Marks Spaghetti And Meatballs Recipes

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MEGAN'S AMAZING SPAGHETTI AND MEATBALLS



Megan's Amazing Spaghetti and Meatballs image

This recipe will leave your family and friends mopping up their plates with their garlic bread!

Provided by Megan Darling

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 1h20m

Yield 6

Number Of Ingredients 18

1 ½ teaspoons olive oil
1 yellow onion, chopped
3 cloves garlic, minced
1 (16 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
½ cup red wine
3 tablespoons Italian seasoning
2 tablespoons white sugar
1 tablespoon garlic powder
1 ½ teaspoons garlic salt
salt and ground black pepper to taste
½ pound lean ground beef
1 egg, beaten
¼ cup Italian seasoned bread crumbs
¼ cup grated mozzarella cheese
2 tablespoons chopped fresh parsley
1 (16 ounce) package spaghetti
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 518.9 calories, Carbohydrate 79.8 g, Cholesterol 63.2 mg, Fat 10.3 g, Fiber 6.6 g, Protein 24.5 g, SaturatedFat 3.6 g, Sodium 969.7 mg, Sugar 11.3 g

MARK'S SPAGHETTI AND MEATBALLS



Mark's Spaghetti and Meatballs image

Chef Mark Strausman's recipe calls for adding the pasta to the sauce for its final few minutes. This allows the spaghetti to soak up more flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Yield Serves 6 to 8

Number Of Ingredients 15

1/4 cup plus 2 teaspoons extra-virgin olive oil
1/2 medium onion, minced
2 cloves garlic, minced
1/4 pound ground veal
1/4 pound ground pork
1/4 pound ground beef
1 egg white
2 egg yolks
1/2 cup Parmigiano-Reggiano cheese
1/4 cup dry unseasoned breadcrumbs, plus more for coating
Coarse salt (to taste)
Freshly ground pepper (to taste)
1 teaspoon dried oregano
1 pound dry spaghetti
3 cups Mark Strausman's Tomato Sauce

Steps:

  • In a large saute pan, heat 2 teaspoons olive oil over medium heat. Add onion and garlic, and saute until translucent, 3 to 5 minutes. Place ground meats in a large mixing bowl. Remove onions from heat, and add to ground meats. Add egg white, egg yolks, Parmigiano-Reggiano, and breadcrumbs to bowl, and combine. Season with salt and pepper. Add the red-pepper flakes and oregano, and mix well to combine.
  • Roll the ground-meat mixture into golf ballâ??sized meatballs. Place on a baking sheet covered with breadcrumbs, and roll. In a large skillet, heat 1/4 cup olive oil over medium heat. Add meatballs, and brown on all sides, 3 to 5 minutes. Remove meatballs from the pan, and transfer them to a baking sheet lined with paper towels. Discard remaining oil. Return meatballs to pan, and cover with 3 cups tomato sauce. Slowly simmer over medium heat, until meatballs are heated through, about 15 minutes.
  • Bring a large pot of salted water to a boil. Add spaghetti, and cook until al dente, about 6 to 8 minutes, or according to package instructions. Drain, and add cooked spaghetti to the sauce mixture. Cook for an additional 2 minutes. Serve immediately.

MAMA'S BEST EVER SPAGHETTI AND MEATBALLS



Mama's Best Ever Spaghetti and Meatballs image

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

1½ lbs. lean ground beef
½ cup Italian seasoned dry bread crumbs
2 eggs
1 jar (1 lb. 8 oz.) Chunky Tomato Garlic and Onion Sauce
12 ounces spaghetti, cooked and drained

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.

