SPAGHETTI AND DROP MEATBALLS WITH TOMATO SAUCE
This fast version of spaghetti and meatballs with red gravy is ready in less than 30 minutes, but you'll be chopping, stirring and monitoring heat - actively working - from start to finish. You'll be busy, but not frantic, and rewarded not only with the twirling of pasta in half an hour, but with the satisfaction that you made every second count.
Provided by Mark Bittman
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium heat.
- Put the ground beef in a medium bowl. Grate the cheese, put 1 cup over the meat and reserve the rest, about 1/2 cup. Chop 1/2 cup of parsley and add all but 2 tablespoons to the meat mixture; save the rest of the parsley for another use. Add the bread crumbs, crack in the egg, and sprinkle with salt and pepper. Gently mix until everything is just combined.
- Raise the heat to medium-high; use 2 teaspoons to drop rounds of the meatball mixture into the skillet without touching one another if you can help it. Adjust the heat so the meatballs sizzle but don't burn and cook undisturbed until they're lightly browned on the bottom, 5 to 6 minutes.
- Meanwhile, trim, peel and chop the onion; scatter it around the meatballs. Peel and mince the garlic and put it on top of the onions.
- When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently but steadily, then cover the skillet and cook until the meat cooks through, about 8 minutes. Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks. Stir only as needed and carefully if you do.
- Add the pasta to the boiling water and stir. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving some cooking water. Return the pasta to the pot.
- Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust the seasoning. Discard the bay leaves and spoon about half the sauce into the pasta pot. Toss the pasta over low heat, adding a splash of cooking water to make it saucier if you like.
- To serve, divide the pasta among 4 plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the top.
Nutrition Facts : @context http, Calories 1052, UnsaturatedFat 19 grams, Carbohydrate 124 grams, Fat 39 grams, Fiber 13 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1594 milligrams, Sugar 22 grams, TransFat 1 gram
PASTA WITH MEATBALLS
Carbohydrate avoidance be damned: pasta with meatballs is the perfect culinary counter to the cruel world. Just looking at a slippery, tomato-sauced tangle of spaghetti topped with juicy toothsome meatballs makes you feel better; eating it is the instant antidote to whatever ails you. The recipe here makes more sauce, perhaps, than you'd normally want to use to dress a pound of pasta, but when I sit down to eat with the children I want to make sure I'm not going to have to get up and make them anything else to eat before they go to bed. (Of course you can freeze a portion of little meatballs in sauce for easy access in meals ahead. They need not accompany a bowl of pasta. My children like them just as much with a mound of plain white rice. Who wouldn't?)
Provided by Nigella Lawson
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Prepare meatballs: In a large bowl, combine pork, beef, egg, Parmesan, garlic, oregano, bread crumbs, salt and pepper to taste. Mix thoroughly but lightly, handling mixture as little as possible.
- Line a baking sheet with plastic wrap. Shape rounded teaspoonfuls of meat mixture into balls 1 inch in diameter, and place on plastic. Refrigerate while making sauce.
- Prepare sauce: Combine onion, garlic and oregano in a food processor, and puree until smooth. Combine butter and oil in a wide, deep pan, and place over low heat until butter melts. Add onion-garlic mixture. Simmer, stirring occasionally, about 10 minutes; do not brown. Add passata and 2 cups water to pan. Season with sugar, and salt and pepper to taste.
- Simmer for 10 minutes, then add milk and bring sauce back to a simmer. Gently drop in meatballs one by one so that they do not break (make sure the meatballs are submerged); do not stir pan. Cover pan partially with a lid, and simmer for 20 minutes.
- Adjust seasonings to taste. Place hot pasta in a large serving bowl. Pour most of sauce (reserving meatballs) on pasta, and toss to combine. Top pasta with meatballs, and serve.
Nutrition Facts : @context http, Calories 897, UnsaturatedFat 18 grams, Carbohydrate 100 grams, Fat 36 grams, Fiber 8 grams, Protein 42 grams, SaturatedFat 14 grams, Sodium 1036 milligrams, Sugar 9 grams, TransFat 1 gram
SAM STERN'S PASTA,MEATBALLS AND TOMATO SAUCE
Make and share this Sam Stern's Pasta,meatballs and Tomato Sauce recipe from Food.com.
