Country Style Spaghetti And Meatballs Recipes

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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.

SPAGHETTI AND MEATBALLS RECIPE BY TASTY



Spaghetti And Meatballs Recipe by Tasty image

Here's what you need: olive oil, large yellow onions, garlic, kosher salt, pepper, red pepper flakes, tomato paste, crushed tomato, dried basil, dried oregano, dried parsley, ground beef, ground pork, bread crumbs, ricotta cheese, fresh parsley, large eggs, grated parmesan cheese, milk, kosher salt, black pepper, dried spathetti, fresh basil, grated parmesan cheese

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 24

¼ cup olive oil
2 large yellow onions, chopped
10 cloves garlic, minced
kosher salt, to taste
pepper, to taste
½ teaspoon red pepper flakes
12 oz tomato paste
55 oz crushed tomato, 2 cans
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley
1 lb ground beef
1 lb ground pork
1 cup bread crumbs
½ cup ricotta cheese
¼ cup fresh parsley, chopped
2 large eggs, beaten
½ cup grated parmesan cheese
¼ cup milk
kosher salt, to taste
black pepper, to taste
1 lb dried spathetti
fresh basil, chopped
grated parmesan cheese, fresh

Steps:

  • Preheat the oven to 425°F (220°C). Set a wire rack over a baking sheet and grease with nonstick spray.
  • Make the marinara sauce: Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and season with salt, pepper, and the red pepper flakes. Cook until soft and caramelized, about 15 minutes.
  • Set aside ⅓ cup (50 G) of the cooked onions and garlic for the meatballs and let cool.
  • Stir the tomato paste into the onions and cook until browned and aromatic, 3-5 minutes.
  • Add the crushed tomatoes, dried basil, dried oregano, and dried parsley. Stir together and bring to a boil. Reduce the heat to low, cover, and simmer for at least 30 minutes.
  • Make the meatballs: In a large bowl, combine the ground beef, ground pork, reserved onion and garlic mixture, bread crumbs, ricotta, parsley, eggs, Parmesan, milk, salt, and pepper. Mix with your hands until well combined.
  • Shape about 2 ounces (55 G) of meat at a time into balls and set on the prepared wire rack.
  • Bake the meatballs for 20 minutes, until the outsides are browned and the centers are tender and juicy and reach about 155˚F (68˚C).
  • Bring a large pot of water to boil and add a generous pinch of salt. Cook the pasta according to the package instructions, 7-10 minutes, until al dente. Stir occasionally to keep the noodles from sticking together.
  • Drain the pasta and add it directly to the simmering marinara sauce. Reserve some pasta water, in case you need it to loosen the sauce. Stir the pasta into the sauce until fully coated.
  • Add the pasta to serving bowls, top with the meatballs, and garnish with Parmesan, fresh basil, and cracked pepper.
  • Enjoy!

Nutrition Facts : Calories 1173 calories, Carbohydrate 119 grams, Fat 47 grams, Fiber 13 grams, Protein 69 grams, Sugar 26 grams

SIMPLE SPAGHETTI AND MEATBALLS RECIPE BY TASTY



Simple Spaghetti And Meatballs Recipe by Tasty image

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

1 onion, peeled and halved
28 oz crushed tomato, 1 can
½ cup unsalted butter
1 teaspoon salt
1 lb ground pork
1 lb ground beef
1 onion, finely chopped
2 cloves garlic, minced
1 cup shredded parmesan cheese
1 cup panko breadcrumbs
¾ cup fresh parsley, finely chopped
2 tablespoons worcestershire
1 egg
2 teaspoons salt
1 teaspoon black pepper
1 lb spaghetti
parmesan cheese, to serve

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

JENN'S OUT OF THIS WORLD SPAGHETTI AND MEATBALLS



Jenn's Out Of This World Spaghetti and Meatballs image

This authentic spaghetti and meatballs recipe is made with fresh oregano and parsley. Because the meatballs are cooked in the sauce, they are tender and savory.

Provided by JENNGOETZ

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 8

Number Of Ingredients 16

3 tablespoons olive oil
¾ cup chopped onion
4 cloves garlic, minced
2 (16 ounce) cans crushed tomatoes
3 (6 ounce) cans tomato paste
1 cup water
½ cup sugar
¼ cup chopped fresh oregano, divided
1 dried bay leaf
salt and pepper to taste
1 pound ground round
½ cup Italian seasoned bread crumbs
¼ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup grated Parmesan cheese
1 (16 ounce) package uncooked spaghetti

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.

