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
MEATBALL & GARLIC BREAD TRAYBAKE
Make this comforting meatball and garlic bread traybake for a dinner the whole family will enjoy. You could buy a pack of meatballs if you're short on time
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h
Yield Serves 3 (or 2 adults and 2 children)
Number Of Ingredients 13
Steps:
- Combine the mince, oregano, fennel seeds and some seasoning in a bowl. Take walnut-sized pieces of the mixture and roll into balls. Heat half the oil in a large, shallow ovenproof pan and cook the meatballs until browned all over - don't worry if they're not cooked through. Transfer to a plate. Heat the oven to 200C/180C fan/gas 6.
- Heat the remaining oil in the pan and add the onion. Cook until softened, about 10-12 mins, stirring regularly. Stir in the garlic for another minute, then the tomato purée, chopped tomatoes and sugar.
- Simmer for 10-15 mins, then season to taste. Place the meatballs on top of the sauce, then add the mozzarella, garlic bread and the cheddar on top. Bake for 15-20 mins until golden and crisp.
Nutrition Facts : Calories 565 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.3 milligram of sodium
MEGAN'S AMAZING SPAGHETTI AND MEATBALLS
This recipe will leave your family and friends mopping up their plates with their garlic bread!
Provided by Megan Darling
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 1h20m
Yield 6
Number Of Ingredients 18
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender and translucent, about 5 minutes. Stir in crushed tomatoes, tomato paste, red wine, Italian seasoning, sugar, garlic powder, and garlic salt. Season with salt and black pepper. Bring to a boil, reduce heat to medium-low, and continue simmering while preparing meatballs.
- Mix ground beef, egg, bread crumbs, mozzarella cheese, and parsley in a large bowl. Roll walnut-size meatballs and place in the simmering sauce, making sure sauce covers entire meatball. Increase heat to medium and simmering until meatballs are no longer pink in the center, about 40 minutes, turning meatballs once about halfway through.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
- Serve meatballs and sauce over spaghetti with a sprinkle of Parmesan cheese.
Nutrition Facts : Calories 518.9 calories, Carbohydrate 79.8 g, Cholesterol 63.2 mg, Fat 10.3 g, Fiber 6.6 g, Protein 24.5 g, SaturatedFat 3.6 g, Sodium 969.7 mg, Sugar 11.3 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 WITH GARLIC BREAD"
April Fools day prank...from a family magazine website this looked hysterical and sounds like fun to make! Measurments are guessed as there were none on the recipe and I have yet to make this.
Provided by LAURIE
Categories Dessert
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Place a half of cupcake (top or bottom) or a half a slice of pound cake in the center of a each plate.
- Spoon the buttercream frosting into a decorating bag fitted with a large, circular tip and pipe it in a looping fashion around the sides of the cake to look like spaghetti - do not frost the top.
- Divide and spoon strawberry ice cream sauce on top of the cake to cover.
- Drizzle a little over portions of the spaghetti as well.
- For the meatballs, use a butter knife to rough up the surface of three or four chocolate covered malt balls.
- Place them on top of the "sauce.".
- For the parmesean cheese, crush a handful of blanched almonds or walnuts in a blender and then sprinkle the pieces over the sauce and "meatballs.".
- For the garlic bread, toast some coconut (for garlic) in a shallow baking pan at 350°, stirring often, for 8 to 10 minutes or until golden.
- For butter, melt 1/4 cup of white chocolate chips in a double broiler or heat them in a microwave for about 1 and 1/2 minutes at half power and stir until smooth.
- Spread the melted white chocolate on the toasted lady fingers.
- Top with the toasted coconut and green sprinkles for parsley.
- Place 2 "garlic breads" next to each plate of spaghetti.
- Serve.
Nutrition Facts : Calories 867.1, Fat 30.1, SaturatedFat 12.6, Cholesterol 116.4, Sodium 150.3, Carbohydrate 150.4, Fiber 4.2, Sugar 65.8, Protein 8.3
SPAGHETTI WITH MEATBALLS AND GARLIC BREAD
These are good, richly flavored meatballs, baked in the oven, till pink, and then simmered in the sauce, you can make your own sauce, buy one, or cook the one given here. I have others on the site, but this is a good all-purpose one, and excellent on spaghetti, I think. You will not use all of the it.
Provided by Tuck Burnette
Categories Sauces
Time 1h10m
Yield 12 meatballs, 4 serving(s)
Number Of Ingredients 32
Steps:
- Cook the sauce: Put the olive oil and sliced garlic into a heavy sauce pot or broad sauté pan. Turn the heat to medium-high.