Provided by lottiepop99
Categories Meat
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- heat the 1 tablespoon of olive oil in a saucepan. add onion or shallots with a pinch of salt and cook gently for about five minutes, till soft. add garlic.
- tip in tomatoes, herbs, sugar, tomato puree, seasoning, torn basil and lemon juice.
- stir. leave to boil for at least 10 minutes. add a little water if it gets dry. taste and adjust seasoning.
- then place the bread in large bowl. add milk. leave for 5 minutes, then squeeze dry (chuck out the milk).
- heat 1 tablespoon oil in a large frying pan.cook onion and garlic gently, till soft. add to bread in bowl.
- add beef, grated ginger, lemon rind, herbs, egg and salt and pepper to the bread mix. mix.
- shape meat into walnut-sized balls. roll lightly in flour.
- cook the meatballs gently, in oil for 10-15 minutes, till brown all over, turning them now and then.
- heat the tomato sauce in a large saucepan. add meatballs. reduce heat. cover with a lid and cook gently for 15 minutes.
Nutrition Facts : Calories 253.1, Fat 15.2, SaturatedFat 5.3, Cholesterol 88, Sodium 126.7, Carbohydrate 11.7, Fiber 1.6, Sugar 3.9, Protein 17.1
SPAGHETTI AND MEATBALLS WITH TOMATO SAUCE
Steps:
- Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes. Add Meatballs and let simmer for 10 to 15 minutes, until the sauce has thickened and Meatballs are tender. Remove the bay leaf.
- Add enough sauce to the drained pasta (that has been returned to the pot) to coat and continue cooking briefly, just until pasta is well combined with sauce. Serve pasta with Meatballs on top and garnished with fresh basil.
- Combine all the ingredients in a medium bowl, except olive oil. Season with salt and pepper. Roll the mixture into 1 1/2-inch balls. Heat the oil in large saute pan over medium-high heat. When oil is hot, fry meatballs, in batches as needed, until golden brown, but not cooked through completely. Remove with a slotted spoon to a plate lined with paper towels.
- Bring salted water to a boil in a large pot. Add spaghetti and cook until al dente. Drain well in a colander, return to pot, and toss with sauce. Serve with meatballs and Parmesan on top.
MEATBALL PASTA BAKE (PASTA AL FORNO)
Make a comforting meatball pasta bake to feed the family. Inspired by Italian flavours and made with wholewheat pasta, it's a fabulous, filling meal
Provided by Good Food team
Categories Dinner, Main course, Pasta, Supper
Time 1h
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- Mix the grated onion, 1 crushed garlic clove, mince, breadcrumbs, milk, parmesan and parsley in a large bowl. Season well with salt and pepper. Mash the mixture together with your hands until combined. Mould the mix into small balls (about walnut-sized) with damp hands. There will be about 20 meatballs.
- Heat 2 tbsp olive oil in a deep frying pan and fry the meatballs for 6-8 mins until golden brown all over. Fry in batches if you need to - they don't need to be cooked through, just browned on the outside. Set aside on a plate.
- Heat the remaining 1 tbsp olive oil in the pan and fry the chopped onion for 5 mins until softened. Add the remaining garlic, fry for another minute, then add the chopped tomatoes and simmer for 10 mins until thickened and the tomatoes have broken down. Season well with salt and pepper.
- Meanwhile, cook the pasta for 5 mins less than the pack instructions state, in boiling salted water. Heat the oven to 200C/180C fan/gas 6.
- Stir the meatballs into the tomato sauce, adding a splash of water if too thick, and bring to a simmer. Drain the pasta and tip into an ovenproof dish. Pour over the sauce and meatballs and mix well. Stir in most of the mozzarella, then scatter the remaining over the top. Bake for 15-20 mins until the cheese is golden and bubbling, and the top is slightly crisp.
Nutrition Facts : Calories 606 calories, Fat 28 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 10 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 0.7 milligram of sodium
PASTA WITH MEATBALLS IN BALSAMIC TOMATO SAUCE
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until soft and golden, about 5 minutes. Stir in tomatoes and wine. Simmer 10 minutes. Add meatballs and basil. Reduce heat and simmer, uncovered, until meatballs are heated through and sauce is slightly reduced, about 15 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain; return to pot. Add meatballs with sauce and 1/2 cup Parmesan cheese. Season with salt and pepper. Transfer to bowl; sprinkle with 1/2 cup Parmesan cheese.
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