COPYCAT OLD SPAGHETTI FACTORY MEATBALLS
Make all the fancy food you want, there's something about classic spaghetti and meatballs that'll always have you coming back.
Provided by ackerman
Time 29m
Yield 8
Number Of Ingredients 12
Steps:
- Combine chopped onion, garlic, parsley and bread crumbs in a food processor and mix 30 seconds. Break the egg into a 3 quart bowl and mix well using a wire whisk. Add water, olive oil, salt, pepper, and nutmeg to the egg and whisk until well whisked. Add the bread crumb mixture, combining with a spatula. Add the ground meat and mix thoroughly until ingredients are well distributed and the mixture is binding together tightly. Preheat the oven to 425 degrees F. Using a medium sized ice cream scoop, scoop out a portion onto a lightly oiled jelly roll pan. Form each meatball by rolling in the palm of your hand until they feel tight and solid. (The finished meatballs should be about the size of a golf ball.) Pour 1/4 cup water into the pan and place in the oven. Time 15 minutes. Remove from the oven and loosen with a spatula. Return to the oven an additional 10 minutes, or until cooked through. Drain. Heat the tomato sauce in a large skillet. Add the meatballs and simmer 2 minutes. Serve over pasta or rice.
Nutrition Facts :
OLD SPAGHETTI FACTORY SPAGHETTI AND MEATBALLS
Steps:
- Preheat oven to 425°F. Lightly oil a jelly roll pan. Combine chopped onion, garlic, parsley and bread crumbs in a food processor and mix 30 seconds.
- Break egg into 3-qt. bowl and mix well using a wire whisk. Add water, olive oil, salt, pepper, and nutmeg to egg and whisk until well whisked. Add the bread crumb mixture, combining with a spatula. Add the ground meat and mix thoroughly until ingredients are well distributed and the mixture is binding together tightly.
- Using a medium sized ice cream scoop, scoop out a portion onto prepared pan. Form each meatball by rolling in palm of your hand until they feel tight and solid. (The finished meatballs should be about the size of a golf ball). Pour 1/4 cup water into pan.
- Place in oven and bake for 15 minutes. Remove pan from oven and loosen meatballs from bottom with a spatula. Return to oven an additional 10 minutes, or until cooked through. Drain pan.
- Heat the spaghetti sauce in large skillet. Add meatballs and simmer 2 minutes. Serve over pasta.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
THE OLD SPAGHETTI FACTORY'S MEATBALLS RECIPE
Provided by á-170456
Number Of Ingredients 12
Steps:
- Combine chopped onion, garlic, parsley and bread crumbs in a food processor and mix 30 seconds. Break the egg into a 3-quart bowl and mix well using a wire whisk. Add water, olive oil, salt, pepper, and nutmeg to the egg and whisk until well whisked. Add the bread crumb mixture, combining with a spatula. Add the ground meat and mix thoroughly until ingredients are well distributed and the mixture is binding together tightly. Preheat the oven to 425 degrees. Using a medium-sized ice cream scoop, scoop out a portion onto a lightly oiled jelly-roll pan. Form each meatball by rolling in the palm of your hand until they feel tight and solid. (The finished meatballs should be about the size of a golf ball.) Pour 1/4 cup water into the pan and place in the oven. Time 15 minutes. Remove from the oven and loosen with a spatula. Return to the oven an additional 10 minutes, or until cooked through. Drain. Heat the tomato sauce in a large skillet. Add the meatballs and simmer 2 minutes. Serve over pasta or rice. This recipe yields ?? servings.
MY BEST SPAGHETTI & MEATBALLS
One of my favorite childhood memories is going to the Old Spaghetti Factory with my family and ordering a big plate of cheesy spaghetti, meatballs and garlic bread. My homemade recipe reminds me of those fun times and satisfies everyone's craving for good Italian food. -Erika Monroe-Williams, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 27
Steps:
- In a large bowl, combine the first eight ingredients. Add beef, pork and veal; mix lightly but thoroughly. Shape into 1-in. balls. In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain., In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 2 minutes. Add tomato paste; cook and stir 3-5 minutes or until paste darkens. Add wine; cook and stir 2 minutes to dissolve any browned tomato paste. , Stir in tomatoes, parsley, sugar, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally. Add basil and meatballs; cook 20-25 minutes longer or until meatballs are cooked through, stirring occasionally. Serve meatballs and sauce with spaghetti. Sprinkle with additional cheese.
Nutrition Facts : Calories 290 calories, Fat 15g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 974mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 4g fiber), Protein 18g protein.
GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS
Grandma's sauce is an old recipe that she brought over from Italy. It is a long process with strange ingredients, but they all come together to make the best sauce I have ever had. The long process is worth your trouble the minute you take your first bite.
Provided by cherbear
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 8h
Yield 12
Number Of Ingredients 21
Steps:
- Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
- Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
- Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
- Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
- Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.
Nutrition Facts : Calories 599.1 calories, Carbohydrate 38 g, Cholesterol 319.1 mg, Fat 29.4 g, Fiber 4.7 g, Protein 46.2 g, SaturatedFat 9.4 g, Sodium 1437.4 mg, Sugar 11.6 g
FOOD NETWORK'S OLD-FASHIONED SPAGHETTI & MEATBALLS
This recipe is delicious, I made it for my very critical parents, who never like anything I make, just because they don't like anything new... but even they loved it!!!! it's the best spaghetti & meatballs I've ever had!
Provided by beckyd52890
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To prepare meatballs: Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
- Preheat oven to 350°F Coat a rack with cooking spray and place it over a baking sheet lined with foil.
- Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel.
- To prepare sauce & spaghetti: Put a large pot of lightly salted water on to boil. Bring sauce to a simmer in a pan. Add the sauce to meatballs and simmer, covered, for 20 minutes. Stir in basil (or parsley).
- Meanwhile, cook spaghetti (or linguine) until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese.
Nutrition Facts : Calories 583.9, Fat 14.8, SaturatedFat 4.8, Cholesterol 30.5, Sodium 1388.4, Carbohydrate 85.4, Fiber 5.1, Sugar 17.3, Protein 26.3
OLD FASHIONED MEATBALLS & SPAGHETTI
This makes a very large sauce and is freezable. The longer you simmer the better the sauce tastes. You can also cook meatballs in a 400* oven for about 20 minutes.
Provided by Carmen B.
Categories Spaghetti
Time 2h35m
Yield 12 serving(s)
Number Of Ingredients 25
Steps:
- Combine ingredients for gravy; set aside.
- In a food processor or blender, whirl bread to make crumbs (you should have 2 cups lightly pressed crumbs).
- In a large bowl, mix together crumbs, ground beef, parmesan cheese, onion, parsley, salt, pepper, garlic, and eggs.
- Form mixture into 1 1/2 inch balls.
- Heat oil in a large frying pan and brown meatballs.
- Drain on paper towels.
- Add meatballs to gravy.
- Add 1/4 cup parmesan cheese to gravy.
- Bring to a boil, reduce heat, and simmer 1 1/2 to 2 hours.
- Serve over cooked spaghetti.
Nutrition Facts : Calories 367.5, Fat 19.5, SaturatedFat 6.9, Cholesterol 111.6, Sodium 1243.8, Carbohydrate 22.4, Fiber 2.5, Sugar 4, Protein 23
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