TEST KITCHEN'S FAVORITE SPAGHETTI AND MEATBALLS



Test Kitchen's Favorite Spaghetti and Meatballs image

Swapping out some of the ground beef for chopped mushrooms is the secret behind the complex flavor of these meatballs. A quick blast in the broiler gives them a nice crust -- and the noncrisp parts soak up the delicious sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h10m

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
3 cups finely chopped onion (from 1 large)
Kosher salt
2 tablespoons minced garlic (4 to 5 cloves)
1/2 teaspoon red-pepper flakes, plus more for serving
2 cans (each 28 ounces) whole peeled tomatoes in juice, pureed in a blender or food processor
2 tablespoons extra-virgin olive oil, plus more for brushing
1 pound cremini mushrooms, finely chopped
1/2 cup dried breadcrumbs
1/4 cup whole milk
1/3 cup finely grated Pecorino Romano (1 ounce), plus more for serving
1/2 cup chopped fresh flat-leaf parsley leaves, plus more for serving
1 1/2 teaspoons finely chopped fresh oregano
1 large egg, lightly beaten
Kosher salt and freshly ground pepper
3/4 pound ground beef (85 percent lean), preferably grass-fed
1 pound spaghetti, spaghettini, or bucatini

Steps:

  • Red Sauce: Heat a straight-sided skillet over medium. Swirl in oil; add onion and 1 teaspoon salt. Cook, stirring occasionally, until onion is soft and translucent, 7 to 9 minutes. Stir in garlic and red-pepper flakes; cook 30 seconds. Transfer one-third of onion mixture to a bowl and reserve for meatballs. Add tomatoes to skillet; bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced and thickened slightly, about 20 minutes.
  • Meatballs: While sauce simmers, heat a large skillet over medium-high. Swirl in oil. Add mushrooms and cook, stirring occasionally, until soft and most of moisture has evaporated, 8 to 10 minutes. Transfer to bowl with reserved onion mixture; let cool slightly.
  • Preheat broiler with rack 4 inches below heating element. Stir breadcrumbs and milk into mushroom mixture until milk is absorbed. Add cheese, parsley, oregano, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Add beef and gently fold with your hands until evenly combined (don't overwork, or meatballs will be tough). Use an ice cream scoop, or roll heaping tablespoons between dampened palms, to form thirty 1 1/2-inch balls. Transfer to a rimmed baking sheet brushed with oil. Broil, undisturbed, until browned on top, about 5 minutes.
  • Transfer meatballs to skillet with red sauce. Simmer, stirring gently, until just cooked through, about 5 minutes. Meanwhile, boil pasta in a large pot of generously salted water until al dente, about 2 minutes less than per package instructions. Drain pasta and return to pot; toss with 1 1/2 cups sauce. Serve, topped with meatballs, more sauce, cheese, red-pepper flakes, and parsley.

SPAGHETTI AND DROP MEATBALLS WITH TOMATO SAUCE



Spaghetti and Drop Meatballs With Tomato Sauce image

This fast version of spaghetti and meatballs with red gravy is ready in less than 30 minutes, but you'll be chopping, stirring and monitoring heat - actively working - from start to finish. You'll be busy, but not frantic, and rewarded not only with the twirling of pasta in half an hour, but with the satisfaction that you made every second count.

Provided by Mark Bittman

Categories     dinner, lunch, weekday, weeknight, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

Salt
2 tablespoons olive oil
12 ounces ground beef
6 ounces Parmesan, or about 1 1/2 cups
1 bunch fresh parsley
1/4 cup bread crumbs
1 egg
Black pepper
1 large onion
3 garlic cloves
6 cups canned crushed tomatoes (a little less than two 28-ounce cans)
3 bay leaves
1 pound spaghetti

Steps:

  • Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium heat.
  • Put the ground beef in a medium bowl. Grate the cheese, put 1 cup over the meat and reserve the rest, about 1/2 cup. Chop 1/2 cup of parsley and add all but 2 tablespoons to the meat mixture; save the rest of the parsley for another use. Add the bread crumbs, crack in the egg, and sprinkle with salt and pepper. Gently mix until everything is just combined.
  • Raise the heat to medium-high; use 2 teaspoons to drop rounds of the meatball mixture into the skillet without touching one another if you can help it. Adjust the heat so the meatballs sizzle but don't burn and cook undisturbed until they're lightly browned on the bottom, 5 to 6 minutes.
  • Meanwhile, trim, peel and chop the onion; scatter it around the meatballs. Peel and mince the garlic and put it on top of the onions.
  • When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently but steadily, then cover the skillet and cook until the meat cooks through, about 8 minutes. Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks. Stir only as needed and carefully if you do.
  • Add the pasta to the boiling water and stir. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving some cooking water. Return the pasta to the pot.
  • Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust the seasoning. Discard the bay leaves and spoon about half the sauce into the pasta pot. Toss the pasta over low heat, adding a splash of cooking water to make it saucier if you like.
  • To serve, divide the pasta among 4 plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the top.

