OLD SPAGHETTI FACTORY SPAGHETTI AND MEATBALLS
Steps:
- Preheat oven to 425°F. Lightly oil a jelly roll pan. Combine chopped onion, garlic, parsley and bread crumbs in a food processor and mix 30 seconds.
- Break egg into 3-qt. bowl and mix well using a wire whisk. Add water, olive oil, salt, pepper, and nutmeg to egg and whisk until well whisked. Add the bread crumb mixture, combining with a spatula. Add the ground meat and mix thoroughly until ingredients are well distributed and the mixture is binding together tightly.
- Using a medium sized ice cream scoop, scoop out a portion onto prepared pan. Form each meatball by rolling in palm of your hand until they feel tight and solid. (The finished meatballs should be about the size of a golf ball). Pour 1/4 cup water into pan.
- Place in oven and bake for 15 minutes. Remove pan from oven and loosen meatballs from bottom with a spatula. Return to oven an additional 10 minutes, or until cooked through. Drain pan.
- Heat the spaghetti sauce in large skillet. Add meatballs and simmer 2 minutes. Serve over pasta.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
THE OLD SPAGHETTI FACTORY'S MEATBALLS RECIPE
Provided by á-170456
Number Of Ingredients 12
Steps:
- Combine chopped onion, garlic, parsley and bread crumbs in a food processor and mix 30 seconds. Break the egg into a 3-quart bowl and mix well using a wire whisk. Add water, olive oil, salt, pepper, and nutmeg to the egg and whisk until well whisked. Add the bread crumb mixture, combining with a spatula. Add the ground meat and mix thoroughly until ingredients are well distributed and the mixture is binding together tightly. Preheat the oven to 425 degrees. Using a medium-sized ice cream scoop, scoop out a portion onto a lightly oiled jelly-roll pan. Form each meatball by rolling in the palm of your hand until they feel tight and solid. (The finished meatballs should be about the size of a golf ball.) Pour 1/4 cup water into the pan and place in the oven. Time 15 minutes. Remove from the oven and loosen with a spatula. Return to the oven an additional 10 minutes, or until cooked through. Drain. Heat the tomato sauce in a large skillet. Add the meatballs and simmer 2 minutes. Serve over pasta or rice. This recipe yields ?? servings.
MY BEST SPAGHETTI & MEATBALLS
One of my favorite childhood memories is going to the Old Spaghetti Factory with my family and ordering a big plate of cheesy spaghetti, meatballs and garlic bread. My homemade recipe reminds me of those fun times and satisfies everyone's craving for good Italian food. -Erika Monroe-Williams, Scottsdale, Arizona
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 27
Steps:
- In a large bowl, combine the first eight ingredients. Add beef, pork and veal; mix lightly but thoroughly. Shape into 1-in. balls. In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain., In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 2 minutes. Add tomato paste; cook and stir 3-5 minutes or until paste darkens. Add wine; cook and stir 2 minutes to dissolve any browned tomato paste. , Stir in tomatoes, parsley, sugar, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally. Add basil and meatballs; cook 20-25 minutes longer or until meatballs are cooked through, stirring occasionally. Serve meatballs and sauce with spaghetti. Sprinkle with additional cheese.
Nutrition Facts : Calories 290 calories, Fat 15g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 974mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 4g fiber), Protein 18g protein.
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