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.
THE BEST SPAGHETTI AND MEATBALLS
Who knew that the same technique for shredding pulled pork with two forks will also work for meatballs? In this case, the method ensures that your ingredients are thoroughly mixed yet not compressed, so the resulting meatballs are tender and light. After browning the meatballs, we finish them in a hearty tomato sauce. The meatballs flavor the sauce as they finish cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Whisk together the panko, Parmesan, parsley, fennel seeds, 1/2 teaspoon red pepper flakes, 1 1/2 teaspoons of the oregano, 1 tablespoon salt and 1 teaspoon black pepper in a medium bowl until combined. Stir in the cream.
- Combine the beef, pork and veal in a large bowl. Pull the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it until thoroughly mixed and no clumps remain. Add the panko mixture to the meat and use the same pulling technique to mix until all the ingredients are evenly incorporated.
- Lightly oil your hands. Scoop out portions of the meat mixture with a 1/4-cup measuring cup or large ice cream scoop; roll the meat gently between your hands into balls. Arrange the balls on a rimmed baking sheet.
- Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add half the meatballs and cook, turning and rolling occasionally, until they are browned on all sides, about 5 minutes total; remove to a plate. The meatballs will not be cooked through; they will finish cooking in the sauce. Repeat with the remaining meatballs.
- Reduce the heat to medium, add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is tender, 6 to 8 minutes. Add the tomato paste, the remaining 1/2 teaspoon oregano and a pinch of red pepper flakes. Cook, stirring occasionally, until the tomato paste is brick red, about 1 minute. Stir in the wine, scraping any browned bits from the bottom of the pan, and cook until the liquid is almost completely evaporated, about 3 minutes.
- Add the tomatoes and basil to the sauce, smashing and breaking up the tomatoes into bite-size pieces with a wooden spoon. Bring the sauce just to a boil, and then add the meatballs with any accumulated juices. Cover the pan, reduce the heat to low and simmer until the meatballs are cooked through, about 30 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to the package directions. Drain well.
- Transfer the meatballs to a plate. Discard the basil and season with salt.
- Add the pasta to the sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving platter and top with the meatballs. Sprinkle with Parmesan before serving.
SPAGHETTI AND MEATBALLS
For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees F.
- Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
- Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
- Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
- Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)
JENN'S OUT OF THIS WORLD SPAGHETTI AND MEATBALLS
This authentic spaghetti and meatballs recipe is made with fresh oregano and parsley. Because the meatballs are cooked in the sauce, they are tender and savory.
Provided by JENNGOETZ
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.
- In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).
- Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.
Nutrition Facts : Calories 571.9 calories, Carbohydrate 80.1 g, Cholesterol 86.6 mg, Fat 17 g, Fiber 7.7 g, Protein 27.7 g, SaturatedFat 5 g, Sodium 1177.2 mg, Sugar 21.3 g
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
OUR FAVORITE SPAGHETTI AND MEATBALLS
Our ultimate version of everyone's favorite family-night dinner has a super tender and robust meat mixture, slow-simmered and flavorful sauce, and tons of cheese.
Provided by Rhoda Boone
Categories Beef Pasta Pork Kid-Friendly Dinner Veal Back to School Peanut Free Tree Nut Free Soy Free Frankenrecipe Small Plates
Yield Serves 6
Number Of Ingredients 27
Steps:
- Make the tomato sauce:
- Heat a large, wide pot over medium-low and add oil and garlic. Cook, stirring occasionally, until garlic is golden brown on all sides (if it starts to burn, reduce heat), 8-10 minutes. While garlic cooks, break up tomatoes into smaller pieces with a paring knife or kitchen shears. When garlic is almost ready, add red pepper flakes and cook, stirring occasionally, until toasted and fragrant, about 30 seconds. Add tomatoes, bay leaves, salt, oregano, and pepper and stir, breaking up tomatoes with a wooden spoon, until well combined.
- Increase heat slightly and gently simmer, stirring occasionally, until sauce has thickened and flavors have concentrated, at least 2 hours and up to 3 hours.
- Meanwhile, make the meatballs:
- Place bread in a medium bowl, add milk, and let rest until moistened, about 5 minutes. Squeeze bread with your hands to remove excess milk, discarding milk. Tear bread into smaller, pea-size pieces and return to the medium bowl.
- Combine beef, pork, veal, eggs, garlic, 1 cup Parmesan, 1/2 cup parsley, 1 tsp. salt, oregano, pepper, fennel, and red pepper flakes in a large bowl. Using your hands, gently mix in bread until ingredients are evenly distributed (do not overmix).
- Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into golf-ball-sized balls, occasionally moistening hands as needed. Place meatballs on a rimmed baking sheet-you should have about 24-and chill until sauce is ready.
- Finish the sauce and cook the meatballs and pasta:
- After 2-3 hours of simmering, pluck out bay leaves and add basil. Using an immersion blender (or transfer sauce to a food processor or blender, working in batches, if necessary), purée until slightly chunky but not smooth. Reserve 1 1/2 cups sauce; keep remaining sauce in pot warm over very low heat.
- Heat a large skillet over medium-high and add oil. Once hot, add meatballs to skillet (without crowding) and work in batches to brown on all sides, turning frequently, about 5 minutes per batch. Return meatballs to baking sheet as you brown them.
- Once all meatballs are browned, add them to pot with tomato sauce. If your pot is not large enough, divide sauce and meatballs between 2 pots. Increase heat to medium-low, cover, and simmer until meatballs are cooked through, 10-15 minutes.
- Meanwhile, 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 1 1/2 cups 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 remaining 1/4 cup Parmesan and 1/4 cup parsley.
- Do Ahead
- Sauce can be made, cooled, and refrigerated for up to 5 days or frozen for up to 3 months. Meatballs can be shaped and refrigerated 1 day in advance. Meatballs can be cooked in sauce, cooled, and refrigerated for up to 5 days or frozen for up to 3 months.
COOKS COUNTRY SPAGHETTI AND MEATBALLS
Make and share this Cooks Country Spaghetti and Meatballs recipe from Food.com.
Provided by Michelle Bertok
Categories European
Time 32m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Combine meat, bread crumbs, egg, and half of garlic in bowl and knead gently until combined. Form mixture into 4 dozen 1-inch meatballs. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook meatballs until well browned all over, about 5 minutes. Transfer meatballs to plate.
- 2. Add remaining garlic to skillet and cook until fragrant, about 30 seconds. Add tomatoes, water, and pasta and bring to boil. Cover, reduce heat to medium-low, and cook, stirring often, until pasta begins to soften, about 7 minutes. Return meatballs to pan and simmer, covered, until meatballs are cooked through and pasta is al dente, about 5 minutes longer. Off heat, stir in basil, and season with salt and pepper to taste. Serve.
COUNTRY-STYLE SPAGHETTI AND MEATBALLS
Make and share this Country-Style Spaghetti and Meatballs recipe from Food.com.
Provided by ratherbeswimmin
Categories Spaghetti
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, add first 8 ingredients.
- Bring to a boil over medium-high heat, stirring occasionally.
- Lower heat and simmer for 40 minutes, stirring occasionally.
- Add meatballs.
- Simmer and occasionlly stir for 20 additional minutes.
- Serve over hot cooked spaghetti.
Nutrition Facts : Calories 376.1, Fat 1.8, SaturatedFat 0.3, Sodium 1386.1, Carbohydrate 79.3, Fiber 7.7, Sugar 14.7, Protein 13.3
SPAGHETTI AND MEATBALLS
When there's time to simmer, this hearty sauce and home-style meatballs make a memorable main course, Dawnetta McGhee of Lewiston, Idaho suggests.
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 6-8 servings.
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute onion and garlic in oil until tender. Add the next seven ingredients; mix well. Simmer, uncovered, for 1-1/2 hours. , Meanwhile, combine the beef, pork and cracker crumbs; set aside. In another bowl, combine eggs, garlic, Parmesan cheese and oregano; crumble meat mixture over egg mixture and blend well. , Shape into 1-1/2-in. balls; brown in a skillet, turning once. Add to sauce; simmer, uncovered 1-1/2 hours longer or until a thermometer reads 160°. Serve with spaghetti.
Nutrition Facts : Calories 298 calories, Fat 15g fat (5g saturated fat), Cholesterol 147mg cholesterol, Sodium 1158mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 4g fiber), Protein 20g protein.
