Darcysspaghettiandmeatballs Recipes

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MOM'S SPAGHETTI AND MEATBALLS



Mom's Spaghetti and Meatballs image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h15m

Yield 12 servings

Number Of Ingredients 15

1 pound ground beef
1 pound ground pork
2 eggs, lightly beaten
1 cup Italian-style dried breadcrumbs
1/2 teaspoon dried oregano
8 cloves garlic, half grated or minced, the other half sliced
1/4 cup finely grated Pecorino Romano, plus more for garnish
1 1/4 teaspoons kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 yellow onion, finely chopped
1 cup dry white wine
Two 26.5-ounce boxes strained tomatoes, such as Pomi
4 fresh basil leaves, torn, plus torn leaves for garnish
2 pounds spaghetti

Steps:

  • Combine the beef, pork, eggs, breadcrumbs, dried oregano, grated garlic, Pecorino Romano, 1/2 teaspoon of the salt and pepper to taste in a large bowl. Using your hands, thoroughly mix the ingredients together until evenly incorporated. Roll into meatballs slightly larger than golf balls, setting them on baking sheets as you work.
  • Heat the oil over medium heat in a large Dutch oven until it shimmers. Working in batches and taking care not to crowd the pan, saute the meatballs, turning frequently, until browned on all sides, about 5 minutes. Using a slotted spoon, transfer from the pan back to the baking sheet.
  • Reduce the heat to medium-low, add the onion to the pan, and saute, stirring occasionally, until fragrant, about 2 minutes. Add the sliced garlic, stir, and cook 1 minute more. Add the wine, increase the heat, and bring to a boil, then reduce the heat and simmer for 2 minutes. Add the tomatoes, 4 of the basil leaves, the remaining 3/4 teaspoon salt and the meatballs along with any accumulated juices. Simmer, partially covered, until the flavors come together, about 1 hour 20 minutes. Taste and adjust the seasonings.
  • Meanwhile, cook the spaghetti in two batches in boiling salted water according to package directions. Drain and serve with the meatballs and sauce ladled on top. Garnish with torn basil and freshly grated Pecorino-Romano.

EASY SPAGHETTI AND MEATBALLS



Easy Spaghetti and Meatballs image

WHEN I was a teenager, I cooked dinner every night for our family of four...Mom, Dad, Grandmother, who lived next door, and myself. Through the years, I have modified and changed this recipe for two people to better fit our tastes. That's one of the great things about this dish. It's easy to do just that! -David Stierheim, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 10

1 egg
3 tablespoons Italian-seasoned bread crumbs
2 tablespoons chopped onion
1 tablespoon grated Parmesan cheese
1/8 teaspoon pepper
1/4 pound ground beef
1/4 pound bulk Italian sausage
1 jar (14 ounces) spaghetti sauce or 1-1/2 cups homemade spaghetti sauce
Hot cooked spaghetti
Additional Parmesan cheese, optional

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.

Nutrition Facts : Calories 388 calories, Fat 18g fat (7g saturated fat), Cholesterol 168mg cholesterol, Sodium 1503mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 4g fiber), Protein 26g protein.

BEST SPAGHETTI 'N' MEATBALLS



Best Spaghetti 'n' Meatballs image

My mom's Italian friend taught her the secret to this saucy spaghetti dish. Our whole family is grateful! Mom gave me this recipe as a wedding present. It's the best-tasting spaghetti ever...and the meatballs are so tender.

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 10 servings.

Number Of Ingredients 22

2 eggs
1 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1/2 cup tomato juice, milk or beef broth
1/4 cup finely chopped green pepper
1/4 cup finely chopped onion
1 teaspoon Italian seasoning
1/2 teaspoon each salt, poultry seasoning and garlic powder
2 pounds bulk pork sausage
SAUCE:
4 cups water
2 cans (11-1/2 ounces each) tomato juice
3 cans (6 ounces each) tomato paste
1 jar (1/2 ounce) dried celery flakes
1 bay leaf
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
2 garlic cloves, minced
Hot cooked spaghetti

Steps:

  • In a large bowl, combine eggs, bread crumbs, cheese, tomato juice, green pepper, onion and seasonings. Crumble sausage over mixture and mix well. Shape into 1-in. balls. In a skillet, brown meatballs over medium heat; drain., In a large saucepan, combine the first eight sauce ingredients. Add green pepper, onion and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 30-45 minutes or until thickened, stirring occasionally. Discard bay leaf., Add meatballs to sauce; simmer for 1 hour or until a thermometer reads 160°. Serve with spaghetti.

