Creamy Spaghetti And Meatballs Recipes

LIGHTER SPAGHETTI AND MEATBALLS

Steps:

• Pulse the sandwich bread in a food processor to form coarse crumbs. Add the beef, 1/4 cup onion, mushroom, 1 tablespoon garlic, parsley, and egg white; season with salt, pepper and nutmeg; pulse again to finely chop and combine. Portion into about 20 meatballs (about 1-inch in diameter) and place on a plate.
• In a medium saucepan, heat the oil over medium heat; add the remaining garlic and onion. Cook, stirring occasionally, until tender, about 10 to 12 minutes. Stir in the tomatoes and broth. Tie sprigs of basil and thyme together with kitchen twine; add to the tomatoes. Bring to a simmer and cook, stirring occasionally, 20 minutes. Add the meatballs and continue to simmer, without stirring, until the meatballs are partially cooked, about 10 minutes. Turn the meatballs; cook 10 minutes more or until fully cooked.
• Meanwhile, cook the pasta according to package directions in boiling salted water; serve the meatballs and sauce over the spaghetti.

SPAGHETTI AND MEATBALLS

Steps:

• For the meatballs: Preheat the oven to 425 degrees F.
• Combine the bread with the milk in a large bowl. Let soften for about 1 minute, then mash to a paste with a fork. Add the beef, pork, egg, Worcestershire, granulated garlic, granulated onion, 2 tablespoons pecorino, 2 teaspoons salt and 1/2 teaspoon pepper. Mix until well blended. Form into twelve 2-inch balls (about 1/4 cup each) and place on a plate or tray.
• Heat the olive oil in a large skillet over medium heat. Sear the meatballs on all sides until a crust forms, about 2 minutes per side. Transfer to a baking dish.
• Bake until cooked through, 20 to 25 minutes.
• For the pasta and sauce: In a large pot, cook the spaghetti according to package directions. Drain and set aside.
• To a pan over medium heat, add the olive oil, tomatoes, broth, butter, and basil and parsley. Simmer until the tomatoes are soft, 4 to 5 minutes. Add the pecorino to help thicken the sauce, and season with a pinch of salt and pepper. Stir in the cooked pasta and top with the meatballs. Garnish with some more pecorino and basil-parsley mix.

HOMEMADE SPAGHETTI AND MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine tomatoes, tomato juice, tomato paste, onion, parsley, salt, red pepper flakes, black pepper, thyme, and cloves in a large pot. Bring to a boil over high heat; reduce heat to low and let simmer for 1 to 1 1/2 hours.
• Meanwhile, combine beef, crackers, eggs, Parmesan cheese, garlic, parsley, and thyme in a bowl. Form into large meatballs and place into a broiler pan.
• Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes.
• Transfer meatballs to sauce and continue to simmer, 2 to 2 1/2 hours more.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Serve sauce and meatballs over cooked spaghetti.

EASY SPAGHETTI AND MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
• Combine ground beef, onion, crackers, egg, salt, and pepper in a large bowl and mix until well combined. Shape mixture into 1-inch meatballs and place in the prepared baking dish.
• Bake in the preheated oven until no longer pink inside, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While meatballs are cooking, heat 2 tablespoons olive oil in a large pot over medium heat. Add onion, mushrooms, broccoli, carrots, celery, bell pepper, and garlic. Cook, stirring frequently, until vegetables are soft, about 10 minutes. Add tomato sauce, tomato paste, oregano, salt, and pepper. Reduce heat to medium-low and simmer for 15 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add spaghetti and oil and boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Add cooked meatballs to the sauce and simmer over medium-low heat for 5 minutes.
• Serve noodles with meatballs and sauce on top. Sprinkle with Parmesan cheese.

EASY SPAGHETTI AND MEATBALLS

Steps:

• In a large bowl, combine the first five ingredients. Crumble the meat over mixture and mix well. Shape into 2-in. meatballs., In a large skillet, brown meatballs over medium heat until a thermometer reads 160°; drain. Add spaghetti sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until heated through. Serve with spaghetti; sprinkle with cheese if desired.

BEST SPAGHETTI AND MEATBALLS

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.

