Spaghetti Meatballs Americas Test Kitchen Recipes

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TEST KITCHEN'S FAVORITE SPAGHETTI AND MEATBALLS



Test Kitchen's Favorite Spaghetti and Meatballs image

Swapping out some of the ground beef for chopped mushrooms is the secret behind the complex flavor of these meatballs. A quick blast in the broiler gives them a nice crust -- and the noncrisp parts soak up the delicious sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h10m

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
3 cups finely chopped onion (from 1 large)
Kosher salt
2 tablespoons minced garlic (4 to 5 cloves)
1/2 teaspoon red-pepper flakes, plus more for serving
2 cans (each 28 ounces) whole peeled tomatoes in juice, pureed in a blender or food processor
2 tablespoons extra-virgin olive oil, plus more for brushing
1 pound cremini mushrooms, finely chopped
1/2 cup dried breadcrumbs
1/4 cup whole milk
1/3 cup finely grated Pecorino Romano (1 ounce), plus more for serving
1/2 cup chopped fresh flat-leaf parsley leaves, plus more for serving
1 1/2 teaspoons finely chopped fresh oregano
1 large egg, lightly beaten
Kosher salt and freshly ground pepper
3/4 pound ground beef (85 percent lean), preferably grass-fed
1 pound spaghetti, spaghettini, or bucatini

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.

SPAGHETTI AND MEATBALLS



Spaghetti and Meatballs image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 3h5m

Yield 6 servings

Number Of Ingredients 21

5 tablespoons panko breadcrumbs, finely processed
6 ounces heavy cream (as needed to soak the breadcrumbs)
1 tablespoon canola oil
1/2 cup small-diced sweet onions
1 clove garlic, chopped
1/2 tablespoon chopped fresh rosemary
8 ounces ground pork
8 ounces sweet pork sausage, no casing
8 ounces ground veal
5 ounces Parmesan, grated, plus more for garnish
1/4 cup finely minced fresh parsley, plus more for garnish
1 large egg
Kosher salt
Basic Tomato Sauce, recipe follows
1 box spaghetti
Freshly cracked black pepper
2 tablespoons olive oil
4 leaves fresh basil
1 clove garlic, chopped,
Pinch red pepper flakes
One 32-ounce can San Marzano tomatoes, drained and processed in a food mill or food processor

Steps:

  • Soak the breadcrumbs in the heavy cream in a bowl.
  • Heat a large saute pan over medium heat and add the canola oil. Saute the onions and garlic until the onions are translucent. Add the rosemary, remove from the heat and then chill the mixture thoroughly.
  • Combine the breadcrumb mixture, onion mixture, pork, sausage, veal, Parmesan, parsley and egg in the bowl of large electric mixer and begin mixing on low speed. When relatively well incorporated, add some salt.
  • Heat a small saute pan to cook a sample of the mixture. Taste for seasoning and make any necessary adjustments. Form the meatballs into the desired shape and chill for 1 hour.
  • Preheat the oven to 425 degrees F.
  • Bake the meatballs on a baking sheet until browned, 20 to 25 minutes. Bring the Basic Tomato Sauce to a simmer. Transfer the meatballs to the sauce and simmer until tender and cooked through, about 30 minutes.
  • Bring a large pot of salted water to a boil. Boil the spaghetti until al dente according to the package directions.
  • Transfer the cooked spaghetti to the sauce with the meatballs and toss. Add some black pepper, garnish with Parmesan and parsley and serve.
  • Heat a saucepan over medium heat. Add the olive oil, basil, garlic and red pepper flakes and cook until the garlic begins to soften, about 3 minutes. Add the tomatoes, bring the mixture to a simmer and cook for 1 minute. Use right away, or chill until ready to use.

