Homemade Italian Spaghetti Sauce And Meatballs Recipes

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ITALIAN SPAGHETTI AND MEATBALLS



Italian Spaghetti and Meatballs image

This authentic Italian recipe was given to me by my cousin's wife, who is from Italy. It's so hearty and satisfying, everyone's eyes light up when I tell my family that we're having this for supper! -Etta Winter, Pavillion, New York

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 6 servings.

Number Of Ingredients 17

2 cans (28 ounces each) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1-1/2 cups water, divided
3 tablespoons grated onion
1 tablespoon sugar
1-1/2 teaspoons dried oregano
1 bay leaf
1-1/4 teaspoons salt, divided
1 teaspoon minced garlic, divided
3/4 teaspoon pepper, divided
6 slices day-old bread, torn into pieces
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 pound ground beef
Hot cooked spaghetti
Additional Parmesan cheese, optional

Steps:

  • In a Dutch oven, combine the tomatoes, tomato paste, 1 cup water, onion, sugar, oregano, bay leaf and 1/2 teaspoon each of salt, garlic and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 1-1/4 hours., Meanwhile, soak bread in remaining water. Squeeze out excess moisture. In a large bowl, combine the bread, eggs, Parmesan cheese, parsley and remaining salt, garlic and pepper. Crumble beef over mixture and mix well. Shape into thirty-six 1-1/2-in. meatballs. , Preheat oven to 400°. Place meatballs on a rack in a shallow baking pan. Bake, uncovered, until no longer pink, 20 minutes; drain. Transfer to spaghetti sauce. Simmer, uncovered, until heated through, stirring occasionally. Discard bay leaf. Serve with spaghetti; if desired, top with additional Parmesan.

Nutrition Facts : Calories 373 calories, Fat 13g fat (5g saturated fat), Cholesterol 123mg cholesterol, Sodium 1201mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 7g fiber), Protein 26g protein.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS



Italian Spaghetti Sauce with Meatballs image

This is a recipe I got from my mother years ago -- it's great.

Provided by Jeremy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h20m

Yield 6

Number Of Ingredients 17

1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
1 egg, beaten
¾ cup chopped onion
5 cloves garlic, minced
¼ cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
¾ teaspoon dried basil
½ teaspoon ground black pepper

Steps:

  • In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
  • In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 23 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 5.9 g, Sodium 1492.5 mg, Sugar 11.1 g

HEALTHIER ITALIAN SPAGHETTI SAUCE WITH MEATBALLS



Healthier Italian Spaghetti Sauce with Meatballs image

We added carrot and fresh garlic to this spaghetti sauce, and even made the meatballs healthier by using whole wheat breadcrumbs and fresh parsley. We suggest serving over the whole grain pasta of your choice.

Provided by MakeItHealthy

Categories     World Cuisine Recipes     European     Italian

Time 2h20m

Yield 6

Number Of Ingredients 17

1 pound lean ground beef
1 cup fresh whole-wheat breadcrumbs
¼ cup chopped fresh parsley
1 tablespoon grated Parmesan cheese
¼ teaspoon ground black pepper
1 clove garlic, minced
1 egg, beaten
¾ cup chopped onion
5 cloves garlic, minced
¼ cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
½ teaspoon ground black pepper
2 basil leaves, torn, plus additional for sprinkling on top

Steps:

  • Combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, 1 clove garlic, and beaten egg in a large bowl. Mix well and form into 12 balls. Store covered in refrigerator until needed.
  • Cook and stir onion, 5 cloves garlic, and olive oil in a large saucepan over medium heat until onions are translucent, 5 to 7 minutes. Stir in tomatoes, salt, sugar, and bay leaf. Cover with lid, reduce heat to low, and simmer for 60 minutes. Stir in tomato paste, 1/2 teaspoon ground black pepper, basil, and meatballs. Simmer on low heat until meatballs are cooked through, about 30 minutes.

Nutrition Facts : Calories 373.9 calories, Carbohydrate 29.1 g, Cholesterol 81.3 mg, Fat 20.7 g, Fiber 5.7 g, Protein 21.5 g, SaturatedFat 5.5 g, Sodium 1552.1 mg, Sugar 11.3 g

SPAGHETTI WITH ITALIAN MEATBALLS



Spaghetti with Italian Meatballs image

Sharon Crider sends this hearty spaghetti dinner from Junction City, Kansas. "It's one of my family's favorite recipes," she writes. "We enjoy servings of the sauce with a variety of pasta."

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 10 servings.

Number Of Ingredients 21

3/4 cup chopped onion
1 tablespoon olive oil
1 garlic clove, minced
1 can (28 ounces) Italian crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1 cup water
1-1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
MEATBALLS:
4 slices white bread, torn
1/2 cup water
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 garlic clove, minced
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1 pound lean ground beef (90% lean)
2 tablespoons olive oil, divided
1 package (16 ounces) spaghetti

Steps:

  • In a large saucepan, cook onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, heat 1 tablespoon oil over medium heat. In batches, brown meatballs, adding more oil as needed. Remove to paper towels to drain. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink. , Cook spaghetti according to package directions; drain. Serve with meatballs and sauce.

