Spaghetti And Meatballs Sundae Recipe By Tasty

SPAGHETTI AND MEATBALLS RECIPE BY TASTY

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!

SIMPLE SPAGHETTI AND MEATBALLS RECIPE BY TASTY

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!

SPAGHETTI AND MEATBALLS

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!)

MEATBALL SPAGHETTI SAUCE

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.

BEST SPAGHETTI AND MEATBALLS

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.

EASY SPAGHETTI AND MEATBALLS

Steps:

• Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls.
• In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes.
• Meanwhile, cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.

SPAGHETTI MEATBALL BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 200°C/400°F/Gas Mark 6.
• Mix all of the meatball ingredients together into a large bowl, then form into 14 golfball-sized balls.
• Combine the full jar of sauce and half a jar of water together in a large bowl.
• Stir in the spaghetti until it's fully coated in the sauce.
• Spread the coated spaghetti into a casserole dish then top with the meatballs.
• Cover and bake in the centre of the oven for 18-20 minutes.
• Sprinkle over the cheese and grill/broil for a further 5-7 minutes uncovered, until the cheese is melted and stringy and the top of the meatballs are brown.
• Sprinkle over the basil and serve immediately.
• Enjoy!

SAVOURY SPAGHETTI WITH MEATBALLS RECIPE BY TASTY

Steps:

• Make the sauce: In a large pot over medium-low heat, combine the olive oil and garlic and cook until the garlic begins to sizzle very gently. Add the red pepper flakes and cook, stirring, until the garlic just begins to turn light golden in color, about 3 minutes. Add the Savory spice blend and continue to cook, stirring, for 1 minute more.
• Add the tomato paste and cook, stirring, until the paste has softened and blended with the oil and garlic mixture, about 3 minutes.
• Stir in the tomatoes and their juices and increase the heat to medium-high, bringing the to a gentle simmer. Lower the heat a bit if it's bubbling and spitting too much. Remove the sauce from the heat.
• Using an immersion blender, blend the sauce until smooth. Tip: Drape a kitchen towel over the pot to act as a cover from sauce splatters. Or, transfer the sauce to a blender and puree, then return to the pot.
• Decrease the heat to medium-low and bring the sauce to a simmer.
• Make the meatballs: In a medium bowl, combine the bread cubes, cream, parmesan, onion, garlic, and pepper. Using a fork, mash into thick paste.
• In a large bowl, gently mix the ground pork with the salt and baking powder. Add the beef and gently stir to combine (you can also use your hands for this). Add the bread mixture, Savory spice blend, and a pinch more salt and pepper and mix until just incorporated. Rub a bit of olive oil on your hands and form the mixture into smooth, round meatballs the size of golf balls--you should have about 25 total..
• Once the meatballs are formed, gently lower each meatball into the pot of sauce. Bring to a low simmer, cover, and cook for 25-35 minutes, or until a meat thermometer inserted into a meatball reaches 165˚F (75˚C).
• While the meatballs are cooking, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Reserve 1 cup (240 ml) of pasta cooking water, then drain.
• In a large bowl, toss the spaghetti with a few large spoonfuls of pasta sauce to coat, along with a few splashes of the reserved cooking water. Divide the pasta among bowls and spoon more sauce and meatballs over the pasta. Top each serving with freshly grated Parmesan and basil.
• Enjoy!

"SPAGHETTI AND MEATBALLS" SUNDAE RECIPE BY TASTY

Steps:

• Thaw the ice cream at room temperature until it is soft to the touch, about 20 minutes, so it will pass through the ricer easily.
• Over a baking sheet lined with parchment paper, fill the potato ricer with ice cream and press it through, so the ice cream forms "spaghetti"-like noodle piles. Freeze until firm, at least 45 minutes.
• Transfer the "spaghetti" to a serving plate.
• Carefully spoon over the strawberry sundae topping to mimic marinara sauce, and top with the brownie bite "meatballs," if using. Grate white chocolate over the top to mimic Parmesan cheese.
• Enjoy!

HOMEMADE SPAGHETTI AND MEATBALLS

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.

30-MINUTE SPAGHETTI AND MEATBALLS

Steps:

• Set a large pot of salted water to boil. Remove sausage meat from casings and roll into 24 balls. In a large saucepan or Dutch oven, heat oil over medium-high. Add sausage and cook until browned all over, about 5 minutes. Using a slotted spoon, transfer meatballs to a plate. Add onion to pan and cook, stirring frequently, until softened, about 5 minutes. Add tomatoes, breaking them up as you go, and season with salt and pepper; bring sauce to a boil and cook 5 minutes.
• Add pasta to water and cook according to package instructions. Meanwhile, add meatballs to sauce and rapidly simmer until sauce is slightly thickened, about 7 minutes. Reserve 8 meatballs and 1 1/2 cups sauce to make Spinach and Meatball Calzones at another time. Drain pasta, then toss with remaining sauce and meatballs.

REAL MEATBALLS AND SPAGHETTI

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.

MEGAN'S AMAZING SPAGHETTI AND MEATBALLS

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender and translucent, about 5 minutes. Stir in crushed tomatoes, tomato paste, red wine, Italian seasoning, sugar, garlic powder, and garlic salt. Season with salt and black pepper. Bring to a boil, reduce heat to medium-low, and continue simmering while preparing meatballs.
• Mix ground beef, egg, bread crumbs, mozzarella cheese, and parsley in a large bowl. Roll walnut-size meatballs and place in the simmering sauce, making sure sauce covers entire meatball. Increase heat to medium and simmering until meatballs are no longer pink in the center, about 40 minutes, turning meatballs once about halfway through.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
• Serve meatballs and sauce over spaghetti with a sprinkle of Parmesan cheese.

TEST KITCHEN'S FAVORITE SPAGHETTI AND MEATBALLS

Steps:

• Red Sauce: Heat a straight-sided skillet over medium. Swirl in oil; add onion and 1 teaspoon salt. Cook, stirring occasionally, until onion is soft and translucent, 7 to 9 minutes. Stir in garlic and red-pepper flakes; cook 30 seconds. Transfer one-third of onion mixture to a bowl and reserve for meatballs. Add tomatoes to skillet; bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced and thickened slightly, about 20 minutes.
• Meatballs: While sauce simmers, heat a large skillet over medium-high. Swirl in oil. Add mushrooms and cook, stirring occasionally, until soft and most of moisture has evaporated, 8 to 10 minutes. Transfer to bowl with reserved onion mixture; let cool slightly.
• Preheat broiler with rack 4 inches below heating element. Stir breadcrumbs and milk into mushroom mixture until milk is absorbed. Add cheese, parsley, oregano, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Add beef and gently fold with your hands until evenly combined (don't overwork, or meatballs will be tough). Use an ice cream scoop, or roll heaping tablespoons between dampened palms, to form thirty 1 1/2-inch balls. Transfer to a rimmed baking sheet brushed with oil. Broil, undisturbed, until browned on top, about 5 minutes.
• Transfer meatballs to skillet with red sauce. Simmer, stirring gently, until just cooked through, about 5 minutes. Meanwhile, boil pasta in a large pot of generously salted water until al dente, about 2 minutes less than per package instructions. Drain pasta and return to pot; toss with 1 1/2 cups sauce. Serve, topped with meatballs, more sauce, cheese, red-pepper flakes, and parsley.