Nutrition Facts : Calories 571.9 calories, Carbohydrate 80.1 g, Cholesterol 86.6 mg, Fat 17 g, Fiber 7.7 g, Protein 27.7 g, SaturatedFat 5 g, Sodium 1177.2 mg, Sugar 21.3 g

COOKS COUNTRY SPAGHETTI AND MEATBALLS



Cooks Country Spaghetti and Meatballs image

Make and share this Cooks Country Spaghetti and Meatballs recipe from Food.com.

Provided by Michelle Bertok

Categories     European

Time 32m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb meatloaf mix
1/3 cup panko breadcrumbs
1 large egg, lightly beaten
5 garlic cloves, minced
1 tablespoon olive oil
1 (28 ounce) can crushed tomatoes
2 cups water
8 ounces spaghetti, broken in half
1/4 cup chopped fresh basil
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)

Steps:

  • 1. Combine meat, bread crumbs, egg, and half of garlic in bowl and knead gently until combined. Form mixture into 4 dozen 1-inch meatballs. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook meatballs until well browned all over, about 5 minutes. Transfer meatballs to plate.
  • 2. Add remaining garlic to skillet and cook until fragrant, about 30 seconds. Add tomatoes, water, and pasta and bring to boil. Cover, reduce heat to medium-low, and cook, stirring often, until pasta begins to soften, about 7 minutes. Return meatballs to pan and simmer, covered, until meatballs are cooked through and pasta is al dente, about 5 minutes longer. Off heat, stir in basil, and season with salt and pepper to taste. Serve.

COUNTRY-STYLE SPAGHETTI AND MEATBALLS



Country-Style Spaghetti and Meatballs image

Make and share this Country-Style Spaghetti and Meatballs recipe from Food.com.

Provided by ratherbeswimmin

Categories     Spaghetti

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 (28 ounce) cans diced tomatoes
1 (6 ounce) can tomato paste
1 cup water
2 teaspoons dried basil
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 teaspoons dried oregano
1/8 teaspoon cayenne pepper
3 dozen frozen italian-style meatballs, thawed
16 ounces spaghetti, cooked

Steps:

  • In a large saucepan, add first 8 ingredients.
  • Bring to a boil over medium-high heat, stirring occasionally.
  • Lower heat and simmer for 40 minutes, stirring occasionally.
  • Add meatballs.
  • Simmer and occasionlly stir for 20 additional minutes.
  • Serve over hot cooked spaghetti.

Nutrition Facts : Calories 376.1, Fat 1.8, SaturatedFat 0.3, Sodium 1386.1, Carbohydrate 79.3, Fiber 7.7, Sugar 14.7, Protein 13.3

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.

MEGAN'S AMAZING SPAGHETTI AND MEATBALLS



Megan's Amazing Spaghetti and Meatballs image

This recipe will leave your family and friends mopping up their plates with their garlic bread!

Provided by Megan Darling

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 1h20m

Yield 6

Number Of Ingredients 18

1 ½ teaspoons olive oil
1 yellow onion, chopped
3 cloves garlic, minced
1 (16 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
½ cup red wine
3 tablespoons Italian seasoning
2 tablespoons white sugar
1 tablespoon garlic powder
1 ½ teaspoons garlic salt
salt and ground black pepper to taste
½ pound lean ground beef
1 egg, beaten
¼ cup Italian seasoned bread crumbs
¼ cup grated mozzarella cheese
2 tablespoons chopped fresh parsley
1 (16 ounce) package spaghetti
¼ cup grated Parmesan cheese

Steps:

  • Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender and translucent, about 5 minutes. Stir in crushed tomatoes, tomato paste, red wine, Italian seasoning, sugar, garlic powder, and garlic salt. Season with salt and black pepper. Bring to a boil, reduce heat to medium-low, and continue simmering while preparing meatballs.
  • Mix ground beef, egg, bread crumbs, mozzarella cheese, and parsley in a large bowl. Roll walnut-size meatballs and place in the simmering sauce, making sure sauce covers entire meatball. Increase heat to medium and simmering until meatballs are no longer pink in the center, about 40 minutes, turning meatballs once about halfway through.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
  • Serve meatballs and sauce over spaghetti with a sprinkle of Parmesan cheese.

