Cyt Skinny Spaghetti Meatballs Recipes

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.

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!

Steps:

• Heat marinara sauce in a large, wide pot over medium heat. Cover to prevent splattering.
• Remove crusts from bread, place bread in a medium bowl and pour water over. Let sit 10 minutes, and gently squeeze out excess liquid. Put bread in a large bowl; discard water.
• Add the ground turkey, cheese, egg, onion, parsley, basil, oregano, salt and red pepper flakes to bowl with bread. Gently toss to combine, maintaining a light touch to keep air in the meatballs (don't squish the meat too much, or you'll end up with tough meatballs). Roll the meat mixture in your hands to create meatballs slightly larger than a golf ball.
• Remove marinara sauce from heat to prevent splattering, and gently drop the meatballs in the warm sauce. Return tomato sauce to medium-low heat, bring to a simmer and cook, covered, until meatballs have cooked through, about 30 minutes.
• Cook pasta according to package directions, toss with marinara sauce and top with meatballs.
• Make your own marinara: Heat 1 tablespoon olive oil and saute 2 cloves minced garlic until lightly golden. Add 32 ounces of canned, peeled, crushed plum tomatoes and simmer for 10 minutes. Add meatballs and 2 tablespoons of torn fresh basil leaves, and season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook for 30 minutes.

Steps:

• In a large bowl dump meat, green onions, milk, bread crumbs, eggs, cheese, and parsley inches Sprinkle plenty of Tony's Chachere over mixture. (This will only add flavor,,,it will not make it spicy.) Using hands, knead until all ingredients are well mixed. Take half of mixture and set in a separate bowl.
• With one half of meat mixture -- roll into 1.5 inch meatballs. Heat 1 cup of Olive Oil in skillet on medium-high heat. When ready, put meatballs in grease. Fry about 6 minutes on each side, or until a Darker Brown crust appears on most of meatball. Do this until all are cooked. Turn oil off & put meatballs on a separate plate.
• With remaining oil in same skillet, add the remaining meat mixture from earlier. Also add chopped onion and bell pepper w/juices from food processor. Stir really good. Cook until meat is cooked. Add tomato paste, sugar, basil, and garlic. Stir good. Add water, enough to make a sauce texture, not runny. Simmer for 10 minutes. Add more Tony's until desired taste. Add meatballs. Simmer on low for 30 minutes, keep stirring. Serve over cooked vermicilli noodles. YUM-O!

Steps:

• In a medium bowl, combine ground beef, pesto, egg, breadcrumbs, 1 tsp salt and ¼ tsp pepper. Mix well with clean hands and form in to 8 meatballs.
• Add olive oil and ¼ cup of marinara sauce to the bottom of the inner pot and set Instant Pot to Sauté function. Cook meatballs for 2 to 3 minutes. Shake the pot gently to make sure the meatballs aren't sticking to the bottom.
• Press Cancel. Scatter the pasta over the meatballs, layer in opposite directions to prevent the pasta from clumping together. Top pasta with remaining 1 cup of sauce, followed by 2 cups of water.
• Cover and lock the lid in place, set to Pressure Cook on high pressure for 9 minutes. When the cook time is up, quick release the pressure. Remove the lid, pour pasta and meatballs out onto a large platter or serving dish. Serve with Parmesan cheese, if desired.
• Nutrition Info Per Serving: Serves: 4 (does not include Parmesan cheese) ; Calories: 611 ; Total Fat: 20 grams; Saturated Fat: 6 gram; Total Carbohydrate:72 grams; Sugars: 8 grams; Protein: 37 grams; Sodium: 794 milligrams; Cholesterol: 121 milligrams; Fiber: 3 grams.

Steps:

• Directions.
• Combine ground beef, bread crumbs, eggs and 1/2 cup Sauce in medium bowl; shape into 18 meatballs.
• Bring remaining Sauce to a boil over medium-high heat in 12-inch skillet. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done.
• Serve over hot spaghetti.

Steps:

• Mix ingredients thoroughly by hand or with kitchen aid with paddle attachment.
• Roll into balls, 2-3 ounces each.
• Bake at 250° until internal temperature is 165° (about 45 minutes).
• Another option is to pan fry in olive oil for a crispier, more browned exterior.