SPICY SPAGHETTI & MEATBALLS
This is an unexpected take on traditional spaghetti and meatballs. These meatballs have an added burst of spicy flavor from the peppers. Give it a shot today because you'll see how the spice really adds to the flavor profile when mixed with the sauce.
Provided by Julie Maestre
Categories Entree
Time 1h15m
Number Of Ingredients 20
Steps:
- Combine beef, bread crumbs, parsley, fresh minced garlic, onions, jalapeños, chili garlic sauce, egg, milk, parmesan cheese, oregano, and a generous sprinkle of salt and pepper. Using your hands mix gently, careful not to over mix.
- Roll meat mixture into golf sized balls and then fry the meatballs in vegetable oil over medium high heat, working in batches. Brown them on all sides. Each batch should take about 7 minutes.
- Heat a separate skillet over medium low heat, add onions and cook until translucent
- Add fresh minced garlic and red chili flakes, season with salt and pepper and cook until garlic turns golden and fragrant.
- Add crushed tomatoes, red wine, sugar, basil, salt, and pepper. Cook for 15-20 minutes before adding the meatballs.
- Place the browned meatballs in the sauce and let it cook for an additional 30-40 minutes or until the meatballs are tender and fully cooked through.
- Add some fresh basil and serve over Spaghetti
Nutrition Facts : Calories 454 kcal, Carbohydrate 24 g, Protein 27 g, Fat 26 g, SaturatedFat 10 g, Cholesterol 126 mg, Sodium 941 mg, Fiber 4 g, Sugar 12 g, ServingSize 1 serving
SPAGHETTI & SPICY MEATBALLS
As spicy or as mild as you like with the best tasting sauce!
Provided by gib210
Time 1h
Yield Serves 4
Number Of Ingredients 13
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.
SPAGHETTI WITH SPICY MEATBALLS
Spaghetti with meatballs is a classic American dish. As classic as the Lady and the Tramp scene. We've taken the dish to a different flavor zone thanks to some well-placed herbs and spices. So add some breadcrumbs, oregano, mustard, ketchup, and nutmeg to the minced meat and simply taste the difference. Then make the sauce with onion, tomato sauce, tomato juice, white wine, garlic, and basil. Then enjoy!
Provided by Andrei Gusty
Categories American, hot & spicy, Main course, nut-free, Other meats, Pasta & rice, salty
Time 45m
Yield 2
Number Of Ingredients 23
Steps:
- For the meatballs: Add the minced meat, breadcrumbs, egg, dried oregano, pepper, mustard, and ketchup into a bowl. Season with salt and pepper and add some grated nutmeg. Mix them using a hand.
- Form the meat into meatballs. We made 12 of them with the minced meat mixture.
- For the sauce: Heat the vegetable oil in a saucepan over low heat, then add the onion and cook it until tender.
- Add the tomato sauce, white wine, tomato juice, pepper, salt, garlic, and dried basil. Stir and bring it to a boil.
- Add the meatballs, cover, and simmer for 20 minutes. Stir a little and remove from heat.
- For the pasta: Fill a cooking pot halfway with water and bring it to a boil. Cook the spaghetti according to the instructions on the package.
- Serve them together with some meatballs with sauce. Drizzle some grated parmesan on top of them.
Nutrition Facts : Calories 901 calories, Protein 67 grams, Fat 22 grams, Carbohydrate 117 grams
SPICY MEATBALLS SPAGHETTI
A delicious spicy meatballs spaghetti recipe, featuring rich umami flavours plus a kick of spice. Easy to make and no doubt a crowd pleaser!
Provided by ET Food Voyage
Categories Dinner
Number Of Ingredients 20
Steps:
- Combine all the meatballs ingredients together. Shape into palm-size balls, each roughly weighing about 20g.
- Chill the meatballs in the refrigerator for at least 30 minutes.
- In a large pot, heat oil over medium-high heat until it starts to smoke.
- Sear meatballs until a crust form over the meatballs on all sides and are browned in colour. Remove from pot and set aside.
- In the same pot, add more oil if required and add garlic, onions, and red chillies. Saute until golden.
- Season with salt, black pepper, and paprika.
- Stir in tomato paste and cook for a few minutes until deepened in colour.
