PRESSURE COOKER SPAGHETTI AND MEATBALLS
Spaghetti and meatballs isn't necessarily any faster when made in an electric pressure cooker, but it does take away a lot of hands-on work. And it can all be done in one pot instead of the usual two to three it would take on the stove. Here, the meatballs, which are not fried but cooked entirely in the sauce, are gently spiced and very tender - the height of kid-friendly cuisine. The ricotta topping is optional, but it makes the whole thing especially creamy and rich. If you have some homemade marinara sauce in the freezer, or a favorite store-bought kind, you can substitute 3 1/4 cups of it here. Olive fans take note: Adding 1/4 cup sliced pitted olives to the sauce will probably make you very happy come dinnertime.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Set pressure cooker to the sauté function, and heat 2 tablespoons oil in the pot. Stir in garlic, red pepper and black pepper, and cook for 1 minute or until fragrant. Stir in tomatoes, salt and basil sprigs; cook, stirring occasionally, for 10 minutes (lower the sauté function to low or briefly turn the machine off if the sauce splatters too much).
- Meanwhile, make the meatballs: In a large bowl, mix together beef, bread crumbs, Parmesan, chopped basil, egg, salt and garlic. Roll into 1 1/4-inch balls.
- Pour 1 cup water into sauce in pot, scraping up any browned bits on bottom of pot (if you don't do this, the burn light may turn on). Scatter uncooked spaghetti over the sauce. Drizzle remaining 1 tablespoon oil over spaghetti, stirring gently (try to keep the spaghetti on top of the sauce), then top with meatballs.
- Cover and cook on high pressure for 5 minutes. Manually release the pressure, then remove the cover and stir to separate the spaghetti. Stir in 2 tablespoons Parmesan. At this point, the pasta will be almost but not quite cooked through. Place the top back on the pressure cooker (loosely) and let it sit for 3 to 10 minutes, until the sauce has thickened and spaghetti is al dente but not mushy.
- Serve dolloped with ricotta, if using, and sprinkled with thinly sliced basil and more Parmesan if you like.
Nutrition Facts : @context http, Calories 743, UnsaturatedFat 22 grams, Carbohydrate 61 grams, Fat 39 grams, Fiber 6 grams, Protein 37 grams, SaturatedFat 13 grams, Sodium 961 milligrams, Sugar 11 grams, TransFat 1 gram
20-MINUTE INSTANT POT SPAGHETTI WITH SAUSAGE MEATBALLS
You'll be amazed at how quickly this spaghetti with sausage meatballs comes together, thanks to the Instant Pot! Rolling prepared Italian sausage into balls makes for a simple and flavorful meatball -- no additional ingredients required. Plus, the tomato puree, garlic and fresh basil provides a smooth, delicious sauce without any extra work. Enjoy with an extra sprinkle of grated Parmesan for a quick and easy meal.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Roll the sausage into 16 balls (each about 1 ounce and 1 inch in diameter). Set a 6- or 8-quart Instant Pot® to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the meatballs and cook until lightly browned on one side, about 2 minutes. Flip the meatballs and add the garlic. Cook until meatballs are lightly browned on the other side and the garlic is tender, 1 to 2 minutes more. Lay the spaghetti on top of the meatballs, then add the tomato puree, 2 cups of water, basil, red pepper flakes and 2 teaspoons salt. Stir gently, making sure all the spaghetti is submerged in the sauce.
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 6 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid, then stir in the Parmesan. Serve with another sprinkle of grated Parmesan on top. The pasta sauce will thicken as it sits and cools.
SPAGHETTI AND SPICY RICE BALLS
Pan-fried rice and oat balls offer the perfect vegetarian twist on classic spaghetti and meatballs.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Cook and drain spaghetti as directed on package.
- In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper and egg. Shape into 12 balls. Roll balls in wheat germ.
- In 10-inch skillet, heat oil over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until golden brown.
- Heat spaghetti sauce until hot. Serve sauce and rice balls over spaghetti. Sprinkle with cheese.
Nutrition Facts : Calories 565, Carbohydrate 107 g, Cholesterol 35 mg, Fiber 7 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 470 mg
SLOW-COOKER SPAGHETTI & MEATBALLS
I've been cooking for 50 years, and this dish is still one that guests request frequently. It is my No. 1 standby recipe and also makes amazing meatball sandwiches. The sauce works for any type of pasta. -Jane Whittaker, Pensacola, Florida
Provided by Taste of Home
Categories Dinner
Time 5h50m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, mix bread crumbs, cheese, pepper and salt; stir in eggs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain., Place the first 5 sauce ingredients in a 6-qt. slow cooker; stir in garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours, until meatballs are cooked through., Remove bay leaves. Serve with spaghetti.
Nutrition Facts : Calories 250 calories, Fat 11g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1116mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 20g protein.
RICE MEATBALLS
"I first made these meatballs when our children were small, and they just loved them," notes Mary Kelso of Hannibal, Missouri. "I occasionally use cream of mushroom soup instead of tomato soup, and that variation is delicious, too."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.
Nutrition Facts : Calories 285 calories, Fat 9g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 848mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
RICE COOKER SPAGHETTI WITH MEATBALLS
This recipe is from the Black & Decker 16-cup Rice Cooker book.
Provided by Becky Farley
Categories Pasta
Time 30m
Number Of Ingredients 7
Steps:
- 1. Combine all ingredients in cooking bowl in order listed. Place bowl into rice cooker and plug in the appliance; the "Warm" light will come on. Push the "On switch to "Cook." Place the lid on the cooker.
- 2. Set kitchen timer and cook for 20 minutes. Test pasta for doneness. Place the lid back on the .cooker. If necessary, cook several minutes longer until pasta is tender
- 3. Serve immediately. If desired, garnish each serving with freshly grated Parmesan cheese and serve with Texas toast.
