CLASSIC SPAGHETTI & PARMESAN MEATBALLS
Our Classic Spaghetti & Parmesan Meatballs is saucy, meaty and delicious-and soon to be a new favorite at your house.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 375ºF.
- Mix first 4 ingredients, 1/4 cup cheese and half the garlic just until blended; shape into 18 (1-1/2-inch) meatballs. Place on rimmed baking sheet sprayed with cooking spray. Bake 15 min. or until done (160ºF).
- Meanwhile, cook spaghetti as directed on package, omitting salt. While spaghetti is cooking, heat oil in large skillet on medium heat. Add remaining garlic; cook and stir 1 min. Stir in tomatoes and tomato sauce. Bring to boil, stirring occasionally.
- Add meatballs to sauce; stir to evenly coat. Simmer on medium-low heat 10 min. or until sauce is slightly thickened.
- Drain spaghetti; place on platter. Top with meatballs, sauce and remaining cheese.
Nutrition Facts : Calories 360, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
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
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.
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.
CLASSIC SPAGHETTI AND PARMESAN MEATBALLS
A pasta recipe with homemade Parmesan meatballs in a chunky seasoned tomato sauce.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F.
- Combine beef, 1/2 cup Parmesan cheese, parsley, egg, 1 teaspoon garlic and salt in medium bowl. Divide mixture into 12 portions; shape into meatballs and place on aluminum foil-lined shallow baking pan.
- Bake 15 minutes or until done (160 degrees F).
- Heat oil in large skillet over medium-high heat. Add onion; cook 4 minutes or until tender, stirring occasionally. Add remaining 2 teaspoons garlic, cook 1 minute more or until fragrant. Stir in undrained tomatoes, tomato sauce, remaining 1/4 cup Parmesan cheese, basil and sugar. Bring to a boil. Add meatballs to sauce; gently stir to coat. Reduce heat and simmer 10 minutes or until sauce has thickened slightly, stirring occasionally.
- Meanwhile, cook spaghetti according to package directions. Drain spaghetti; top with sauce and meatballs.
Nutrition Facts : Calories 483.2 calories, Carbohydrate 53 g, Cholesterol 93.1 mg, Fat 16.9 g, Fiber 4.1 g, Protein 30 g, SaturatedFat 6.9 g, Sodium 1026.9 mg, Sugar 9.2 g
SHREDDED PARMESAN SPAGHETTI & MEATBALLS
Enjoy the classic flavor of Shredded Parmesan Spaghetti and Meatballs on your next pasta night. Shredded Parmesan Spaghetti and Meatballs is also a great weeknight dish since it only takes half an hour to make. Try Shredded Parmesan Spaghetti and Meatballs soon.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Mix first 5 ingredients and 1/4 cup cheese just until blended; shape into 18 meatballs. Place on rimmed baking sheet sprayed with cooking spray.
- Bake 15 min. or until done (160ºF). Meanwhile, cook spaghetti as directed on package, omitting salt. About 5 min. before spaghetti and meatballs are done, cook sauce in large saucepan on medium-low heat until heated through, stirring occasionally.
- Drain spaghetti; place on platter. Add meatballs to sauce; stir until evenly coated. Spoon over spaghetti; top with remaining cheese.
Nutrition Facts : Calories 340, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
More about "classic spaghetti parmesan meatballs recipes"
HUNT'S® CLASSIC SPAGHETTI AND PARMESAN MEATBALLS
From readyseteat.com
Cuisine ItalianTotal Time 55 minsCategory Pasta, Main Dish, PastaCalories 523 per serving
- Preheat oven to 375°F. Combine beef, 1/2 cup Parmesan cheese, parsley, egg, 1 teaspoon garlic and salt in medium bowl. Divide mixture into 12 portions; shape into meatballs and place on aluminum foil-lined shallow baking pan. Bake 15 minutes or until done (160°F).
- Heat oil in large skillet over medium-high heat. Add onion; cook 4 minutes or until tender, stirring occasionally. Add remaining 2 teaspoons garlic, cook 1 minute more or until fragrant. Stir in undrained tomatoes, tomato sauce, remaining 1/4 cup Parmesan cheese, basil and sugar. Bring to a boil. Add meatballs to sauce; gently stir to coat. Reduce heat and simmer 10 minutes or until sauce has thickened slightly, stirring occasionally.
- Meanwhile, cook spaghetti according to package directions. Drain spaghetti; top with sauce and meatballs.