Nutrition Facts : Calories 518.9 calories, Carbohydrate 79.8 g, Cholesterol 63.2 mg, Fat 10.3 g, Fiber 6.6 g, Protein 24.5 g, SaturatedFat 3.6 g, Sodium 969.7 mg, Sugar 11.3 g

SPAGHETTI AND MEATBALLS WITH GARLIC CRUMBS



Spaghetti and Meatballs with Garlic Crumbs image

Garlic crumbs add a nice crunch to this spaghetti from my cookbook, Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals. No one would guess this hearty, Italian-style favorite is gluten-free. -Silvana Nardone, Brooklyn, New York

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 12

1 pound ground beef chuck
1 small onion, grated
5 cloves garlic—1 chopped, 2 smashed and 2 grated
1 cup rice cereal crumbs, divided
1/2 cup rice milk
1 large egg
6 tablespoons chopped flat-leaf parsley, divided
Salt
2 tablespoons extra virgin olive oil, divided
2 cans (28 ounces each) crushed tomatoes
1 package (12 ounces) corn or rice spaghetti
1/2 teaspoon crushed red pepper flakes, or to taste

Steps:

  • In a large bowl, combine the beef, onion, chopped garlic, 1/2 cup cereal crumbs, milk, egg, 2 tablespoons parsley and 1 teaspoon salt; shape into eight 2-in. balls., In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes and bring to a simmer, stirring occasionally. Submerge the meatballs in the sauce; bring to a simmer and cook, covered and stirring occasionally, for 20 minutes. Season with about 1 teaspoon salt., In a large pot of boiling salted water, cook the spaghetti until al dente, about 15 minutes; drain and toss with the sauce., To make the garlic crumbs, heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the grated garlic, remaining 1/2 cup cereal crumbs, red pepper flakes and 1/4 teaspoon salt. Cook until toasted, 1 to 2 minutes. Let cool, then stir in the remaining 1/4 cup parsley. To serve, divide the spaghetti among shallow bowls and top with meatballs and garlic crumbs.

Nutrition Facts : Calories 750 calories, Fat 20g fat (5g saturated fat), Cholesterol 123mg cholesterol, Sodium 1999mg sodium, Carbohydrate 107g carbohydrate (3g sugars, Fiber 11g fiber), Protein 39g protein.

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From thecountrycook.net


COUNTRY STYLE SPAGHETTI RECIPE
Country-Style Scrambled Eggs. Tasteofhome.com. Bacon, green pepper and spuds spruce up ordinary scrambled eggs.—Joyce Platfoot, Wapakoneta, Ohio... 30 Min. 4 servings.
From crecipe.com


SPAGHETTI AND MEATBALLS {FAMILY FAVORITE} - SPEND WITH PENNIES
2020-04-08 Add garlic and cook 1 minute more. Reduce heat to low, add remaining sauce ingredients with 1 cup of water. Simmer covered 60 minutes. Meanwhile, combine all meatball ingredients (except olive oil) and form 18 meatballs. In a large pan, heat olive oil over medium-high heat and add meatballs.
From spendwithpennies.com


LASAGNA USING MEATBALLS AND HOMEMADE SAUCE - THERESCIPES.INFO
Neapolitan Lasagna Authentic Recipe - Recipes from Italy hot www.recipesfromitaly.com. With a slotted spoon, remove the meatballs from the oil, drain well the excess oil, then put them on a plate and set aside. The last Preparation for Making Neapolitan Lasagna: The Filling Step 8) - Boil 4 eggs for 10 minutes.
From therecipes.info


MAMA'S BEST EVER SPAGHETTI AND MEATBALLS - MODERN HONEY
2016-11-30 Place ground beef in large mixing bowl. Sprinkle with bread crumbs, parmesan cheese, garlic, parsley, egg, salt, and pepper. Mix the ingredients with clean hands (dig in there!) just until blended together. Shape the meat mixture into 1 ½ inch balls. Heat olive oil in a large skillet over medium-high heat.
From modernhoney.com


CLASSIC SPAGHETTI & MEATBALLS WITH TOMATO BASIL SAUCE – MY …
2019-09-25 In a large serving bowl place a cup of tomato sauce in the bottom, add 1/3rd of the spaghetti and mix, then repeat the process with the rest of the spaghetti, 1/3rd at time, always making sure to use plenty of tomato sauce to coat the spaghetti completely. Once all the spaghetti is in the bowl and coated with sauce, top with about 2 more cups of sauce and …
From allthingsfoodandwine.com


SPAGHETTI BALLS WITH MEAT SAUCE - I WASH YOU DRY
Heat oil (at least 2 inches deep) to 375 degrees F. Combine all the ingredients except the oil into a large bowl and use your hands to incorporate. Use a sharp edged ice cream scoop to scoop out a good portion of spaghetti, and press against the side of …
From iwashyoudry.com


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