Mamma Mia Spaghetti Sauce And Meatballs Recipes

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MAMMA MIA! FRESH ITALIAN MEATBALLS!

Make and share this Mamma Mia! Fresh Italian Meatballs! recipe from Food.com.

Provided by The Spice Guru

Categories     Meat

Time 1h

Yield 12 1 1/2 - 2-inch meatballs, 4-5 serving(s)

Number Of Ingredients 20



Mamma Mia! Fresh Italian Meatballs! image

Steps:

  • MINCE 2 tablespoons fresh basil leaves, 1 tablespoon fresh oregano and 1 tablespoons fresh Italian parsley leaves; SET aside; GRATE 1/2 cup stale or frozen sourdough breadcrumbs in a food processor or sing a hand-held grater; SET aside; GRATE (don't shred) 1/3 cup parmigiano reggiano cheese (plus more for garnish if desired) and set aside.
  • PROCESS 1/2 small peeled sweet onion, approximately 1/4 red or green bell pepper, and 2-3 cloves of garlic in a food processor until minced; SAUTE mixture in one tablespoon olive oil over medium heat only until softened; ADD 2 tablespoons minced fresh basil leaves, 1 tablespoon minced fresh oregano leaves, 1 tablespoons minced fresh parsley leaves and 1/2 teaspoon fine sea salt; SAUTE until herbs are softened; REMOVE from heat and add sauteed vegetables into a large bowl.
  • SPRINKLE the 1/2 cup grated breadcrumbs over sauteed vegetables; BREAK up 1 lb. fresh ground meat over breadcrumbs without mixing; ADD 1/2 cup ricotta cheese over meat without mixing.
  • BEAT one egg in a small bowl with 1/2 teaspoon freshly ground black pepper, remaining 1/2 teaspoon fine sea salt, 1/4 teaspoon fresh lemon zest, 1/8 teaspoon red pepper flakes, 1 pinch ground allspice and 1 pinch freshly grated nutmeg; POUR mixture over ingredients in bowl without mixing.
  • SPRINKLE 1/3 cup freshly grated parmigiano reggiano cheese over remaining ingredients.
  • MIX meatball mixture thoroughly using hands.
  • ROLL into 1 1/2 - 2 inch meatballs.
  • FRY METHOD: Fry meatballs in a large skillet, between medium-low and medium heat in 1-2 tablespoons olive oil (or fry between 275 F - 300 F in an electric wok or electric skillet), alternately turning and covering until browned/steamed and meat is just cooked until done, yet moist.
  • STEAM METHOD: Heat a large saucepan filled halfway with marinara sauce over medium heat. Add raw meatballs, then 1/2 cup water. Cook until slightly browned on bottom, then turn meatballs using a slotted spoon. Add a little more water and continue cooking until done. Re-season sauce if necessary just to keep meatballs in before adding to spaghetti, or a meatball sandwich. Top with chopped parsley, a little olive oil, fresh ground pepper and a sprinkle of freshly grated parmigiano reggiano cheese.
  • SERVE and say, "MAMMA MIA!"!

Nutrition Facts : Calories 141.8, Fat 10.5, SaturatedFat 4.6, Cholesterol 67, Sodium 739.9, Carbohydrate 4.1, Fiber 0.7, Sugar 1.2, Protein 8

1 lb fresh ground meat (75% beef or veal, 25% bulk sausage)
1/2 cup fresh grated sourdough breadcrumbs (crusts removed)
1/2 cup ricotta cheese
1/3 cup freshly grated parmigiano-reggiano cheese
1/3 cup minced sweet onion
1/4 cup minced red peppers or 1/4 cup green bell pepper
2 tablespoons minced fresh basil leaves
1 tablespoon minced fresh oregano leaves
1 tablespoon minced fresh Italian parsley
1 tablespoon extra virgin olive oil
2 -3 minced fresh garlic cloves
1 beaten egg
1 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon finely grated fresh lemon zest
1/8 teaspoon red pepper flakes
1 pinch ground allspice
1 pinch freshly grated nutmeg
olive oil (for fry method)
marinara sauce (for steam method)

