Spaghetti And Meatballs Barefoot Contessa Recipes

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SPAGHETTI AND MEATBALLS



Spaghetti and Meatballs image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 pound ground beef
1/2 pound ground pork
3/4 cup unseasoned breadcrumbs
1/4 cup whole milk
1/4 cup white onion, cut into chunks
1/8 cup fresh basil leaves
1/8 cup fresh parsley leaves
2 cloves garlic
1/4 cup grated Parmigiano
1 tablespoon kosher salt
1 egg
Two 14-ounce cans crushed tomatoes
2 teaspoons kosher salt
Kosher salt
1 pound spaghetti
Grated Parmigiano, for serving

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.

BAREFOOT CONTESSA SPAGHETTI AND MEATBALLS



BAREFOOT CONTESSA SPAGHETTI AND MEATBALLS image

Categories     Dinner

Yield 8 servings

Number Of Ingredients 26

For the meatballs:
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil
For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan

Steps:

  • Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs. Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan. For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

REAL MEATBALLS AND SPAGHETTI



Real Meatballs and Spaghetti image

For homemade Italian comfort, make Ina Garten's Real Meatballs and Spaghetti recipe from Barefoot Contessa on Food Network, starring veal, pork and beef.

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 23

1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan

Steps:

  • Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
  • Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
  • For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
  • Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

ROASTED ITALIAN MEATBALLS



Roasted Italian Meatballs image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 10 servings (30 to 32 meatballs)

Number Of Ingredients 22

1 pound ground sirloin
1/2 pound ground pork
1/2 pound ground veal
1 3/4 cups dry seasoned bread crumbs
1/2 cup freshly ground Italian Pecorino cheese (2 ounces)
1/2 cup freshly ground Italian Parmesan cheese (2 ounces), plus extra for serving
2 garlic cloves, minced
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
2 extra-large eggs, lightly beaten
3/4 cup dry red wine, such as Chianti
1/4 cup good olive oil
2 (32-ounce) jars good marinara sauce, such as Rao's
Creamy Parmesan Polenta (recipe follows) or cooked spaghetti, for serving
4 cups chicken stock, preferably homemade
2 teaspoons minced garlic (2 cloves)
1 cup yellow cornmeal, preferably stone-ground
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup freshly grated Parmesan cheese, plus extra for serving
1/2 cup creme fraiche
2 tablespoons (1/4 stick) unsalted butter

Steps:

  • Preheat the oven to 400 degrees F. Line two sheet pans with parchment paper.
  • Place the sirloin, pork, and veal in a large mixing bowl and lightly break up the meats with a fork and your fingertips. Add the bread crumbs, Pecorino, Parmesan, garlic, parsley, 2 teaspoons salt, and 1/2 teaspoon black pepper. Add the eggs, wine, and 3/4 cup water and combine lightly but thoroughly.
  • Measure out 2-ounce portions of the mixture (I use a rounded 1 3/4-inch ice cream scoop) and roll each lightly into a ball. Place one inch apart on the prepared sheet pans. Brush the meatballs with the olive oil.
  • Bake the meatballs for 25 to 30 minutes, until lightly browned. Pour the marinara into a large pot and bring to a simmer. Carefully add the meatballs and simmer for 10 minutes, until heated through.
  • To serve with polenta, spoon a puddle of creamy Parmesan polenta on one side of each dinner plate. Spoon 1 or 2 meatballs plus a puddle of tomato sauce on the other side, allowing them to combine in the center of the plate. To serve with spaghetti, distribute among shallow pasta bowls. Spoon the meatballs and sauce onto the pasta. Sprinkle with extra Parmesan and serve hot.
  • Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

SPICY TURKEY MEATBALLS AND SPAGHETTI



Spicy Turkey Meatballs and Spaghetti image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 30