Nutrition Facts : Calories 385 calories, Fat 11g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 612mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 4g fiber), Protein 21g protein.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS



Italian Spaghetti Sauce With Meatballs image

Make and share this Italian Spaghetti Sauce With Meatballs recipe from Food.com.

Provided by CHEF GRPA

Categories     Meatballs

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb lean ground beef
1 cup fresh breadcrumb
1 tablespoon dried parsley
1 tablespoon grated parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten
3/4 cup chopped onion
5 garlic cloves, minced
1/4 cup olive oil
2 (28 ounce) cans whole canned tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper

Steps:

  • In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
  • In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
  • My update Note: I was leary of making this without first pre-cooking the meatballs, but this is by far the best spaghetti and meatballs I have ever made. The meatballs ended up a nice brown color, they were not over cooked and I think putting them in before browning allowed some of the meat flavor to seep into the sauce.
  • #2 Instead of using all ground beef, I opted to use a combination of ground pork and ground beef (12 oz ground beef, 4 oz ground pork) -instead of plain bread crumbs, I used pre-seasoned breadcrumbs, I increased the parmesan cheese to 4 oz. With the sauce, instead of using 2 (28 oz) cans of whole tomatoes, I used 1 (28 oz can) of whole tomatoes, and then two smaller cans (14 oz) of crushed tomatoes. After simmering the sauce, I ran half of it through the blender to make it smoother. I also added a small can of tomato sauce in addition to the tomato paste, plus for added flavour I added 1 tsp italian seasoning, 1/2 tsp basil, and 1 tsp garlic powder.

Nutrition Facts : Calories 384.4, Fat 19.1, SaturatedFat 5, Cholesterol 80.9, Sodium 1591.2, Carbohydrate 32.9, Fiber 5.2, Sugar 12.6, Protein 22.7

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.

REAL MEATBALLS AND SPAGHETTI



Real Meatballs and Spaghetti image

For homemade Italian comfort, make Ina Garten's Real Meatballs and Spaghetti recipe from Barefoot Contessa on Food Network, starring veal, pork and beef.

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 23

1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan

Steps:

  • Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
  • Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
  • For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
  • Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS, SAUSAGE AND STEW BEEF



Italian Spaghetti Sauce With Meatballs, Sausage and Stew Beef image

My mother-in-law has a life-long friend named Rosie, a dear Italian woman, who shared with us her family recipe for a hearty spaghetti sauce. I usually omit the ribs, as I'm not that much of a carnivore! Oftentimes I just make the meatballs with the sauce. No need to fry or bake the meatballs, add just add carefully to the hot sauce, then simmer.

Provided by wirkwoman1

Categories     Meat

Time 3h5m

Yield 8-10 serving(s)

Number Of Ingredients 17

2 teaspoons oil
6 pieces stewing beef
3 Italian sausages
1/2 lb boneless rib
12 ounces tomato paste
30 ounces water
1/4 teaspoon oregano
1/4 teaspoon pepper
1/4 teaspoon parsley
1 tablespoon salt
1/4 cup onion, diced
1/2 loaf Italian bread (3 days old)
1 lb hamburger
2 eggs
1/4 cup romano cheese, Grated (a large handful)
1 dash garlic salt
1 dash pepper

Steps:

  • Pour oil into skillet. Cook stew beef, sausages and ribs until brown.
  • Add onion and continue to cook until the onions turn golden brown.
  • Remove all meats except for the beef and put them in a dish and cover to keep warm. Add beef, onions, tomato paste, water, and spices, to a heavy bottomed dutch oven, mixing well.
  • Cover and cook 1½ hours. Return meats to pan and cook an additional ¾ hours.
  • Add warm water to the dry bread. Squeeze out 2 handfuls and put into large bowl.
  • Add hamburg, eggs, Romano cheese, garlic salt and pepper.
  • Mix all of the Meatball's ingredients together. Shape into meatballs and add to sauce 25 minutes before the sauce is done. Watch carefully for burning.

Nutrition Facts : Calories 457.2, Fat 28.9, SaturatedFat 11, Cholesterol 136.7, Sodium 1853.4, Carbohydrate 19.7, Fiber 2.6, Sugar 6, Protein 29.5

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

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2019-06-24 Form the meat into balls about 2-inches in diameter. Place the meatballs on a tray or baking sheet in one layer and refrigerate for 1 to 2 hours. (In the meantime, make the sauce) In a large heavy-bottomed skillet heat 4 tablespoons …
From savorthebest.com


THE BEST KETO ITALIAN MEATBALLS WITH SPAGHETTI SAUCE!
2019-01-11 Bring to a boil, then reduce heat and simmer for 30 minutes. Stir every few minutes to prevent scorching. Crumble the pork and beef into a large bowl. Add almond crumbs, 1/3 cup of grated cheese, parsley, and chopped garlic. In small bowl, whisk the egg, salt and pepper together. Add to the meat mixture.
From myketohome.com


