Spaghetti With Green Chili Pine Nut Meatballs Recipes

SPAGHETTI WITH MY MAMAS MEATBALLS

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 SICILIAN MEATBALLS

Steps:

• For Sauce:
• Heat oil in heavy large pot over medium-low heat. Add onion; sauté until golden, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes with juices and 2 tablespoons basil; bring to boil. Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. Mix in 2 tablespoons basil. Season with salt and pepper. Set sauce aside.
• For Meatballs:
• Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, pine nuts and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce.
• Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain. Mound in dish. Bring sauce and meatballs to simmer. Spoon over spaghetti.

GREEN SPAGHETTI & MEATBALLS

Steps:

• Mix the mince, apple and fennel seeds in a bowl. Divide and roll into 24 cherry tomato-sized balls. Heat the oil in a large frying pan. Cook the meatballs until golden brown and cooked through. Heat a large pan of water and cook the pasta following pack instructions.
• Meanwhile, make the sauce. Set aside a handful of spinach, 4 tbsp peas and half the avocado for later. Pour hot water over the rest of the peas to defrost them, then drain well. Whizz the defrosted peas, spinach, avocado, basil and parmesan in a blender with 100ml pasta water, adding more if needed, to make sauce. Season well.
• Add the reserved frozen peas to the pasta for the last min of cooking. Drain, saving some of the water, and tip the pasta into the meatball pan. Add the sauce and cook for a minute or 2 until hot, adding more seasoning or pasta water if you need to. Serve a salad of spinach and avocado on the side and top the pasta with extra parmesan for adults, if you like.

SPAGHETTI WITH GREEN CHILI-PINE NUT MEATBALLS

Steps:

• For tomato sauce:
• Heat oil in heavy large saucepan over medium-high heat. Add garlic and sauté 1 minute. Add crushed tomatoes, diced tomatoes with juices and sugar. Simmer over medium heat for 15 minutes, stirring occasionally. Add stock and wine. Simmer uncovered until reduced to 5 cups, about 20 minutes. Remove from heat. Whisk in butter. Season with salt and pepper. (Can be made 2 days ahead. Cool. Cover and chill.)
• For meatballs:
• Preheat oven to 375°F. Combine beef, breadcrumbs, chilies, 1/4 cup tomato sauce, pine nuts, onion, bell pepper, egg, tomato paste, garlic, salt, pepper, fennel and thyme in large bowl; mix well. Using 1 heaping tablespoon for each, form mixture into balls; transfer to 2 baking sheets. Bake until cooked through, about 15 minutes.
• Bring tomato sauce to simmer. Add meatballs and simmer 1 minute.
• Meanwhile, cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1 cup cooking liquid. Transfer cooked spaghetti to large serving bowl. Add tomato sauce and meatballs and toss to coat. Add reserved cooking liquid to spaghetti by tablespoonfuls to moisten if necessary. Serve, passing Parmesan separately.

SPAGHETTI AND CHIPOTLE MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Mix the ground beef, chipotle peppers with the adobo sauce, green onions, bread crumbs, garlic powder, salt, and pepper together in a bowl until evenly mixed. Roll the mixture into balls the size of cherry tomatoes. Arrange on the prepared baking sheet.
• Bake in the preheated oven until cooked through, about 30 minutes.
• While the meatballs bake, bring a large pot of lightly-salted water to a boil. Add the spaghetti and return to a boil. Cook until tender but still firm to the bite, about 12 minutes. Drain.
• Pour the spaghetti sauce in a large saucepan over medium heat; cook until hot, 5 to 7 minutes. Add the cooked meatballs and stir to coat. Ladle over the drained spaghetti and top with the grated Parmesan cheese to serve.

SPAGHETTI WITH CHICKEN PINE NUT MEATBALLS

Steps:

• In a bowl combine chicken, onion, egg, kethcup, bread crumbs, pine nuts, Parmesan cheese, garlic and basil.
• Mix very well.
• Form mixture into 1.
• 5 inch balls.
• Place meatballs into a large skillet and brown meatballs over medium-high.
• Reduce heat to medium, cover and cook about 15 minutes, or until meatballs are no longer pink in the center.
• Drain any oil in pan.
• Combine tomato juice, grape jelly, chili sauce, and optional ingredients, if using, in large pot.
• Bring to a boil and add meatballs.
• Reduce heat to medium low and cook, covered, for 20 minutes.
• Combine pasta and meatball mixture.
• Garnish with fresh parsley.

ITALIAN MEATBALLS WITH RAISINS AND PINE NUTS

Steps:

• Put all the above ingredients in a bowl and mix by hand until well blended.
• Roll the meat into meatballs the size of golf balls.
• Brown in skillet with olive oil or bacon fat.
• Once meatballs are browned, place in a saucepan with tomato sauce and simmer 1-2 hours. Serve over pasta.