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!)
SPAGHETTI AND MEATBALLS
Provided by Geoffrey Zakarian
Categories main-dish
Time 3h5m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Soak the breadcrumbs in the heavy cream in a bowl.
- Heat a large saute pan over medium heat and add the canola oil. Saute the onions and garlic until the onions are translucent. Add the rosemary, remove from the heat and then chill the mixture thoroughly.
- Combine the breadcrumb mixture, onion mixture, pork, sausage, veal, Parmesan, parsley and egg in the bowl of large electric mixer and begin mixing on low speed. When relatively well incorporated, add some salt.
- Heat a small saute pan to cook a sample of the mixture. Taste for seasoning and make any necessary adjustments. Form the meatballs into the desired shape and chill for 1 hour.
- Preheat the oven to 425 degrees F.
- Bake the meatballs on a baking sheet until browned, 20 to 25 minutes. Bring the Basic Tomato Sauce to a simmer. Transfer the meatballs to the sauce and simmer until tender and cooked through, about 30 minutes.
- Bring a large pot of salted water to a boil. Boil the spaghetti until al dente according to the package directions.
- Transfer the cooked spaghetti to the sauce with the meatballs and toss. Add some black pepper, garnish with Parmesan and parsley and serve.
- Heat a saucepan over medium heat. Add the olive oil, basil, garlic and red pepper flakes and cook until the garlic begins to soften, about 3 minutes. Add the tomatoes, bring the mixture to a simmer and cook for 1 minute. Use right away, or chill until ready to use.
SPAGHETTI AND MEATBALLS
The BEST spaghetti & meatballs recipe we've ever had. I got this from an Italian friend and it's extremely easy. You'll never want to make it any other way after trying this.
Provided by KadesMom
Categories One Dish Meal
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Mix together ground beef, Italian sausage, 1 tsp minced garlic, a sprinkle of fennel seed, small onion, dash of garlic salt, dash of pepper, dash of salt, 1/2 tsp Italian seasoning, bread crumbs, eggs.
- Roll into balls and bake at 350 degrees until done (about 20 minutes).
- Sauté in 4 1/2 QT or bigger pan, medium onion, 1/2 TBL chopped garlic, chopped fennel in olive oil until onion is tender. Add 1 1/2 tsp Italian seasoning, tomato paste, chopped tomatoes, tomato sauce, red wine, 1 tsp fennel seed, dash of garlic powder, dash of salt & pepper and 1 TBL sugar.
- Add the meatballs when they're done baking.
- Let simmer for an hour or more. Pan will be very full. I usually use a little less tomato sauce, so it's not so full.
- Serve over spaghetti noodles.
Nutrition Facts : Calories 739.2, Fat 32.5, SaturatedFat 11.5, Cholesterol 140.9, Sodium 1821, Carbohydrate 67.7, Fiber 5.2, Sugar 13.8, Protein 43.9
HOMEMADE SPAGHETTI AND MEATBALLS
I have been making this spaghetti recipe, from a dear family friend, for over 25 years. It is by far the best homemade sauce and meatballs we have ever had. I've also just fried the beef and added it to the sauce, then used it to make lasagna.
Provided by Lynn1964
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine tomatoes, tomato juice, tomato paste, onion, parsley, salt, red pepper flakes, black pepper, thyme, and cloves in a large pot. Bring to a boil over high heat; reduce heat to low and let simmer for 1 to 1 1/2 hours.
- Meanwhile, combine beef, crackers, eggs, Parmesan cheese, garlic, parsley, and thyme in a bowl. Form into large meatballs and place into a broiler pan.
- Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes.
- Transfer meatballs to sauce and continue to simmer, 2 to 2 1/2 hours more.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Serve sauce and meatballs over cooked spaghetti.
Nutrition Facts : Calories 384 calories, Carbohydrate 47.6 g, Cholesterol 85.9 mg, Fat 11.2 g, Fiber 3.8 g, Protein 23.4 g, SaturatedFat 4.1 g, Sodium 759.2 mg, Sugar 7.8 g
HOMEMADE SPAGHETTI SAUCE & MEATBALLS
Typical tomato-based spaghetti sauce, but it is sooo much better than prepared sauce, still very easy to make. The meatballs are the only time-consuming part and they need to simmer in the sauce all day to be exceptional. This recipe was given to me 10 years ago by my mother
Provided by WholeFoodieGal
Categories Spaghetti
Time 4h35m
Yield 25 Meatballs, 6-8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients for meatballs, shape into walnut-sized balls and place on oil-sprayed baking sheet.
- Bake 30 min (turning halfway).
- While meatballs are baking saute' onion and garlic in oil until transparent about four minutes.
- Combine all the ingredients into either a crockpot (if simmering all day, recommended)or a stockpot, along with sauteed' mixture.
- Once meatballs are done ensure the grease is drained and discarded, then add the Meatballs.
- Once ready to serve prepare with your favorite pasta, however thin or standard spaghetti is the best noodle.
Nutrition Facts : Calories 190.7, Fat 7.1, SaturatedFat 1.5, Cholesterol 33.2, Sodium 1558.3, Carbohydrate 28.2, Fiber 5.5, Sugar 8.5, Protein 7.6
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- Let’s start with the little meatballs! In a bowl combine the sausage or beef, bread crumbs, egg, Italian seasonings and garlic salt. Mix well and roll into little meatballs.
- Drizzle some olive oil in a pot, making sure the bottom is coated, add the garlic and the meatballs and cook 7-8 minutes or until meatballs are done, make sure to turn them throughout cooking.
- Take the meatballs out of the pot and next add in the 2 cans of tomatoes, chicken broth, salt & pepper, and add in more Italian seasonings and garlic salt. let simmer on low for 10 minutes.
- Add in the meatballs and noodles, give a good stir and let cook through, about 10 minutes or until the noodles are done.
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5/5 (2)Category MainCuisine Italian AmericanTotal Time 1 hr 30 mins
- In a large, deep skillet, heat up the olive and and butter. Add the sugar, oregano, garlic powder, onion powder, and red pepper flakes and cook, stirring, until the sugar dissolves, 1-2 minutes. Stir in the crushed tomatoes and parsley. Bring to a simmer, then reduce the heat and cook until the flavors meld, about 20 minutes (or as long as it takes you to make the meatballs). Taste and season with salt and pepper.
- While the sauce is simmering, make the meatballs. In a large bowl, mix together the panko, 1 flat leaf parsley, garlic powder, onion powder, salt, and pepper. Stir in the milk and whisk in the egg. Add the beef and pork and mix until just combined, being careful not to overwork. Form into tiny dime sized meatballs, wetting your hands lightly as you go along so the meat doesn’t stick to your hands. Place the meatballs on a tray.
- Gently place the meatballs into the simmering sauce. If there isn’t enough room for the meatballs to be covered by the sauce, add a bit of water or stock to ensure all the meatballs are fully covered. Simmer covered for 10-15 minutes or until the meatballs are tender and cooked through (cut one open to check).
- While the meatballs are simmering, cook the pasta according to the package in a large pot of salted water.
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- Repeat this process until you have used up all of the meatball mixture – if you don’t have time to roll all of the meatballs you can roll several large meatball and cut them into smaller pieces one they’re cooked
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