MAMA'S MARINARA SAUCE AND MEATBALLS

In culinary school, Rocco DiSpirito learned the term Mother Sauce, which refers to a sauce that is the base for other sauces. When he opened Rocco's and was developing the recipes for it, he and his cooks joked that marinara was "Mama Saucer" because it is an ingredient in many other dishes, and of course it's the mother of all sauces. It is also excellent on its own, especially with fresh pasta, which is more porous than dried pasta and therefore grabs the sauce and thickens it. I encourage you to make this in large quantities and keep it on hand in glass or plastic containers. It will keep in your refrigerator for weeks or your freezer for months. His mama is known better for these meatballs than she ever could have imagined. In Italy, meatballs, or polpette, are usually a lot smaller and, weird as it may seem, never eaten with pasta. They are served alone or in soup. In the United States, they became a lot bigger and are eaten alone, on heros, with spaghetti, and even on pizza. There are a lot of meatballs out there, folks, and I'm sure you have tasted your fair share, but I believe these are the best meatballs in the world. I can't, to this day, pinpoint what it is that makes them so phenomenal; I think it is largely the fact that you mix and roll them by hand. They are not dense like many meatballs, but they also don't fall apart in tomato sauce. It's not just my bias speaking here; everyone loves them. People who hate pork love them; people who never go near veal can't get enough. Vegetarians make exceptions for them. I encourage you to make these meatballs your own. Your kids will love something you make by hand, too.

Provided by By The Lake

Categories     Meat

Time 3h

Yield 20 meatballs, 8 serving(s)

Number Of Ingredients 23



Mama's Marinara Sauce and Meatballs image

Steps:

  • MAMA'S MARINARA SAUCE.
  • Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor).
  • Add all the tomato products. Pour the chicken stock into one of the 28-ounce cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with red pepper flakes and salt, and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin but not watery and very smooth. Uncover and simmer for 3 minutes. If it is too thin for your taste, add a little water if it seems thick.
  • MAMA'S MEATBALLS.
  • Place the chicken stock, onion, garlic, and parsley in a food processor and purée.
  • In a large bowl, combine the puréed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes, and salt. Combine with both hands until the mixture is distributed evenly. Do not overmix.
  • Put a little olive oil on your hands and form the mixture into balls a little larger than golf balls. They should be about ¼ cup each, though if you prefer bigger or smaller, it will only affect the browning time.
  • Pour about ½ inch of olive oil into a straight-sided, 10-inch-wide sauté pan and heat over a medium-high flame. Add the meatballs to the pan (working in batches, if necessary) and brown the meatballs well on all sides. This will take about 10 to 15 minutes.
  • While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce. Stir gently. Simmer for one hour.
  • Serve with a little extra Parmigiano-Reggiano sprinkled on top.

Nutrition Facts : Calories 455.8, Fat 27, SaturatedFat 7.3, Cholesterol 124.2, Sodium 1096.6, Carbohydrate 29.9, Fiber 5.7, Sugar 14.5, Protein 26.4

3 garlic cloves, peeled and crushed
1/2 onion, peeled and chopped fine
3 tablespoons olive oil
2 (28 ounce) cans tomato puree
1 (23 ounce) can crushed tomatoes
1 tablespoon tomato paste
1 cup chicken broth
1 teaspoon sugar
1 teaspoon red pepper flakes
1 teaspoon salt
1/3 cup chicken stock
1/4 onion
2 garlic cloves, peeled
1/4 cup fresh flat-leaf Italian parsley
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/3 cup plain breadcrumbs
2 eggs
1/4 cup parmigiano-reggiano cheese, grated
1 teaspoon red pepper flakes
1 teaspoon salt
1/4 cup olive oil

MAMA'S BEST EVER SPAGHETTI AND MEATBALLS

A classic Italian-American dish that can be as simple or fancy as you want it to be.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 5



Mama's Best Ever Spaghetti and Meatballs image

Steps:

  • Combine ground beef, bread crumbs, eggs and ½ 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.

