Guy Fieri Spaghetti And Meatballs Recipes

Steps:

• Make the meatballs: Combine the beef, breadcrumbs, cheese, garlic, parsley, basil and 3/4 teaspoon each salt and pepper in a large bowl. Whisk together the milk, egg and Worcestershire sauce in a small bowl. Pour over the meat and gently mix with your hands until well blended. Roll into 12 golf ball-size meatballs. Refrigerate until chilled, at least 20 minutes.
• Heat the olive oil in a large Dutch oven or other pot over medium-high heat. Add the meatballs in a single layer and cook, turning, until well browned all over, 6 to 8 minutes. Remove the meatballs to a plate and set aside. Discard the oil and gently wipe out the pot with a paper towel.
• Make the sauce: Heat the olive oil in the same pot over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Stir in the garlic, parsley, basil and 1/2 teaspoon each salt and pepper; cook 1 minute. Add the wine and cook, scraping up the browned bits from the bottom of the pot, until the wine is nearly evaporated, about 2 minutes. Stir in the tomatoes, chicken broth, sugar and 1/2 cup water.
• Add the meatballs to the sauce. Bring to a simmer, then reduce the heat to low and cook until the meatballs are cooked through and the sauce thickens slightly, 18 to 20 minutes; season with salt and pepper.
• Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain. Return the spaghetti to the pasta pot, ladle in about half of the sauce and toss well to coat, adding more sauce if necessary. Divide the spaghetti and meatballs among bowls. Top with Parmesan and serve with the remaining sauce.

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: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saute pan over medium-high heat. Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.) For the Tomato Sauce: Heat olive oil in a medium saucepan. Add onions and garlic and cook until soft. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened. Remove the bay leaf and parsley, add the basil and serve.
• For the Spaghetti: Bring salted water to a boil. Add spaghetti and cook until al dente. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese.
• For the Garlic Bread: Combine butter and garlic. Spread evenly on bread and broil until browned.

Steps:

• For the meatballs:
• Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and cook until soft, about 1 1/2 minutes.
• Whisk together the eggs and parsley in a large bowl. Add the browned garlic, meats and cheese and gently mix together until combined. Begin adding bread crumbs 1 tablespoon at a time until the mixture just holds together. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes. Form the meat into 1 1/2-inch balls.
• Heat the remaining 1 cup of oil in a large saute pan over high heat. Add the meatballs and fry until golden brown on all sides. Carefully remove to a baking sheet lined with paper towels.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic and chili flakes and cook until the onion is soft. Add the tomato paste and cook for 30 seconds.
• Stir in the tomatoes and let simmer, uncovered, for about 10 minutes. Add the peppers and parsley sprigs, season with salt and pepper, to taste, bring to a boil and cook for 10 minutes, stirring occasionally. Add the meatballs, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened, about 30 minutes longer.
• Drain the spaghetti and return to the pot. Add some of the sauce and toss to coat for about 30 seconds. Stir the chopped basil into the tomato sauce and ladle some of the sauce over the spaghetti and meatballs. Grate lots of Parmesan over the top and garnish with fresh parsley sprigs.

Steps:

• Preheat the oven to 375 degrees F. Presoak 12 bamboo skewers in water for 30 minutes.
• For the glaze: Combine the butter, pineapple juice, rum, sugar, tomato paste and vinegar in a small saucepan and simmer until reduced and the glaze has a texture like maple syrup, 7 to 8 minutes. Season with salt and pepper. Set aside to cool slightly so it thickens up even more.
• For the meatballs: Set a small saute pan over high heat. Coat with a little olive oil and saute the garlic and shallots until caramelized, 4 to 5 minutes. Season with some salt and pepper. Set aside to cool.
• In a small bowl, combine the breadcrumbs and cream and set aside to soak.
• In a large mixing bowl, combine the beef, pork, cooled shallot and garlic mixture, currants, Parmesan, pine nuts and moistened breadcrumbs. Sprinkle with some salt and pepper and mix well. Form into 36 (about 1 1/2-inch) meatballs and thread 3 meatballs per skewer. Set a wire rack over a baking sheet lined with foil and spray with nonstick spray. Arrange the skewers on the rack and bake in the center of the oven until the meatballs are just barely cooked but will hold their shape on the grill, 6 to 7 minutes. Remove from the oven.
• Heat a grill to high and wipe down with an oil blotted paper towel to clean and create a nonstick surface. Place the skewers on the grill and char for about 30 seconds per side. Once they are browned, brush with the glaze and cook until the glaze is shiny and lightly coats the meatballs, 30 to 40 seconds more. Serve with any remaining glaze on the side for dipping.

