CLASSIC SPAGHETTI AND MEATBALLS
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
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
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
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
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.
SPAGHETTI AND MEATBALLS
For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
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!)
SIMPLE SPAGHETTI AND MEATBALLS RECIPE BY TASTY
Here's what you need: onion, crushed tomato, unsalted butter, salt, ground pork, ground beef, onion, garlic, shredded parmesan cheese, panko breadcrumbs, fresh parsley, worcestershire, egg, salt, black pepper, spaghetti, parmesan cheese
Provided by Nathan Ng
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400˚F (200˚C).
- Add the crushed tomatoes, butter, onion, and salt to a pot and bring to a simmer over medium heat.
- Lower the heat and cook for 45 minutes, until the onions are soft and starting to break apart. Remove onion.
- In a bowl, mix the ground beef, ground pork, panko, Parmesan, egg, garlic, onion, Worcestershire, salt, pepper, and parsley until fully combined.
- Take a golf ball-sized handful of the meat mixture and roll it into a ball. Transfer to a baking sheet. Repeat with the remaining meat.
- Bake the meatballs for 16 minutes.
- Bring a pot of water to a boil, and cook the spaghetti according to the packaging instructions.
- Drain pasta and toss lightly in about a tablespoon of oil (optional).
- Pour the sauce over the pasta. Transfer the cooked meatballs and top with Parmesan.
- Enjoy!
Nutrition Facts : Calories 1583 calories, Carbohydrate 132 grams, Fat 75 grams, Fiber 10 grams, Protein 92 grams, Sugar 19 grams
CLASSIC SPAGHETTI AND MEATBALLS
Saying these are better than our nonna's would be a bad idea, but she'll never know if we just think it.
Provided by Chris Morocco
Categories Bon Appétit Dinner Pasta Meatball Tomato Ground Beef Parmesan Kid-Friendly Oregano Small Plates
Yield 4 servings
Number Of Ingredients 26
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.
CLASSIC SPAGHETTI AND MEATBALLS
Categories Beef Pasta Sauté Parmesan Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 13
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.
BEST SPAGHETTI AND MEATBALLS
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
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.
TEST KITCHEN'S FAVORITE SPAGHETTI AND MEATBALLS
Swapping out some of the ground beef for chopped mushrooms is the secret behind the complex flavor of these meatballs. A quick blast in the broiler gives them a nice crust -- and the noncrisp parts soak up the delicious sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h10m
Number Of Ingredients 17
Steps:
- Red Sauce: Heat a straight-sided skillet over medium. Swirl in oil; add onion and 1 teaspoon salt. Cook, stirring occasionally, until onion is soft and translucent, 7 to 9 minutes. Stir in garlic and red-pepper flakes; cook 30 seconds. Transfer one-third of onion mixture to a bowl and reserve for meatballs. Add tomatoes to skillet; bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced and thickened slightly, about 20 minutes.
- Meatballs: While sauce simmers, heat a large skillet over medium-high. Swirl in oil. Add mushrooms and cook, stirring occasionally, until soft and most of moisture has evaporated, 8 to 10 minutes. Transfer to bowl with reserved onion mixture; let cool slightly.
- Preheat broiler with rack 4 inches below heating element. Stir breadcrumbs and milk into mushroom mixture until milk is absorbed. Add cheese, parsley, oregano, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Add beef and gently fold with your hands until evenly combined (don't overwork, or meatballs will be tough). Use an ice cream scoop, or roll heaping tablespoons between dampened palms, to form thirty 1 1/2-inch balls. Transfer to a rimmed baking sheet brushed with oil. Broil, undisturbed, until browned on top, about 5 minutes.
- Transfer meatballs to skillet with red sauce. Simmer, stirring gently, until just cooked through, about 5 minutes. Meanwhile, boil pasta in a large pot of generously salted water until al dente, about 2 minutes less than per package instructions. Drain pasta and return to pot; toss with 1 1/2 cups sauce. Serve, topped with meatballs, more sauce, cheese, red-pepper flakes, and parsley.
SPAGHETTI AND MEATBALLS
Add something Italian to your family dinner! Serve Spaghetti and Meatballs - a flavorful international fare!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 6
Number Of Ingredients 23
Steps:
- Heat oven to 350°. Mix all ingredients. Shape mixture into 1 1/2-inch balls. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake uncovered 15 to 20 minutes or until beef is no longer pink in center and juice is clear.
- Meanwhile, heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender.
- Stir in remaining Sauce ingredients except spaghetti and cheese, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
- Add meatballs to sauce. Cover and simmer 15 minutes. Cook and drain spaghetti as directed on package. Place spaghetti on large platter. Top with meatballs and sauce. Sprinkle with cheese.
Nutrition Facts : Calories 700, Carbohydrate 87 g, Cholesterol 105 mg, Fiber 6 g, Protein 40 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1470 mg
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CLASSIC SPAGHETTI AND MEATBALLS RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 45 minsServings 6
- In a small bowl, soak the bread in the milk until the milk is absorbed, about 5 minutes. In a large bowl, gently mix the ground meats with the soaked bread, 2 tablespoons Parmigiano-Reggiano, 1/2 tablespoon of the garlic, 2 teaspoons salt, 1/4 teaspoon pepper, 1 tablespoon of the chopped basil and the oregano. Form the meat mixture into golf ball–size meatballs and transfer to a baking sheet. Cover and refrigerate until chilled, about 30 minutes.
- Meanwhile, in a food processor, pulse the tomatoes with their juices until finely chopped. In a large saucepan, heat 2 tablespoons of the olive oil. Add the remaining 1 tablespoon minced garlic and cook over moderate heat until light golden, about 3 minutes. Add the crushed red pepper, chopped tomatoes and the basil sprig. Bring to a simmer and cook over moderately low heat until the sauce is slightly thickened, about 25 minutes. Discard the basil sprig and season the sauce with salt and pepper.
- In a large skillet, heat the remaining 2 tablespoons of olive oil. Brown the meatballs in batches, about 3 minutes per side. Transfer the meatballs to the tomato sauce and simmer until cooked through, about 10 minutes. Discard the fat from the skillet. Add 1/4 cup of water and cook over moderately high heat, scraping up the brown bits from the bottom of the pan, about 2 minutes. Pour the water into the tomato sauce.
- In a large pot of salted boiling water, cook the spaghetti until al dente. Drain and return the pasta to the pot. Pour in 2 cups of the tomato sauce and toss until the pasta is well coated, about 1 minute. Transfer the pasta to large shallow bowls. Spoon the meatballs and remaining tomato sauce over the spaghetti. Sprinkle with the remaining 2 tablespoons chopped basil. Serve at once, passing grated cheese at the table.
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- Combine breadcrumbs and milk in a small bowl, and let soak 10 minutes. Combine ground sirloin, 1 tablespoon oregano, 1/2 cup grated cheese, and next 6 ingredients in another bowl. Stir in breadcrumb mixture, and form into 1 1/2-inch meatballs.
- Fill a 12-inch skillet or wide saucepan 1/4 inch deep with olive oil, and heat over medium-high heat. Add meatballs, and cook about 7 minutes or until browned on all sides. Transfer to a plate with a slotted spoon.
- Pour off fat from pan; add wine to pan, and simmer 1 minute. Stir in Quick Marinara Sauce, remaining 1 tablespoon oregano, and red pepper flakes, if desired. Bring to a boil; add meatballs, and simmer 5 minutes. Stir in basil.
- Add drained cooked pasta, meatballs, and sauce to pot, and toss to combine. Serve with additional grated cheese.
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