1½ lbs. lean ground beef
½ cup Italian seasoned dry bread crumbs
2 eggs
1 jar (1 lb. 8 oz.) Chunky Tomato Garlic and Onion Sauce
12 ounces spaghetti, cooked and drained

MOM'S SPAGHETTI AND MEATBALLS

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h15m

Yield 12 servings

Number Of Ingredients 15



Mom's Spaghetti and Meatballs image

Steps:

  • Combine the beef, pork, eggs, breadcrumbs, dried oregano, grated garlic, Pecorino Romano, 1/2 teaspoon of the salt and pepper to taste in a large bowl. Using your hands, thoroughly mix the ingredients together until evenly incorporated. Roll into meatballs slightly larger than golf balls, setting them on baking sheets as you work.
  • Heat the oil over medium heat in a large Dutch oven until it shimmers. Working in batches and taking care not to crowd the pan, saute the meatballs, turning frequently, until browned on all sides, about 5 minutes. Using a slotted spoon, transfer from the pan back to the baking sheet.
  • Reduce the heat to medium-low, add the onion to the pan, and saute, stirring occasionally, until fragrant, about 2 minutes. Add the sliced garlic, stir, and cook 1 minute more. Add the wine, increase the heat, and bring to a boil, then reduce the heat and simmer for 2 minutes. Add the tomatoes, 4 of the basil leaves, the remaining 3/4 teaspoon salt and the meatballs along with any accumulated juices. Simmer, partially covered, until the flavors come together, about 1 hour 20 minutes. Taste and adjust the seasonings.
  • Meanwhile, cook the spaghetti in two batches in boiling salted water according to package directions. Drain and serve with the meatballs and sauce ladled on top. Garnish with torn basil and freshly grated Pecorino-Romano.

1 pound ground beef
1 pound ground pork
2 eggs, lightly beaten
1 cup Italian-style dried breadcrumbs
1/2 teaspoon dried oregano
8 cloves garlic, half grated or minced, the other half sliced
1/4 cup finely grated Pecorino Romano, plus more for garnish
1 1/4 teaspoons kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 yellow onion, finely chopped
1 cup dry white wine
Two 26.5-ounce boxes strained tomatoes, such as Pomi
4 fresh basil leaves, torn, plus torn leaves for garnish
2 pounds spaghetti

SPAGHETTI WITH MY MAMAS MEATBALLS

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 adult lunch/dinner entrees (16 meatballs)

Number Of Ingredients 17



Spaghetti with My Mamas Meatballs image

Steps:

  • Spray a large saucepan with 4 sprays of olive oil spray. Add half the garlic and half the onion and a pinch of red chili flakes and cook over medium heat until tender, about 2 minutes. Add half the chicken stock, tomato puree and diced tomatoes and simmer over low heat for an hour.
  • Preheat the broiler. Meanwhile, using the tip of a knife, score the eggplant deeply and sprinkle with salt. Place the eggplant cut-side up and cook under the broiler until lightly browned, about 4 minutes. Remove the eggplant from the broiler and place on a plate and microwave on high until tender, about 2 minutes. Let cool.
  • In a large bowl, add the meats and mix gently to incorporate. Place the egg white, remaining chicken stock, onion, garlic and parsley in the beaker of a blender and blend until smooth, about 30 seconds. Add the mixture to the bowl with the meats, add the cheese and crumble the kamut in with your fingers. Sprinkle with salt and chili flakes.
  • Scoop the eggplant pulp out of its skin and let any excess water drip off. Measure out 1/2 cup of the pulp, and then lightly chop and add to the meat mixture, folding in to incorporate. With the use of a tablespoon, measure out 16 even heaping mounds on to a clean work surface and then form into balls with your hands.
  • Spray a large nonstick saute pan with 4 sprays of olive oil spray and heat over medium-high heat. Once the pan is hot, add half of the meatballs and cook until lightly browned on one side, about 1 minute. Roll the meatballs on the other side and brown evenly, about 2 minutes. Remove the browned meatballs from the pan and then spray the pan with 4 more sprays and repeat the browning with the rest of the meatballs. Add the meatballs to the sauce and simmer very slowly for an hour.
  • Meanwhile, bring 4 quarts of water to a simmer and then add 1 tablespoon of salt. Drop the pasta in the water and cook per manufacturer's instructions. Place 4 meatballs each on 4 plates, and then add the spaghetti to the remaining sauce in the pan with 1/2 cup of the pasta water and cook until the sauce holds well on the pasta. Evenly distribute the pasta to each of the 4 plates.