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
SLOW COOKER SPAGHETTI AND MEATBALLS
Using a mixture of uncased sausage and ground beef is the trick to achieving tender, flavorful meatballs without a lot of work or extra ingredients. These three-inch meatballs are oversize, so they can stay moist and tender after cooking for an extended period. This way, they also fit in the slow cooker in one layer, which helps them cook evenly. Choose any kind of turkey sausage you like best; sweet or hot Italian are both great choices. (Pork will work too, but will make the sauce a little oily.) Fear not, the spaghetti is cooked separately, so you can serve these meatballs over any long noodle for a traditional take, or spoon them over polenta or tuck them into hero rolls.
Provided by Sarah DiGregorio
Categories dinner, meat, pastas, main course
Time 2h
Yield 5 to 6 servings
Number Of Ingredients 17
Steps:
- In a 6- to 8-quart slow cooker, whisk together the tomato paste and red wine. In a bowl, stir together the panko, parsley, Parmesan, grated onion, eggs, milk, garlic, vinegar and red-pepper flakes. Season with 3/4 teaspoon salt and a generous amount of black pepper.
- Add the sausage and ground beef to the panko mixture, and gently mix using your hands just until all the ingredients are uniformly combined. (Don't overmix, or you'll end up with tough meatballs.) Form the mixture into 7 (3-inch) gently packed meatballs, and place them in the slow cooker. (They should fit snugly in one layer.) Pour the crushed tomatoes all over the top of the meatballs, then add the basil sprigs to the slow cooker. Cover, and cook on low for 4 hours.
- When ready to serve, cook the spaghetti according to the package directions in boiling, salted water and drain. Increase the slow cooker heat to high. Using a slotted spoon, remove the meatballs to a bowl. Discard the basil sprigs from the sauce. If there is more oil on the surface of the sauce than you'd like, use a ladle to skim it off and discard it. Add the drained pasta to the sauce and toss to coat the pasta evenly. Season to taste with salt and pepper. Add the meatballs back to the slow cooker and stir gently to combine. Serve the spaghetti and meatballs with more grated Parmesan and torn basil leaves for topping.
PASTA IN THE RICE COOKER
This simple recipe can be embellished upon, or just thrown together as-is. It's written for a ten cup cooker but can be cut down for a 5 or 7 cup. You can sub other pasta for the spaghetti, I just tried it with linguine. Members of the rice cooker cookbook group on yahoo also say this works with alfredo sauce too. From SallysKitchen.com.
Provided by Demandy
Categories One Dish Meal
Time 32m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- If you have raw meat or sausage you'd like to add, first cook them in the rice cooker pan on Quick Cook or Cook setting.
- If you have spaghetti or linguine, break it in half and layer the dry pasta in the rice cooker pan with the meat, if there is any. For other types of pasta you won't need to break it to fit it in the pot. Add water and sauce.
- Turn on rice cooker to cook. Stir frequently. When it shuts down to warm, check the pasta to be sure it's done. If it isn't quite done, add some water, stir and turn on to cook again.
- For Vegetarian omit the ground beef, meatballs and the sausage.
Nutrition Facts : Calories 573.2, Fat 6.6, SaturatedFat 1, Sodium 985.7, Carbohydrate 108, Fiber 4.5, Sugar 20.1, Protein 18.8
More about "rice cooker spaghetti with meatballs recipes"
SPAGHETTI AND MEATBALLS - THE RECIPE REBEL
From thereciperebel.com
HOW TO COOK SPAGHETTI IN A RICE COOKER | LIVESTRONG
From livestrong.com
SPAGHETTI WITH MEATBALLS IN A RICE COOKER - BIGOVEN.COM
From bigoven.com
Cuisine ItalianTotal Time 30 minsCategory Main DishCalories 3 per serving
SPAGHETTI AND MEATBALLS - SPEND WITH PENNIES
From spendwithpennies.com
PAULA DEEN SWEDISH MEATBALLS RECIPE | 100TH BOMB GROUP …
From 100thbgrestaurant.com
LITTLE MEATBALLS WITH PARMESAN GARLIC RICE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
TOP 46 SLOW COOKER MEATBALLS AND SPAGHETTI RECIPES
From dmax.youramys.com
HOW TO COOK SPAGHETTI IN A RICE COOKER LIVESTRONGCOM RECIPES
From nyamaneilang.coolfire25.com
SLOW COOKER HAWAIIAN MEATBALLS | RECIPELION.COM
From recipelion.com
MEATBALL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RECIPE RICE COOKER SPAGHETTI WITH MEATBALLS - YOUTUBE
From youtube.com
THE BEST ITALIAN RECIPES FROM NONNA'S COOKBOOK
From allrecipes.com
CROCK POT SPAGHETTI WITH HOMEMADE MEATBALLS - RECIPES THAT …
From recipesthatcrock.com
EASY CROCK POT SWEDISH MEATBALLS RECIPE
From modernmealmakeover.com
SLOW COOKER SPAGHETTI SAUCE - QUICK & EASY RECIPES
From juliapacheco.com
ELECTRIC PRESSURE COOKER SPAGHETTI WITH HOMEMADE MEATBALLS
From recipesthatcrock.com
HOW TO COOK SPAGHETTI IN A RICE COOKER LIVESTRONGCOM RECIPES
From calabrese.qualitypoolsboulder.com
SLOW-COOKER SPAGHETTI AND MEATBALLS RECIPE - THE SPRUCE EATS
From thespruceeats.com
ELECTRIC PRESSURE COOKER SPAGHETTI AND MEATBALLS RECIPES
From dmax.youramys.com
You'll also love