THE BEST SPAGHETTI AND MEATBALLS



The Best Spaghetti and Meatballs image

Who knew that the same technique for shredding pulled pork with two forks will also work for meatballs? In this case, the method ensures that your ingredients are thoroughly mixed yet not compressed, so the resulting meatballs are tender and light. After browning the meatballs, we finish them in a hearty tomato sauce. The meatballs flavor the sauce as they finish cooking.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

1 cup panko
1/2 cup grated Parmesan, plus more for serving
1/4 cup finely chopped flat-leaf parsley
1 teaspoon fennel seeds
1/2 teaspoon plus a pinch crushed red pepper flakes
1 3/4 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1 cup heavy cream
1 pound ground chuck
1/2 pound ground pork
1/2 pound ground veal
2 tablespoons olive oil, plus more for your hands
1/2 large onion, chopped
2 cloves garlic, finely grated
1 tablespoon tomato paste
1/2 cup dry white wine
One 28-ounce can whole peeled tomatoes
2 large sprigs basil
1 pound spaghetti

Steps:

  • Whisk together the panko, Parmesan, parsley, fennel seeds, 1/2 teaspoon red pepper flakes, 1 1/2 teaspoons of the oregano, 1 tablespoon salt and 1 teaspoon black pepper in a medium bowl until combined. Stir in the cream.
  • Combine the beef, pork and veal in a large bowl. Pull the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it until thoroughly mixed and no clumps remain. Add the panko mixture to the meat and use the same pulling technique to mix until all the ingredients are evenly incorporated.
  • Lightly oil your hands. Scoop out portions of the meat mixture with a 1/4-cup measuring cup or large ice cream scoop; roll the meat gently between your hands into balls. Arrange the balls on a rimmed baking sheet.
  • Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add half the meatballs and cook, turning and rolling occasionally, until they are browned on all sides, about 5 minutes total; remove to a plate. The meatballs will not be cooked through; they will finish cooking in the sauce. Repeat with the remaining meatballs.
  • Reduce the heat to medium, add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is tender, 6 to 8 minutes. Add the tomato paste, the remaining 1/2 teaspoon oregano and a pinch of red pepper flakes. Cook, stirring occasionally, until the tomato paste is brick red, about 1 minute. Stir in the wine, scraping any browned bits from the bottom of the pan, and cook until the liquid is almost completely evaporated, about 3 minutes.
  • Add the tomatoes and basil to the sauce, smashing and breaking up the tomatoes into bite-size pieces with a wooden spoon. Bring the sauce just to a boil, and then add the meatballs with any accumulated juices. Cover the pan, reduce the heat to low and simmer until the meatballs are cooked through, about 30 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to the package directions. Drain well.
  • Transfer the meatballs to a plate. Discard the basil and season with salt.
  • Add the pasta to the sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving platter and top with the meatballs. Sprinkle with Parmesan before serving.

MOM'S SPAGHETTI AND MEATBALLS



Mom's Spaghetti and Meatballs image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h15m

Yield 12 servings

Number Of Ingredients 15

1 pound ground beef
1 pound ground pork
2 eggs, lightly beaten
1 cup Italian-style dried breadcrumbs
1/2 teaspoon dried oregano
8 cloves garlic, half grated or minced, the other half sliced
1/4 cup finely grated Pecorino Romano, plus more for garnish
1 1/4 teaspoons kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 yellow onion, finely chopped
1 cup dry white wine
Two 26.5-ounce boxes strained tomatoes, such as Pomi
4 fresh basil leaves, torn, plus torn leaves for garnish
2 pounds spaghetti

Steps:

  • Combine the beef, pork, eggs, breadcrumbs, dried oregano, grated garlic, Pecorino Romano, 1/2 teaspoon of the salt and pepper to taste in a large bowl. Using your hands, thoroughly mix the ingredients together until evenly incorporated. Roll into meatballs slightly larger than golf balls, setting them on baking sheets as you work.
  • Heat the oil over medium heat in a large Dutch oven until it shimmers. Working in batches and taking care not to crowd the pan, saute the meatballs, turning frequently, until browned on all sides, about 5 minutes. Using a slotted spoon, transfer from the pan back to the baking sheet.
  • Reduce the heat to medium-low, add the onion to the pan, and saute, stirring occasionally, until fragrant, about 2 minutes. Add the sliced garlic, stir, and cook 1 minute more. Add the wine, increase the heat, and bring to a boil, then reduce the heat and simmer for 2 minutes. Add the tomatoes, 4 of the basil leaves, the remaining 3/4 teaspoon salt and the meatballs along with any accumulated juices. Simmer, partially covered, until the flavors come together, about 1 hour 20 minutes. Taste and adjust the seasonings.
  • Meanwhile, cook the spaghetti in two batches in boiling salted water according to package directions. Drain and serve with the meatballs and sauce ladled on top. Garnish with torn basil and freshly grated Pecorino-Romano.