Nutrition Facts : @context http, Calories 1052, UnsaturatedFat 19 grams, Carbohydrate 124 grams, Fat 39 grams, Fiber 13 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1594 milligrams, Sugar 22 grams, TransFat 1 gram

HOMEMADE SPAGHETTI AND MEATBALLS



Homemade Spaghetti and Meatballs image

I have been making this spaghetti recipe, from a dear family friend, for over 25 years. It is by far the best homemade sauce and meatballs we have ever had. I've also just fried the beef and added it to the sauce, then used it to make lasagna.

Provided by Lynn1964

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 10

Number Of Ingredients 18

1 (29 ounce) can whole peeled tomatoes
19 fluid ounces tomato juice
1 (5.5 ounce) can tomato paste
1 large onion, chopped
2 tablespoons dried parsley
1 teaspoon salt
½ teaspoon crushed red pepper flakes, or to taste
½ teaspoon ground black pepper
¼ teaspoon dried thyme
¼ teaspoon ground cloves
1 ½ pounds lean ground beef
16 soda crackers, crushed
2 eggs, beaten
3 tablespoons grated Parmesan cheese
1 large clove garlic, crushed
1 tablespoon dried parsley
⅛ teaspoon dried thyme
1 (16 ounce) package spaghetti

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.

Nutrition Facts : Calories 384 calories, Carbohydrate 47.6 g, Cholesterol 85.9 mg, Fat 11.2 g, Fiber 3.8 g, Protein 23.4 g, SaturatedFat 4.1 g, Sodium 759.2 mg, Sugar 7.8 g

SPAGHETTI AND MEATBALLS



Spaghetti and Meatballs image

Provided by Alex Witchel

Categories     dinner, easy, weekday, pastas, main course

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 14

2 slices bread, any kind, with crust
2 to 4 tablespoons chicken broth or milk
12 ounces ground turkey
12 ounces lean ground beef, preferably 85 percent lean
1 large egg
1/2 cup chopped parsley, more for garnish
2 tablespoons grated Parmesan cheese, more for garnish
3/4 teaspoon salt, more for pasta water
1/2 teaspoon ground black pepper
1 onion, minced
7 garlic cloves, minced
2 tablespoons olive oil
1 28-ounce can whole peeled tomatoes
1 pound whole wheat spaghetti

Steps:

  • Place bread in a large bowl and sprinkle with broth or milk until soaked. Allow to sit 5 minutes, then squeeze out and discard most of the liquid; crumble bread. Add turkey, beef, egg, 1/2 cup parsley, 2 tablespoons Parmesan, salt, pepper, half the onion and a third of the minced garlic. Mix well and form into golf-ball-size balls ( about 24).
  • In a large nonstick skillet over medium heat, heat 1 tablespoon oil. Sauté meatballs until browned, about 10 minutes. Remove from heat, set aside.
  • In a large saucepan, combine remaining 1 tablespoon olive oil, remaining minced onion and remaining minced garlic. Cover and cook over medium-low heat, stirring occasionally, until translucent, about 10 minutes. Add tomatoes, bring to a simmer, and cook uncovered for about 10 minutes, breaking up tomatoes with a wooden spoon.
  • Add meatballs to pan of sauce. Cover, reduce heat to low and simmer for 20 minutes. Meanwhile, bring a large pot of lightly salted water to a boil, and cook pasta until al dente. To serve, drain pasta and divide among four to six bowls. Top with meatballs and sauce, and garnish with parsley and Parmesan.

