SPAGHETTI & MEATBALL SKILLET SUPPER
I developed this one-skillet spaghetti and meatball dish to cut down on cooking time for busy nights. The beans, artichokes and tomatoes bump up the nutrition factor, while the lemon and parsley make it pop with brightness. -Roxanne Chan, Albany, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium heat; add meatballs and cook until browned slightly, turning occasionally., Add tomatoes, beans, artichoke hearts, Italian seasoning and broth; bring to a boil. Stir in spaghetti; return to a boil. Reduce heat; simmer, covered, until spaghetti is tender, 10-12 minutes, stirring occasionally., Stir in parsley and lemon juice. Serve with cheese.
Nutrition Facts : Calories 330 calories, Fat 10g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 1051mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 6g fiber), Protein 20g protein.
CLASSIC SPAGHETTI AND MEATBALLS
Steps:
- Combine ground beef with bread crumbs, egg, 1/4 cup of Parmesan cheese, water, 1/2 teaspoon basil, and 1/4 teaspoon black pepper.
- Shape into about 3 dozen 1-inch meatballs.
- In a large skillet or Dutch oven, brown meatballs over low heat in a small amount of oil, turning to brown all sides.
- When the meatballs are firm, drain off excess fat and then add tomatoes, tomato paste, onion, garlic, parsley, salt, and oregano.
- Simmer the sauce and meatballs uncovered, over low heat for about 1 to 1 1/2 hours, stirring occasionally.
- Just before the sauce is done, cook the linguine or spaghetti in boiling salted water following the package directions. Drain well and serve it hot along with the sauce.
- Offer a small bowl or container of grated Parmesan cheese at the table. You Might Also Like Eggplant and Sausage Pasta Sauce Mozzarella Cheese Stuffed Meatballs Classic Meaty Spaghetti Sauce Italian Sausage and Meatball Sauce for Pasta
Nutrition Facts : Calories 489 kcal, Carbohydrate 35 g, Cholesterol 139 mg, Fiber 5 g, Protein 42 g, SaturatedFat 7 g, Sodium 275 mg, Fat 20 g, ServingSize 6 Servings, UnsaturatedFat 11 g
SPAGHETTI AND MEATBALLS RECIPE BY TASTY
Here's what you need: olive oil, large yellow onions, garlic, kosher salt, pepper, red pepper flakes, tomato paste, crushed tomato, dried basil, dried oregano, dried parsley, ground beef, ground pork, bread crumbs, ricotta cheese, fresh parsley, large eggs, grated parmesan cheese, milk, kosher salt, black pepper, dried spathetti, fresh basil, grated parmesan cheese
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 425°F (220°C). Set a wire rack over a baking sheet and grease with nonstick spray.
- Make the marinara sauce: Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and season with salt, pepper, and the red pepper flakes. Cook until soft and caramelized, about 15 minutes.
- Set aside ⅓ cup (50 G) of the cooked onions and garlic for the meatballs and let cool.
- Stir the tomato paste into the onions and cook until browned and aromatic, 3-5 minutes.
- Add the crushed tomatoes, dried basil, dried oregano, and dried parsley. Stir together and bring to a boil. Reduce the heat to low, cover, and simmer for at least 30 minutes.
- Make the meatballs: In a large bowl, combine the ground beef, ground pork, reserved onion and garlic mixture, bread crumbs, ricotta, parsley, eggs, Parmesan, milk, salt, and pepper. Mix with your hands until well combined.
- Shape about 2 ounces (55 G) of meat at a time into balls and set on the prepared wire rack.
- Bake the meatballs for 20 minutes, until the outsides are browned and the centers are tender and juicy and reach about 155˚F (68˚C).
- Bring a large pot of water to boil and add a generous pinch of salt. Cook the pasta according to the package instructions, 7-10 minutes, until al dente. Stir occasionally to keep the noodles from sticking together.
- Drain the pasta and add it directly to the simmering marinara sauce. Reserve some pasta water, in case you need it to loosen the sauce. Stir the pasta into the sauce until fully coated.
- Add the pasta to serving bowls, top with the meatballs, and garnish with Parmesan, fresh basil, and cracked pepper.
- Enjoy!
Nutrition Facts : Calories 1173 calories, Carbohydrate 119 grams, Fat 47 grams, Fiber 13 grams, Protein 69 grams, Sugar 26 grams
SIMPLE SPAGHETTI AND MEATBALLS RECIPE BY TASTY
Here's what you need: onion, crushed tomato, unsalted butter, salt, ground pork, ground beef, onion, garlic, shredded parmesan cheese, panko breadcrumbs, fresh parsley, worcestershire, egg, salt, black pepper, spaghetti, parmesan cheese
Provided by Nathan Ng
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400˚F (200˚C).
- Add the crushed tomatoes, butter, onion, and salt to a pot and bring to a simmer over medium heat.
- Lower the heat and cook for 45 minutes, until the onions are soft and starting to break apart. Remove onion.
- In a bowl, mix the ground beef, ground pork, panko, Parmesan, egg, garlic, onion, Worcestershire, salt, pepper, and parsley until fully combined.
