Sausage Meatballs And Spaghetti Recipes

20-MINUTE INSTANT POT SPAGHETTI WITH SAUSAGE MEATBALLS

Steps:

• Roll the sausage into 16 balls (each about 1 ounce and 1 inch in diameter). Set a 6- or 8-quart Instant Pot® to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the meatballs and cook until lightly browned on one side, about 2 minutes. Flip the meatballs and add the garlic. Cook until meatballs are lightly browned on the other side and the garlic is tender, 1 to 2 minutes more. Lay the spaghetti on top of the meatballs, then add the tomato puree, 2 cups of water, basil, red pepper flakes and 2 teaspoons salt. Stir gently, making sure all the spaghetti is submerged in the sauce.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 6 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid, then stir in the Parmesan. Serve with another sprinkle of grated Parmesan on top. The pasta sauce will thicken as it sits and cools.

ITALIAN SAUSAGE MEATBALLS

Steps:

• Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper and set aside.
• In a large bowl combine ground sausage, eggs, breadcrumbs, cheese, and garlic. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. Don't over mix here or it'll make the meatballs tough. The mixture should be very moist but still hold its shape when rolled into meatballs.
• Using an ice cream scoop or large spoon, scoop about one tablespoon of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat.
• Place the baking sheet in the oven to bake for 15 to 18 minutes, or until they're cooked though.
• Toss with your favorite sauce and serve!

ITALIAN SPAGHETTI SAUCE WITH SAUSAGE AND MEATBALLS

Steps:

• Cut the sausage links in half and place them into a 6 quart stock pot.
• Add the olive oil and garlic, stir to coat; brown on medium heat stirring often to keep them from burning.
• Add the tomato sauce, puree, basil, oregano and salt to the browned sausage and reduce heat to low; cover and slow simmer.
• MEATBALLS.
• Mix ground beef, breadcrumbs, milk, Worcestershire and eggs together in a bowl.
• Shape meatballs into size of your choice and place into a shallow glass baking pan.
• Preheat oven to 400°F and bake meatballs from 20-40 minutes depending upon size.
• Add meatballs to the sauce and let simmer for 3 hours;stir occasionally and skim the fat off the top so the sauce is not greasy when it is done.
• Add the tomato paste 1 hour before the sauce is done to thicken it up.
• 1/2 hour after adding the tomato paste test the sauce; if it is too sweet from the paste add the beef base to counteract the sweetness--if not, leave this out and enjoy!

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
• In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

SAUSAGE MEATBALLS AND SPAGHETTI

Steps:

• FOR THE MEATBALLS: Adjust oven rack to upper-middle position and heat oven to 500 degrees. Set wire rack in aluminum foil-lined rimmed baking sheet and spray with vegetable oil spray.
• Dissolve salt and baking soda in water in large bowl. Add pork, fold gently to combine; let stand for 10 minutes.
• Pulse bread, cream, Parmesan, egg yolks, garlic, fennel seeds, oregano, pepper and pepper flakes in food processor until smooth paste forms, about 10 pulses, scraping down sides of bowl as needed. Add pork mixture (do not wash out bowl) and pulse until mixture is well combined, about 5 pulses.
• Transfer half of pork mixture to now-empty large bowl. Add sausage to processor and pulse until just combined, 4 to 5 pulses. Transfer sausage-pork mixture to bowl with pork mixture. Using your hands, gently fold together until mixture is just combined.
• With your wet hands, lightly shape mixture into 1 3/4-inch round meatballs (about 1 ounce each); you should have about 24 meatballs. Arrange meatballs, evenly spaced, on prepared wire rack and bake until browned, about 15 minutes, rotating sheet halfway through baking.
• FOR THE TOMATO SAUCE: While meatballs bake, heat oil in Dutch oven over medium heat until shimmering. Add garlic and cook, stirring frequently, until fragrant, about 30 seconds. Stir in crushed tomatoes, tomato sauce, and 1/4 teaspoon salt and bring to boil. Reduce heat and simmer gently until slightly thickened, about 10 minutes. Stir in basil and season with salt to taste.
• Add meatballs to sauce and gently simmer, turning them occasionally, for 10 minutes. Cover and keep warm over low heat.
• Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
• Add 1/2 cup sauce and 1/4 cup reserved cooking water to pasta and toss to combine, adjusting consistency with remaining reserved cooking water as needed. Transfer pasta to large serving platter and top with meatballs and remaining sauce. Serve, passing extra Parmesan separately.