Meatballs Pasta Recipes

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MEATBALLS & PASTA



Meatballs & pasta image

This really easy beef and pork meatball recipe with simple tomato sauce delivers big on flavour - a simple, wholesome dinner for the whole family.

Provided by Jamie Oliver

Categories     Pasta Recipes     Jamie's Ministry of Food     Meatball     Pasta & risotto

Time 45m

Yield 4

Number Of Ingredients 15

12 Jacob's cream crackers
4 sprigs of fresh rosemary
2 heaped teaspoons Dijon mustard
500 g quality minced beef, pork, or a mixture of the two
1 heaped tablespoon dried oregano
1 large free-range egg
olive oil
1 bunch of fresh basil
1 medium onion
2 cloves of garlic
½ a fresh or dried red chilli
2 x 400 g tin of plum tomatoes
2 tablespoons balsamic vinegar
400 g dried spaghetti or penne
Parmesan cheese

Steps:

  • Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
  • Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.
  • Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
  • With clean hands, scrunch and mix everything up well. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs - you should end up with 24.
  • Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed - this will help to firm them up.
  • Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic, and trim and finely slice or crumble the chilli.
  • Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden.
  • Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves.
  • Tip in the the tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly.
  • Meanwhile, heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until cooked through, turning regularly To check if they're cooked, cut one opening - there should be no sign of pink.
  • Once cooked, add the meatballs to the sauce and simmer while you cook the pasta.
  • Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Return the pasta to the pan.
  • Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed
  • Transfer to a large platter or divide between bowls, serving the remaining sauce and meatballs on top. Add a fine grating of Parmesan and scatter over the reserved basil, then tuck in.

Nutrition Facts : Calories 756 calories, Fat 14.9 g fat, SaturatedFat 4.8 g saturated fat, Protein 58.1 g protein, Carbohydrate 104.5 g carbohydrate, Sugar 14.6 g sugar, Sodium 1.6 g salt, Fiber 5.6 g fibre

ONE-POT SWEDISH MEATBALL PASTA RECIPE BY TASTY



One-Pot Swedish Meatball Pasta Recipe by Tasty image

Here's what you need: ground beef, seasoned bread crumbs, onion, egg, kosher salt, pepper, canola oil, beef broth, milk, worcestershire sauce, egg noodle, shredded parmesan cheese, fresh parsley

Provided by Tasty

Categories     Dinner

Time 32m

Yield 4 servings

Number Of Ingredients 13

1 lb ground beef
½ cup seasoned bread crumbs
½ onion, finely minced
1 egg
1 tablespoon kosher salt, divided, or to taste
1 tablespoon pepper, divided
2 tablespoons canola oil
2 cups beef broth
2 cups milk
1 tablespoon worcestershire sauce
4 cups egg noodle
1 cup shredded parmesan cheese
½ cup fresh parsley, chopped

Steps:

  • In a large bowl, combine the ground beef, breadcrumbs, onion, egg, ½ tablespoon salt, and ½ tablespoon pepper, mixing until evenly combined.
  • Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
  • Add the beef broth, milk, remaining ½ tablespoon salt, remaining ½ tablespoon pepper, and Worcestershire sauce and give it a stir.
  • Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes.
  • Add the parmesan and the parsley, stirring until the cheese is melted.
  • Enjoy!

Nutrition Facts : Calories 1226 calories, Carbohydrate 130 grams, Fat 45 grams, Fiber 5 grams, Protein 63 grams, Sugar 17 grams

SPAGHETTI AND MEATBALLS



Spaghetti and Meatballs image

For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

1 pound spaghetti
Salt, for pasta water
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table

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!)

PASTA WITH MEATBALLS



Pasta With Meatballs image

Carbohydrate avoidance be damned: pasta with meatballs is the perfect culinary counter to the cruel world. Just looking at a slippery, tomato-sauced tangle of spaghetti topped with juicy toothsome meatballs makes you feel better; eating it is the instant antidote to whatever ails you. The recipe here makes more sauce, perhaps, than you'd normally want to use to dress a pound of pasta, but when I sit down to eat with the children I want to make sure I'm not going to have to get up and make them anything else to eat before they go to bed. (Of course you can freeze a portion of little meatballs in sauce for easy access in meals ahead. They need not accompany a bowl of pasta. My children like them just as much with a mound of plain white rice. Who wouldn't?)

