Toasted Pasta And Meatballs In Parmesan Brodo Recipes

CHEESY MEATBALL BAKED PASTA

Steps:

• Preheat the oven to broil on high. Line a 9-by-13-inch baking dish with foil and coat lightly with oil.
• Put the breadcrumbs in a large mixing bowl and pour the milk over the top. Stir to combine and let stand 5 minutes. Add the beef, pork, Parmesan, oregano, garlic, 3/4 teaspoon salt and 1/4 teaspoon black pepper and mix to combine with your hands. Add the egg and mix well to incorporate. Roll the mixture into 1 inch balls, arranging them in the prepared baking dish.
• Broil the meatballs about 3 inches from the element until browned on top, about 4 minutes. Turn the meatballs over and continue to broil until golden brown and cooked through, about 4 minutes more.
• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Season with salt and pepper.
• Meanwhile, cook the fusilli in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and transfer to a large bowl.
• Add the tomato sauce, meatballs and half of the mozzarella and Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish. Dollop the ricotta by spoonfuls onto the pasta. Top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving.

TOASTED PASTA AND MEATBALLS IN PARMESAN BRODO

Steps:

• In a large pot, combine the Parmesan rind with the stock, garlic and a generous pinch of salt. Bring to a boil over high heat, then cover and let simmer over low heat.
• Meanwhile, in a large bowl, combine the pork with the breadcrumbs, egg, dill, 1/4 cup finely grated Parmesan, 1 1/2 teaspoons salt and 3/4 teaspoon pepper; mix well. Gradually mix in 1/4 cup of the Parmesan broth, then form the mixture into 16 meatballs.
• In a large skillet, melt the butter in 1 tablespoon of the olive oil over medium heat. Working over a bowl, break any long pasta into small pieces. Add all the pasta to the skillet and cook, stirring, until browned all over, about 5 minutes. Add the pasta to the Parmesan broth.
• Wipe out the skillet and heat the remaining 2 tablespoons olive oil over medium heat. Add the meatballs and cook, turning occasionally, until browned all over, 5 to 7 minutes. Add the meatballs to the Parmesan broth, cover and simmer until the meatballs are cooked through, 5 to 7 minutes. Stir in the spinach and peas and simmer until warm, 3 minutes. Serve in bowls, topped with grated Parmesan, dill sprigs and black pepper.

MAMA'S BEST EVER SPAGHETTI AND MOZZARELLA MEATBALLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large rimmed baking sheet with olive oil.
• Combine ground beef, bread crumbs, egg, mozzarella cheese, and garlic in a medium bowl. Use a 1/4 cup measure or ice cream scoop to portion into 12 to 13 meatballs. Place on prepared baking sheet.
• Baked until browned and cooked through, about 15 minutes.
• Bring the Ragu® Sauce to a simmer in a 12-inch skillet. Gently place the cooked meatballs into the sauce. Simmer 10 minutes.
• Ladle some of the sauce over hot pasta and toss to coat. Serve with more sauce and the meatballs with a sprinkle of Parmesan cheese.

BEST SPAGHETTI AND MEATBALLS

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.

GRAMMA PANDOLFI'S PASTA SAUCE WITH MEATBALLS

Steps:

• Make the tomato sauce:
• Heat oil in a large stockpot over medium. Add onion, garlic, and mushrooms and cook, stirring occasionally, until soft, 6-8 minutes. Crumble sausage, beef, and pork with your fingers into onion mixture. Add kosher salt, pepper, celery salt, oregano, garlic powder, and onion powder and cook, breaking up meat with a wooden spoon, until browned and cooked through, 3-5 minutes. Add tomato paste and cook, stirring occasionally, 15 minutes. Add crushed tomatoes and tomato sauce. Stir to combine, then reduce heat to medium-low and simmer, stirring occasionally, at least 3 hours and up to 8.
• Cook the meatballs:
• Meanwhile, combine sausage, beef, pork, onion, breadcrumbs, Parmesan, milk, kosher salt, pepper, celery salt, oregano, garlic powder, and onion powder in a large bowl, breaking up meat with a wooden spoon. Using your hands, form mixture into 1" balls and chill until sauce is ready.
• When sauce is ready, heat 1-2 Tbsp. oil in a large skillet over medium-high. Working in batches, add meatballs (without crowding) and cook, turning frequently, until browned on all sides, about 5 minutes per batch, adding more oil as needed. Transfer meatballs to a rimmed baking sheet as you finish cooking each batch.
• Reserve 2 cups tomato sauce, then add meatballs to remaining sauce in stockpot. If your pot is not large enough, divide sauce and meatballs between 2 pots. Cover and continue to simmer until meatballs are cooked through, 10-15 minutes.
• Cook spaghetti and serve:
• When meatballs and sauce are almost ready, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid, and return pasta to pot over medium-low heat. Spoon reserved 2 cups tomato sauce over pasta and toss to coat. Add pasta cooking liquid, 1/4 cup at a time, as needed to loosen sauce and coat pasta.
• Divide pasta among plates and top with meatballs and remaining sauce. Sprinkle with Parmesan.
• Do Ahead
• Sauce can be made, cooled, and chilled for up to 5 days or frozen for up to 3 months. Meatballs can be shaped and chilled 1 day ahead. Meatballs can be cooked in sauce, cooled, and chilled for up to 5 days or frozen for up to 3 months.

SPAGHETTI AND MEATBALLS RECIPE BY TASTY

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!

PASTA AND MEATBALLS FOR KIDS

Steps:

• Set slice of bread in a medium bowl and pour milk over it to soften. Add ground meat, salt and egg and combine well.
• Form meat mixture into small meatballs - about 1/2 teaspoon each. Drop into boiling water and cook for 5 minutes. Drain and set aside.
• Cook pasta according to package directions and drain well. Set aside with meatballs.
• Combine soup, water and Parmesan and heat through. Add pasta and meatballs and serve.

MEATBALLS WITH POLENTA & PARMESAN BRODO RECIPE - (5/5)

Steps:

• Preheat oven to 425 degrees. Make brodo: In a medium pot, combine Parmesan rinds, 1 cup grated Parmesan, bay leaves, shallot halves, 2 cups water, 2 tablespoons oil and a pinch each of salt and pepper. Set pot over high heat and bring to a boil. Reduce heat to medium and simmer until reduced by half, about 15 minutes. Strain, discard all solids and return brodo to pot. Set pot over a low flame and keep brodo at a low simmer until ready to serve. Meanwhile, in a large bowl mix ground beef with soy sauce, chopped parsley, egg and spices until well combined. Using wet hands, roll beef into golf-ball-size meatballs. Arrange meatballs on a large baking sheet and roast on center rack until just rosy, or 125 degrees, at center, about 10 minutes. Let rest at least 5 minutes before serving. Meanwhile Make Polenta: In a medium pot heat remaining oil. Add polenta and stir to coat. Pour in 6 cups water and bring to a simmer. Cook polenta, stirring often, until tender and creamy, about 10 minutes. If necessary, add splashes of water to keep polenta pourable. Stir in 4 tablespoons butter, remaining grated Parmesan and season to taste with salt. Distribute polenta among 4 bowls. Top with meatballs and pour ¼ cup brodo over top. Drizzle with olive oil and sprinkle with grated Parmesan.

BAKED MEATBALL AND PASTA CASSEROLE

Steps:

• Preheat oven to 375 Degrees and Grease a 3 Quart Casserole Dish.
• Melt the 1 TBSP Butter over medium heat and add the green bell pepper and onion. Cook until tender, approximately 5 minutes.
• Pour the jar of pasta sauce, the 2 cups of water, the package of frozen meatballs, the 2 1/2 cups of uncooked macaroni, 1 TSP Italian Seasoning directly into the casserole dish. Add the onion and green pepper. Stir all ingredients until combined.
• Bake covered for 45 minutes at 375 Degrees. Remove from oven after the 45 minutes is up and sprinkle the 2 Cups of Mozzarella and 1/4 Cup of Parmesan Cheese over the top. Place back in the oven uncovered and broil on high for around 3 minutes or until the cheese is bubbly.
• This will make 4 Huge Servings or 6 Normal Servings. Freezes Well!
• Enjoy and always let you kitchen be your favorite restaurant!

