGIN - AMERICASTESTKITCHEN.COM
The iconic magazine that investigates how and why recipes work American classics, everyday favorites, and the stories behind them Experts teach 320+ online courses for …
From americastestkitchen.com


CLASSIC SPAGHETTI AND MEATBALLS FOR A CROWD RECIPE | EAT YOUR BOOKS
Save this Classic spaghetti and meatballs for a crowd recipe and more from Cook's Illustrated Magazine Special Issue: All-Time Best Italian Recipes (2013): 20th Anniversary Special ...
From eatyourbooks.com


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