SPAGHETTI AND MEATBALLS
For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees F.
- Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
- Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
- Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
- Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)
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.
SPAGHETTI AND MEATBALL HAND PIES
These savory little hand pies are so easy to put together. They are a super way to serve spaghetti and meatballs, and are formed by placing a swirl of spaghetti and one meatball onto a circular piece of pastry-style dough, and topping with another piece of slightly larger dough, and crimping the edges closed. Your kids will love these, and if you serve them at a tailgate party, expect them to be gone first!
Provided by Diana71
Categories Barilla
Time 1h5m
Yield 8
Number Of Ingredients 6
Steps:
- Place meatballs and pasta sauce in a saucepan. Bring to a simmer over medium-high heat; reduce heat. Simmer 40 minutes.
- 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.
- Transfer drained spaghetti to saucepan with meatballs and sauce; stir to combine.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Place pie crusts on lightly floured work surface. Use a 5-1/2-inch circular cookie cutter and cut out as many dough circles as you can. Divide circles in half; roll out half so they are just slightly larger than the others.
- Arrange the smaller dough circles on a work surface. Top with a small pile of spaghetti and sauce with 1 meatball in the center. Leave an empty border around the edges for crimping.
- Place a second larger dough circle onto the first. Press this circle over the top of the meatball, with the edges reaching past the spaghetti. Fold the sides of the bottom circle over the top piece of dough. Pinch the fold firmly to seal into place.
- Whisk egg and milk together to make an egg wash. Brush over top and sides of each hand pie with the egg wash. Place onto a parchment-covered baking sheet.
- Bake in preheated oven until pies are golden brown and filling is piping hot, 25 to 30 minutes.
Nutrition Facts : Calories 641.4 calories, Carbohydrate 76.7 g, Cholesterol 70.5 mg, Fat 27.5 g, Fiber 6.1 g, Protein 21.8 g, SaturatedFat 7.2 g, Sodium 652.3 mg, Sugar 0.2 g
BEST SPAGHETTI AND MEATBALLS
One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. -Mary Lou Koskella, Prescott, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 16 servings.
Number Of Ingredients 21
Steps:
- In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.
Nutrition Facts : Calories 519 calories, Fat 18g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 1043mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.
SPAGHETTI AND MEATBALL HAND PIES
These savory little hand pies are so easy to put together. They are a super way to serve spaghetti and meatballs, and are formed by placing a swirl of spaghetti and one meatball onto a circular piece of pastry-style dough, and topping with another piece of slightly larger dough, and crimping the edges closed. Your kids will love these, and if you serve them at a tailgate party, expect them to be gone first!
Provided by Diana71
Categories Barilla
Time 1h5m
Yield 8
Number Of Ingredients 6
Steps:
- Place meatballs and pasta sauce in a saucepan. Bring to a simmer over medium-high heat; reduce heat. Simmer 40 minutes.
- 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.
- Transfer drained spaghetti to saucepan with meatballs and sauce; stir to combine.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Place pie crusts on lightly floured work surface. Use a 5-1/2-inch circular cookie cutter and cut out as many dough circles as you can. Divide circles in half; roll out half so they are just slightly larger than the others.
- Arrange the smaller dough circles on a work surface. Top with a small pile of spaghetti and sauce with 1 meatball in the center. Leave an empty border around the edges for crimping.
- Place a second larger dough circle onto the first. Press this circle over the top of the meatball, with the edges reaching past the spaghetti. Fold the sides of the bottom circle over the top piece of dough. Pinch the fold firmly to seal into place.
- Whisk egg and milk together to make an egg wash. Brush over top and sides of each hand pie with the egg wash. Place onto a parchment-covered baking sheet.
- Bake in preheated oven until pies are golden brown and filling is piping hot, 25 to 30 minutes.
Nutrition Facts : Calories 641.4 calories, Carbohydrate 76.7 g, Cholesterol 70.5 mg, Fat 27.5 g, Fiber 6.1 g, Protein 21.8 g, SaturatedFat 7.2 g, Sodium 652.3 mg, Sugar 0.2 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
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BEST SPAGHETTI & MEATBALL PIE - DELISH.COM
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Category Dinner, LunchTotal Time 45 mins
- In a large bowl, combine spaghetti, 1/4 cup marinara, Parmesan and 1 egg. Toss until evenly combined. Press spaghetti mixture into the pie crust as compactly as possible.
- In a medium bowl, combine ricotta, 1 egg and Italian seasoning. Season with salt and pepper and set aside.
- In a large bowl, combine ground beef, remaining egg, onion, garlic and parsley. Season with salt and pepper and stir until evenly combined. Scoop tablespoons of mixture and roll into balls.
- In a large skillet over medium-high heat, heat olive oil. Add meatballs in a single layer and sear on all sides until a nice crispy crust develops, about 2 minutes per side.
- Assemble pie: Spread ricotta mixture on top of the baked spaghetti crust, then add the meatballs in a single layer on top. Spoon some extra marinara on top of meatballs.
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