JENN'S OUT OF THIS WORLD SPAGHETTI AND MEATBALLS
This authentic spaghetti and meatballs recipe is made with fresh oregano and parsley. Because the meatballs are cooked in the sauce, they are tender and savory.
Provided by JENNGOETZ
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.
- In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).
- Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.
Nutrition Facts : Calories 571.9 calories, Carbohydrate 80.1 g, Cholesterol 86.6 mg, Fat 17 g, Fiber 7.7 g, Protein 27.7 g, SaturatedFat 5 g, Sodium 1177.2 mg, Sugar 21.3 g
CHEF ROCCO DISPIRITO'S MAMA'S MEATBALLS
While watching the cooking segment of the October 19th episode of The Tony Danza Show, Chef Rocco's Dispirito's mama prepared her infamous meatballs. I have not tried them, but I have a friend that did the following night and said she will never make another meatball recipe again.
Provided by Crabzilla
Categories Veal
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.
- In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.
- Combine with hands until mixture is uniform, do not overmix.
- Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
- Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.
- Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.
- This should take about 10-15 minutes.
- While meatballs are browning, heat the marinara sauce in a large pot.
- Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
- Serve alone or over your favorite pasta.
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
ITALIAN SPAGHETTI AND MEATBALLS
This authentic Italian recipe was given to me by my cousin's wife, who is from Italy. It's so hearty and satisfying, everyone's eyes light up when I tell my family that we're having this for supper! -Etta Winter, Pavillion, New York
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine the tomatoes, tomato paste, 1 cup water, onion, sugar, oregano, bay leaf and 1/2 teaspoon each of salt, garlic and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 1-1/4 hours., Meanwhile, soak bread in remaining water. Squeeze out excess moisture. In a large bowl, combine the bread, eggs, Parmesan cheese, parsley and remaining salt, garlic and pepper. Crumble beef over mixture and mix well. Shape into thirty-six 1-1/2-in. meatballs. , Preheat oven to 400°. Place meatballs on a rack in a shallow baking pan. Bake, uncovered, until no longer pink, 20 minutes; drain. Transfer to spaghetti sauce. Simmer, uncovered, until heated through, stirring occasionally. Discard bay leaf. Serve with spaghetti; if desired, top with additional Parmesan.
Nutrition Facts : Calories 373 calories, Fat 13g fat (5g saturated fat), Cholesterol 123mg cholesterol, Sodium 1201mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 7g fiber), Protein 26g protein.
SPAGHETTI AND MEATBALLS FROM THE DISANTOS
This delicious spaghetti and meatballs recipe is courtesy of Gerry DiSanto.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 18
Steps:
- Prepare the meatballs; place breadcrumbs in large bowl; add milk to moisten. Set aside.
- Combine shallot and parsley in food processor; pulse until mixture is finely chopped. Add to breadcrumb mixture along with beef, pork, eggs, garlic powder, and cheese; season with salt and pepper. Using your hands, mix until well combined but not over-mixed.
- Lightly coat hands with olive oil; roll meat mixture into 1-inch balls. Place meatballs on a baking sheet lined with parchment paper.
- Heat 1 inch olive oil in a large skillet over medium heat. Cook meatballs in batches; until browned on all sides, 3 to 5 minutes. Transfer meatballs to a baking sheet lined with paper towels; let drain. It may be necessary to discard oil in skillet and add more.
- Prepare sauce; place all ingredients into a food processor. Process until mixture is pureed. Transfer to a large saucepan. Place over medium heat and add meatballs. Cook until meatballs are heated through.
- Bring a large covered pot of water to a boil; add salt. Add spaghetti, cover, and return to a boil. Uncover, and cook according to package instructions until al dente. Drain, and serve with meatball and sauce.
SPAGHETTI AND MEATBALLS
Provided by Ted Allen
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- For the meatballs: In a large bowl, using your hands mix together the beef, pork, Parmesan, parsley, breadcrumbs, stock, salt, cayenne, eggs, garlic and onions until evenly combined. Be careful not to overwork the mixture; you don't want to compact the meat too much or the meatballs will be tough. Put a little oil on your hands and form loosely into golf ball size meatballs. You should have about 25.
- Heat the olive oil in a large Dutch oven over medium heat. Gently add the meatballs and brown thoroughly on all sides; this will take about 15 minutes. Transfer the meatballs to a plate, and refrigerate until you are ready to cook them in the sugo.