3 cups (1-inch diced) bread cubes from a round rustic bread, crusts removed
2/3 cup whole milk
2 pounds ground turkey (85-percent to 92-percent lean)
1/2 pound sweet Italian pork sausage, casings removed
4 ounces thinly sliced prosciutto, finely chopped
1 cup freshly grated aged Asiago cheese
1/2 cup minced fresh parsley
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
3 tablespoons good olive oil, plus extra for brushing the meatballs
2 extra-large eggs, lightly beaten
3 (24-ounce) jars good marinara sauce, such as Rao's
2 pounds dried spaghetti, such as De Cecco
Freshly grated Parmesan (or Asiago) cheese, for serving
3 cups (1-inch diced) bread cubes from a round rustic bread, crusts removed
2/3 cup whole milk
2 pounds ground turkey (85-percent to 92-percent lean)
1/2 pound sweet Italian pork sausage, casings removed
4 ounces thinly sliced prosciutto, finely chopped
1 cup freshly grated aged Asiago cheese
1/2 cup minced fresh parsley
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
3 tablespoons good olive oil, plus extra for brushing the meatballs
2 extra-large eggs, lightly beaten
3 (24-ounce) jars good marinara sauce, such as Rao's
2 pounds dried spaghetti, such as De Cecco
Freshly grated Parmesan (or Asiago) cheese, for serving

Steps:

  • Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper. Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes. In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine. With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked. Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side.
  • Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper. Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes. In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine. With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked. Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side.

REAL MEATBALLS AND SPAGHETTI



Real Meatballs and Spaghetti image

Slightly adapted from the Barefoot Contessa, this meatball and spaghetti recipe is absolutely wonderful! (IMHO) The meatballs are very tender and delicious with a sauce that is absolutely yummy!

Provided by jbriz

Categories     Spaghetti

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 23

1 lb ground pork
1 lb ground beef
1 cup fresh white breadcrumbs (about 4 slices with crusts removed)
1/4 cup Italian seasoned breadcrumbs
2 tablespoons fresh parsley, chopped
1/2 cup parmesan cheese, grated
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 egg, beaten
3/4 cup water
vegetable oil
olive oil
1 tablespoon olive oil
1 cup chopped yellow onion
1 1/2 teaspoons minced garlic
1/2 cup red wine
1 (28 ounce) can crushed tomatoes
1 tablespoon chopped fresh parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 1/2 lbs spaghetti, cooked
parmesan cheese, grated

Steps:

  • Place all the ingredients for the meatballs into a large bowl.
  • Very gently, combine the ingredients with a fork or your hands until barely blended (overworking the mixture may make the meatballs tough!).
  • Gently form the mixture into approximately 14-16 meatballs and set aside.
  • Heat equal amounts of vegetable and olive oil into a large skillet and place the meatballs in the skillet in small batches (do not crowd meatballs) to brown on all sides over medium-low heat. This will take about 10 minutes.
  • When they are done, remove them to a paper towel covered plate to drain.
  • When finished browning all the meatballs, pour off the oils, but do not clean the skillet.
  • To make the sauce, add the 1 tablespoon of olive oil to the same skillet and saute the onion over medium heat until translucent.
  • Add the garlic and cook about a minute longer, but be careful not to burn the garlic.
  • Add the red wine and scrape up all the bits on the bottom of the pan.
  • To complete the sauce, add the tomatoes, parsley, salt and pepper.
  • Return the meatballs to the sauce, cover the pan, and simmer on low heat for 25 to 30 minutes.
  • Serve with the cooked spaghetti and parmesan.
  • Note: The sauce and meatballs freezes well for leftovers.

Nutrition Facts : Calories 982.3, Fat 35, SaturatedFat 12.8, Cholesterol 165.2, Sodium 1693.5, Carbohydrate 104.8, Fiber 6.5, Sugar 8.9, Protein 55.3

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From families.com


SPAGHETTI AND MEATBALLS RECIPE - SERIOUS EATS
2021-03-07 Add reserved meatball mixture to Dutch oven and cook, stirring and breaking up large chunks with a wooden spoon, until cooked through and beginning to brown, about 5 minutes. Add tomato sauce, stirring and scraping up any browned bits. Bring to a simmer over medium-high heat.
From seriouseats.com


BEST SPICY TURKEY MEATBALLS AND SPAGHETTI RECIPES | FOOD …
2017-01-06 Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked. Step 5. Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer. Step 6. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package.
From foodnetwork.ca


BAREFOOT CONTESSA MEATBALLS TWO WAYS: ON SPAGHETTI AND IN A …
2012-11-18 Place the ground meats, both bread crumbs, parsley, Parmesan, Pecorino, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine with your hands (it’s the only way). Using your hands, lightly form the mixture into 2 …
From foodrevival.com


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