Olive oil cooking spray
2 cloves garlic, chopped
1/2 cup chopped onion
Dried red chili flakes
1 cup fat-free reduced sodium chicken stock, such as College Inn Fat-Free Light Sodium
1 1/2 cups red pack tomato puree
1 1/2 cups red pack diced tomatoes
1/2 medium eggplant, halved lengthwise
Salt
6 ounces lean ground turkey breast, such as Jennie-O
4 ounces 94-percent fat-free ground beef sirloin, such as Laura's Lean 94-percent
2 ounces extra-lean ground pork, such as Farmer John's
1 egg white
1/4 cup fresh parsley leaves, chopped
1/2 ounce Parmigiano-Reggiano
2 cups puffed kamut
6 ounces 100-percent kamut spaghetti

MAMA IULIUCCI'S FAMOUS MEAT-A-BALLS (ITALIAN MEATBALLS)

Here it is, my mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc., someone is asking for 150 to 200 of her famous meatballs. :) Of course, she always says yes! She is not one for "exact" measurements (a little of this, a dash of that), so I tried the best I could to adapt her recipe. Of course, these are best served with My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce recipe #26947, but I have used jazzed-up jarred sauce and they are still great. However, meat-a-balls like these deserve a homemade sauce, in my humble opinion!

Provided by Karen..

Categories     Lunch/Snacks

Time 30m

Yield 36 meatballs

Number Of Ingredients 10



Mama Iuliucci's Famous Meat-A-Balls (Italian Meatballs) image

Steps:

  • Mix all ingredients gently in a large bowl until well combined.
  • Roll meatballs 1 1/2- 1 3/4" in diameter.
  • Heat about 1/4" of oil over medium heat in a large frying pan.
  • Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear.
  • Drop meatballs in your favorite sauce (I highly recommend My Mama Iuliucci's"Don't Skip a Step" Spaghetti Sauce recipe#26947) and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce.
  • Tip: You can also bake or broil these if the frying part is too much of a hassle-- I use my broiler pan if I bake them, so the fat drips down and away from the meatballs.

2 lbs lean ground beef
8 -10 slices white bread, broken into small 1/2 inch pieces (or you can use rolls or any stale bread you have and want to use up)
2 eggs, slightly beaten
1/2 teaspoon garlic powder (or to taste)
1 teaspoon italian seasoning (or to taste)
2 teaspoons parsley flakes (or to taste)
1/4-1/2 cup grated parmesan cheese (or Locatelli)
1 -2 teaspoon salt
1/4-1/2 teaspoon black pepper
olive oil (for frying) or vegetable oil (for frying)

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Make and share this Italian Spaghetti Sauce With Meatballs recipe from Food.com.

Provided by CHEF GRPA

Categories     Meatballs

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 17



Italian Spaghetti Sauce With Meatballs image

Steps:

  • In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
  • In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
  • My update Note: I was leary of making this without first pre-cooking the meatballs, but this is by far the best spaghetti and meatballs I have ever made. The meatballs ended up a nice brown color, they were not over cooked and I think putting them in before browning allowed some of the meat flavor to seep into the sauce.
  • #2 Instead of using all ground beef, I opted to use a combination of ground pork and ground beef (12 oz ground beef, 4 oz ground pork) -instead of plain bread crumbs, I used pre-seasoned breadcrumbs, I increased the parmesan cheese to 4 oz. With the sauce, instead of using 2 (28 oz) cans of whole tomatoes, I used 1 (28 oz can) of whole tomatoes, and then two smaller cans (14 oz) of crushed tomatoes. After simmering the sauce, I ran half of it through the blender to make it smoother. I also added a small can of tomato sauce in addition to the tomato paste, plus for added flavour I added 1 tsp italian seasoning, 1/2 tsp basil, and 1 tsp garlic powder.

Nutrition Facts : Calories 384.4, Fat 19.1, SaturatedFat 5, Cholesterol 80.9, Sodium 1591.2, Carbohydrate 32.9, Fiber 5.2, Sugar 12.6, Protein 22.7

1 lb lean ground beef
1 cup fresh breadcrumb
1 tablespoon dried parsley
1 tablespoon grated parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten
3/4 cup chopped onion
5 garlic cloves, minced
1/4 cup olive oil
2 (28 ounce) cans whole canned tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper

MAMA MARONI'S MEATBALLS AND SAUCE

From "Throwdown with Bobby Flay". My boyfriend Loves this dish, he say's that they are the best meatballs he has ever eaten. They are great served with spaghetti or especially good served in a toasted hoagie roll with a little melted cheese on top. The sauce is thick and full of flavor. Be sure to use good quality "Crushed" tomatoes, not diced or stewed etc. It's key to the sauce coming out perfectly. I add a little red pepper flakes for a little more kick. Also, the original recipe doesn't mention adding salt to the meat mixture, but it is needed in my opinion. These are super easy and so, so good!

