MAMA'S BEST EVER SPAGHETTI AND MOZZARELLA MEATBALLS
Baked homemade meatballs are served over hot spaghetti with lots of sauce and grated Parmesan cheese.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large rimmed baking sheet with olive oil.
- Combine ground beef, bread crumbs, egg, mozzarella cheese, and garlic in a medium bowl. Use a 1/4 cup measure or ice cream scoop to portion into 12 to 13 meatballs. Place on prepared baking sheet.
- Baked until browned and cooked through, about 15 minutes.
- Bring the Ragu® Sauce to a simmer in a 12-inch skillet. Gently place the cooked meatballs into the sauce. Simmer 10 minutes.
- Ladle some of the sauce over hot pasta and toss to coat. Serve with more sauce and the meatballs with a sprinkle of Parmesan cheese.
Nutrition Facts : Calories 525.8 calories, Carbohydrate 58.4 g, Cholesterol 94.1 mg, Fat 17.9 g, Fiber 4.5 g, Protein 30.6 g, SaturatedFat 6.8 g, Sodium 1006 mg, Sugar 7.1 g
SPAGHETTI WITH MY MAMAS MEATBALLS
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 4 adult lunch/dinner entrees (16 meatballs)
Number Of Ingredients 17
Steps:
- Spray a large saucepan with 4 sprays of olive oil spray. Add half the garlic and half the onion and a pinch of red chili flakes and cook over medium heat until tender, about 2 minutes. Add half the chicken stock, tomato puree and diced tomatoes and simmer over low heat for an hour.
- Preheat the broiler. Meanwhile, using the tip of a knife, score the eggplant deeply and sprinkle with salt. Place the eggplant cut-side up and cook under the broiler until lightly browned, about 4 minutes. Remove the eggplant from the broiler and place on a plate and microwave on high until tender, about 2 minutes. Let cool.
- In a large bowl, add the meats and mix gently to incorporate. Place the egg white, remaining chicken stock, onion, garlic and parsley in the beaker of a blender and blend until smooth, about 30 seconds. Add the mixture to the bowl with the meats, add the cheese and crumble the kamut in with your fingers. Sprinkle with salt and chili flakes.
- Scoop the eggplant pulp out of its skin and let any excess water drip off. Measure out 1/2 cup of the pulp, and then lightly chop and add to the meat mixture, folding in to incorporate. With the use of a tablespoon, measure out 16 even heaping mounds on to a clean work surface and then form into balls with your hands.
- Spray a large nonstick saute pan with 4 sprays of olive oil spray and heat over medium-high heat. Once the pan is hot, add half of the meatballs and cook until lightly browned on one side, about 1 minute. Roll the meatballs on the other side and brown evenly, about 2 minutes. Remove the browned meatballs from the pan and then spray the pan with 4 more sprays and repeat the browning with the rest of the meatballs. Add the meatballs to the sauce and simmer very slowly for an hour.
- Meanwhile, bring 4 quarts of water to a simmer and then add 1 tablespoon of salt. Drop the pasta in the water and cook per manufacturer's instructions. Place 4 meatballs each on 4 plates, and then add the spaghetti to the remaining sauce in the pan with 1/2 cup of the pasta water and cook until the sauce holds well on the pasta. Evenly distribute the pasta to each of the 4 plates.
MAMA'S BEST EVER SPAGHETTI AND MEATBALLS
A classic Italian-American dish that can be as simple or fancy as you want it to be.
Provided by Food Network
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine ground beef, bread crumbs, eggs and ½ cup Sauce in medium bowl; shape into 18 meatballs. Bring remaining Sauce to a boil over medium-high heat in 12-inch skillet. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti.
BEST SPAGHETTI AND MEATBALLS
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
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.
MAMA'S BEST EVER SPAGHETTI & MEATBALLS
Make and share this Mama's Best Ever Spaghetti & Meatballs recipe from Food.com.
Provided by Ragu8823
Categories Meatballs
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 5
Steps:
- Directions.
- Combine ground beef, bread crumbs, eggs and 1/2 cup Sauce in medium bowl; shape into 18 meatballs.
- Bring remaining Sauce to a boil over medium-high heat in 12-inch skillet. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done.
- Serve over hot spaghetti.
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