Spaghetti And Meatballs In An Italian Bread Bowl Recipes

SPAGHETTI WITH ITALIAN MEATBALLS

Steps:

• In a large saucepan, cook onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, heat 1 tablespoon oil over medium heat. In batches, brown meatballs, adding more oil as needed. Remove to paper towels to drain. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink. , Cook spaghetti according to package directions; drain. Serve with meatballs and sauce.

ITALIAN SPAGHETTI AND MEATBALLS

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.

ITALIAN MEATBALL SANDWICH CASSEROLE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Mix together onions, bread crumbs, Parmesan cheese and ground beef. Roll into 1 inch diameter balls, and place in a baking pan. Bake for 15 to 20 minutes, or until beef is no longer pink. Reduce the oven temperature to 350 degrees F (175 degrees C).
• Arrange the bread cubes in a single layer in an ungreased 9x13 inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese.
• In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top.
• Bake at 350 degrees F (175 degrees C) for 30 minutes, or until heated through.

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.

SPAGHETTI AND ITALIAN MEATBALLS

Steps:

• Cook the onion in hot oil until it is tender but not brown.
• Stir in the crushed tomatoes, tomato sauce, tomato paste, sugar, salt, pepper, oregano and bay leaves.
• Simmer for 30 minutes. As the sauce simmers keep an eye on it, if it looks too thick add some water up to one cup.
• While the sauce is simmering mix together the meatballs.
• To dry the bread I preheat my oven to it's lowest setting (170 degrees) and when it gets to temp I turn it off and place the bread slices in and let the low heat dry them.
• Remove from the oven and place in a mixing bowl.
• Preheat the oven to 375 degrees and line a cookie sheet with sides with foil.
• Soak the dried bread in water 2-3 mintues, then squeeze out the moisture.
• (Doing this does something to the gluten in the bread that gives the meatballs a wonderful taste and texture).
• Combine the bread with the rest of the ingredients, mixing well with your hands.
• Form into small balls (approx 20).
• Bake for 15 minutes or until they are cooked through.
• Remove from the pan and add to the simmering sauce.
• Cook for 30 minutes longer.
• Serve over hot spaghetti noodles.

SPAGHETTI AND MEATBALLS ITALIAN

Steps:

• Mix all ingredients for meatballs, adding a little water if too dry. Shape into 50 meatballs, allowing 1/3 cup for each meatball. Put balls, one layer deep in 3 pans 13x9x2 inches. Bake in preheated very hot oven [450°F] for about 30 minutes. Put balls and dripping in roasting pan.
• To make sauce, cook onion and garlic in oil for 5 minutes. Add all other ingredients. Cover and simmer for 30 minutes.
• Pour over balls and bake covered in preheated oven [350°F] for 1 1/2 hours.
• Cook 4 pounds spaghetti and serve with parmesan cheese.

SPAGHETTI AND MEATBALLS IN AN ITALIAN BREAD BOWL

Steps:

• 1. Place all of the meatball ingredients in a large bowl, and mix with your hands until well-combined. Roll into mini meatballs the size of ping-pong balls. 2. Heat the oil in a large deep skillet over medium-low heat. Add the meatballs and brown on all sides. Using a deep spoon, remove any excess oil from the skillet, then add the sauce. Bring to a boil, then reduce the heat to low. Simmer for 20 minutes, stirring occasionally. 3. While the sauce simmers, cook the spaghetti al dente according to package directions. Do not overcook. Drain well, add to the sauce, and gently toss to coat well. Leave over very low heat until ready to serve. 4. Preheat the oven to 350°F. 5. Rub the cut sides of the garlic halves on the inside of the bread bowl, then coat with butter. Sprinkle with Parmesan, patting it onto the bottom and sides of the bowl. 6. Place in the oven and bake for 3 minutes, or until the bowl is hot and the cheese is melted. Remove from the oven, fill with spaghetti and meatballs, and serve.