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
MADDY'S ROASTED RED PEPPER SPAGHETTI AND MEATBALLS
A sweet and tangy light sauce that compliments savory meatballs. The spaghetti is great on its own as well.
Provided by Maddy HELEINE
Categories Pasta
Time 2h
Number Of Ingredients 25
Steps:
- 1. Place Seeded tomatoes (to seed them, cut them in quarters and remove seeds with a spoon), roasted red bell peppers, garlic, red wine vinegar, salt, pepper, anise seed, basil and oregano in a blender. Blend on low until well mixed, about 3 - 5 minutes.
- 2. Pour the sauce into a cooking pan, and heat to a simmer. Add the black olives and the sugar in and stir. Simmer for 10 minutes and taste. If you want your sauce slightly sweeter, add a little more sugar a little bit at a time. Allow the sauce to simmer while you make the meatballs.
- 3. Preheat oven to 400 degrees. Place all the meatball ingredients in a large bowl. Mix together lightly using your fingertips until combined. TIP: When making meatballs, meatloaf, hamburgers etc., packing the meat down will lead to less moist and more dense meat, so roll gently!
- 4. Line a baking sheet with parchment paper. Use a standard ice cream scoop to scoop out the meat mixture onto the paper. Using a scoop creates even-sized meatballs that cook evenly. You can make as many meatballs as you feel you and your dinner companions will eat, or you can make them all at once. I always make just enough meatballs for one serving for Bill and I. The remaining meat mixture can be frozen in zip lock bags in quantities that you choose. The left over sauce can be frozen in the same way. Then when you want spaghetti and meatballs you can simply warm up a bag of the sauce and bake fresh meatballs.
- 5. Lightly roll each scoop of meat into a ball and place back on the parchment paper. Bake at 400 degrees for 10 minutes. Open the oven and turn the meatballs over with a small spoon. Bake for another 10 minutes.
- 6. When baked, placed the meatballs in the sauce and simmer for 15-30minutes with the lid off, until sauce thickens. If you want a thicker sauce, add a little cornstarch. Serve over Al dente spaghetti, and sprinkle with parmesan.
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 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
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