Not Short On Thyme Spaghetti And Meatballs Recipes

SPAGHETTI AND NO-MEAT BALLS

Steps:

• In a medium skillet over medium heat, warm 2 tablespoons of the oil. Add the onion and a pinch of salt. Cook until softened, about 3 to 5 minutes. Add the mushrooms, garlic, and red pepper flakes. Raise the heat to high and cook, stirring frequently, until the mushrooms have given off their juices and are lightly caramelized, about 4 to 5 minutes. Transfer the vegetables to the work bowl of a food processor. Add the tofu, egg and 1/2 teaspoon of salt and pulse to combine. Add the bread crumbs and parsley and pulse to combine again. Scrape the mixture into a bowl and season with plenty of freshly ground black pepper. Spread the flour on a plate. Moisten your hands with water and form the tofu mixture into 1 1/2-inch balls. Lightly coat the balls in flour and put them onto a baking sheet or large plate. In a large skillet over medium heat, warm the remaining 2 tablespoons oil. Add the balls and cook them until browned all over, about 3 to 4 minutes on each side. Add the tomato sauce to the pan and simmer until the balls are firm and cooked through, about 15 minutes. Serve with your favorite pasta.
• Put all the ingredients into the bowl of a food processor and pulse to form a rough puree with flecks of basil.

HOMEMADE SPAGHETTI AND MEATBALLS

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.

SPAGHETTI AND MEATLESS MEATBALLS

Steps:

• Combine water and flaxseed meal in a small bowl and stir together until well combined. Set aside and let flax "egg" thicken for 5 minutes.
• Combine beans, carrot, sun-dried tomatoes, and olive oil together in a food processor; puree until well combined. Transfer to a mixing bowl and add flax egg, beef substitute, parsley, herbes de Provence, garlic, onion, salt, and pepper. Mix everything together with your hands until thoroughly combined. Refrigerate "meat" mixture for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Form mixture into 2-inch balls and set on the prepared baking sheet.
• Bake meatballs in the preheated oven for 14 minutes, turning over halfway through. Remove from the oven and let rest while you start on the marinara.
• Combine crushed tomatoes, tomato sauce, olive oil, balsamic vinegar, herbes de Provence, sugar, onion, garlic, and salt in a wide saucepan or skillet. Bring to a boil over medium-high heat. Add meatballs, reduce heat, and simmer over low heat for at least 30 minutes.
• Meanwhile, 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 marinara sauce and meatballs over cooked spaghetti.

NOT SHORT ON THYME SPAGHETTI AND MEATBALLS

Steps:

• Prep: finely chop the onion and divide in half. Part for the meatballs and part for the sauce.
• For the sauce:.
• In a large saucepan, saute 1/2 the chopped onion, chopped carrot, chopped garlic in 5 tbsp of olive oil. Saute until onions are translucent. Should take about 5 minutes. Strip the leaves off 5 sprigs of thyme and add to the sauteing mixture. Add a pinch of salt and pepper. Add red wine to the pan and let the alcohol burn off. Stir to get any flavor bits off the bottom. Let cook another minute or two until wine has reduced by half.
• Add chopped tomato, strained tomato, basil, and oregano. Bring to a low simmer. Cover and let simmer for 20 minute While its simmering, prepare the meatballs.
• If you like chunky sauce, leave as is. If you prefer more smooth, use a hand blender to smooth out the sauce. Or put in batches into a blender and return to the sauce pan.
• For the meatballs:.
• Combine ground beef, other half of chopped onion, pinch of salt and pepper, whisked eggs, and breadcrumbs.
• Chop the remaining 3 sprigs thyme and add to ground beef mixture.
• Use your hands to massage the mixture until just blended. Don't over-mix.
• Form into golf ball size meatballs. Gently, roll them between your hands. Do not squish or compress the meatballs. Press a mozzarella ball into the middle of the meatball. (If mini mozzarella balls are not available, cut 1 sq cm pieces from a block of fresh mozzarella.) Make sure mozzarella is completely surrounded by the meatball.
• (You can skip this next step if you want. But it does add some good flavor. If you skip, simply add the meatballs directly to your simmering sauce and let cook for 30 minutes.
• In a large pan, add 3-4 tbsp vegetable oil on medium high heat. Sear the meatballs on all sides. Make sure to not overcrowd the pan (this will steam the meatball instead). As each meatball is browned on each side, add to the sauce.
• Once all meatballs are in the saucepan, leave it at a low simmer and let cook for 30 minutes.
• Cook pasta according to package directions and top with your delicious Not Short on Thyme Meatballs and Sauce.