BEST SPAGHETTI AND MEATBALLS



Best Spaghetti and Meatballs image

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

2 tablespoons olive oil
1-1/2 cups chopped onions
3 garlic cloves, minced
2 cans (12 ounces each) tomato paste
3 cups water
1 can (29 ounces) tomato sauce
1/3 cup minced fresh parsley
1 tablespoon dried basil
2 teaspoons salt
1/2 teaspoon pepper
MEATBALLS:
4 large eggs, lightly beaten
2 cups soft bread cubes (cut into 1/4-inch pieces)
1-1/2 cups whole milk
1 cup grated Parmesan cheese
3 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper
3 pounds ground beef
2 tablespoons canola oil
2 pounds spaghetti, cooked

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



Spaghetti and Meatballs image

Provided by Ted Allen

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 25

1 pound ground beef
8 ounces ground pork
1/2 cup freshly grated Parmesan, plus more for garnish
1/4 cup fresh flat-leaf parsley leaves, chopped
1/3 cup fresh breadcrumbs (made from stale bread)
1/3 cup chicken stock, preferable homemade or low-sodium store bought
1 1/2 teaspoons kosher salt
1/2 teaspoon cayenne pepper
2 large eggs
2 cloves garlic, finely chopped
1/2 medium yellow onion, finely chopped
3 tablespoons extra-virgin olive oil, plus more for forming meatballs
2 tablespoons extra-virgin olive oil
2 celery ribs, chopped
2 medium yellow onions, chopped
1 large carrot, chopped
3 cloves garlic, chopped
2 bay leaves
1 tablespoon tomato paste
One 28-ounce can chopped San Marzano tomatoes
3 quarts chicken stock, preferable homemade or low-sodium store bought
2 or 3 sprigs fresh thyme, tied together with cotton string
1/2 cup fresh basil leaves, chopped
1 pound spaghetti
Salt

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 WITH MY MAMAS MEATBALLS



Spaghetti with My Mamas Meatballs image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 adult lunch/dinner entrees (16 meatballs)

Number Of Ingredients 17

Olive oil cooking spray
2 cloves garlic, chopped
1/2 cup chopped onion
Dried red chili flakes
1 cup fat-free reduced sodium chicken stock, such as College Inn Fat-Free Light Sodium
1 1/2 cups red pack tomato puree
1 1/2 cups red pack diced tomatoes
1/2 medium eggplant, halved lengthwise
Salt
6 ounces lean ground turkey breast, such as Jennie-O
4 ounces 94-percent fat-free ground beef sirloin, such as Laura's Lean 94-percent
2 ounces extra-lean ground pork, such as Farmer John's
1 egg white
1/4 cup fresh parsley leaves, chopped
1/2 ounce Parmigiano-Reggiano
2 cups puffed kamut
6 ounces 100-percent kamut spaghetti

Steps:

  • Spray a large saucepan with 4 sprays of olive oil spray. Add half the garlic and half the onion and a pinch of red chili flakes and cook over medium heat until tender, about 2 minutes. Add half the chicken stock, tomato puree and diced tomatoes and simmer over low heat for an hour.
  • Preheat the broiler. Meanwhile, using the tip of a knife, score the eggplant deeply and sprinkle with salt. Place the eggplant cut-side up and cook under the broiler until lightly browned, about 4 minutes. Remove the eggplant from the broiler and place on a plate and microwave on high until tender, about 2 minutes. Let cool.
  • In a large bowl, add the meats and mix gently to incorporate. Place the egg white, remaining chicken stock, onion, garlic and parsley in the beaker of a blender and blend until smooth, about 30 seconds. Add the mixture to the bowl with the meats, add the cheese and crumble the kamut in with your fingers. Sprinkle with salt and chili flakes.
  • Scoop the eggplant pulp out of its skin and let any excess water drip off. Measure out 1/2 cup of the pulp, and then lightly chop and add to the meat mixture, folding in to incorporate. With the use of a tablespoon, measure out 16 even heaping mounds on to a clean work surface and then form into balls with your hands.
  • Spray a large nonstick saute pan with 4 sprays of olive oil spray and heat over medium-high heat. Once the pan is hot, add half of the meatballs and cook until lightly browned on one side, about 1 minute. Roll the meatballs on the other side and brown evenly, about 2 minutes. Remove the browned meatballs from the pan and then spray the pan with 4 more sprays and repeat the browning with the rest of the meatballs. Add the meatballs to the sauce and simmer very slowly for an hour.
  • Meanwhile, bring 4 quarts of water to a simmer and then add 1 tablespoon of salt. Drop the pasta in the water and cook per manufacturer's instructions. Place 4 meatballs each on 4 plates, and then add the spaghetti to the remaining sauce in the pan with 1/2 cup of the pasta water and cook until the sauce holds well on the pasta. Evenly distribute the pasta to each of the 4 plates.

SPAGHETTI WITH TURKEY-PESTO MEATBALLS - ATK



Spaghetti With Turkey-Pesto Meatballs - ATK image

From: "Cooking at Home With Bridget & Julia" by America's Test Kitchen. Bridget Lancaster says: Make sure to use panko breadcrumbs for the meatballs as they are light and flaky. Otherwise, the meatballs will be super starchy. The sauce and meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.

Provided by gailanng

Categories     Meatballs

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb lean ground turkey (90-93 percent)
2/3 cup basil pesto
2/3 cup panko breadcrumbs (no substitute)
salt and pepper
3 (14 1/2 ounce) cans diced tomatoes
1 tablespoon extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, minced
1 pinch red pepper flakes or 1 pinch cayenne pepper
1 lb spaghetti, dry
3 tablespoons fresh basil, chopped
parmesan cheese

Steps:

  • Gently mix turkey, pesto, panko, 1/2 teaspoon salt and 1/4 teaspoon pepper in bowl using hands until uniform. Shape mixture into 16-18 meatballs.
  • Pulse 2 cans diced tomatoes (reserve the 3rd can for Step 5) in food processor until mostly smooth; set aside.
  • Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Brown meatballs well on all sides, about 10 minutes; transfer to paper towel-lined plate.
  • Add onion and 1/8 teaspoon salt to fat left in skillet and cook over medium heat until softened, 5 to 7 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.
  • Stir in processed tomatoes and remaining 1 can diced tomatoes and their juice. Bring to simmer and cook for 10 minutes. (I add a pinch of sugar at this point.).
  • Return meatballs to skillet, cover, and simmer gently until meatballs are cooked through, about 10 minutes.
  • Cook pasta until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
  • Add several large spoonfuls of tomato sauce (without meatballs) to pasta and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency.
  • Divide pasta among individual bowls. Top each bowl with remaining sauce and meatballs, sprinkle with basil and Parmesan cheese. .

Nutrition Facts : Calories 791.5, Fat 15.9, SaturatedFat 3.7, Cholesterol 78.2, Sodium 230.8, Carbohydrate 119.5, Fiber 13.3, Sugar 13.7, Protein 45.6

SPAGHETTI & MEATBALLS - AMERICA'S TEST KITCHEN RECIPE



Spaghetti & Meatballs - America's Test Kitchen Recipe image

Provided by rdgplus3

Number Of Ingredients 26

Meatballs:
2 1/4 cups Panko breadcrumbs
1 1/2 cups buttermilk
1 1/2 tsp gelatin dissolved in 3 tbsp cold water
2 lbs 85% ground beef
1 lb ground pork
3 large eggs
6 oz prosciutto, finely chopped
3 oz grated Parmesan cheese
3 cloves garlic, minced
1 1/2 tsp salt
1/2 tsp pepper
Sauce:
3 tsp olive oil
1 - 2 onions grated (to make 1 1/2 cups onion pulp)
6 cloves garlic, minced
1/2 tsp red pepper flakes
1 tsp dried oregano
3- 28 oz cans crushed tomatoes
6 tbsp white wine
6 cups tomato juice
1 1/2 tsp salt
Pinch pepper
1/2 cup chopped basil
3 tbsp parsley
Parmesan cheese