- Cook gently until the garlic becomes colored a light gold, then add the creole seasoning (do not omit this), and stir, once or twice.
- Stir in the tomato paste, turn the heat down, and break up well with a metal whisk.
- Add no salt, add pepper, if desired.
- Put in the two (or three) tablespoons red wine, and reduce a little. Then add the broth, water, and tomatoes. Bring to a simmer, stirring every so often, and cook gently for 20 to 30 minutes. Remove pan from heat.
- Make the meatballs: Put the egg, egg yolk, salt, pepper, to taste, the nutmeg and all the herbs into the bowl of a food processor. Grate in the cheese. Purée. Set aside.
- Remove the soft white crumb from both sides of the split baguette. Measure 1/2 cup of it, save the remainder for another purpose, or discard.
- Put into a bowl with the milk, squeeze between the fingers until it is well broken up.
- Add to the food processor with the wet ingredients, and pulse to well combine.
- Empty the contents of this into a bowl with the crumbled meat. Work to a paste, adding some chopped fresh parsley.
- Form into 12 meatballs, and place evenly on a foil lined, sprayed sheet pan.
- Bake at 400 degrees for 12-15 minutes. Remove, add to sauce, using a spatula to loosen balls, if necessary.
- Keep oven on.
- Bring a pot of salted water to a boil to cook pasta.
- Combine olive oil and garlic powder to taste (1/2-1 teaspoon), brush on both sides of cut baguette.
- Sprinkle lightly with Parmesan cheese, a pinch of salt and pepper, and chopped parsley if desired.
- The bread needs to bake for 10 minutes, add it to the oven, on a sheet pan, to bake, when dropping the pasta.
- Return the pan of sauce to the stove and bring to a gentle simmer, covered, simmer till done, but less than 10 minutes.
- Drop the pasta into boiling salted water, cooking till al dente.
- Retrieve the meatballs to a plate with tongs. Reserve a little of the pasta cooking water.
- Drain the pasta, toss with the tablespoon of butter, if using, a handful or two of grated Parmesan cheese, and adding about 2 cups of the sauce. Thin lightly with cooking water if nessecary.
- Cut the garlic toast into pieces. Place pasta on warm plates, topping each with three meatballs, and sprinkle each serving with more grated Parm.
- Serve at once with garlic bread on the side, and if desired, any additional sauce.
Nutrition Facts : Calories 1769.8, Fat 52.3, SaturatedFat 13.8, Cholesterol 172.2, Sodium 2497.5, Carbohydrate 248.6, Fiber 13.6, Sugar 20.2, Protein 75.5
SPAGHETTI WITH MEATBALLS
Provided by Michael Symon : Food Network
Categories main-dish
Time 5h30m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- For the sauce: Heat the oil in a large Dutch oven over medium heat. Add the ribs and brown evenly, about 4 minutes. Add the onions, sprinkle with salt and cook until translucent, 2 minutes. Add the garlic and cook until everything is soft but not browned, about 3 minutes. Add the white wine, stirring to deglaze the pan. Add the tomatoes along with the oregano, red pepper flakes if using, bay leaf and Parmesan rind. Bring the sauce to a simmer, reduce the heat to its lowest possible setting and continue to cook until reduced by about a third, for up to 8 hours.
- Taste for seasoning and add more salt if necessary. Remove the bay leaf. If not using right away, let the sauce cool, and then cover and refrigerate for up to 1 week or freeze for up to 2 months. Makes about 2 quarts.
- For the meatballs and sauce: In a small saute pan over medium heat, add 1 tablespoon of the oil, the garlic and shallots and sweat until translucent, 2 to 3 minutes.
- Soak the bread in the milk in a medium bowl.
- In a separate bowl, combine the beef with the ricotta, basil, parsley, Parmesan, salt, egg and the cooked shallots and garlic. After the bread has soaked up the milk, remove it from the bowl and ring out the remaining liquid. Thoroughly mix the bread into the meat mixture.
- Form the meat mixture into 2-inch balls using about 1/4 cup for each. Heat the remaining olive oil in a large frying pan and add the meatballs. Cook until golden on the outside, 2 to 3 minutes per side.
- Place Yia Yia's Neapolitan Sauce in a large saucepan and add the meatballs. (Keep the frying pan for finishing the pasta.) Bring to a simmer and simmer about 30 minutes.
- For the spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti al dente, according to the package directions.
