Mexican Style Spaghetti And Meatballs Recipes

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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!)

SPAGHETTI AND MEATBALLS (PALEO STYLE)



Spaghetti and Meatballs (Paleo Style) image

Traditional spaghetti makeover! This recipe can be made vegetarian by not making meatballs and just making the sauce with all the veggies and serving over the cooked squash.

Provided by curvy chef 2013

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 1h25m

Yield 4

Number Of Ingredients 26

1 pound lean ground beef
1 onion, grated
½ cup cooked quinoa
¼ cup milk
2 cloves garlic, minced
1 egg, beaten
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 teaspoon red pepper flakes
salt and ground black pepper to taste
1 tablespoon olive oil
1 teaspoon olive oil, or to taste
salt to taste
1 large spaghetti squash, halved and seeded
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon red pepper flakes
1 cup sliced fresh mushrooms
1 small green bell pepper, chopped
½ zucchini, sliced
1 (4 ounce) can sliced black olives
1 (14.5 ounce) can crushed tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 tablespoon honey

Steps:

  • Mix beef, grated onion, quinoa, milk, 2 cloves minced garlic, egg, 2 tablespoons basil, 2 tablespoons oregano, 1 teaspoon red pepper flakes, salt, and black pepper together in a bowl until evenly combined. Form mixture into 1 1/2-inch meatballs.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches, cook meatballs in hot oil until browned on all sides, 5 to 10 minutes.
  • Fill a large pot with 2 to 3 inches of cold water, 1 teaspoon olive oil, and a pinch of salt. Place spaghetti squash, cut side down, into pot. Cover the pot with a lid and place over high heat; cook until squash is tender, about 20 minutes. Drain and shred squash into "noodles" by scraping out the flesh with a fork.
  • Heat 2 tablespoons olive oil in a large, deep skillet over medium-high heat. Saute chopped onion, 2 cloves minced garlic, and 1 teaspoon red pepper flakes in hot oil until soft and translucent, 5 to 7 minutes. Stir mushrooms, green bell pepper, zucchini, and olives into onion mixture; saute until slightly softened, 3 to 5 minutes. Add tomatoes, 2 tablespoons basil, 2 tablespoons oregano, and honey; bring to a simmer.
  • Gently stir meatballs into tomato mixture, return to a simmer, and cook, stirring occasionally, until meatballs are heated through and vegetables are tender, 20 to 30 minutes. Divide squash "noodles" between serving bowls and ladle sauce and meatballs over the top.

Nutrition Facts : Calories 639.3 calories, Carbohydrate 60 g, Cholesterol 126.8 mg, Fat 33.5 g, Fiber 5.6 g, Protein 32 g, SaturatedFat 8.6 g, Sodium 634.6 mg, Sugar 8.6 g

BEST SPAGHETTI AND MEATBALLS



Best Spaghetti and Meatballs image

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

2 tablespoons olive oil
1-1/2 cups chopped onions
3 garlic cloves, minced
2 cans (12 ounces each) tomato paste
3 cups water
1 can (29 ounces) tomato sauce
1/3 cup minced fresh parsley
1 tablespoon dried basil
2 teaspoons salt
1/2 teaspoon pepper
MEATBALLS:
4 large eggs, lightly beaten
2 cups soft bread cubes (cut into 1/4-inch pieces)
1-1/2 cups whole milk
1 cup grated Parmesan cheese
3 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper
3 pounds ground beef
2 tablespoons canola oil
2 pounds spaghetti, cooked

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.

MEXICAN-STYLE SPAGHETTI AND MEATBALLS



Mexican-Style Spaghetti and Meatballs image

It's your classic Italian entree with a Mexican kick! The crumbled corn tostadas, chili powders, chili peppers, and chipotle peppers are the difference from your run-of-the-mill meatballs and sauce. The lean turkey makes it very healthy!

Provided by Sachin K.