CREAMY SPAGHETTI AND MEATBALLS

Steps:

• Bring a large pot full of water to boil. Pour pasta sauce and undiluted mushroom soup into a large saucepan.
• Bring to boil over med heat , whisking frequently about 6 minutes.
• Stir in frozen meatballs into sauce, reduce heat to med low.
• Cover and simmer stirring occasionly until meatballs are heated through out. 10 -12 minutes.
• While sauce is cooking add pasta to the boiling water and cook to package directions.
• Drain pasta and return to saucepan and add meatball sauce and cilatro and toss.

"SPAGHETTI AND MEATBALLS" SUNDAE RECIPE BY TASTY

Steps:

• Thaw the ice cream at room temperature until it is soft to the touch, about 20 minutes, so it will pass through the ricer easily.
• Over a baking sheet lined with parchment paper, fill the potato ricer with ice cream and press it through, so the ice cream forms "spaghetti"-like noodle piles. Freeze until firm, at least 45 minutes.
• Transfer the "spaghetti" to a serving plate.
• Carefully spoon over the strawberry sundae topping to mimic marinara sauce, and top with the brownie bite "meatballs," if using. Grate white chocolate over the top to mimic Parmesan cheese.
• Enjoy!

THE ULTIMATE SPAGHETTI AND MEATBALLS RECIPE

Steps:

• Preheat oven to 450 degrees. To make meatballs, beat eggs lightly with a fork, add milk and bread, and let it stand for 5 minutes so the bread is moist.
• Add ground beef, onion, parsley, garlic, salt, and pepper. Blend together well. Shape the mixture into meatballs (for some reason, making little tiny bite-sized meatballs makes them taste better, but takes up a lot of time as well).
• Place the meatballs on a greased cookie sheet in the oven for 20-30 minutes, depending on the size of the meatballs.
• Meanwhile, heat the oil in a really big pot over med-high heat. Add the garlic and onion and saute until it's a light golden brown. Add the plum tomatoes, tomato paste, sugar, basil, pepper, and the water to the pot. Make sure to crush up the tomatoes a bit with a spoon. Bring mixture to boil, then reduce heat to low. Continue simmering for half an hour.
• When meatballs are done, remove them from the cookie sheet and put them into the sauce mixture. Cover and simmer them in the sauce for about an hour, stirring occasionally.
• 20 minutes before the sauce is done, boil the spaghetti. Serve sauce and meatballs over the noodles and sprinkle with parmesan.

SAVOURY SPAGHETTI WITH MEATBALLS RECIPE BY TASTY

Steps:

• Make the sauce: In a large pot over medium-low heat, combine the olive oil and garlic and cook until the garlic begins to sizzle very gently. Add the red pepper flakes and cook, stirring, until the garlic just begins to turn light golden in color, about 3 minutes. Add the Savory spice blend and continue to cook, stirring, for 1 minute more.
• Add the tomato paste and cook, stirring, until the paste has softened and blended with the oil and garlic mixture, about 3 minutes.
• Stir in the tomatoes and their juices and increase the heat to medium-high, bringing the to a gentle simmer. Lower the heat a bit if it's bubbling and spitting too much. Remove the sauce from the heat.
• Using an immersion blender, blend the sauce until smooth. Tip: Drape a kitchen towel over the pot to act as a cover from sauce splatters. Or, transfer the sauce to a blender and puree, then return to the pot.
• Decrease the heat to medium-low and bring the sauce to a simmer.
• Make the meatballs: In a medium bowl, combine the bread cubes, cream, parmesan, onion, garlic, and pepper. Using a fork, mash into thick paste.
• In a large bowl, gently mix the ground pork with the salt and baking powder. Add the beef and gently stir to combine (you can also use your hands for this). Add the bread mixture, Savory spice blend, and a pinch more salt and pepper and mix until just incorporated. Rub a bit of olive oil on your hands and form the mixture into smooth, round meatballs the size of golf balls--you should have about 25 total..
• Once the meatballs are formed, gently lower each meatball into the pot of sauce. Bring to a low simmer, cover, and cook for 25-35 minutes, or until a meat thermometer inserted into a meatball reaches 165˚F (75˚C).
• While the meatballs are cooking, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Reserve 1 cup (240 ml) of pasta cooking water, then drain.
• In a large bowl, toss the spaghetti with a few large spoonfuls of pasta sauce to coat, along with a few splashes of the reserved cooking water. Divide the pasta among bowls and spoon more sauce and meatballs over the pasta. Top each serving with freshly grated Parmesan and basil.
• Enjoy!