- Add chopped tomatoes, beef/lamb broth, and bay leaves. Bring to a boil then lower heat to medium-low and allow to simmer for 15 minutes until slightly reduced.
- Discard the bay leaves. Using a hand-blender, blend the sauce until smooth.
- Return the meatballs into the sauce. Cover and simmer for 25-30 minutes.
- In the meantime, bring a large pot of water to boil. Season generously with salt and cook spaghetti according to package instructions.
- Stir in fresh coriander leaves and let cook for another 5 minutes.
- Toss in cooked spaghetti in the sauce. Garnish with more fresh coriander leaves and serve hot.
Nutrition Facts : Calories 489 kcal, ServingSize 1 serving
SUNNY'S SPICY SPAGHETTI WITH MEGA MEATBALLS
Provided by Sunny Anderson
Time 55m
Yield 4 servings
Number Of Ingredients 24
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 MEATBALLS AND SPAGHETTI
Steps:
- Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper. Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes. In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine. With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked. Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side.
- Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper. Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes. In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine. With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked. Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side.
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.
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
SPAGHETTI AND SPICY ROASTED PEPPER MEATBALLS
I like to use some of the frozen red bell peppers which I have roasted and frozen last summer but store bought works well. This meal goes well with a tossed salad or grilled zucchini, as well as garlic bread and Shiraz wine. Fresh fruit or espresso with biscotti makes a nice finish to the meal.
Provided by PalatablePastime
Categories Veal
Time 1h30m
Yield 18 large meatballs, 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix together all ingredients, adding water last and using only as much water as it takes for the meat to come together without being too thick.
- Line a baking pan with nonstick foil or nonstick spray.
- Form meat mixture into 18 large meatballs, patting them lightly into large balls, and placing them evenly apart on the baking pan.
- Bake in a preheated 350F oven for 40 minutes or until firm.
- Place meatballs in a large saucepan or dutch oven and cover with 1 1/2-2 quarts of spaghetti sauce and simmer over low heat for about 30 minutes.
- Serve meatballs in sauce over cooked spaghetti.
Nutrition Facts : Calories 516.9, Fat 23, SaturatedFat 8, Cholesterol 189, Sodium 2117.9, Carbohydrate 34.6, Fiber 1.6, Sugar 23.1, Protein 40.8
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
SPICY MEATBALLS WITH SPAGHETTI
Spicy meatballs with a white wine and tomato sauce to counter act the sharp taste
Provided by Patrickbolt
Time 1h5m
Yield Serves 4
Number Of Ingredients 27
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
THE ULTIMATE SPAGHETTI AND MEATBALLS RECIPE
This is the absolute best tasting spaghetti and meatballs. Be aware, however, it takes A LOT of time to prepare, but is well worth it.
Provided by Peg 4
Categories One Dish Meal
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 450 degrees. To make meatballs, beat eggs lightly with a fork, add milk and bread, and let it stand for 5 minutes so the bread is moist.
- Add ground beef, onion, parsley, garlic, salt, and pepper. Blend together well. Shape the mixture into meatballs (for some reason, making little tiny bite-sized meatballs makes them taste better, but takes up a lot of time as well).
- Place the meatballs on a greased cookie sheet in the oven for 20-30 minutes, depending on the size of the meatballs.
- Meanwhile, heat the oil in a really big pot over med-high heat. Add the garlic and onion and saute until it's a light golden brown. Add the plum tomatoes, tomato paste, sugar, basil, pepper, and the water to the pot. Make sure to crush up the tomatoes a bit with a spoon. Bring mixture to boil, then reduce heat to low. Continue simmering for half an hour.
- When meatballs are done, remove them from the cookie sheet and put them into the sauce mixture. Cover and simmer them in the sauce for about an hour, stirring occasionally.
- 20 minutes before the sauce is done, boil the spaghetti. Serve sauce and meatballs over the noodles and sprinkle with parmesan.
Nutrition Facts : Calories 927.5, Fat 38.8, SaturatedFat 13, Cholesterol 183.5, Sodium 2125.8, Carbohydrate 96.2, Fiber 8.3, Sugar 23.2, Protein 50.1
MEATBALLS WITH SPAGHETTI SAUCE
"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
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.
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
ITALIAN SPAGHETTI SAUCE WITH MEATBALLS
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
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
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