- Take a golf ball-sized handful of the meat mixture and roll it into a ball. Transfer to a baking sheet. Repeat with the remaining meat.
- Bake the meatballs for 16 minutes.
- Bring a pot of water to a boil, and cook the spaghetti according to the packaging instructions.
- Drain pasta and toss lightly in about a tablespoon of oil (optional).
- Pour the sauce over the pasta. Transfer the cooked meatballs and top with Parmesan.
- Enjoy!
Nutrition Facts : Calories 1583 calories, Carbohydrate 132 grams, Fat 75 grams, Fiber 10 grams, Protein 92 grams, Sugar 19 grams
HOMEMADE SPAGHETTI AND MEATBALLS
I have been making this spaghetti recipe, from a dear family friend, for over 25 years. It is by far the best homemade sauce and meatballs we have ever had. I've also just fried the beef and added it to the sauce, then used it to make lasagna.
Provided by Lynn1964
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 10
Number Of Ingredients 18
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.
Nutrition Facts : Calories 384 calories, Carbohydrate 47.6 g, Cholesterol 85.9 mg, Fat 11.2 g, Fiber 3.8 g, Protein 23.4 g, SaturatedFat 4.1 g, Sodium 759.2 mg, Sugar 7.8 g
MEATBALL SPAGHETTI SAUCE
Tasty seasoned meatballs simmered in a flavorful red sauce. For a creamier sauce, substitute milk for the water.
Provided by CRYSTELLE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h30m
Yield 6
Number Of Ingredients 19
Steps:
- To make meatballs: Combine in a bowl ground beef, bread crumbs, milk, egg, garlic, onions, salt, parsley and pepper; mix well. Roll into 1 inch balls and set aside.
- Heat oil in large skillet over medium heat; add meatballs and cook gently so they stay whole and are lightly browned.
- To make the sauce: Mix together tomato soup, water, lemon juice, salt, parsley, basil, sage, thyme and cayenne pepper in a large saucepan, add meatballs and simmer for 1 hour.
Nutrition Facts : Calories 375 calories, Carbohydrate 32.3 g, Cholesterol 78.9 mg, Fat 18.9 g, Fiber 1.9 g, Protein 19.9 g, SaturatedFat 5.8 g, Sodium 1432.9 mg, Sugar 11.4 g
SPAGHETTI AND MEATBALLS
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the meatballs: Preheat the oven to 450 degrees F.
- Combine the ground meats in a large bowl. In a smaller bowl, combine the breadcrumbs and milk to soak.
- In a blender or food processor, combine the onion, basil, parsley and garlic into a thick puree. Add to the ground meats. Add the milk and breadcrumbs, cheese, salt and egg to the meat. Knead together until combined. Scoop into 2-ounce balls (about 1 1/2 inches) on a baking sheet lined with foil or parchment.
- Bake until browned, about 10 minutes.
- For the sauce: Lower the oven to 350 degrees F.
- Mix the tomatoes together with the salt in a casserole dish, then add the roasted meatballs. Cover with foil and bake, 1 hour.
- For spaghetti: Bring at least 6 quarts salted water to a boil. Cook the spaghetti according to the package directions. Place in a bowl and top with meatballs, sauce and grated parm.
SKILLET SPAGHETTI AND MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- Cook the spaghetti according to its package instructions, removing from the pasta water 1 minute prior to "al dente". Set aside.
- Meanwhile, combine the beef, breadcrumbs, Parmesan, cream, egg, half the garlic and 1 tablespoon oregano in a large bowl. Sprinkle with salt and pepper. Using your hands or a wooden spatula, mix together until well combined. Portion into 10 meatballs. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Brown the meatballs, turning as needed, until browned on all sides, 5 to 6 minutes. Move the meatballs to the edge of the skillet.
- Reduce the heat to medium and add the onion to the center of the skillet, along with the remaining garlic and oregano. Cook to release the flavor, a minute or two. Add the tomatoes and crushed red pepper, along with 1/2 cup hot water. Season with a pinch of salt and pepper, then carefully stir the meatballs into the sauce. Simmer, allowing the sauce to reduce slightly and the meatballs to finish cooking, about 15 minutes. Taste and adjust seasoning as needed.
- Add the pasta to the skillet and toss with the sauce, making sure to thoroughly coat the noodles in the sauce. Arrange the meatballs on top of the pasta and sprinkle the mozzarella on top, being careful not to completely cover the meatballs and sauce (so it looks pretty after baking) and transfer to the oven. Bake until bubbly and the cheese is completely melted, about 12 minutes.
- Remove the skillet from the oven and top with Parmesan and the fresh basil. Serve straight from the skillet.
ITALIAN SPAGHETTI AND MEATBALLS FOR TWO
This dish was so popular at our church's potluck functions that I asked for the recipe. It has become a favorite at family gatherings.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the egg, celery leaves and cheese. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil in batches; drain. , In a small saucepan, combine the tomatoes, tomato paste, bread, garlic, sugar, pepper and salt; add meatballs. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meatballs are no longer pink and sauce is slightly thickened, stirring occasionally. Serve with vermicelli; sprinkle with additional cheese.
Nutrition Facts :
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