EASY SPAGHETTI AND MEATBALLS
WHEN I was a teenager, I cooked dinner every night for our family of four...Mom, Dad, Grandmother, who lived next door, and myself. Through the years, I have modified and changed this recipe for two people to better fit our tastes. That's one of the great things about this dish. It's easy to do just that! -David Stierheim, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients. Crumble the meat over mixture and mix well. Shape into 2-in. meatballs., In a large skillet, brown meatballs over medium heat until a thermometer reads 160°; drain. Add spaghetti sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until heated through. Serve with spaghetti; sprinkle with cheese if desired.
Nutrition Facts : Calories 388 calories, Fat 18g fat (7g saturated fat), Cholesterol 168mg cholesterol, Sodium 1503mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 4g fiber), Protein 26g protein.
BEST SPAGHETTI AND MEATBALLS
One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. -Mary Lou Koskella, Prescott, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 16 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 519 calories, Fat 18g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 1043mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.
MOM'S SPAGHETTI AND MEATBALLS
I came from a big family and we grew up in the 60's and 70's. During those times we didn't have a lot of money and we ate a lot of processed and boxed foods. We visited food pantries a lot and wasn't able to obtain a lot of whole fresh foods as often as we would of liked to. But, mom always knew a way to make food taste great....
Provided by barbara lentz
Categories Pasta
Time 40m
Number Of Ingredients 14
Steps:
- 1. Soak the bread in the buttermilk. With your hands break down the bread into tiny crumbles almost liquefying it in the milk.
- 2. Mix the milk and bread mixture with all ingredients for meatballs. Incorporate all ingredients well then roll into desired size balls.
- 3. Preheat oven 350 degrees. Add some oil to a large skillet. Brown the meatballs in batches until browned on all sides. Rotate the pan to roll the balls around to get them a good sear. Remove meatball with slotted spoon and place on baking sheet. When all the meatballs have been browned. Place in oven and bake 10 to 20 minutes depending on size of balls or until done.
- 4. Meanwhile cook spaghetti and drain. Heat up the sauce.
- 5. To plate place spaghetti on a plate. Place meatballs on top of spaghetti. Top with sauce and parmesan cheese
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.
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 HEARTY SPAGHETTI
Flavored with Italian sausage and dotted with tender meatballs, the savory from-scratch sauce made this dish one of my mom's most-requested. We five kids were always thrilled to hear it was on the menu. -Grace Yaskovic, Branchville, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- In a bowl, combine the first six ingredients. add beef and mix well. Shape into eight meatballs. Brown in a Dutch oven over medium heat; drain and set meatballs aside. , In the same pan, cook sausage, onion and green pepper until vegetables are tender; drain. Add the tomatoes, tomato sauce, broth, tomato paste, garlic and seasonings. Add meatballs; stir gently. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours. Serve over spaghetti; sprinkle with Parmesan cheese.
Nutrition Facts :
MOM'S SPAGHETTI AND MEATBALLS
A true comfort food I grew up with. My mom made this recipe for many loved ones over the years. I'm blessed that she taught me how to make this since she's no longer with us. Thanks mom... xoxoxo
Provided by drlntn
Categories Spaghetti
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- For Meatballs: Put all ingredients into a mixing bowl. Use hands to incorporate all ingredients. With a mini scoop or a tablespoon form meatballs and brown in a skillet, turning to brown on all sides. Not necessary to cook all the way through. Put aside after browning.
- For Spaghetti Sauce: Brown ground chuck along with your chopped onions and green peppers. Breaking up meat finely. Drain off any grease after browned. Add in your mushrooms, tomato paste, tomato sauce, water, garlic salt, oregano, pepper, sugar and parmesan cheese. Once the sauce has warmed up, then you may taste to see if you would like any additional garlic. At this time add your meatballs back into your sauce. Let this simmer all day long, the longer the better. Cook your pasta and serve with your sauce and meatballs -- enjoy.
Nutrition Facts : Calories 1079.1, Fat 26.5, SaturatedFat 9, Cholesterol 203.5, Sodium 2462, Carbohydrate 134.1, Fiber 10.4, Sugar 30, Protein 79.5
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.
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