Provided by Nigella Lawson

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 19

8 ounces ground pork
8 ounces ground beef
1 large egg, lightly beaten
2 tablespoons freshly grated Parmesan cheese
1 garlic clove, peeled and minced
1 teaspoon dried oregano
3 tablespoons bread crumbs or semolina
1 teaspoon salt
Freshly ground black pepper
1 onion, peeled and halved
2 garlic cloves, peeled
1 teaspoon dried oregano
1 tablespoon unsalted butter
1 tablespoon olive oil
2 cups tomato passata (available at specialty food stores) or pureed canned tomatoes (not canned tomato puree, which is thicker)
Pinch of sugar
Salt and freshly ground black pepper
1/2 cup whole milk
1 pound spaghetti, tagliatelle or linguine, cooked to taste

Steps:

  • Prepare meatballs: In a large bowl, combine pork, beef, egg, Parmesan, garlic, oregano, bread crumbs, salt and pepper to taste. Mix thoroughly but lightly, handling mixture as little as possible.
  • Line a baking sheet with plastic wrap. Shape rounded teaspoonfuls of meat mixture into balls 1 inch in diameter, and place on plastic. Refrigerate while making sauce.
  • Prepare sauce: Combine onion, garlic and oregano in a food processor, and puree until smooth. Combine butter and oil in a wide, deep pan, and place over low heat until butter melts. Add onion-garlic mixture. Simmer, stirring occasionally, about 10 minutes; do not brown. Add passata and 2 cups water to pan. Season with sugar, and salt and pepper to taste.
  • Simmer for 10 minutes, then add milk and bring sauce back to a simmer. Gently drop in meatballs one by one so that they do not break (make sure the meatballs are submerged); do not stir pan. Cover pan partially with a lid, and simmer for 20 minutes.
  • Adjust seasonings to taste. Place hot pasta in a large serving bowl. Pour most of sauce (reserving meatballs) on pasta, and toss to combine. Top pasta with meatballs, and serve.

Nutrition Facts : @context http, Calories 897, UnsaturatedFat 18 grams, Carbohydrate 100 grams, Fat 36 grams, Fiber 8 grams, Protein 42 grams, SaturatedFat 14 grams, Sodium 1036 milligrams, Sugar 9 grams, TransFat 1 gram

MEATBALL PASTA BAKE



Meatball Pasta Bake image

This easy-to-make baked meatball pasta bake is better than lasagna!

Provided by Karla Harmer

Categories     Noodle Casserole

Time 1h

Yield 8

Number Of Ingredients 8

1 (16 ounce) package ziti pasta
1 ½ pounds frozen cooked meatballs, thawed
2 (28 ounce) jars prepared marinara sauce
1 cup ricotta cheese
1 teaspoon Italian seasoning
1 teaspoon garlic powder
3 cups shredded mozzarella cheese, divided
⅔ cup grated Parmesan cheese, divided

Steps:

  • Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, about 3 minutes less than the package instructions, about 8 minutes. Drain pasta.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 13x9 inch baking dish.
  • Heat oil in a skillet over medium heat and cook meatballs until browned on all sides, about 5 minutes. Add marinara sauce and ricotta cheese; mix to combine. Add cooked pasta and mix to combine. Season with Italian seasoning and garlic powder.
  • Cover the bottom of the prepared baking dish with a layer of sauce without meatballs. Sprinkle 1 cup mozzarella cheese on top. Add another layer of sauce with meatballs on top and sprinkle with 1/3 cup Parmesan cheese. Add another layer of 1 cup mozzarella cheese. Add the rest of the sauce and meatball mixture on top, followed by remaining 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until cheese is melted, 20 to 30 minutes.
  • Remove foil and bake until cheese starts to turn golden brown, 10 to 20 minutes. Enjoy!