Provided by BETHANY T.

Categories     Lunch/Snacks

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 17



Mama Maroni's Meatballs and Sauce image

Steps:

  • Preheat oven to 350 degrees f. Mix together all meatball ingredients. If mixture seems too loose, add more breadcrumbs. (Mixture will be very moist.).
  • Spray a baking sheet with olive oil cooking spray.
  • Roll meatballs into golfball sized balls.
  • Bake for 35-40 minutes.
  • While meatballs are baking, heat olive oil over medium heat.
  • Saute onions until soft. Add garlic and saute until onions start to brown.
  • Add Tomatoes, salt and pepper. Add some red pepper flakes if desired. Simmer for about 20 minutes.
  • Adjust seasonings.
  • Stir in basil.
  • I like to add the meatballs to the finished sauce so that the flavors can meld.
  • If you are using the meatballs only for sandwiches, you can halve the sauce recipe, but if you want sauce for pasta, use full recipe.

Nutrition Facts : Calories 598.5, Fat 41.1, SaturatedFat 11.8, Cholesterol 155.8, Sodium 994.4, Carbohydrate 33.8, Fiber 5.6, Sugar 3.3, Protein 27

1 lb ground chuck
4 ounces dried breadcrumbs
4 large eggs
4 ounces whole milk
6 ounces romano cheese, grated
3 ounces Spanish onions, grated or minced
2 ounces garlic, minced
2 ounces fresh Italian parsley
2 ounces fresh basil, chopped
salt and pepper
6 ounces olive oil, good quality, not extra virgin
12 garlic cloves, thinly sliced or minced
1 large Spanish onion, chopped
2 (28 ounce) cans crushed tomatoes
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup fresh basil, shredded

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

This is a recipe I got from my mother years ago -- it's great.

Provided by Jeremy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h20m

Yield 6

Number Of Ingredients 17



Italian Spaghetti Sauce with Meatballs image

Steps:

  • In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
  • In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 23 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 5.9 g, Sodium 1492.5 mg, Sugar 11.1 g

1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
1 egg, beaten
¾ cup chopped onion
5 cloves garlic, minced
¼ cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
¾ teaspoon dried basil
½ teaspoon ground black pepper

POLPETTE DI MAMMA

When you think of Italian food, spaghetti with meatballs is probably one of the first dishes that comes to mind. Every Italian mother and grandmother has their signature polpette (meatball) recipe, and their children will always boast that their meatballs are the best. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 19



Polpette di Mamma image

Steps:

  • In a small saucepan, combine olive oil, basil leaves and garlic over very low heat until mixture is very fragrant and garlic turns golden brown, 10-15 minutes. Strain mixture, discarding basil and garlic; set oil aside., In a Dutch oven, combine crushed tomatoes, water, tomato paste, salt, chopped basil, pepper and reserved olive oil. Bring to a boil; remove ½ cup and set aside. Reduce heat and simmer, covered, while preparing polpette., Meanwhile, to make polpette, in a large bowl, combine all polpette ingredients and reserved 1/2 cup tomato mixture. Gently mix until combined (mixture will be loose). With wet hands, roll 1/4 cup mixture into balls. Place on a baking sheet or plate. Add raw meatballs to simmering sauce, gently shaking pan to allow for more space. Bring to a simmer; cook, covered, at least 45 minutes or up to 2 hours.

Nutrition Facts : Calories 453 calories, Fat 27g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 2352mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 5g fiber), Protein 26g protein.