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 6

Number Of Ingredients 19

1 pound ground turkey
1 ½ teaspoons Mexican-style chili Powder
1 teaspoon guajillo chile powder
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon grated Parmesan cheese
1 egg
1 tablespoon olive oil
½ onion, finely chopped
1 small jalapeno pepper, seeded and minced
½ Anaheim (New Mexico) chile pepper, seeded and minced
2 tostada shells, crushed into fine crumbs
¼ cup bread crumbs
1 (16 ounce) package spaghetti
1 (14.5 ounce) can diced tomatoes
½ onion, diced
1 chipotle chile in adobo sauce, finely chopped
1 (24 ounce) jar spaghetti sauce
1 tablespoon taco seasoning mix

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and lightly grease with cooking spray.
  • Place the ground turkey into a large mixing bowl and sprinkle with the Mexican chili powder, guajillo chile powder, salt, black pepper, and Parmesan cheese. Add the egg, olive oil, chopped onion, jalapeno pepper, and Anaheim pepper. Mix well with your hands until evenly blended, then sprinkle with the tostada crumbs and bread crumbs. Mix again until the bread crumbs are incorporated. Form the meatball mixture into 1-inch balls and place onto the prepared baking sheet.
  • Bake in the preheated oven until the meatballs have lightly browned and are no longer pink in the center, about 40 minutes. Turn the meatballs over after 20 minutes to ensure even cooking.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  • After you have flipped the meatballs, stir together the diced tomatoes, diced onion, chipotle chile, spaghetti sauce, and taco seasoning in a large saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer 10 to 15 minutes until the onion is tender.
  • Once the meatballs are ready, stir them into the sauce, and cook 5 minutes longer. Spoon the meatballs and sauce over the spaghetti to serve.

Nutrition Facts : Calories 595.1 calories, Carbohydrate 83.6 g, Cholesterol 93.7 mg, Fat 15.2 g, Fiber 7.3 g, Protein 28.2 g, SaturatedFat 3.7 g, Sodium 1041 mg, Sugar 15.3 g

SPAGHETTI AND MEATBALLS



Spaghetti and Meatballs image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 pound ground beef
1/2 pound ground pork
3/4 cup unseasoned breadcrumbs
1/4 cup whole milk
1/4 cup white onion, cut into chunks
1/8 cup fresh basil leaves
1/8 cup fresh parsley leaves
2 cloves garlic
1/4 cup grated Parmigiano
1 tablespoon kosher salt
1 egg
Two 14-ounce cans crushed tomatoes
2 teaspoons kosher salt
Kosher salt
1 pound spaghetti
Grated Parmigiano, for serving

Steps:

  • For the meatballs: Preheat the oven to 450 degrees F.
  • Combine the ground meats in a large bowl. In a smaller bowl, combine the breadcrumbs and milk to soak.
  • In a blender or food processor, combine the onion, basil, parsley and garlic into a thick puree. Add to the ground meats. Add the milk and breadcrumbs, cheese, salt and egg to the meat. Knead together until combined. Scoop into 2-ounce balls (about 1 1/2 inches) on a baking sheet lined with foil or parchment.
  • Bake until browned, about 10 minutes.
  • For the sauce: Lower the oven to 350 degrees F.
  • Mix the tomatoes together with the salt in a casserole dish, then add the roasted meatballs. Cover with foil and bake, 1 hour.
  • For spaghetti: Bring at least 6 quarts salted water to a boil. Cook the spaghetti according to the package directions. Place in a bowl and top with meatballs, sauce and grated parm.