Nutrition Facts : @context http, Calories 606, UnsaturatedFat 13 grams, Carbohydrate 70 grams, Fat 23 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 7 grams, Sodium 302 milligrams, Sugar 5 grams, TransFat 1 gram

MARKS MEATBALLS



Marks Meatballs image

Make and share this Marks Meatballs recipe from Food.com.

Provided by Mark R.

Categories     Meat

Time 1h30m

Yield 10 meatballs, 2 serving(s)

Number Of Ingredients 6

1 lb ground beef
1 extra large egg
1 tablespoon Worcestershire sauce
1/4 teaspoon onion salt
1/4 teaspoon black pepper
1/3 cup Italian seasoned breadcrumbs

Steps:

  • Mix egg, worcestershire sauce, onion salt, and pepper.
  • Slowly add bread crumbs till paste forms.
  • Mix paste into ground beef.
  • Measure about 1 1/2 tablespoons of mix into palm of hand, roll into ball.
  • Brown meatballs.
  • Finish cooking in sauce.

Nutrition Facts : Calories 613.1, Fat 38, SaturatedFat 14.5, Cholesterol 277.1, Sodium 625.1, Carbohydrate 15.7, Fiber 1.1, Sugar 2.2, Protein 48.7

MAMA'S BEST EVER SPAGHETTI & MEATBALLS



Mama's Best Ever Spaghetti & Meatballs image

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

1 1/2 lbs lean ground beef
1/2 cup Italian seasoned breadcrumbs
2 eggs
1 jar (1 lb. 8 oz.) Chunky Tomato Garlic and Onion Sauce
12 ounces spaghetti, cooked and drained

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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From tastetoronto.com


SPAGHETTI MEATBALLS RECIPE - VINCENZO'S PLATE
2021-09-19 Once the vegetables are nice and tender, add the tomato passata and mix through. Now add ½ tablespoon of rock salt and some pepper then mix to combine. Turn the heat down to low and cook this gently for up to 1 hour with the lid on. Go back to the sauce and stir it using your wooden spoon every so often.
From vincenzosplate.com


MARION’S BEST SPAGHETTI MEATBALLS | MARION'S KITCHEN
Preheat oven to 180°C/356°F. For the miso tomato sauce, heat the olive oil in a saucepan over medium-high heat. Add the garlic and cook for a minute. Then add the whole peeled tomatoes, including the juices. Break up the tomatoes a little with a wooden spoon.
From marionskitchen.com


PINO LUONGO AND MARK STAUSMAN'S FRESH PASTA WITH MEATBALLS AND ...
8 ounces ground veal; 1/4 cup freshly grated Parmigiano-Reggiano cheese; 1 large egg yolk; 1/2 cup breadcrumbs; 1 small garlic clove, finely chopped; 2 teaspoons Italian parsley, chopped
From rachaelrayshow.com


SPAGHETTI AND MEATBALLS RECIPE - COOKIST.COM
Place the bread in a bowl. Cover with 2/3 cup of water. Leave for 5 minutes, then mash. Place flour in a shallow bowl. Set aside. Combine ground beef, sausage, parmesan, garlic, salt, pepper, egg in a large bowl. Add mashed bread. Shape the beef mixture into 1 ½-inch meatballs. Roll each meatball through the flour.
From cookist.com


INSTANT POT SPAGHETTI AND MEATBALLS - RECIPE LANDS
2022-06-21 Make Instant Pot Spaghetti and Meatballs with Jenn & Barbara from Pressure Cooking Today! While you can make this a dump-and-go recipe, you can take jarred spaghetti sauce to the next level with these easy tricks. ***AND STILL GET DINNER ON THE TABLE IN 15 MINUTES.*** This easy chicken recipe works in ANY brand of electric pressure cooker, …
From recipelands.com


BEST MOM'S SPAGHETTI AND MEATBALLS RECIPES - FOOD …
2017-01-20 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. Step 3. Reduce the heat to medium-low, add the onion to the ...
From foodnetwork.ca


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