- For the gravy: In the same pan you used to cook the meatballs, heat the olive oil over medium heat and add the celery, onions and carrots. Cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and bay leaves and cook until fragrant, 1 minute. Push the veggies to one side and add the tomato paste, toasting it on the bottom of the pan for 1 minute. Stir into the vegetables.
- Add the tomatoes, chicken stock and thyme, and bring to a boil. Reduce the heat and simmer very gently, partially covered, until thick and significantly reduced, about an hour.
- Carefully add the meatballs, a few at a time, and simmer, stirring very gently now and then - don't break-a-ya bawls! - until cooked through, 40 minutes. Discard the bay leaves and thyme sprigs. Add most of the basil and stir, reserving a little to sprinkle over the top for serving.
- Meanwhile, cook the spaghetti in a pot of salted boiling water until al dente, about 8 minutes.
- To serve, put the pasta into a large serving bowl. Immediately ladle sauce on top and then the meatballs. Garnish with chopped fresh basil and freshly grated Parmesan. Plate the remaining sauce and meatballs in a separate bowl.
SPAGHETTI SQUASH AND MEATBALLS
Spaghetti squash and meatballs. You can top with sauce too, if you like.
Provided by KNOEL1414
Categories Spaghetti Squash Recipes
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Cover two baking pans with aluminum foil.
- Place squash, cut-sides up, on one prepared baking sheet. Brush the insides lightly with olive oil and season with salt and pepper. Let the oil soak in for about 2 minutes, then flip so cut-sides are down.
- Cook in the preheated oven until tender when pierced with a fork, 45 to 60 minutes.
- Meanwhile, prepare meatballs: Combine zucchini, onion, bell pepper, and garlic in a food processor. Pulse until finely chopped, and transfer to a large bowl.
- Add yam and carrots to the food processor. Pulse until finely chopped, and add to the zucchini mixture.
- Add ground turkey, almond meal, eggs, sea salt, and pepper to the bowl; mix really well. Form the mixture into 1-inch meatballs and place on the remaining baking sheet.
- Place in the oven on another rack and cook until no longer pink in the middle, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- Remove spaghetti squash and meatballs from the oven. Shred spaghetti squash flesh with a fork into a colander to drain. Cover the colander with foil and let drain for 1 to 2 minutes.
- Season spaghetti squash with salt and pepper and top with meatballs.
Nutrition Facts : Calories 404.1 calories, Carbohydrate 29 g, Cholesterol 130.4 mg, Fat 20.6 g, Fiber 3.5 g, Protein 29.8 g, SaturatedFat 3.7 g, Sodium 241.4 mg, Sugar 2.2 g
SPAGHETTI AND MEATBALLS
This is a family recipe for spaghetti and meatballs. Absolutely NOT Italian style. I guess it's an Australian-ised version. For the best 'Aussie' flavour use Rosella canned tomato soup. Serve with Mashed Potatoes and sprinkle with Tasty Cheese.
Provided by Erin Randall
Categories Spaghetti
Time 1h10m
Yield 28-34 meatballs, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Meatballs.
- Gently cook onion in a small pan over low heat until softened, turn off heat and add garlic, stir to combine. Allow to cool while you mix other ingredients.
- Combine mince, herbs, pepper and salt, tomato paste and egg, mixing well with hands to thorough distribution. Add onions and garlic which will have cooled slightly to allow handling.
- You will have a fairly wet mix. Add breadcrumbs and combine, you may need to use a little more or a little less to get the right texture so add bit by bit. You should bring it back to about the same 'wetness' as the mince originally was.
- Heat oil in large frying pan on medium heat.
- Roll into balls about the size of a ping pong ball. Rolling each ball in flour and shaking off excess. Place in pan, turn after about 90-120 seconds.
- I usually roll about 12 balls at a time, then dust them in flour, add them to the pan and roll the next lot. By then it is time to turn the first lot and then dust the second in flour, remove the first lot from the pan, add the second lot - you can get a bit of a system happening.
- Remove the meatballs from the pan and drain on kitchen paper before placing them into a casserole dish - it will need a lid, or cover with foil.
- Pour over tomato soup and bake in the oven for around 30-40 minutes, stirring occasionally.
- Cook spaghetti according to directions on packet. Bucatini, or tubular spaghetti is the 'traditional' style.
- Serve spaghetti topped with meatballs, sauce and with mashed potatoes on the side. Top with Tasty cheese.
Nutrition Facts : Calories 1105.4, Fat 30.8, SaturatedFat 9.7, Cholesterol 137.9, Sodium 1308.2, Carbohydrate 155.8, Fiber 8.5, Sugar 21.1, Protein 50
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