Northwestern Spaghetti And Meatballs Recipes

NORTHWESTERN SPAGHETTI AND MEATBALLS

Northwestern Spaghetti and Meatballs image

Make and share this Northwestern Spaghetti and Meatballs recipe from Food.com.

Provided by Mike Dibbs

Categories Spaghetti

Time 1h

Yield 15 meatballs, 5 serving(s)

Number Of Ingredients 21

Ingredients

1 lb ground beef (I prefer Bison)
1/2 teaspoon fresh ground black pepper
2 teaspoons soy sauce
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon basil
1 tablespoon oregano
1 tablespoon parsley
1 egg
1 cup breadcrumbs
1 small onion
16 ounces red pasta sauce
1 teaspoon onion powder
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
2 tablespoons brown sugar
1 tablespoon oregano
1 tablespoon parsley
1 teaspoon basil
1 teaspoon salt
500 g spaghetti

Steps:

prepare the bread crumbs by placing 3 pieces of bread on a baking sheet and bake at 250 degrees for 10 minutes (or until dry).
then remove the bread from the oven and soak in water for 2 to 3 minutes (this will affect the gluten in the bread giving it better texture and taste). Squeeze as much water out as possible.
combine all the meatball ingredients together and knead for 3 minutes. form into meatballs, place on cookie sheet lined with foil and bake at 375 for 15 minutes (or until cooked through).
while meatballs are cooking in oven combine sauce ingredients into a large saucepan and simmer.
once meatballs are removed from oven place them into sauce and continue to simmer for 30 minutes (spaghetti can be made at this time).
add meatballs and sauce to favorite spaghetti and enjoy.

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

Ingredients

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.

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