Nutrition Facts : Calories 701.4 calories, Carbohydrate 76.6 g, Cholesterol 107.6 mg, Fat 25.7 g, Fiber 7.4 g, Protein 38.1 g, SaturatedFat 10.9 g, Sodium 1276.8 mg

MEATBALL PASTA BAKE (PASTA AL FORNO)



Meatball pasta bake (pasta al forno) image

Make a comforting meatball pasta bake to feed the family. Inspired by Italian flavours and made with wholewheat pasta, it's a fabulous, filling meal

Provided by Good Food team

Categories     Dinner, Main course, Pasta, Supper

Time 1h

Yield Serves 4-6

Number Of Ingredients 11

1 large onion , ½ grated, ½ finely chopped
3 garlic cloves , crushed
400g beef mince
50g fresh breadcrumbs
3 tbsp milk
25g parmesan , finely grated
½ small bunch of parsley , finely chopped
3 tbsp olive oil
2 x 400g cans chopped tomatoes
350g undefined
2 x 125g balls mozzarella , drained and cut into cubes

Steps:

  • Mix the grated onion, 1 crushed garlic clove, mince, breadcrumbs, milk, parmesan and parsley in a large bowl. Season well with salt and pepper. Mash the mixture together with your hands until combined. Mould the mix into small balls (about walnut-sized) with damp hands. There will be about 20 meatballs.
  • Heat 2 tbsp olive oil in a deep frying pan and fry the meatballs for 6-8 mins until golden brown all over. Fry in batches if you need to - they don't need to be cooked through, just browned on the outside. Set aside on a plate.
  • Heat the remaining 1 tbsp olive oil in the pan and fry the chopped onion for 5 mins until softened. Add the remaining garlic, fry for another minute, then add the chopped tomatoes and simmer for 10 mins until thickened and the tomatoes have broken down. Season well with salt and pepper.
  • Meanwhile, cook the pasta for 5 mins less than the pack instructions state, in boiling salted water. Heat the oven to 200C/180C fan/gas 6.
  • Stir the meatballs into the tomato sauce, adding a splash of water if too thick, and bring to a simmer. Drain the pasta and tip into an ovenproof dish. Pour over the sauce and meatballs and mix well. Stir in most of the mozzarella, then scatter the remaining over the top. Bake for 15-20 mins until the cheese is golden and bubbling, and the top is slightly crisp.

Nutrition Facts : Calories 606 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium

ITALIAN MEATBALL PASTA



Italian Meatball Pasta image

This Italian Meatball Pasta is an easy-to-make skillet dinner with Hamburger Helper™ Beef Pasta, precooked Italian-style meatballs and juicy tomatoes. Serve up a heaping plate of meatball pasta topped with melty cheese for a deliciously flavorful weeknight meal. And don't be surprised if people start asking for seconds after a single bite!

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 35m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil
1/2 cup chopped onion
2 cups hot water
1/2 cup milk
1 can (14.5 oz) petite diced tomatoes, drained
1 box (5.9 oz) Hamburger Helper™ Beef Pasta
32 frozen cooked Italian-style meatballs (1/2 oz each)
1 cup shredded Italian cheese blend (4 oz)
Chopped fresh parsley leaves, if desired

Steps:

  • In 12-inch nonstick skillet, heat oil over medium heat. Add onion; cook 4 to 6 minutes, stirring occasionally, until onion is softened.
  • Add hot water, milk, tomatoes, and sauce mix (from box); stir to combine. Stir in uncooked pasta (from box) and frozen meatballs. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender. Remove from heat.
  • Top with cheese; cover and let stand 2 to 3 minutes or until cheese is melted. Sprinkle with parsley.

Nutrition Facts : Calories 590, Carbohydrate 50 g, Cholesterol 140 mg, Fat 1/2, Fiber 2 g, Protein 35 g, SaturatedFat 11 g, ServingSize 1 1/2 Cups, Sodium 1730 mg, Sugar 9 g, TransFat 1 g

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