1/2 cup extra virgin olive oil
4 to 5 fresh basil leaves
2 garlic cloves, peeled and smashed
8 cups crushed tomatoes
2 cups water
2 tablespoons tomato paste
1 tablespoon kosher salt
1 tablespoon chopped fresh basil
1 teaspoon freshly ground pepper
1/2 pound ground pork
1/2 pound ground veal or pork
1/2 pound ground beef (85% lean)
1 tablespoon chopped fresh parsley
1 tablespoon kosher salt
1 teaspoon freshly ground pepper
2 large eggs, beaten
1 cup grated Pecorino Romano cheese
1 cup Italian seasoned bread crumbs
1/2 cup 2% milk

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From hellofresh.com


MAMMA'S ITALIAN MEATBALLS RECIPE - ITALYMAMMAMIA.COM
Keep at it until all the ingredients are well blended and the mixture is smooth and fluffy. • Shape into balls about 1 and a 1/2 inches round. Lay the meatballs out on a baking tray, cover them with plastic wrap and chill for at least an hour. • Heat 1/4 cup of olive oil in a large skillet. Fry the meatballs over a moderately high heat ...
From italymammamia.com


NONNA'S SPAGHETTI & MEATBALLS - ITALIAN FOOD FOREVER
Turn mixture down to a simmer. For the meatballs, add the bread crumbs to the milk to moisten. Mix all the meatball ingredients together with the bread crumb mixture. Shape into golf ball sized balls, and gently drop into the simmering sauce. Do not stir for the first 15 minutes or so until the meatballs begin to firm up.
From italianfoodforever.com


MAMA'S MEATBALLS AND SPAGHETTI - ABC NEWS
Stir and bring to a simmer. Season with salt to taste; cover and simmer for 1 hour. 3. Meanwhile, make the meatballs: In a food processor puree chicken broth, onion, garlic and parsley. 4. In a ...
From abcnews.go.com


MAMA'S BEST EVER SPAGETTI AND MEATBALLS RECIPE | MYRECIPES
Directions. Combine ground beef, bread, eggs, 1/2 cup Pasta Sauce, Italian seasoning and garlic powder in medium bowl; shape into 18 meatballs. Bring remaining Pasta Sauce to a boil over medium-high heat in 3-quart saucepan. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until ...
From myrecipes.com


MOM’S SPAGHETTI AND MEATBALLS - STEVEN AND CHRIS - CBC
Add tomato sauce and bring to a boil. Season the sauce with salt and pepper. Reduce heat to low and let sauce simmer, until slightly thickened, about 30 minutes. 2. While sauce is simmering, make ...
From cbc.ca


MAMMA MIA, SPAGHETTI SAUCE AND MEATBALLS! | RECIPE | SPAGHETTI …
Dec 31, 2016 - These meatballs and spaghetti sauce always get rave reviews when served to new friends and faces. It's not a difficult recipe, but it does take a few hours to make. It's total
From pinterest.com


900+ MAMA MIA! MEATBALLS!! IDEAS IN 2022 | MEATBALLS, RECIPES, …
Meatballs!!", followed by 870 people on Pinterest. See more ideas about meatballs, recipes, cooking recipes. See more ideas about meatballs, recipes, cooking recipes. Apr 26, 2022 - Explore ~ S B ~'s board "Mama Mia!
From pinterest.ca


SPAGHETTI AND MEATBALLS - MOUNTAIN MAMA COOKS
In a large bowl, mix ground beef, ground pork, parmesan cheese, egg, garlic, dried oregano, salt, pepper and bread mixture. Mix just until combined. Try not to over mix as it can cause meatballs to be tough. Form mixture into roughly 1-inch round meatballs. In a large saute pan, over medium-hight, heat just enough olive oil to come up 1/4-inch ...
From mountainmamacooks.com


HOW TO MAKE ITALIAN STYLE MEATBALLS | MI'TALIA KITCHEN & BAR
Preparation: Phase 1: Before you begin mixing, preheat the oven to 375 degrees. Using a large bowl and your hands, combine the ground beef, parmesan cheese, ricotta, 2 teaspoons of minced garlic, granulated garlic, ½ teaspoon salt, 1 teaspoon pepper, egg, and italian seasoning. Phase 2: In a separate bowl, tear the Italian bread into small ...
From mitaliakitchen.com


MAMA MIA…SOFT & FLUFFY MEATBALLS & SAUCE RECIPE – JULZIE STYLE
Preheat oven to 375 degrees. Shape into golf ball size meatballs and place on a lightly greased cookie sheet. Bake for 10 minutes and turn meatballs over being careful not to break the meatballs up. Bake for an additional 8-10 minutes. Remove from the oven and set aside. Sauce with or without Meatballs
From julziestyle.com


