Chinese Spaghetti And Meatballs Recipes

Steps:

• Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
• Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
• For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
• Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

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 oven to 375 degrees F.
• Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente. Heads up: reserve 1/2 cup cooking water just before draining.
• Place pork in a mixing bowl. Add the egg to the bowl. Place rice cereal in food processor and pulse into a bread crumb like consistency. Add cereal crumbs to bowl.
• Add salt, pepper, five-spice powder, 2 chopped scallions and 2 tablespoons soy sauce. Mix the meat balls thoroughly. Form 1 1/2-inch balls and coat with 1 tablespoon oil, scatter onto a baking sheet and roast 15 minutes.
• When the meatballs are close to done and the pasta is in, heat a large skillet over high heat with enough vegetable oil to coat the bottom of the skillet, a couple of tablespoons. Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes add spinach and wilt, 1 minute. Add the remaining soy sauce, about 1/3 cup, and the sesame oil then drain, add in pasta cooking water and toss to combine so pasta can soak up sauce, about 1 minute. Garnish with sesame seeds and top with lots of meatballs.

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!)

Steps:

• For the meatballs: Preheat the oven to 425 degrees F.
• Combine the bread with the milk in a large bowl. Let soften for about 1 minute, then mash to a paste with a fork. Add the beef, pork, egg, Worcestershire, granulated garlic, granulated onion, 2 tablespoons pecorino, 2 teaspoons salt and 1/2 teaspoon pepper. Mix until well blended. Form into twelve 2-inch balls (about 1/4 cup each) and place on a plate or tray.
• Heat the olive oil in a large skillet over medium heat. Sear the meatballs on all sides until a crust forms, about 2 minutes per side. Transfer to a baking dish.
• Bake until cooked through, 20 to 25 minutes.
• For the pasta and sauce: In a large pot, cook the spaghetti according to package directions. Drain and set aside.
• To a pan over medium heat, add the olive oil, tomatoes, broth, butter, and basil and parsley. Simmer until the tomatoes are soft, 4 to 5 minutes. Add the pecorino to help thicken the sauce, and season with a pinch of salt and pepper. Stir in the cooked pasta and top with the meatballs. Garnish with some more pecorino and basil-parsley mix.

Steps:

• Preheat the oven to 400 degrees F.
• Place the pork in a bowl and sprinkle with the Chinese 5-spice powder, salt and white pepper. Add the grated ginger, breadcrumbs, finely chopped scallions, egg yolk, grated garlic and a drizzle of sesame oil. Mix together and roll into small meatballs. Dress in vegetable oil and roast until brown and golden, 15 to 18 minutes.
• Heat a drizzle of vegetable oil in a soup pot. Stir in the sliced ginger, sliced garlic and chile peppers, followed by the chicken stock, 2 cups water, the bok choy and soy sauce. Simmer to flavor, cooking until the bok choy is tender-crisp, and then combine with the meatballs.
• Bring a pot of salted water to a boil and cook the pasta to al dente. Combine the pasta with the sauce and meatballs, and serve in shallow bowls garnished with sesame oil, the thinly sliced scallions and crispy fried onions or fried noodles.

Steps:

• Preheat oven to 375 degrees F.
• Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente.
• Combine ground turkey with egg in a mixing bowl.
• Place whole grain bread in food processor and pulse into crumbs. Add crumbs to meat mixture.
• Add salt, pepper, garlic, five-spice powder, 3 chopped scallions, cilantro, and 2 tablespoons soy sauce to meat mixture.
• Form 1 1/2-inch balls and place on a baking sheet that has been sprayed with cooking spray. Roast 15 minutes, turning halfway, if the meatballs are over browning on the bottoms.
• When the meatballs are close to done and the pasta is in, spray a large skillet with cooking spray and place over high heat.
• Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes.
• Add spinach and wilt, 1 minute.
• Drain the pasta and add to the vegetables.
• Add the remaining soy sauce, about 1/3 cup, and the sesame oil.
• Toss to combine so pasta can soak up sauce, about 1 minute.
• Garnish with sesame seeds and top with lots of meatballs.