Meltingmeatballswithpasta Recipes

ITALIAN OVEN BAKED MEATBALLS WITH PASTA

Steps:

• Preheat your oven to 375 degrees.
• In a large bowl combine your dried breadcrumbs and milk. Mix and let sit for a couple minutes to let the bread crumbs absorb the milk
• Next add 3 cloves of minced garlic, 2 tbsp of chopped basil, 2 tbsp of chopped parsley and 1/2 cup of freshly grated Parmesan and mix well.
• Now, take in the amazing scent!
• Next add your ground beef, ricotta and beaten eggs along with 1 tsp of salt and pepper
• With your hands gently work all of the ingredients together.
• Grab your cast iron pan (or a large sheet pan or other oven proof heavy bottom pan) and place next to your bowl.
• With an ice cream scoop, scoop out heaping scoops of your meatball mixture and gently roll the meatballs into round balls and place in your cast iron pan. If using a sheet pan: If you are using a sheet pan, just place the meatballs on to your sheet pan.
• Repeat this until all the meatballs are made.
• Once all the meatballs are in the pan, drizzle them all with a little olive oil which will help them get that nice outer crust when cooking.
• Bake for about 35 minutes or until the meatballs are nicely browned and crisp.
• While the meatballs are cooking, start the sauce.
• In a large saute pan over medium heat, add your olive oil, red pepper flakes, oregano, onions and garlic and cook for about 4-5 minutes or until the onions begin to soften.
• Now add your canned whole tomatoes and with a potato masher or with a large spoon, begin gently pressing down on the whole tomatoes so they begin to break apart. Be careful because the juices will shoot out of the tomatoes when you do this so proceed slowly!
• Next, add 1 tbsp of fresh basil, 1 tbsp of kosher salt and and stir well.
• Cover with a tight fitting lid and turn down heat down to low and allow to gently simmer for 15 minutes.
• Once your meatballs are fully cooked, remove from the oven and place on the stove top over low heat.
• Now add your sauce to the cast iron pan and cook for another 5 minutes. Make sure you coat all the meatballs with the sauce and gently stir the sauce and meatballs well. If you are using a sheet pan: Scoop your meatballs off of your sheet pan and place in your sauce. Mix the meatballs around well so they well coated.
• Now go ahead and add your tbsp of butter and gently mix that into the sauce.
• Taste for seasoning and see if it needs any salt.
• Cover cast iron with aluminum foil or lid and proceed to making the pasta.
• Bring a large pot of water to boil on the stove.
• When the water is boiling salt it well and follow the instructions on the box of pasta for cooking to al dente.
• Once the pasta if cooked drain the pasta and place it back into the pot.
• Add 1 ladle of the red sauce to the pasta and mix well to prevent it from sticking to itself.
• You can plate this family style by placing your pasta in a large platter style bowl and scooping out the meatballs over top and then pour your sauce right over that.
• Serve with freshly grated Parmesan cheese and enjoy!

EASY SPAGHETTI AND MEATBALLS

Steps:

• Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls.
• In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes.
• Meanwhile, cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.

CHEESY MEATBALL PASTA BAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pour olive oil into a 9-inch square baking dish. Place Boursin cheese in the middle of the dish. Add cherry tomatoes around the cheese, then sprinkle garlic, salt, and pepper over top.
• Bake in the preheated oven for 20 minutes. Remove from the oven; crush the tomatoes and mix with the melted cheese.
• Add frozen meatballs and return to the oven; bake until meatballs are heated through, about 15 more minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• Remove meatballs and tomato mixture from the oven. Add pasta and mix until well combined. Serve immediately.