FOOD FITNESS BY PAIGE: VEGITARIAN SPAGHETTI AND MEATBALLS ~ …
Apr 3, 2014 - Everyone once in a while I think its a good idea to go meatless !!! There are so many new meatless options out there that its ...
From pinterest.com


MAMA MIA! SPAGHETTI 'N MEATBALLS - BITS OF CAREY
Spaghetti a la Meatballs. You will need: 1 pkt spaghetti, cooked in salted boiling water until al dente. FOR THE MEATBALLS: 500 g lean beef mince(try a mixture of lamb and pork mince!) 1/2 cup grated pecorino. salt and pepper (loads) 1 tbs heinz BBQ sauce(to give it a smokey flavour) 1 tbs balsamic vinegar. 1 tbs chopped fresh thyme
From bitsofcarey.co.za


SPAGHETTI AND MEATBALLS IN MARINARA SAUCE - AMANDA'S COOKIN'
In a medium saucepan, combine all sauce ingredients and mix well. Bring to a gentle boil over medium-high heat. Reduce heat and simmer for 30 minutes, stirring occasionally. In a large bowl using a fork, combine all of the meatball ingredients. Gently mix with your fork so as not to smash the ingredients together.
From amandascookin.com


MAMMA MIA PORK MEATBALLS - MANITOBA PORK
1-650 mL jar ready-to-use pasta sauce 1 cup / 250 mL shredded mozzarella cheese Fresh basil leaves for garnish Hot cooked pasta noodles for serving. Directions. Preheat oven to 400°F. In large bowl, gently combine ground pork with fennel seeds, red pepper flakes, onion powder, salt, garlic, grated cheese, egg, sour cream and parsley; do not ...
From manitobapork.com


MAMMA MIA! IT'S GINO'S MAGNIFICO MEATBALLS - ITALIAN FOOD
Mia’s meatballs make a simple midweek meal and are great for making as a family – Gino will also be sharing his secret ingredient to making the meatballs extra soft. These are great served with pasta, rice or in a baguette. Subscribe now for more! Stream This Morning live, every weekday from 10am on the ITV Hub.
From cfood.org


PASTA – MAMMA MIA
SPAGHETTI CARBONARA ALLA MAMMA MIA. SPAGHETTI CARBONARA ALLA MAMMA MIA. Regular price. Sale price From ₱485.00 Unit price / per . Regular price ₱485.00 Regular price Sale price ₱485.00 Unit price / per . View details aunthentic rich classic bacon and egg spagheti with parmesan cheese, black pepper and guanciale topped with melted ch...
From mammamiaph.com


MAMMA MIA! COUPLE SERVE SPAGHETTI AND MEATBALLS STRAIGHT FROM …
US comedians Josh and Lisa begin the three-minute video by pouring an entire bottle of tomato sauce on to the countertop, followed by handfuls of meatballs, a blizzard of grated parmesan cheese and an extra-large saucepan of spaghetti.
From mailplus.co.uk


MAMMA LEONE'S-STYLE SPAGHETTI AND MEATBALLS WITH MOZZARELLA
Place meats in a bowl and season with salt and pepper. Add breadcrumbs and season with allspice or cloves. Add fennel seeds, red pepper flakes, grated cheeses and eggs to the bowl and mix. Roll large meatballs about 2 ½-inches in diameter and arrange in a baking dish or casserole; drizzle with EVOO. (Tip: The meatballs freeze well but do not ...
From rachaelrayshow.com


MAMA MIA'S MEATBALL BAKE RECIPE - EASY HOME MEALS
Place garlic bread open face on baking sheet and bake 10 minutes. Remove from oven and reduce heat to 350F. In a small bowl, combine ricotta cheese and Parmesan cheese and evenly spread on garlic bread. Place meatballs on top of cheese and evenly spoon spaghetti sauce over meatballs. Bake 15 to 20 minutes, or until meatballs are heated through.
From easyhomemeals.com


SPAGHETTI SAUCE AND MIGHTY MEATBALLS - COUNTRY AT HEART RECIPES
Preheat oven to 375 degrees. In a large bowl, combine the lean hamburger, ground sausage, Italian-seasoned bread crumbs, grated Parmesan cheese, large egg, dried minced onion, and Italian herb seasoning. Mix well. I usually start out with a wooden spoon and then move to mixing it all together with my hands.
From countryatheartrecipes.com


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