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 MEATBALL SUPPER
It was such a joy to come home and find my mom making spaghetti and meatballs for dinner. This recipe has always been dear to my heart. -Debbie Heggie, Laramie, Wyoming
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 10 servings.
Number Of Ingredients 18
Steps:
- In a 6-qt. stockpot, combine the first 6 ingredients; bring to a boil. Reduce heat; simmer, covered, 1-1/2 hours, stirring occasionally., For meatballs, preheat oven to 400°. In a large bowl, combine bread crumbs and water; let stand 5 minutes. Stir in eggs, cheese, parsley, garlic, salt and pepper. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls., Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 15-20 minutes or until cooked through. Add meatballs to sauce, stirring gently to combine. Serve with spaghetti. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.
Nutrition Facts : Calories 254 calories, Fat 13g fat (5g saturated fat), Cholesterol 98mg cholesterol, Sodium 798mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
ULTIMATE SPAGHETTI AND MEATBALL SUPPER (RACHAEL RAY)
When I get home from work and the family is craving spaghetti and meatballs and there is just NOT time to make my usual gravy with meatballs, sausage, braciole, etc., this really hits the spot. I was skeptical, but this recipe has won me over.
Provided by axxo3846
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Bring a large pot of water to boil for the pasta.
- Add olive oil to a medium saucepan over moderate heat. Add the onions and half of the chopped garlic, and cook until soft, about 5 minutes. Stir in the crushed tomatoes and tomato sauce. Season the sauce with salt and pepper. Let simmer for 8-10 minutes.
- While the sauce is simmering, make the meatballs. Place the ground beef in a medium mixing bowl and add the remaining chopped garlic, parsley, egg, bread crumbs, 1/2 cup Parmigiano cheese, salt and pepper. After thoroughly combining everything with your hands, roll the mixture into balls the size of a large walnut and drop into the simmering sauce.
- While the meatballs are simmering in the sauce, add the beef bouillon cubes and bay leaf to the boiling water for the pasta. Once the cubes are dissolved, add the spaghetti. Cook to al dente. Right before draining the pasta, reserve a ladle of pasta water for the sauce.
- Once the meatballs are cooked through, add the reserved starchy beefy pasta water and the butter to the sauce. Drain the spaghetti, discard the bay leaf and transfer to a large serving bowl. Top with the sauce and the remaining 1/4 cup grated Parmigiano. Pass more grated cheese at the table.
SPAGHETTI WITH MEATBALLS
A recipe from a National Supermarket chain as part of feed your family (based on 4 serves) dinner for $10 or less (that is aussie dollars and based on local prices for produce or chain specials at time of publication. Times are estimated. Though recipes recommends 500 grams of spaghetti I would only use about 350 grams for us and serve with a side salad of greens, tomatoes etc.
Provided by ImPat
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine mince, egg and chopped parsley in a bowl and season with salt and pepper.
- Roll mixture into small balls.
- Cook spaghetti according to manufacturers instructions.
- Heat pan and 2 tablespoons oil and fry meatballs for approximately 3 minutes until nearly cooked through and set aside, cook in batches if needed, when completed clean pan.
- Add remaining 2 tablespoons of oil and saute onion and garlic in oil for 3 minutes, add diced tomatoes and meatballs, them simmer for 5 minutes.
- Serve meatball and sauce over the spaghetti.
- Personally would serve with a green/tossed salad.
- ALTERNATIVE TO COOK MEATBALLS - Roll mince and place into an alfoil line baking dish and bake at 175C (fan forced) for about 8 to 12 minutes and follow instructions from step 5.
Nutrition Facts : Calories 1100.2, Fat 45.3, SaturatedFat 13.6, Cholesterol 174, Sodium 156.8, Carbohydrate 113.2, Fiber 6.3, Sugar 7.6, Protein 56.3
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