Steps:

  • Meatballs: Preheat oven to 450oF Mix together Panko and buttermilk. Let sit 10 minutes. Combine all ingredients and mix gently with hands until combined. Using a ¼ cup scoop, form meatballs and place them on a wire rack, which has been placed on a foil lined cookie sheet. Bake in a 450o F oven for 30 minutes. Sauce: Heat olive oil in a Dutch oven. Add onions and cook 6 - 8 minutes just until golden around the edges. Add garlic, red pepper flakes and oregano and cook for 30 seconds until you can smell them. Add crushed tomatoes and white wine. Stir, then add tomato juice and salt and pepper. Simmer and then reduce heat to medium low for about 15 minutes. Remove meatballs from oven and reduce heat to 300o F. Add meatballs to sauce and place Dutch oven in the oven. Cook for 1 hour. Cook 3 lbs of pasta according to directions. Once cooked add ½ cups of sauce so pasta doesn't stick together. To the meatballs and sauce add the basil and parsley. Serve the pasta and meatballs and top with Parmesan cheese.

MY BEST SPAGHETTI & MEATBALLS



My Best Spaghetti & Meatballs image

One of my favorite childhood memories is going to the Old Spaghetti Factory with my family and ordering a big plate of cheesy spaghetti, meatballs and garlic bread. My homemade recipe reminds me of those fun times and satisfies everyone's craving for good Italian food. -Erika Monroe-Williams, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 27

3/4 cup soft bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup 2% milk
1 large egg, beaten
3 tablespoons minced fresh Italian flat-leaf parsley
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal or additional ground beef
2 tablespoons canola oil
SAUCE:
2 tablespoons canola oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 can (6 ounces) tomato paste
3/4 cup dry red wine or beef broth
2 cans (28 ounces each) crushed tomatoes
1/4 cup minced fresh parsley
2 teaspoons sugar
1-1/2 teaspoons salt
1/4 teaspoon coarsely ground pepper
1/4 teaspoon crushed red pepper flakes
4 fresh basil leaves, torn into small pieces
Hot cooked spaghetti
Additional grated Parmesan cheese

Steps:

  • In a large bowl, combine the first eight ingredients. Add beef, pork and veal; mix lightly but thoroughly. Shape into 1-in. balls. In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain., In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 2 minutes. Add tomato paste; cook and stir 3-5 minutes or until paste darkens. Add wine; cook and stir 2 minutes to dissolve any browned tomato paste. , Stir in tomatoes, parsley, sugar, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally. Add basil and meatballs; cook 20-25 minutes longer or until meatballs are cooked through, stirring occasionally. Serve meatballs and sauce with spaghetti. Sprinkle with additional cheese.

Nutrition Facts : Calories 290 calories, Fat 15g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 974mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 4g fiber), Protein 18g protein.

