SPAGHETTI AND MEATBALLS WITH BONE MARROW SAUCE BY RICHARD BLAIS RECIPE BY TASTY
Here's what you need: yellow onion, garlic, crushed red pepper flake, tomato paste, whole tomato, red wine, whole milk ricotta cheese, ground pork, ground beef, fresh basil, fresh oregano, fresh sage, fresh rosemary, fresh flat-leaf parsley, extra virgin olive oil, bone marrow, spaghetti, grated parmesan cheese, plain breadcrumbs
Provided by Tasty
Categories Dinner
Yield 6 Servings
Number Of Ingredients 19
Steps:
- In a large pot over medium heat, mix the onion, garlic, and red pepper flakes. Cook until the onions start begin to soften, about 3 minutes.
- Remove half of the onion/garlic mixture and place in a small bowl to cool. Set aside or refrigerate to cool completely.
- To the pot with the remaining onions/garlic, add the tomato paste. Cook the tomato paste, about 2-3 minutes, stirring frequently, to caramelize the natural sugars in the paste.
- Add red wine and canned tomatoes to the pot. Cook wine and tomatoes, stirring constantly, and scraping the bottom of the pan to make sure nothing burns, until the mixture comes to a low simmer.
- Break apart the whole tomatoes using a wooden spoon or squeezing with tongs. Continue to cook over medium-high heat for about 5 minutes to give the alcohol in the wine a chance to evaporate. Add salt and pepper to taste.
- Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes longer.
- In a medium sized mixing bowl, stir the ricotta with the reserved (and cooled) onion-garlic mixture. Add the ground pork, ground beef, basil, oregano, sage, rosemary, parsley, salt, and pepper. Gently mix together first with a spoon then going in with your hands.
- Shape the meat into ping-pong-sized balls and place on parchment lined baking sheet.
- Place the meatballs in the fridge if you will not be cooking immediately or if they have warmed from handling (they will keep their shape better if kept cold before cooking!).
- Heat oil in a large saute pan over medium-high heat. Working in batches, sear the meatballs lightly on all sides until they begin to brown. They will not be fully cooked at this point.
- Transfer the seared meatballs (and any accumulated juices) to the marinara sauce.
- Remove the bone marrow from the bone. Add to the meatballs and marinara sauce.
- Cover and let simmer for an additional 20 minutes to finish cooking the meatballs and allow the bone marrow to render its fat.
- Add cooked spaghetti to the finished sauce and toss to coat.
- Serve garnished with toasted breadcrumbs and grated Parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 820 calories, Carbohydrate 76 grams, Fat 38 grams, Fiber 5 grams, Protein 40 grams, Sugar 9 grams
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!)
ITALIAN SPAGHETTI SAUCE WITH MEATBALLS
This is a recipe I got from my mother years ago -- it's great.
Provided by Jeremy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 23 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 5.9 g, Sodium 1492.5 mg, Sugar 11.1 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 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
SPAGHETTI SAUCE WITH MEATBALLS
This was my mother-in-law's recipe and as a bride, my first adventure into serious cooking. I enjoy spending the time making it, knowing I'll have enough for several meals. -Anne Eynon Feasterville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h
Yield 12 servings.
Number Of Ingredients 27
Steps:
- In a large saucepan or Dutch oven, saute the onion, green pepper, celery and garlic in oil until tender. Stir in the tomatoes, tomato paste, water, bay leaves, sugar, oregano, cloves, pepper flakes and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally., Meanwhile, in a bowl, combine the egg, onion, bread cubes, milk, parsley, garlic and salt. Crumble meat over mixture and mix well. Shape into 1-1/2-in. balls. In a skillet, brown the meatballs in batches in oil; drain. , Add meatballs to sauce. Cover and simmer for 30 minutes or until a thermometer reads 160°. Discard bay leaves. Serve meatballs and sauce with spaghetti.
Nutrition Facts : Calories 198 calories, Fat 11g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 364mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 3g fiber), Protein 12g protein.
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
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