Spaghetti Sauce And Eggless Meatballs Recipes

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SPAGHETTI SAUCE AND EGGLESS MEATBALLS



Spaghetti Sauce and Eggless Meatballs image

This is my mother in law's, mother in law's sauce recipe. It is sweet due to the sugar, but it's my husband's favorite! The meatball recipe is one I adapted using parmesan cheese instead of eggs since my daughter is allergic to egg whites. This meal is yummy!

Provided by Lilkari23

Categories     Spaghetti

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 (6 ounce) cans tomato paste
2 (6 ounce) cans water
1 (29 ounce) can tomato puree
1 (29 ounce) can water
1/2 teaspoon pepper
1 teaspoon salt
1 tablespoon dry onion flakes (more or less to taste)
2 teaspoons italian seasoning (more or less to taste)
8 tablespoons sugar
cut up vegetables, such as green pepper, onions, mushrooms (optional)
1 lb ground beef
1/2 cup breadcrumbs
1 teaspoon Italian spices
1/4 cup parmesan cheese
1/4 cup milk
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Sauce: combine all ingredients in large dutch oven.
  • Simmer on stove top 3-5 hours.
  • Meatballs: Combine all ingredients together in large bowl.
  • Shape into balls and place in simmering sauce to cook.
  • **the meatballs can be browned in oven or on stovetop instead of being cooked in sauce.

Nutrition Facts : Calories 390, Fat 13.9, SaturatedFat 5.6, Cholesterol 56.5, Sodium 1114.5, Carbohydrate 47.9, Fiber 5.7, Sugar 31.3, Protein 22

MAMA'S BEST EVER SPAGHETTI AND MEATBALLS



Mama's Best Ever Spaghetti and Meatballs image

A classic Italian-American dish that can be as simple or fancy as you want it to be.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 5

1½ lbs. lean ground beef
½ cup Italian seasoned dry bread crumbs
2 eggs
1 jar (1 lb. 8 oz.) Chunky Tomato Garlic and Onion Sauce
12 ounces spaghetti, cooked and drained

Steps:

  • Combine ground beef, bread crumbs, eggs and ½ cup Sauce in medium bowl; shape into 18 meatballs. Bring remaining Sauce to a boil over medium-high heat in 12-inch skillet. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti.

REAL MEATBALLS AND SPAGHETTI



Real Meatballs and Spaghetti image

For homemade Italian comfort, make Ina Garten's Real Meatballs and Spaghetti recipe from Barefoot Contessa on Food Network, starring veal, pork and beef.

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 23

1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan

Steps:

  • Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
  • Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
  • For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
  • Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS



Grandma's Old Italian Spaghetti Sauce with Meatballs image

Grandma's sauce is an old recipe that she brought over from Italy. It is a long process with strange ingredients, but they all come together to make the best sauce I have ever had. The long process is worth your trouble the minute you take your first bite.

Provided by cherbear

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 8h

Yield 12

Number Of Ingredients 21

2 tablespoons olive oil
3 whole garlic cloves, peeled
2 pig's feet
1 pound pork neck bones
2 (6 ounce) cans tomato paste
1 ½ cups water
2 (28 ounce) cans tomato puree
1 tablespoon white sugar
1 teaspoon black pepper
¾ teaspoon baking soda
1 (16 ounce) loaf fresh Italian bread, torn into 2-inch pieces
1 cup water
6 eggs, beaten
1 pound ground pork
1 pound ground veal
1 pound ground beef
1 tablespoon olive oil
1 clove garlic, minced
2 tablespoons chopped fresh basil
salt and pepper to taste
6 hard-boiled eggs, peeled

Steps:

  • Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
  • Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
  • Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
  • Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.

Nutrition Facts : Calories 599.1 calories, Carbohydrate 38 g, Cholesterol 319.1 mg, Fat 29.4 g, Fiber 4.7 g, Protein 46.2 g, SaturatedFat 9.4 g, Sodium 1437.4 mg, Sugar 11.6 g

SPAGHETTI SAUCE WITH MEATBALLS



Spaghetti Sauce with Meatballs image

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

1 cup chopped onion
1 large green pepper, chopped
2 celery ribs, chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 cans (28 ounces each) diced tomatoes, undrained
1 can (6 ounces) tomato paste
3/4 cup water
3 bay leaves
1 tablespoon sugar
1 tablespoon dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
MEATBALLS:
1 egg
1 cup chopped onion
2 slices bread, cubed
1/4 cup milk
2 tablespoons chopped fresh parsley
1 garlic clove, minced
1 teaspoon salt
1 pound ground beef
1/4 pound ground veal
1/4 pound ground pork
2 tablespoons vegetable oil
Hot cooked spaghetti

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.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS



Italian Spaghetti Sauce with Meatballs image

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

1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
1 egg, beaten
¾ cup chopped onion
5 cloves garlic, minced
¼ cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
¾ teaspoon dried basil
½ teaspoon ground black pepper

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

MEATBALLS WITH SPAGHETTI SAUCE



Meatballs with Spaghetti Sauce image

"A friend gave me the recipe for this traditional favorite. It's her Italian mother-in-law's recipe from the old country, and it tastes wonderful," writes Denise Linnett of Picton, Ontario.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 23