SALMON PICCATA WITH HERBED PASTA

Steps:

• Bring a large pot of water to a boil, then add a small handful of salt. Add the pasta and cook according to the package directions until al dente. Drain the pasta and reserve the pot.
• While the pasta is cooking, melt 1 tablespoon of the butter in 2 tablespoons of the oil in a large skillet. Season the salmon with salt and pepper, then dust with flour. Add the salmon to the skillet and cook over medium-high heat, flipping occasionally, until golden on the outside and just cooked through, about 8 minutes.
• In the reserved pot, melt 3 tablespoons of the butter in the remaining 4 tablespoons olive oil over low heat. Return the pasta to the pot, add all but 2 tablespoons of the herbs and toss well to coat. Season with salt and pepper.
• Transfer the salmon to a plate; tent with foil to keep warm. Add the chicken broth, lemon juice and capers to the skillet. Simmer over high heat, scraping up any browned bits from the bottom of the skillet, until the liquid is slightly thickened, 3 to 5 minutes. Remove from the heat and gradually swirl in the remaining 2 tablespoons butter until emulsified. Stir in the reserved 2 tablespoons herbs and season with salt and pepper.
• Add the salmon to the sauce and turn to coat. Divide the pasta among plates, top with the salmon and sauce and serve right away.

MEATBALL PASTA BAKE (PASTA AL FORNO)

Steps:

• Mix the grated onion, 1 crushed garlic clove, mince, breadcrumbs, milk, parmesan and parsley in a large bowl. Season well with salt and pepper. Mash the mixture together with your hands until combined. Mould the mix into small balls (about walnut-sized) with damp hands. There will be about 20 meatballs.
• Heat 2 tbsp olive oil in a deep frying pan and fry the meatballs for 6-8 mins until golden brown all over. Fry in batches if you need to - they don't need to be cooked through, just browned on the outside. Set aside on a plate.
• Heat the remaining 1 tbsp olive oil in the pan and fry the chopped onion for 5 mins until softened. Add the remaining garlic, fry for another minute, then add the chopped tomatoes and simmer for 10 mins until thickened and the tomatoes have broken down. Season well with salt and pepper.
• Meanwhile, cook the pasta for 5 mins less than the pack instructions state, in boiling salted water. Heat the oven to 200C/180C fan/gas 6.
• Stir the meatballs into the tomato sauce, adding a splash of water if too thick, and bring to a simmer. Drain the pasta and tip into an ovenproof dish. Pour over the sauce and meatballs and mix well. Stir in most of the mozzarella, then scatter the remaining over the top. Bake for 15-20 mins until the cheese is golden and bubbling, and the top is slightly crisp.

ITALIAN MEATBALLS & PASTA PARMESAN

Steps:

• Combine ground beef, bread crumbs, Italian seasoning and garlic salt in medium bowl. Shape meat mixture into 20 (1-1/2-inch) meatballs.
• Cook meatballs with oil in large skillet over medium heat 5 to 6 minutes or until meatballs are browned on all sides, turning occasionally. Drain fat. Return meatballs to skillet.
• Add 3/4 cup water, milk and tomatoes to same skillet: bring to a boil. Slowly stir in pasta and Special Seasonings packet. Return to a boil, Reduce heat to medium. Gently boil uncovered 4 to 5 minutes or until pasta is tender and meatballs are no longer pink in center, stirring occasionally. Sprinkle with parsley, if desired.
• Yield: 4 servings.