CLASSIC SPAGHETTI AND MEATBALLS WITH PARMESAN RECIPE
From eatsmarter.com
Servings 6Total Time 1 hrCholesterol 79.14 mgCalories 562 per serving
CLASSIC SPAGHETTI AND MEATBALLS - OH SWEET BASIL
From ohsweetbasil.com
CLASSIC SPAGHETTI AND MEATBALLS - JO COOKS
From jocooks.com
DELICIOUS HOMEMADE CLASSIC ITALIAN SPAGHETTI AND …
From more.ctv.ca
CLASSIC SPAGHETTI AND MEATBALLS RECIPE - THE SPRUCE EATS
From thespruceeats.com
CLASSIC SPAGHETTI WITH AUTHENTIC ITALIAN MEATBALLS | CHEF …
From askchefdennis.com
CLASSIC SPAGHETTI AND MEATBALLS RECIPE - SHE WEARS …
From shewearsmanyhats.com
CLASSIC SPAGHETTI AND MEATBALLS - READY SET EAT
From readyseteat.com
CLASSIC SPAGHETTI AND MEATBALLS RECIPE - FOOD & WINE
From foodandwine.com
CLASSIC SPAGHETTI AND MEATBALLS - JACKED KITCHEN
From jackedkitchen.com
CLASSIC SPAGHETTI AND MEATBALLS – MUELLER’S RECIPES | MUELLER’S PASTA
From muellerspasta.com
CLASSIC ITALIAN MEATBALLS RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
CLASSIC SPAGHETTI WITH MEATBALLS - THE DEFINED DISH
From thedefineddish.com
CLASSIC SPAGHETTI AND MEATBALLS - BREAD N SOUP
From breadnsoup.com
RECIPE CLASSIC SPAGHETTI AND MEATBALLS - RECIPES.CAMP
From recipes.camp
SPAGHETTI AND MEATBALLS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
CLASSIC SPAGHETTI WITH MEATBALLS - DAVINCI SIGNATURE
From davincipasta.com
CLASSIC SPAGHETTI AND MEATBALLS RECIPE - SO MUCH FOOD
From somuchfoodblog.com
ITALPASTA CLASSIC SPAGHETTI AND MEATBALLS - ITALPASTA LIMITED
From italpasta.com
CLASSIC SPAGHETTI AND BEEF MEATBALLS - GREAT TASTES OF MANITOBA
From greattastesmb.ca
CLASSIC SPAGHETTI AND MEATBALLS | CHATELAINE
From chatelaine.com
CLASSIC SPAGHETTI AND MEATBALLS RECIPE - LAUREN'S LATEST
From laurenslatest.com
CLASSIC SPAGHETTI AND MEATBALLS WITH FRESH TOMATOES AND HERBS
From adoptedtomato.ca
CLASSIC SPAGHETTI AND MEATBALLS - EASY AND DELICIOUS RECIPES
From spicedblog.com
CLASSIC SPAGHETTI & MEATBALLS - KANSAS BEEF COUNCIL
From kansasbeef.org
CLASSIC SPAGHETTI AND MEATBALLS | HOW TO FEED A LOON
From howtofeedaloon.com
CLASSIC SPAGHETTI AND MEATBALLS RECIPE | HELLOFRESH
From hellofresh.com
CLASSIC SPAGHETTI AND MEATBALLS – PASTENE
From pastene.com
CLASSIC SPAGHETTI AND MEATBALLS RECIPE TO MAKE AT HOME
From wearychef.com
CLASSIC SPAGHETTI & MEATBALLS - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
CLASSIC SPAGHETTI & MEATBALLS - OKLAHOMA BEEF COUNCIL
From oklabeef.org
CLASSIC SPAGHETTI AND MEATBALLS (GLUTEN-FREE)
From thepeacheepear.com
CLASSIC SPAGHETTI AND MEATBALLS | RECIPES | PBS FOOD
From pbs.org
CLASSIC SPAGHETTI & MEATBALLS - PENNSYLVANIA BEEF COUNCIL
From pabeef.org
CLASSIC SPAGHETTI & MEATBALLS - WISCONSIN BEEF COUNCIL
From beeftips.com
CLASSIC SPAGHETTI & PARMESAN MEATBALLS - PLAIN.RECIPES
From plain.recipes
CLASSIC SPAGHETTI & MEATBALLS - MINNESOTA BEEF COUNCIL
From mnbeef.org
CLASSIC MEATBALLS AND PASTA - AUTHENTIC ITALIAN RECIPES
From authenticitalianrecipes.com
SPAGHETTI AND MEATBALLS RECIPE - A DELICIOUS VIDEO RECIPE
From oldtimeknowledge.com
CLASSIC SPAGHETTI & MEATBALLS - IOWA BEEF INDUSTRY COUNCIL
From iabeef.org
CLASSIC SPAGHETTI & MEATBALLS RECIPE | BERTOLLI
From bertolli.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love