1/2 cup soft bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon 2% milk
1 egg, lightly beaten
1-1/2 teaspoons minced fresh parsley
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
6 ounces lean ground beef
2 ounces ground pork
SAUCE:
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 can (14-1/2 ounces) whole tomatoes, quartered
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup water
3 tablespoons minced fresh parsley
1 teaspoon sugar
1 teaspoon dried basil
1/4 teaspoon pepper
Hot cooked spaghetti

Steps:

  • In a large bowl, combine the first eight ingredients. Crumble beef and pork over mixture and mix well. Shape into 1-3/4-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 25-30 minutes or until a thermometer reads 160°; drain., Meanwhile, in a large saucepan, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce and paste, water, parsley, sugar, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. , Add meatballs to sauce; simmer 5 minutes longer or until heated through. Serve with spaghetti.

Nutrition Facts : Calories 544 calories, Fat 24g fat (8g saturated fat), Cholesterol 186mg cholesterol, Sodium 1445mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 9g fiber), Protein 37g protein.

SIMPLE SPAGHETTI AND MEATBALLS RECIPE BY TASTY



Simple Spaghetti And Meatballs Recipe by Tasty image

Here's what you need: onion, crushed tomato, unsalted butter, salt, ground pork, ground beef, onion, garlic, shredded parmesan cheese, panko breadcrumbs, fresh parsley, worcestershire, egg, salt, black pepper, spaghetti, parmesan cheese

Provided by Nathan Ng

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

1 onion, peeled and halved
28 oz crushed tomato, 1 can
½ cup unsalted butter
1 teaspoon salt
1 lb ground pork
1 lb ground beef
1 onion, finely chopped
2 cloves garlic, minced
1 cup shredded parmesan cheese
1 cup panko breadcrumbs
¾ cup fresh parsley, finely chopped
2 tablespoons worcestershire
1 egg
2 teaspoons salt
1 teaspoon black pepper
1 lb spaghetti
parmesan cheese, to serve

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!

Nutrition Facts : Calories 1583 calories, Carbohydrate 132 grams, Fat 75 grams, Fiber 10 grams, Protein 92 grams, Sugar 19 grams

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.

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2019-02-28 Cook a tomato sauce and pasta separately and tip the baked eggless meatballs, juicy on the inside and perfectly browned on the outside, over the top. So, how to cook Perfect Eggless Meatballs? Steps to make Perfect Eggless Meatballs. 1. Heat the oven: 1. Preheat the oven to 400°F. 2. Combine the meatball ingredients: 2. In a large bowl, combine the beef, …
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SPAGHETTI AND MEATBALLS RECIPE - DINNER, THEN DESSERT
2021-08-23 Add butter to the skillet and cook the meatballs on all sides until cooked through. Cook pasta: After the meatball cooking time, put a large pot of water over medium heat. Add dry spaghetti to the boiling water and cook. Drain pasta, then transfer the …
From dinnerthendessert.com


SPAGHETTI SAUCE AND EGGLESS MEATBALLS RECIPE - FOOD.COM
The meatball recipe is one I Feb 27, 2015 - This is my mother in law's, mother in law's sauce recipe. It is sweet due to the sugar, but it's my husband's favorite!
From pinterest.com


AUTHENTIC ITALIAN SPAGHETTI AND MEATBALLS - THE ASHCROFT FAMILY …
2021-01-23 Form the mixture into 16 gold-ball sized balls. Fry the balls in a bit of oil in a large frying pan rotating after each side is done cooking to keep the ball shape. Place the meatballs in the sauce to finish slow cooking for 3-4 hours. 15 minutes before serving, cook spaghetti according to package directions.
From ashcroftfamilytable.com


BEST JUICY EGGLESS MEATBALLS - MOMMA FIT LYNDSEY
2022-01-07 Step 4: Place meatballs on a parchment lined baking sheet and bake according to recipe time and size. Expert Tips. You can swap almond flour for oat flour make with oatmeal if desired. Top with homemade sauce or your favorite jarred sauce and serve with spaghetti, a side of green beans or in a sandwich for an easy weeknight meal.
From mommafitlyndsey.com


CLASSIC SPAGHETTI AND MEATBALLS RECIPE - SO MUCH FOOD
2022-01-06 Meatballs. In a large mixing bowl, combine the breadcrumbs, half & half, and egg and mix to combine. Sit for 5 minutes. Add the remaining ingredients and mix well by hand. Using a 1/4 cup scoop, portion the mixture and roll into balls. Place on a parchment-lined baking sheet.
From somuchfoodblog.com


SPAGHETTI SAUCE SEASONING RECIPE - THERESCIPES.INFO
Homemade Spaghetti Sauce Recipe | Allrecipes great www.allrecipes.com. Directions. Instructions Checklist. Step 1. In large saucepan over medium heat, saute onion and garlic in olive oil until soft.Stir in tomatoes, tomato paste, water, Italian seasoning, basil, sugar, wine, and crushed red pepper.Reduce heat to low and simmer 3 hours, stirring occasionally.
From therecipes.info


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