More about "country style spaghetti and meatballs recipes"
COUNTRY-STYLE SPAGHETTI RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Servings 6-8
CLASSIC SPAGHETTI AND MEATBALLS RECIPE - FOOD & WINE
From foodandwine.com
OLD COUNTRY ITALIAN SPAGHETTI WITH MEATBALLS - RECIPES
From faxo.com
MAMA'S BEST EVER SPAGHETTI AND MEATBALLS - MODERN …
From modernhoney.com
BEST EVER SPAGHETTI AND MEATBALLS | CANADIAN LIVING
From canadianliving.com
BEST HOMEMADE SPAGHETTI & MEATBALLS - HOUSE OF …
From houseofnasheats.com
BEST SPAGHETTI & MEATBALLS RECIPE - HOW TO MAKE EASY …
From delish.com
THE BEST SPAGHETTI AND MEATBALLS RECIPE - THIS SILLY …
From thissillygirlskitchen.com
COUNTRY-STYLE SPAGHETTI RECIPE | RECIPE | ITALIAN GRAVY, RECIPES ...
From pinterest.ca
THE BEST SPAGHETTI AND MEATBALLS - A DASH OF SOUL
From adashofsoul.com
SPAGHETTI AND MEATBALLS - COOKING CLASSY
From cookingclassy.com
CROCK POT SPAGHETTI AND MEATBALLS - THE COUNTRY COOK
From thecountrycook.net
COUNTRY STYLE SPAGHETTI AND MEATBALLS RECIPES
From recipes.servegame.org
CLASSIC SPAGHETTI WITH MEATBALLS - THE DEFINED DISH - FOOD
From thedefineddish.com
10 BEST SPAGHETTI WITH GROUND BEEF MEATBALLS RECIPES - YUMMLY
From yummly.com
BEST RECIPES EVER: SPAGHETTI AND MEATBALLS | NATIONAL POST
From nationalpost.com
VOICE CHANGER RECIPE COUNTRY STYLE SPAGHETTI AND MEATBALLS
From webetutorial.com
COOK'S COUNTRY BAKED MEATBALLS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HOMEMADE SAUCE FOR SPAGHETTI AND MEATBALLS - NEIGHBORFOOD
From neighborfoodblog.com
EASIEST SPAGHETTI AND MEATBALLS RECIPE | EASY SPAGHETTI, MEATBALL ...
From pinterest.ca
CLASSIC SPAGHETTI WITH AUTHENTIC ITALIAN MEATBALLS | CHEF DENNIS
From askchefdennis.com
SPAGHETTI AND MEATBALLS - VALERIE'S KITCHEN
From fromvalerieskitchen.com
HOMEMADE SPAGHETTI AND MEATBALLS - SUGARLOVESPICES
From sugarlovespices.com
ITALIAN CROCKPOT SPAGHETTI AND MEATBALLS - COUNTRY RECIPE BOOK
From countryrecipebook.com
COOK'S COUNTRY SPAGHETTI AND MEATBALLS - CREATE THE MOST …
From recipeshappy.com
COUNTRY-STYLE SPAGHETTI RECIPES | BEST MEATBALL RECIPES
From meatballkid.gowebstack.dev
SPAGHETTI AND MEATBALLS RECIPE, JUICY AND CRISPY - FOODSCENE
From foodscene.net
NONNA'S SPAGHETTI & MEATBALLS | ITALIAN FOOD FOREVER
From italianfoodforever.com
OLD-FASHIONED SPAGHETTI AND MEATBALLS | TOWN & COUNTRY MARKETS
From townandcountrymarkets.com
COOKS COUNTRY SPAGHETTI AND MEATBALLS RECIPES
From tutdemy.com
BAKED SPAGHETTI AND MEATBALLS - DAMN DELICIOUS
From damndelicious.net
SPAGHETTI AND MEATBALLS {FAMILY FAVORITE} - SPEND WITH PENNIES
From spendwithpennies.com
COUNTRY-STYLE SPAGHETTI AND MEATBALLS - CHAMPSDIET.COM
From champsdiet.com
SPAGHETTI AND MEATBALLS RECIPE | RECIPE | SPAGHETTI AND MEATBALLS ...
From pinterest.ca
SPAGHETTI SAUCE AND MIGHTY MEATBALLS - COUNTRY AT HEART RECIPES
From countryatheartrecipes.com
SPAGHETTI WITH SICILIAN MEATBALLS RECIPES | BEST MEATBALLS
From bestmeatballs.com
LEARNING COUNTRY: RECIPES - SPAGHETTI AND MEATBALLS
From learning-country.blogspot.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #beef #pasta #easy #european #potluck #dinner-party #kid-friendly #italian #stove-top #dietary #comfort-food #meat #pasta-rice-and-grains #spaghetti #taste-mood #to-go #equipment #4-hours-or-less
You'll also love