HOW TO MAKE THE BEST MEATBALLS | FOODIECRUSH.COM
Break the beef apart in a large bowl. Add the beaten egg, bread crumbs, oregano, mint, salt and pepper. Gently mix with your hands until blended. Don't overwork the beef or the meatballs will be tough. Shape the mixture into about 12 1 1/2-inch meatballs. Drop them into the sauce and stir gently to cover in sauce.
From foodiecrush.com


HOMEMADE SPAGHETTI AND MEATBALLS - AVERIE COOKS
2022-03-14 While your meatballs are baking, get started on your homemade marinara sauce by doing the following: Step 1: Add olive oil to a skillet and sauté onions and garlic before adding tomato paste. Step 2: Add all the remaining ingredients and simmer before adding the meatballs and cooked spaghetti and serving!
From averiecooks.com


ITALIAN SPAGHETTI SAUCE AND MEATBALLS - RECIPE | COOKS.COM
Put meatballs into sauce, stir and cover. Simmer 1 1/2 to 2 hours. Stir occasionally. 15 minutes before sauce and meatballs are done, make spaghetti according to directions. (You may use any kind of pasta.) Drain spaghetti. Mix about 1/2 cup of sauce into spaghetti. Place on platter and arrange meatballs around spaghetti.
From cooks.com


ITALIAN MEATBALLS AND SPAGHETTI SAUCE - KATE BATTISTELLI
1/2 to 1 teaspoon crushed red pepper. 1-2 tablespoon sugar. 1 tomato puree can of water. Add your cooked meatballs to the sauce, bring to a simmer and cook over very low heat for about 3 hours. If the sauce seems too thick at any point, add a little water. Taste the sauce from time to time and add a bit of salt or sugar.
From katebattistelli.com


SPAGHETTI AND MEATBALLS - ITALIAN RECIPES BY GIALLOZAFFERANO
Start by making the sauce. Finely chop the shallot 1 and brown on a low flame 2. Now peel the garlic too, add it to the shallot and cook for at least 6-7 minutes 3. Add the tomato puree 4, then the salt and pepper; leave to cook for at least 40 minutes, with the lid on 5. As the sauce cooks, prepare the meatballs: Place the crust-free stale ...
From giallozafferano.com


AUTHENTIC ITALIAN SPAGHETTI AND MEATBALLS RECIPE - CHEF …
2018-06-14 Meatballs. Soak bread in milk in a small bowl for 20 minutes. Mix beef and pork together in a large bowl. Stir onions, bread mixture, eggs, parsley, garlic, salt, black pepper,dried basil, and Romano cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
From askchefdennis.com


HOW TO MAKE MEATBALLS FOR SPAGHETTI (ITALIAN COOKING)
2022-01-29 Italians use veal or beef mixed with other ingredients when making meatballs. The ingredients also include garlic, parsley, eggs, and cheese. In America, people think that meatballs always have meat. However, you can use potatoes or fish to make them. When meatballs do not have meat, Italians call them Crocchettes.
From theprouditalian.com


AUTHENTIC ITALIAN MEATBALLS AND SUNDAY SAUCE RECIPE
2020-03-23 Add the beef and pork to a large mixing bowl. Sprinkle with a ½ tsp black pepper and 2 tsp of kosher salt. Crack 2 large eggs into a mixing bowl and mix well. Add the fresh chopped parsley, grated Parmigiano Reggiano, garlic paste, and breadcrumbs to the meat mixture. Dry mix all the ingredients with your hands.
From sipandfeast.com


ITALIAN SPAGHETTI SAUCE AND MEATBALLS - RECIPE | COOKS.COM
2013-05-14 Cover and simmer on low while preparing meatballs. In large mixing bowl, mix ground beef, 1 cup onions, 1 sweep of Italian seasoning, oregano, black pepper, Lawry's and dash of red pepper. Mix well. Add egg and 1 more sweep of spices and blend. Add 2 cups bread crumbs, mix. Form meatballs and brown in olive oil. When done, add to sausage and ...
From cooks.com


ITALIAN SPAGHETTI SAUCE WITH MEATBALLS - CAN'T STAY OUT OF THE …
2012-08-02 Put all in a crockpot that has been sprayed with cooking spray and let simmer on high for about 3 to 4 hours or low 5-6 hours. Add meatballs, if desired. Or cook on stove top about an hour on a low-medium heat. Remove bay leaves before serving.
From cantstayoutofthekitchen.com


ITALIAN SPAGHETTI AND COLOSSAL MEATBALLS | PAULA DEEN
Colossal Meatballs. Preheat oven to 350˚F. Line a rimmed baking sheet with aluminum foil. Place a wire rack over baking sheet, and spray with nonstick cooking spray. In a large bowl, combine ground chuck, sausage, panko, cheese, remaining 3 cloves minced garlic, 1 tablespoon parsley, 2 teaspoons basil and 1 teaspoon salt.
From pauladeen.com


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