SPAGHETTI AND MEATBALLS RECIPE BY TASTY



Spaghetti And Meatballs Recipe by Tasty image

Here's what you need: olive oil, large yellow onions, garlic, kosher salt, pepper, red pepper flakes, tomato paste, crushed tomato, dried basil, dried oregano, dried parsley, ground beef, ground pork, bread crumbs, ricotta cheese, fresh parsley, large eggs, grated parmesan cheese, milk, kosher salt, black pepper, dried spathetti, fresh basil, grated parmesan cheese

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 24

¼ cup olive oil
2 large yellow onions, chopped
10 cloves garlic, minced
kosher salt, to taste
pepper, to taste
½ teaspoon red pepper flakes
12 oz tomato paste
55 oz crushed tomato, 2 cans
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley
1 lb ground beef
1 lb ground pork
1 cup bread crumbs
½ cup ricotta cheese
¼ cup fresh parsley, chopped
2 large eggs, beaten
½ cup grated parmesan cheese
¼ cup milk
kosher salt, to taste
black pepper, to taste
1 lb dried spathetti
fresh basil, chopped
grated parmesan cheese, fresh

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!

Nutrition Facts : Calories 1173 calories, Carbohydrate 119 grams, Fat 47 grams, Fiber 13 grams, Protein 69 grams, Sugar 26 grams

MEXICAN SPAGHETTI



Mexican Spaghetti image

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 pound ground beef
1 small onion, chopped
3 cups water
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
1 package (7 ounces) spaghetti
1 cup shredded cheddar cheese

Steps:

  • In a large skillet over medium heat, brown beef and onion until meat is no longer pink; drain. Stir in the water, tomato sauce and taco seasoning; bring to a boil. , Break spaghetti into thirds; stir into sauce. Reduce heat; cover and simmer for 20-25 minutes or until spaghetti is tender and sauce is desired consistency Sprinkle with cheese.

Nutrition Facts :

VEGETARIAN SPAGHETTI AND "MEATBALLS"



Vegetarian Spaghetti and

I found this recipe at eatbetteramerica.com This is one of my favorites! I absolutely love it. I am posting the recipe as written but I use my own recipe for marinara sauce. I also use whole wheat breadcrumbs. I find that whole wheat is a little heartier. Serving size is enough for 6 people to have two meatballs each. So keep that in mind when you make this.

Provided by SarahBeth

Categories     Spaghetti

Time 35m

Yield 12 meatballs, 6 serving(s)

Number Of Ingredients 14

1 (16 ounce) package uncooked spaghetti
2 cups cooked brown rice (can use white rice instead if desired)
1/2 cup quick-cooking oats
1 medium onion, chopped (1/2 cup)
1/4 cup plain breadcrumbs
1/4 cup milk
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground red pepper (cayenne) (optional)
1 egg, beaten
1/2 cup wheat germ
1 tablespoon vegetable oil
2 cups pasta sauce
shredded parmesan cheese, if desired

Steps:

  • Cook and drain spaghetti as directed on package.
  • In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper (if desired) and egg. Shape into 12 balls. Roll balls in wheat germ.
  • In 10-inch skillet, heat oil over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until golden brown.
  • Heat pasta sauce until hot. Serve sauce and "meat" balls over spaghetti. Sprinkle with cheese.

Nutrition Facts : Calories 541.9, Fat 8.8, SaturatedFat 1.7, Cholesterol 36.7, Sodium 456.9, Carbohydrate 96.7, Fiber 6.4, Sugar 10, Protein 18.5

SPAGHETTI AND MEATBALLS



Spaghetti and Meatballs image

The BEST spaghetti & meatballs recipe we've ever had. I got this from an Italian friend and it's extremely easy. You'll never want to make it any other way after trying this.

