ITALIAN SPAGHETTI AND MEATBALLS
This authentic Italian recipe was given to me by my cousin's wife, who is from Italy. It's so hearty and satisfying, everyone's eyes light up when I tell my family that we're having this for supper! -Etta Winter, Pavillion, New York
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine the tomatoes, tomato paste, 1 cup water, onion, sugar, oregano, bay leaf and 1/2 teaspoon each of salt, garlic and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 1-1/4 hours., Meanwhile, soak bread in remaining water. Squeeze out excess moisture. In a large bowl, combine the bread, eggs, Parmesan cheese, parsley and remaining salt, garlic and pepper. Crumble beef over mixture and mix well. Shape into thirty-six 1-1/2-in. meatballs. , Preheat oven to 400°. Place meatballs on a rack in a shallow baking pan. Bake, uncovered, until no longer pink, 20 minutes; drain. Transfer to spaghetti sauce. Simmer, uncovered, until heated through, stirring occasionally. Discard bay leaf. Serve with spaghetti; if desired, top with additional Parmesan.
Nutrition Facts : Calories 373 calories, Fat 13g fat (5g saturated fat), Cholesterol 123mg cholesterol, Sodium 1201mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 7g fiber), Protein 26g protein.
SPAGHETTI WITH ITALIAN MEATBALLS
Sharon Crider sends this hearty spaghetti dinner from Junction City, Kansas. "It's one of my family's favorite recipes," she writes. "We enjoy servings of the sauce with a variety of pasta."
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 10 servings.
Number Of Ingredients 21
Steps:
- In a large saucepan, cook onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, heat 1 tablespoon oil over medium heat. In batches, brown meatballs, adding more oil as needed. Remove to paper towels to drain. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink. , Cook spaghetti according to package directions; drain. Serve with meatballs and sauce.
Nutrition Facts : Calories 385 calories, Fat 11g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 612mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 4g fiber), Protein 21g protein.
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
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
REAL MEATBALLS AND SPAGHETTI
For homemade Italian comfort, make Ina Garten's Real Meatballs and Spaghetti recipe from Barefoot Contessa on Food Network, starring veal, pork and beef.
Provided by Ina Garten
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 23
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.
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!)
CHEF JOHN'S ITALIAN MEATBALLS
Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h15m
Yield 30
Number Of Ingredients 14
Steps:
- Cover a baking sheet with foil and spray lightly with cooking spray.
- Soak bread crumbs in milk in a small bowl for 20 minutes.
- Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
- Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
- Preheat an oven to 425 degrees F (220 degrees C).
- Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
- Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.
Nutrition Facts : Calories 81.9 calories, Carbohydrate 1.7 g, Cholesterol 32.3 mg, Fat 5.5 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 192.1 mg, Sugar 0.5 g
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
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
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- In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic and water. Add the meat, breadcrumbs and cheese and mix until just combined (your hands are the best tool). Do not overwork it.
- Roll the mixture into golf ball-sized meatballs and place on an ungreased baking sheet. Bake for about 10 minutes, then remove the baking sheet from oven and use a metal spatula to turn the meatballs (they will stick a bit but should release easily when you scrape under them with the spatula). Put the meatballs back in the oven and cook for another 10 minutes, until they are nicely browned and almost cooked through.
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