SPAGHETTI WITH MEATBALLS
Provided by Michael Symon : Food Network
Categories main-dish
Time 5h30m
Yield 6 to 8 servings
Number Of Ingredients 29
Steps:
- For the sauce: Heat the oil in a large Dutch oven over medium heat. Add the ribs and brown evenly, about 4 minutes. Add the onions, sprinkle with salt and cook until translucent, 2 minutes. Add the garlic and cook until everything is soft but not browned, about 3 minutes. Add the white wine, stirring to deglaze the pan. Add the tomatoes along with the oregano, red pepper flakes if using, bay leaf and Parmesan rind. Bring the sauce to a simmer, reduce the heat to its lowest possible setting and continue to cook until reduced by about a third, for up to 8 hours.
- Taste for seasoning and add more salt if necessary. Remove the bay leaf. If not using right away, let the sauce cool, and then cover and refrigerate for up to 1 week or freeze for up to 2 months. Makes about 2 quarts.
- For the meatballs and sauce: In a small saute pan over medium heat, add 1 tablespoon of the oil, the garlic and shallots and sweat until translucent, 2 to 3 minutes.
- Soak the bread in the milk in a medium bowl.
- In a separate bowl, combine the beef with the ricotta, basil, parsley, Parmesan, salt, egg and the cooked shallots and garlic. After the bread has soaked up the milk, remove it from the bowl and ring out the remaining liquid. Thoroughly mix the bread into the meat mixture.
- Form the meat mixture into 2-inch balls using about 1/4 cup for each. Heat the remaining olive oil in a large frying pan and add the meatballs. Cook until golden on the outside, 2 to 3 minutes per side.
- Place Yia Yia's Neapolitan Sauce in a large saucepan and add the meatballs. (Keep the frying pan for finishing the pasta.) Bring to a simmer and simmer about 30 minutes.
- For the spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti al dente, according to the package directions.
- Add a cup or two of the sauce to the empty meatball pan over medium heat. Drain the spaghetti and add it to the pan, along with the basil leaves, Parmesan and butter. Toss to coat. Transfer to a serving platter, top with the meatballs and ribs from Yia Yia's Neapolitan Sauce and serve with the remaining sauce on the side.
ITALIAN MEAT SAUCE WITH MEATBALLS
This chunky, meaty sauce has a bit of heat from the sausage and red pepper. It's delicious served over pasta.-Jane McMillan, Dania Beach
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook the sausage, onion and pepper over medium heat until sausage is no longer pink; drain. Transfer to a 4-qt. slow cooker. Add the meatballs, tomato sauce, tomatoes, tomato paste, Parmesan cheese blend, garlic and seasonings. Cover and cook on low for 4-5 hours or until hot and bubbly., Sprinkle with mozzarella cheese. Cook 15 minutes longer or until cheese is melted. Serve with pasta.
Nutrition Facts : Calories 326 calories, Fat 21g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 1287mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein.
MOM'S ITALIAN MEATBALLS
These are very cheesey. Unfortunately, they can fall apart while frying. If they do, just scrape up the bits and put that in your spaghetti sauce also. It's hard not to eat them all up as they come out of the pan, they're that good.
Provided by Debbie R.
Categories Meat
Time 1h
Yield 20 meatballs
Number Of Ingredients 10
Steps:
- Soak bread in some water for 2 or 3 minutes, then squeeze out moisture.
- Combine bread with everything else except olive oil, mixing well.
- Form in small balls (about 20).
- Brown slowly in oil, watching closely to prevent scorching.
- Add to spaghetti sauce.
- Cook 30 minutes in the sauce.
Nutrition Facts : Calories 125.2, Fat 7.8, SaturatedFat 3.3, Cholesterol 43.8, Sodium 221.6, Carbohydrate 3.1, Fiber 0.1, Sugar 0.3, Protein 10.1
MOM'S MEATBALLS
Scrumptious meatballs from Mom. Mom never browned them first if she was using in her spaghetti sauce. See her recipe for sauce posted in my recipes, recipe #210729. She would drop them in raw and let them simmer for 40 mins. You will have to skim off any excess fat that rises to the top of the sauce if done this way. Or you can saute them first or bake in the oven before adding them to the sauce. No need to skim off any grease if pre-cooked.
Provided by Doozie
Categories Meat
Time 55m
Yield 25 meatballs
Number Of Ingredients 9
Steps:
- Mix all ingredients together lightly.
- Add to Mom's Spaghetti Sauce (posted here).
- Simmer 40 minutes.
MOM'S MEATBALLS
In El Dorado, Arkansas, Dorothy Smith bakes a large batch of moist meatballs that are tender and flavorful. Serve some for dinner and freeze the extras for the two tasty recipes that follow.
Provided by Taste of Home
Categories Appetizers Dinner
Time 25m
Yield 7 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the onion, ketchup, lemon juice, Worcestershire sauce and crackers. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 10 minutes or until meat is no longer pink; drain. Serve meatballs immediately, or refrigerate or freeze for use in other recipes.
Nutrition Facts : Calories 36 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 28mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
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