Nutrition Facts :

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

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

SPAGHETTI AND MEATBALLS



Spaghetti and Meatballs image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 pound ground beef
1/2 pound ground pork
3/4 cup unseasoned breadcrumbs
1/4 cup whole milk
1/4 cup white onion, cut into chunks
1/8 cup fresh basil leaves
1/8 cup fresh parsley leaves
2 cloves garlic
1/4 cup grated Parmigiano
1 tablespoon kosher salt
1 egg
Two 14-ounce cans crushed tomatoes
2 teaspoons kosher salt
Kosher salt
1 pound spaghetti
Grated Parmigiano, for serving

Steps:

  • For the meatballs: Preheat the oven to 450 degrees F.
  • Combine the ground meats in a large bowl. In a smaller bowl, combine the breadcrumbs and milk to soak.
  • In a blender or food processor, combine the onion, basil, parsley and garlic into a thick puree. Add to the ground meats. Add the milk and breadcrumbs, cheese, salt and egg to the meat. Knead together until combined. Scoop into 2-ounce balls (about 1 1/2 inches) on a baking sheet lined with foil or parchment.
  • Bake until browned, about 10 minutes.
  • For the sauce: Lower the oven to 350 degrees F.
  • Mix the tomatoes together with the salt in a casserole dish, then add the roasted meatballs. Cover with foil and bake, 1 hour.
  • For spaghetti: Bring at least 6 quarts salted water to a boil. Cook the spaghetti according to the package directions. Place in a bowl and top with meatballs, sauce and grated parm.

LIDIA'S SPAGHETTI AND MEATBALLS



Lidia's Spaghetti and Meatballs image

This is Lidia Bastianich's recipe for spaghetti and meatballs. She is a chef on tv who makes very authentic italian food. This recipe is the next best thing to being in New York City in Little Italy.

Provided by Mrs. Piggy

Categories     Spaghetti

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 21

two 35-ounce cans Italian plum tomato (preferably San Marzano)
1/4 cup extra virgin olive oil
1 medium onion, chopped (about 1 cup)
1 teaspoon crushed red pepper flakes
2 bay leaves
salt
fresh ground black pepper
1/2 lb ground pork
1/2 lb ground beef
1 cup fine dry white bread crumbs
1/3 cup freshly grated parmigiano-reggiano cheese
1/4 cup chopped fresh Italian parsley
2 garlic cloves, peeled and chopped fine
1 large egg
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
all-purpose flour
1/4 cup olive oil
1/4 cup vegetable oil
1 lb spaghetti
2/3 cup parmigiano-reggiano cheese (grated, and I want to add that it's important to use FRESHLY grated)

Steps:

  • Pass the tomatoes and their liquid through a food mill fitted with the fine disc.
  • Heat 1/4 cup olive oil in a 4- to 5-quart pot over medium high heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes.
  • Pour in the tomatoes, crushed red pepper and bay leaves, and season lightly with salt and pepper.
  • Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, 30 minutes.
  • Meanwhile, crumble the pork and beef into a mixing bowl.
  • Sprinkle the bread crumbs, 1/3 cup grated cheese, the parsley, and garlic over the meat.
  • Beat the egg with 1 teaspoon salt and 1/4 teaspoon salt and 1/2 teaspoon black pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don't overmix.
  • Shape the meat mixture into 1-1/2 inch balls.
  • Dredge the meatballs in the flour until lightly but evenly coated.
  • Heat 1/4 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat.
  • Slip as many meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from overbrowning.
  • Remove the meatballs, and repeat if necessary with the remaining meatballs.
  • Add the browned meatballs to the tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes.
  • Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
  • Drain the pasta and return it to the pot. Spoon in about 2 cups of the tomato sauce, tossing well until the pasta is coated with sauce.
  • Remove from the heat and toss in 2/3 cup grated cheese. Check the seasoning, and add salt and pepper if necessary.
  • Serve the pasta in warm bowls or piled high on a large warm platter.
  • Spoon a little more of the sauce over the pasta, and pass the remaining sauce separately. Pass the meatballs family-style in a bowl, or top the bowls or platter of spaghetti with them.

