Spaghetti And Spicy Rice Balls Recipes

SPAGHETTI AND SPICY RICE BALLS

Steps:

• Cook and drain spaghetti as directed on package.
• In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg. Shape into 12 balls. Roll balls in wheat germ.
• In 10-inch skillet, heat oil over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until golden brown.
• Heat spaghetti sauce until hot. Serve sauce and rice balls over spaghetti. Sprinkle with cheese.

SUNNY'S SPICY SPAGHETTI WITH MEGA MEATBALLS

Steps:

• Preheat the oven to 375 degrees F.
• To make the meatballs: In a large bowl, combine the Parmesan, bread crumbs, onion powder, sage, salt, a few grinds of black pepper, to taste, and parsley. Add the ground round, pork, eggs, and garlic and gently combine. Form into 8 equal-sized meatballs.
• In a 10-inch saute pan over medium-high heat, add the vegetable oil. When the oil begins to swirl, add the meatballs and sear until light golden on all sides, about 10 minutes. Transfer the pan to the oven and roast until cooked through, 15 minutes.
• Meanwhile, make the sauce: In a large saucepan over medium heat, add the oil, onion, bell pepper, garlic, a pinch of salt, and a few grinds of black pepper, to taste. Saute until tender, then add the oregano, cayenne pepper, crushed tomatoes, and hot sauce. Taste and add sugar, if needed. Season, to taste, with salt and pepper. Bring the sauce to a simmer, and cook for about 20 minutes more.
• Taste the sauce and adjust seasoning, if necessary. Serve the cooked pasta with sauce and meatballs, divided among serving plates with 2 meatballs per serving. Garnish with Parmesan cheese.

SPICY TURKEY ANDOUILLE MEATBALLS AND SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil.
• Add the Italian sausage, andouille sausage, breadcrumbs, Worcestershire sauce, Italian seasoning and egg to a medium bowl and mix together using your hands until well combined. Form the mixture into small to medium meatballs (about 1 1/2 tablespoons each; 16 total meatballs) and set aside on a parchment-lined baking sheet.
• Add the olive oil to a large pan or cast-iron skillet over medium-high heat. Cook the meatballs in batches, turning them over on all sides to make sure they are browned but not completely cooked through, until golden brown, 7 to 8 minutes. Add more olive oil if needed to cook all the meatballs.
• As the meatballs cook, boil the spaghetti according to the package instructions. Reserve 1/2 cup of the pasta water, then drain.
• Once the meatballs are browned, add them all back to the pan and pour in the pasta sauce. Add the reserved pasta water, then cover, bring to a simmer and cook until the meatballs are cooked through, about 10 minutes.
• Either toss the cooked spaghetti into the sauce or spoon the sauce and meatballs over the cooked spaghetti. Garnish with Parmesan and parsley if desired and serve.

SPICY MEATBALLS WITH SPAGHETTI

Steps:

• 1) Put the mince in large bowl add 2-4 teaspoons of cyan pepper (depending how hot you like it), 2-4 tablespoons of paprika, 1 small onion finely chopped, oregano, 1 tablespoon of bread crumbs, the parmesan and season.
• 2) Mix thoroughly and make into golf sized meatballs and put on a plate. Cover with Clingfilm and place in fridge for 20-30 minutes
• 3) Place a glug of olive oil in a saucepan with the onions and garlic on a low heat
• While doing this Remove from fridge and place in a heated frying pan with a glug of olive oil
• 5) After cooking the onions and garlic for 5 minutes or until soft add the white wine vinegar and stir for 1 minute then add the tomatoes season and bring to the boil and simmer
• 6) Meanwhile bring salted water to the boil and place the pasta in the water and cook according to packet instructions
• 7) Turning the meatballs through out
• 8) When the pasta is cooked add it to the sauce after draining and mix.
• 9) Add the pasta and sauce to the plate and serve with the meatballs on top

SPICY RICE MEATBALLS

Steps:

• In a large bowl, mix together all ingredients except wheat germ and vegetable oil. Again, make sure you REALLY chopped your onions very finely or they will make your "meat"balls fall apart.
• Cover and chill mixture well, at least 1 hour, in fridge.
• Shape mixture into meatballs and roll each in wheat germ/oats (my last resort, but they turned out fine!) to coat.
• Heat oil in a (preferably) nonstick skillet over medium heat.
• Cook the meatballs in the oil for 8-10 minutes, turning carefully, until light golden brown.
• Drain meatballs on paper towels.
• Flash freeze on a pan in the freezer, then put in freezer bags. To reheat, microwave for a few minutes or put on pan and reheat in oven at 350 degrees for 10-15 minutes.
• Or, gently mix meatballs with spaghetti sauce (jarred or homemade) and place in heavy duty ziplock freezer bags and freeze. To serve this way, just thaw a bit in the fridge and then reheat and serve with pasta.

SPAGHETTI AND SPICY RICE

Steps:

• 1. Cook spaghetti as directed on package.2. While spaghetti is cooking, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg. Shape mixture into 12 balls. Roll balls in wheat germ.3. Heat oil in 10-inch skillet over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until light golden brown.4. Drain spaghetti. Heat spaghetti sauce until hot. Serve sauce and rice balls over spaghetti. Sprinkle with cheese.NUTRITION FACTS: 1 Serving: Calories 565 (Calories from Fat 90) Fat 10g (Saturated 2g) Cholesterol 35mg Sodium 470mg Carbohydrate 107g (Dietary Fiber 7g) Protein 19g % DAILY VALUE: Vitamin A 8% Vitamin C 12% Calcium 8% Iron 32% DIET EXCHANGES: 6 Starch 3 VegetableFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SPAGHETTI AND MEATLESS MEATBALLS

Steps:

• Combine water and flaxseed meal in a small bowl and stir together until well combined. Set aside and let flax "egg" thicken for 5 minutes.
• Combine beans, carrot, sun-dried tomatoes, and olive oil together in a food processor; puree until well combined. Transfer to a mixing bowl and add flax egg, beef substitute, parsley, herbes de Provence, garlic, onion, salt, and pepper. Mix everything together with your hands until thoroughly combined. Refrigerate "meat" mixture for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Form mixture into 2-inch balls and set on the prepared baking sheet.
• Bake meatballs in the preheated oven for 14 minutes, turning over halfway through. Remove from the oven and let rest while you start on the marinara.
• Combine crushed tomatoes, tomato sauce, olive oil, balsamic vinegar, herbes de Provence, sugar, onion, garlic, and salt in a wide saucepan or skillet. Bring to a boil over medium-high heat. Add meatballs, reduce heat, and simmer over low heat for at least 30 minutes.
• Meanwhile, 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 marinara sauce and meatballs over cooked spaghetti.

MAKE-AHEAD SPICY OLIVE PASTA

Steps:

• Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce, olives, capers, anchovies, pepper flakes and seasoned salt; set aside., In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat., Place half of the spaghetti mixture in a greased 13x9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet., Cover and bake for 40 minutes. Uncover; bake until heated through, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil, olives and capers.

SPAGHETTI & SPICY MEATBALLS

Steps:

• Firstly to make the meatballs.
• Tear the sliced bread into small pieces, put in a bowl and add the milk until the bread soaked it all.
• Then squeeze as much milk as possible out of the bread and add it to a medium sized mixing bowl.
• Add the mince, parsley, chilli flakes, egg and a little salt & pepper to the mixing bowl and thouroughly mix and nead until smooth and even.
• Get out a plate or tray and start to tear small tabletennis sized amounts from the mixture. Roll in the palms of your hands until smooth and place on the tray.
• Once all oof the mixture is used, put the tray in the fridge and leave for about 20 mins
• For the sauce, add the passatta, vegetable stock, parsley, chilli, sugar, salt and pepper and stir. Simmer on a low heat until later.
• After about 20 mins or once the sauce is made, get the meatballs from the fridge, add a little light olive oil (1-2 tbsp) to a frying pan and cook in batches of about 5 or 6 until browned but not completley cooked through.
• Once all of the meatballs are browned, Add all of the meatballs back to the pan for a couple of minutes and then add to your sauce and simmer for about 15 minutes.
• Now make your spaghetti, once this is ready serve with your meatballs and add a little parmesan and parsley to garnish.