Provided by KadesMom

Categories     One Dish Meal

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 22

1/2 tablespoon garlic clove, chopped
1 medium onion, chopped
1 tablespoon olive oil
italian seasoning
1 (6 ounce) can Italian-style tomato paste
2 (14 1/2 ounce) cans tomatoes seasoned with basil garlic & oregano, chopped
2 (28 ounce) cans Italian-style tomato sauce
1/8 cup red wine
1 cup fennel head, chopped (optional)
1 teaspoon fennel seed
garlic salt
pepper
salt
sugar
2 lbs ground chuck
1/2 lb Italian sausage
1 teaspoon garlic clove, minced
fennel seed
1 small onion, finely chopped
1 cup breadcrumbs
2 eggs
1 (16 ounce) box thin spaghetti

Steps:

  • Mix together ground beef, Italian sausage, 1 tsp minced garlic, a sprinkle of fennel seed, small onion, dash of garlic salt, dash of pepper, dash of salt, 1/2 tsp Italian seasoning, bread crumbs, eggs.
  • Roll into balls and bake at 350 degrees until done (about 20 minutes).
  • Sauté in 4 1/2 QT or bigger pan, medium onion, 1/2 TBL chopped garlic, chopped fennel in olive oil until onion is tender. Add 1 1/2 tsp Italian seasoning, tomato paste, chopped tomatoes, tomato sauce, red wine, 1 tsp fennel seed, dash of garlic powder, dash of salt & pepper and 1 TBL sugar.
  • Add the meatballs when they're done baking.
  • Let simmer for an hour or more. Pan will be very full. I usually use a little less tomato sauce, so it's not so full.
  • Serve over spaghetti noodles.

Nutrition Facts : Calories 739.2, Fat 32.5, SaturatedFat 11.5, Cholesterol 140.9, Sodium 1821, Carbohydrate 67.7, Fiber 5.2, Sugar 13.8, Protein 43.9

GREEN SPAGHETTI & MEATBALLS



Green spaghetti & meatballs image

Feed three adults or six kids with this spaghetti dinner that packs in two of your 5-a-day. Just the thing for children who are wary of greens

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 10

500g lean pork mince
1 apple , grated
1 tsp fennel seeds
1 tbsp oil
250g-300g wholemeal spaghetti (for children, use white spaghetti as wholemeal can be too filling)
200g baby spinach , plus extra to serve
1 ripe avocado , stoned and peeled, plus extra to serve
small bunch basil
100g frozen peas
25g parmesan , grated, plus extra to serve

Steps:

  • Mix the mince, apple and fennel seeds in a bowl. Divide and roll into 24 cherry tomato-sized balls. Heat the oil in a large frying pan. Cook the meatballs until golden brown and cooked through. Heat a large pan of water and cook the pasta following pack instructions.
  • Meanwhile, make the sauce. Set aside a handful of spinach, 4 tbsp peas and half the avocado for later. Pour hot water over the rest of the peas to defrost them, then drain well. Whizz the defrosted peas, spinach, avocado, basil and parmesan in a blender with 100ml pasta water, adding more if needed, to make sauce. Season well.
  • Add the reserved frozen peas to the pasta for the last min of cooking. Drain, saving some of the water, and tip the pasta into the meatball pan. Add the sauce and cook for a minute or 2 until hot, adding more seasoning or pasta water if you need to. Serve a salad of spinach and avocado on the side and top the pasta with extra parmesan for adults, if you like.

Nutrition Facts : Calories 720 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 5 grams sugar, Fiber 13 grams fiber, Protein 54 grams protein, Sodium 0.7 milligram of sodium

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From youtube.com


SPAGHETTI AND MEATBALLS - THE RECIPE REBEL
2021-02-08 In a large skillet, heat oil over medium heat. Add onion and cook until softened and beginning to brown. Add garlic, Italian seasoning, salt, basil, and pepper flakes and cook 1-2 minutes. Stir in beef broth to pick up any browned bits from the bottom of the pan. Then stir in the crushed tomatoes and sugar.
From thereciperebel.com


CHINESE SPAGHETTI AND MEATBALLS - COOKING FOR KEEPS
2018-09-11 Instructions. Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Add pork, breadcrumbs, egg yolk, 1 tablespoon hoisin, 1 teaspoon soy sauce, 2 teaspoons sesame oil, ground ginger, 1 tablespoon sliced green onion, 1 teaspoon sesame seeds and 2 grated garlic cloves (grated on a microplane) to a medium bowl.
From cookingforkeeps.com