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AMERICA'S TEST KITCHEN SPAGHETTI AND MEATBALLS | RECIPE
Feb 22, 2012 - America's Test Kitchen Spaghetti and Meatballs is a quick, family favorite meal. ATK has added a special ingredient that makes these meatballs moist, and flavorful! Cook ahead for easy entertaining.
From pinterest.com
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STEVEN MAKES SPAGHETTI AND MEATBALLS | RECIPE | KITCHEN STORIES
Step 1 / 6. For the meatballs, chop or tear ciabatta bread into small pieces and place in a bowl. Add the milk, mash together with a fork, and let sit for approx. 15 min. In the meantime, finely chop half of the onions and half of the garlic. Fry the onion in the butter for approx. 10 min, until soft and golden.
From kitchenstories.com
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SPAGHETTI AND MEATBALLS - EASY MEALS WITH VIDEO RECIPES BY CHEF …
Ingredients. For the meatballs ¼ cup breadcrumbs 1lb – 450g beef and pork mince (15-20% fat) 1 tsp salt Cracked black pepper (generous amount)
From recipe30.com
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AMERICAS TEST KITCHEN SPAGHETTI AND MEATBALLS RECIPES
Feb 10, 2017 - Explore Carol LaBella's board "Cook's Country TV Recipes", followed by 876 people on Pinterest. See more ideas about recipes, cooks country tv, americas test kitchen. From pinterest.com See details »
From tutdemy.com
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GET AMERICA'S TEST KITCHEN SPAGHETTI AND MEATBALLS RECIPE …
2020-06-05 Get America&#039;s Test Kitchen Spaghetti And Meatballs Recipe Images. Fry, turning several times, until nicely browned on all sides, about 10 minutes, regulating heat as needed. Crusty and dark brown on the outside, soft and moist on the inside. Juicy homemade meatballs are make-ahead, freezer friendly … from i.pinimg.com. This recipe calls from …
From foodpoin.com
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ONE PAN SPAGHETTI & MEATBALLS - LEROUX KITCHEN
Preparation: Adjust oven rack to middle position and preheat oven to 475˚F. In a large, oven-proof baking dish, add 1 Tbs. LeRoux Garlic Olive Oil, and using a paper towel, spread it around bottom and sides of baking dish. Spread the dried pasta, then add Red Gravy over the pasta, then the cup of water. Using a wooden spoon or tongs, gently ...
From lerouxkitchen.com
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CHRIS KIMBALL’S CLASSIC SPAGHETTI AND MEATBALLS AMERICA'S TEST …
1 pound spaghetti Parmesan cheese fresh, grated 21/4 cups (6 ounces) panko bread crumbs 11/2 cups buttermilk (see note) 3 large eggs, lightly beaten 2 pounds 85 percent lean ground beef 1 pound ground pork 6 ounces thinly sliced prosciutto, chopped fine 3 ounces Parmesan cheese, grated (about 11/2 cups) 6 tablespoons minced fresh parsley leaves
From keeprecipes.com
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AMERICA'S TEST KITCHEN SPAGHETTI AND MEATBALLS - COPY ME THAT
1/2 cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons sweet milk. 3/4 pound ground beef ( or 1 pound if omitting ground pork below) 1/4 pound ground pork (to be mixed with ground chuck) 1/2 cup grated Parmesan cheese. 2 tablespoons minced fresh parsley leaves. 1 large egg yolk. 1 small clove garlic , minced (1 teaspoon)
From copymethat.com
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AMERICA'S TEST KITCHEN MEATBALL RECIPE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com
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CALORIES IN SPAGHETTI & MEATBALLS FROM AMERICA'S TEST KITCHEN
Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Spaghetti & Meatballs from America's Test Kitchen 280 calories of Barilla Plus Regular Spaghetti - 2oz (56g), …
From recipes.sparkpeople.com
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AMERICA'S TEST KITCHEN SPAGHETTI AND MEATBALLS | RECIPE
Dec 18, 2018 - America's Test Kitchen Spaghetti and Meatballs is a quick, family favorite meal. ATK has added a special ingredient that makes these meatballs moist, and flavorful! Cook ahead for easy entertaining.
From pinterest.com
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HOW TO MAKE JULIA'S FAVORITE SPAGHETTI AND MEATBALLS
2022-04-04 Julia makes a quicker, yet ultra comforting recipes for spaghetti and meatballs.Get the recipe for Spaghetti and Meatballs: https://cooks.io/35ol3beBuy our w...
From youtube.com
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SPAGHETTI & MEATBALLS FROM AMERICA'S TEST KITCHEN - NOT THE …
Feb 21, 2012 - It's been a very special week in the world of (G)astronomy. Thus the timing is right to share the dinner I made on the very ordinary Mond...
From pinterest.com
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MARION’S BEST SPAGHETTI MEATBALLS | MARION'S KITCHEN