- Add a cup or two of the sauce to the empty meatball pan over medium heat. Drain the spaghetti and add it to the pan, along with the basil leaves, Parmesan and butter. Toss to coat. Transfer to a serving platter, top with the meatballs and ribs from Yia Yia's Neapolitan Sauce and serve with the remaining sauce on the side.
SPAGHETTI AND MEATBALLS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 22
Steps:
- Tomato sauce:
- Heat oil in a casserole. Add garlic and stir until lightly golden. Then add the crushed tomatoes with their juice, 2 tomato cans of water, the ground pepper, chopped parsley, chopped fresh basil and salt. Then taste it. If it seems a little acidic, add a little sugar
- Bring to a boil and simmer, stirring occasionally, for 45 minutes.
- Meatballs:
- In a bowl mix together the milk and egg. Add mixture to bowl of bread cubes. Toss to coat.
- Let the bread stand for 15 minutes.
- Mash the bread cubes and add to a 1 pound of ground beef, grated Romano, garlic, and parsley. Mix together. Add salt and pepper to taste.
- With wet hands form walnut size balls. Brown the meatballs lightly in olive oil. Add meatballs to 6 cups sauce bubbling in pot. Simmer 45 minutes.
- Cook the spaghetti in boiling, salted water for the length of time specified on the box. Drain spaghetti by lifting it out of its cooking pot in a strainer/colander, pour the water out of the pot, transfer some cooked spaghetti from strainer/colander to pot in which it was cooked.
- Ladle some sauce over pasta. Stir to coat. Add a knob of butter and toss again. Add meatballs and toss. Plate the pasta on 4 serving plates or pasta bowls. Add more sauce on top. Serve immediately with a block of Parmigiano-Reggiano and a cheese grater on the side.
- Suggested wine: Montevina Barbera, Amador County, 1994
MY BEST SPAGHETTI & MEATBALLS
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
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.
SAVOURY SPAGHETTI WITH MEATBALLS RECIPE BY TASTY
Here's what you need: olive oil, garlic, red pepper flakes, McCormick® Savory Spice Blend, tomato paste, canned whole peeled tomato, kosher salt, white bread, heavy cream, grated parmesan cheese, onion, garlic, pepper, ground pork, kosher salt, 85% lean ground beef, McCormick® Savory Spice Blend, olive oil, spaghetti, kosher salt, parmesan cheese, fresh basil
Provided by Tasty
Yield 8 servings
Number Of Ingredients 22
Steps:
- Make the sauce: In a large pot over medium-low heat, combine the olive oil and garlic and cook until the garlic begins to sizzle very gently. Add the red pepper flakes and cook, stirring, until the garlic just begins to turn light golden in color, about 3 minutes. Add the Savory spice blend and continue to cook, stirring, for 1 minute more.
- Add the tomato paste and cook, stirring, until the paste has softened and blended with the oil and garlic mixture, about 3 minutes.
- Stir in the tomatoes and their juices and increase the heat to medium-high, bringing the to a gentle simmer. Lower the heat a bit if it's bubbling and spitting too much. Remove the sauce from the heat.
- Using an immersion blender, blend the sauce until smooth. Tip: Drape a kitchen towel over the pot to act as a cover from sauce splatters. Or, transfer the sauce to a blender and puree, then return to the pot.
- Decrease the heat to medium-low and bring the sauce to a simmer.
- Make the meatballs: In a medium bowl, combine the bread cubes, cream, parmesan, onion, garlic, and pepper. Using a fork, mash into thick paste.
- In a large bowl, gently mix the ground pork with the salt and baking powder. Add the beef and gently stir to combine (you can also use your hands for this). Add the bread mixture, Savory spice blend, and a pinch more salt and pepper and mix until just incorporated. Rub a bit of olive oil on your hands and form the mixture into smooth, round meatballs the size of golf balls--you should have about 25 total..
- Once the meatballs are formed, gently lower each meatball into the pot of sauce. Bring to a low simmer, cover, and cook for 25-35 minutes, or until a meat thermometer inserted into a meatball reaches 165˚F (75˚C).
- While the meatballs are cooking, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Reserve 1 cup (240 ml) of pasta cooking water, then drain.
- In a large bowl, toss the spaghetti with a few large spoonfuls of pasta sauce to coat, along with a few splashes of the reserved cooking water. Divide the pasta among bowls and spoon more sauce and meatballs over the pasta. Top each serving with freshly grated Parmesan and basil.
- Enjoy!
Nutrition Facts : Calories 722 calories, Carbohydrate 52 grams, Fat 39 grams, Fiber 5 grams, Protein 41 grams, Sugar 8 grams
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