MEXICAN MEATBALLS - GONNA WANT SECONDS
2018-12-17 In a skillet, heat oil and cook each side of the meatballs until brown. Pour off excess oil. 6. In a bowl, mix all the first 3 ingredients for the sauce. 7. Pour the sauce into the skillet once the meatballs are browned. Simmer until the meatballs are cooked. Sprinkle the remaining cilantro over the meatballs.
From gonnawantseconds.com


AMERICA’S TEST KITCHEN SPAGHETTI AND MEATBALLS
2012-02-16 Discard oil in pan, leaving behind any browned bits. Add olive oil along with garlic; saute, scraping up any browned bits, just until garlic is golden, about 30 seconds. Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in sugar and basil; add salt and pepper to taste. Add meatballs and simmer.
From abountifulkitchen.com


HOW TO MAKE HOMEMADE SPAGHETTI & MEATBALLS - SOUTHERN LOVE
2019-07-16 How to Make Homemade Spaghetti Sauce. First, we need to combine our 1 can of tomato paste and 2 cans of tomato sauce into a bowl. Next, you will stir your paste and sauce together until there are no lumps. Then, you will begin to mix in the other ingredients; add in 2 tablespoons of oregano, 2 tablespoons of Italian seasoning, 1/2 teaspoon of ...
From southernlovelifestyle.com


CLASSIC SPAGHETTI AND MEATBALLS…VERY FREEZER FRIENDLY
2013-02-17 Turn down the heat and add the garlic. Sweat for 10 minutes. Puree the tomatoes through a food mill or a food processor. Place into pot with onion and garlic. Let it cook over low heat for about 30 minutes. Boil a pot of salted water for the spaghetti. Add in …
From girlandthekitchen.com


CLASSIC SPAGHETTI AND MEATBALLS RECIPE - FOOD & WINE
Bring to a simmer and cook over moderately low heat until the sauce is slightly thickened, about 25 minutes. Discard the basil sprig and season the …
From foodandwine.com


MEXICAN MEATBALLS RECIPE | KATHY'S VEGAN KITCHEN
2020-05-20 Fire-roasted tomatoes. Rotel tomatoes with green chilies. Next, simply stir the ingredients together, put the top on the crockpot, and let them cook on low for 6 hours. As a result, you have an easy and fabulous appetizer for the …
From kathysvegankitchen.com


SPAGHETTI AND MEATBALLS RECIPE, ITALIAN SPAGHETTI AND MEATBALLS
2019-01-11 Heat a deep, large, heavy skillet or a Dutch oven over medium heat with about 3 Tbsp oil. Add meatballs in 2 batches without crowding the pan and saute until browned on all sides (about 6 min total or 2 min per side). Remove meatballs and set aside (don't worry about cooking through at this point).
From natashaskitchen.com


SPAGHETTI AND QUORN MEATBALLS | VEGETARIAN RECIPES | QUORN
Add the tomato puree, chopped tomatoes, and vegetable stock. Simmer for 20 minutes. Meanwhile, pre-heat the oven to 200°C /180°C (fan)/gas mark 6. Place the Quorn Swedish Style Balls onto a baking tray and cook for 20 minutes. To serve, cook the spaghetti as per pack instructions, drain and set to one side. Season the tomato sauce with salt ...
From quorn.co.uk


CROCKPOT SPAGHETTI AND MEATBALLS RECIPE - EASY ONE POT MEAL
2019-10-14 How to cook spaghetti and meatballs in a crockpot: Place all of your ingredients into the crock pot except for the spaghetti noodles and Parmesan cheese. Cook on low all day. Your house will smell amazing from this sauce slow cooking all day. About 30 minutes before serving, stir in the uncooked spaghetti.
From eatingonadime.com


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