Preheat oven to 180°C/356°F. For the miso tomato sauce, heat the olive oil in a saucepan over medium-high heat. Add the garlic and cook for a minute. Then add the whole peeled tomatoes, including the juices. Break up the tomatoes a little with a wooden spoon.
From marionskitchen.com
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CLASSIC SPAGHETTI AND MEATBALLS FOR A CROWD BY …
2012-03-10 1. FOR THE MEATBALLS: Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes. 2.
From colleen-slattery.blogspot.com
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SPAGHETTI & MEATBALLS FROM AMERICA'S TEST KITCHEN RECIPE
Apr 3, 2018 - Easy, delicious and healthy Spaghetti & Meatballs from America's Test Kitchen recipe from SparkRecipes. See our top-rated recipes for …
From pinterest.com
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AMERICA'S TEST KITCHEN MEATBALLS RECIPE - THERESCIPES.INFO
Spaghetti & Meatballs from America's Test Kitchen Recipe top recipes.sparkpeople.com. Add meatballs and simmer, turning them occasionally, until heated through, about 5 minutes. Keep warm over low flame. * 6. Meanwhile, add 1 tablespoon salt and pasta to boiling water.
From therecipes.info
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SAUSAGE MEATBALLS AND SPAGHETTI | AMERICA'S TEST KITCHEN
2017-09-28 1/2 teaspoon salt; 1 teaspoon pepper; 1/4 teaspoon baking soda; 4 teaspoons water; 12 ounces ground pork; 2 slices hearty white sandwich bread , …
From mastercook.com
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SPAGHETTI WITH PLANT-BASED MEATBALLS AND MARINARA
WHY THIS RECIPE WORKS. Meatballs and marinara sauce is an iconic dish that's also very family friendly, so a plant-based version had better be top-notch to please everybody, with tender, moist meatballs and the brightest, freshest-tasting tomato sauce. These plan... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy.
From cooksillustrated.com
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CLASSIC SPAGHETTI AND MEATBALLS AMERICAS TEST KITCHEN …
The Complete Plant-Based Cookbook is your one-stop guide to preparing delicious plant-based meals. Featuring 570+ plant-based recipes made with vegetables, grains, beans, legumes, plant-based dairy, and plant-based meat products, this cookbook offers delicious meals for …
From tutdemy.com
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AMERICA'S TEST KITCHEN SPAGHETTI SAUCE - ALL INFORMATION ABOUT …
Spaghetti with Tomato Sauce. 0. SERVES 6 to 8. ... How we use your email address America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. You will also receive free newsletters and notification of ...
From therecipes.info
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TEST KITCHEN’S FAVORITE SPAGHETTI AND MEATBALLS - MSN
2022-03-03 Duration: 12:03 3/3/2022. For weeknight dinners, it doesn't get any better than Spaghetti and Meatballs, and this recipe is one of our …
From msn.com
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SPAGHETTI WITH TURKEY-PESTO MEATBALLS - AMERICA'S TEST KITCHEN
For an easy, family-friendly spin on the typical spaghetti and meatballs dinner, we replaced the beef with ground turkey and added pesto to the meatballs for big flavor. The pesto replaces the need for garlic, cheese, and even the egg calle... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy.
From americastestkitchen.com
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CLASSIC SPAGHETTI AND MEATBALLS | AMERICA'S TEST KITCHEN | RECIPE ...
Apr 4, 2021 - Buttermilk-soaked bread is the key to meatballs with a soft, creamy interior and a pleasantly rich, tangy flavor. Apr 4, 2021 - Buttermilk-soaked bread is the key to meatballs with a soft, creamy interior and a pleasantly rich, tangy flavor. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. …
From pinterest.co.uk
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CLASSIC SPAGHETTI AND MEATBALLS | COOK'S ILLUSTRATED
Focusing on ingredients for our meatball recipe, we found that milk did wonderful things... 4 teaspoons salt. 2 chocolate bar biscuit croissant topping. 1 jelly cotton candy. ½ jelly gummies. 2 cups liquorice chocolate. 2 jelly beans bonbon.
From cooksillustrated.com
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Top Asked Questions

What is America's Test Kitchen spaghetti and meatballs?
America's Test Kitchen Spaghetti and Meatballs is a quick, family favorite meal. ATK has added a special ingredient that makes these meatballs moist, and flavorful! Cook ahead for easy entertaining. Follow Now
How do you cook meatballs in tomato sauce?
Add tomatoes, bring to boil, and simmer gently until sauce thickens, about 10 minutes. Stir in sugar and basil; add salt and pepper to taste. Add meatballs and simmer.
What is the best way to make Meatballs at home?
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.
How do you cook meatballs in a Weber broiler?
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).

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