DARCY'S SPAGHETTI AND MEATBALLS



Darcy's Spaghetti and Meatballs image

A good friend gave me this recipe when I was whining I didn't have a good spaghetti sauce recipe. She said it was her mother-in-law's.

Provided by Chill

Categories     One Dish Meal

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 17

1 onion, chopped
3 tablespoons oil
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 cups water
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1 lb ground beef
1 cup fine dry breadcrumb
1/2 cup grated parmesan cheese
1/2 teaspoon parsley flakes
1 garlic clove, minced
1/2 cup milk
2 eggs, beaten
salt & pepper

Steps:

  • Cook onion in oil until golden.
  • Add tomatoes, paste, water, sugar, salt, pepper and bay leaf.
  • Cook slowly uncovered for 1 hour.
  • For meatballs, combine meat, crumbs, cheese, eggs and seasonings. Mix thoroughly.
  • Form into small balls and brown in oil or microwave.*.
  • Add meatballs to sauce and simmer over low heat until sauce is desired thickness, 30 mins or so.
  • * To brown in microwave - place approximately one dozen of meatballs into a pie plate and microwave on high for 1 1/2 to 2 minutes.

Nutrition Facts : Calories 465.6, Fat 24.4, SaturatedFat 8.2, Cholesterol 132.1, Sodium 1470.9, Carbohydrate 37.8, Fiber 5.6, Sugar 16.1, Protein 26.2

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From webetutorial.com


BAKED SPAGHETTI AND MEATBALLS - DAMN DELICIOUS
2016-01-29 Directions: Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray. In a large bowl, combine beef, pork, egg, Panko, Parmesan, garlic powder, onion powder, allspice and nutmeg; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined.
From damndelicious.net


10 BEST SPAGHETTI WITH GROUND BEEF MEATBALLS RECIPES
2022-06-26 Grandma's Best Ever Spaghetti & Meatballs Ragú. whole grain bread, garlic powder, eggs, lean ground beef, spaghetti and 2 more. Spaghetti and Meatballs Holy Cow! Vegan Recipes. San Marzano tomatoes, salt, spaghetti, garlic, pepper flakes and 4 more.
From yummly.com


SPAGHETTI AND MEATBALLS - THE RECIPE REBEL
2021-02-08 In a large skillet, heat oil over medium heat. Add onion and cook until softened and beginning to brown. Add garlic, Italian seasoning, salt, basil, and pepper flakes and cook 1-2 minutes. Stir in beef broth to pick up any browned bits from the bottom of the pan. Then stir in the crushed tomatoes and sugar.
From thereciperebel.com


JUICIEST EVER BAKED TURKEY MEATBALLS | THE MEDITERRANEAN DISH
2022-01-19 In a large mixing bowl, add 1 pound ground turkey, 1 grated yellow onion, 3 cloves minced garlic, ½ cup crumbled feta, 1 beaten egg, ½ cup chopped fresh parsley, and 1 tablespoon dried mint. Add the bread and wilted spinach. Season with kosher salt and black pepper, and mix well to combine. Form the meatballs.
From themediterraneandish.com


CLASSIC SPAGHETTI AND MEATBALLS | CHATELAINE
Rinse hands as needed to make it easier to form balls. HEAT 2 tbsp oil in a large pot over medium-high. Add half the meatballs and cook until browned on all …
From chatelaine.com


MMMMM .... SPAGHETTI & MEATBALLS - THE ART OF DOING STUFF
2019-02-04 Preheat oven to 375 degrees F or 350 degrees F convection. Combine all the sauce ingredients into a dutch oven. Mix the ingredients for the meatballs and then form them. You'll get 15 smaller sized meatballs from 1 lb of ground meat or 8-10 larger ones. Add meatballs to the sauce allowing the tops to float out a bit.
From theartofdoingstuff.com


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