Ken Homs East West Spaghetti And Meatballs Recipes

KEN HOM'S EAST - WEST SPAGHETTI AND MEATBALLS

Steps:

• Heat a heavy saucepan and swirl in the olive oil. When it's hot, add the onions, garlic and ginger and cook for 2 minutes over medium heat. Add the tomatoes, sugar, salt, and pepper. Lower the heat, cover, and simmer for 20 minutes.
• Put the beef in a food processor and mix with the egg white and cold water for one minute. The mixture should be light and fluffy. Do not use a blender, as the mixture will be too dense. Then toss in the water chestnuts, soy sauces, rice wine, five spice powder, sugar, salt and pepper and mix for another 30 seconds. The mixture should be slightly coarse with bits of water chestnuts adding texture.
• Divide the mixture into 16 equal parts and roll each part into a meatball. Dust each meatball with potato starch. Heat a wok until it's hot and add 2 tablespoons of peanut oil. When the oil is hot and slightly smoking, drop in half of the meatballs, turn down the heat and slowly brown the meatballs. Swirl in the remaining 2 tablespoons of peanut oil and fry the remaining meatballs. Drain on paper towels.
• Place the meatballs in the cooked tomato sauce, cover and simmer for 15 minutes.
• Meanwhile, cook pasta to package directions.
• Arrange pasta on a platter, lay the meatballs on top, and pour sauce over all. Serve at once.

SPAGHETTI AND MEATBALLS

Steps:

• Preheat oven to 425 degrees F.
• Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
• Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
• Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
• Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

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.

MEGAN'S AMAZING SPAGHETTI AND MEATBALLS

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.

JENN'S OUT OF THIS WORLD SPAGHETTI AND MEATBALLS

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.

SPAGHETTI AND MEATBALLS RECIPE BY TASTY

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!

SPAGHETTI AND MEATBALLS

Steps:

• In a large bowl, beat the egg; then blend in the milk.
• Add in the bread cubes, stirring to coat them well; let sit for 15 minutes.
• Using a fork, mash the bread cubes until they've formed a rough paste.
• Add in the ground beef to the bowl; working with your hands, incorporate the rough paste into the beef.
• Add in cheese, garlic, and parsley; blend in evenly; add salt and pepper to taste.
• Using wet hands, form the meat into balls the size of golf balls or a little smaller.
• Add olive oil to a large heavy skillet over med-high heat; add in the meatballs to brown them on all sides-don't crowd them in the pan; you may have brown them in batches.
• Transfer meatballs to the saucepan that holds the warmed tomato sauce; bring to a gentle simmer and cook for 45 minutes.
• When the meatballs are nearly done, drop the spaghetti into a big pot of boiling salted water.
• Cook spaghetti until al dente, about 8-9 minutes.
• Drain spaghetti in a colander; then return it to the pasta cooking pot over medium heat.
• Ladle in enough sauce to just coat the pasta; stir well.
• Add in the butter and stir well.
• Keep the pasta in the pot for a total of about 1 minute.
• Divide the pasta among six wide, shallow bowls; top each mound of pasta with a few meatballs, then ladle some more sauce over all.
• Serve with grated Romano cheese on the side.