Steps:

• Preheat the oven to 350 degrees F.
• For the tomato sauce: Heat the olive oil in a large, deep skillet over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and pepper flakes and cook until fragrant, 1 to 2 minutes. Add the tomato paste, cook for 1 minute. Stir in the tomatoes, basil, thyme, 1 cup water, and some salt and pepper. Reduce the heat to medium-low and simmer for 15 to 20 minutes. Keep warm.
• For the meatballs: Soak the panko in the milk for 10 minutes. In a large mixing bowl, combine the ground beef and pork, Parmesan, parsley, garlic, some salt and pepper and the soaked panko. Mix well to combine; do not overwork. Form into eight 2-inch balls.
• Set a large saute pan over medium-high heat. Add the olive oil. Sear the meatballs on all sides until golden brown, 6 to 7 minutes.
• Remove the thyme sprigs from the tomato sauce; add the meatballs to the sauce. Spoon some sauce over the meatballs, then top them with slices of mozzarella. Transfer to the oven and bake until the cheese is bubbly and the meatballs are cooked through, 20 to 25 minutes.
• To assemble the sliders, load one meatball onto each bun. Top with a basil leaf and secure the bun top with a bamboo skewer. Serve on a large platter with extra sauce on the side.

Steps:

• Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.
• Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.
• Preheat the oven to 350 degrees F.
• Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.
• Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.
• Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.

Steps:

• In a large skillet over medium heat, heat the extra virgin oil. Cook the onion, bell pepper, and chill flakes for 2 minutes. Add the garlic and salt and cook until tender, about 4 minutes. Transfer the vegetables to a large bowl and let cool. Keep the pan handy.) Meanwhile, pour the milk over the bread and let soak for 5 minutes. Drain off the milk and lightly squeeze the bread, so that it is moist but not wet. To the bowl with the cooled vegetables, add the beef and sausage, soaked bread, basil, oregano, pepper, parsley, grated parmesan, and eggs. Mix thoroughly but GENTLY and shape into 2 inch balls. The more gently you are, the more tender the meatballs will be! In the same pan used for the vegetables, heat the oil over medium heat. Cook the meatballs in batches, browning each completely. Bring a large pot of salted water to boil. Bring the marinara sauce to a simmer over low heat. Cook the spaghetti al dente, according to the package directions. Drain and serve with the marinara sauce and meatballs.

Steps:

• For the meatballs: Cut the bread into small cubes and combine with the buttermilk, parsley, garlic, egg yolks, cayenne pepper, salt, crushed chiles, black pepper, white pepper and gelatin mixture. Mix well into a paste. Add the beef, pork, veal, prosciutto, Romano and olive oil. Mix thoroughly.
• Preheat the oven to 350 degrees F. Grease a baking sheet.
• Form the mixture into twelve 4 1/2-ounce meatballs and place on the prepared baking sheet. Cook until the internal temperature reaches 155 degrees F.
• For the marinara sauce: Heat a large saucepan over medium-high heat. Add the oil, onions and garlic. Cook until softened. Remove from the heat and combine in large bowl with the tomatoes, basil and pepper. Crush the tomatoes by hand to the desired size.
• For the meatballs and sauce: Place the meatballs in baking pan and submerge with the finished marinara. Cover the pan and bake for 20 minutes.
• Remove the meatballs and place in a serving bowl. Top the meatballs with the marinara and garnish with the Parmesan, chopped pistachios and lime zest.

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.

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.