MOM'S SPAGHETTI AND MEATBALLS
Provided by Valerie Bertinelli
Categories main-dish
Time 2h15m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Combine the beef, pork, eggs, breadcrumbs, dried oregano, grated garlic, Pecorino Romano, 1/2 teaspoon of the salt and pepper to taste in a large bowl. Using your hands, thoroughly mix the ingredients together until evenly incorporated. Roll into meatballs slightly larger than golf balls, setting them on baking sheets as you work.
- Heat the oil over medium heat in a large Dutch oven until it shimmers. Working in batches and taking care not to crowd the pan, saute the meatballs, turning frequently, until browned on all sides, about 5 minutes. Using a slotted spoon, transfer from the pan back to the baking sheet.
- Reduce the heat to medium-low, add the onion to the pan, and saute, stirring occasionally, until fragrant, about 2 minutes. Add the sliced garlic, stir, and cook 1 minute more. Add the wine, increase the heat, and bring to a boil, then reduce the heat and simmer for 2 minutes. Add the tomatoes, 4 of the basil leaves, the remaining 3/4 teaspoon salt and the meatballs along with any accumulated juices. Simmer, partially covered, until the flavors come together, about 1 hour 20 minutes. Taste and adjust the seasonings.
- Meanwhile, cook the spaghetti in two batches in boiling salted water according to package directions. Drain and serve with the meatballs and sauce ladled on top. Garnish with torn basil and freshly grated Pecorino-Romano.
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
MEATBALLS WITH SPAGHETTI SAUCE
"A friend gave me the recipe for this traditional favorite. It's her Italian mother-in-law's recipe from the old country, and it tastes wonderful," writes Denise Linnett of Picton, Ontario.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef and pork over mixture and mix well. Shape into 1-3/4-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 25-30 minutes or until a thermometer reads 160°; drain., Meanwhile, in a large saucepan, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce and paste, water, parsley, sugar, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. , Add meatballs to sauce; simmer 5 minutes longer or until heated through. Serve with spaghetti.
Nutrition Facts : Calories 544 calories, Fat 24g fat (8g saturated fat), Cholesterol 186mg cholesterol, Sodium 1445mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 9g fiber), Protein 37g protein.
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.
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.
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.
MEATBALL SPAGHETTI SAUCE
Tasty seasoned meatballs simmered in a flavorful red sauce. For a creamier sauce, substitute milk for the water.
Provided by CRYSTELLE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h30m
Yield 6
Number Of Ingredients 19
Steps:
- To make meatballs: Combine in a bowl ground beef, bread crumbs, milk, egg, garlic, onions, salt, parsley and pepper; mix well. Roll into 1 inch balls and set aside.
- Heat oil in large skillet over medium heat; add meatballs and cook gently so they stay whole and are lightly browned.
- To make the sauce: Mix together tomato soup, water, lemon juice, salt, parsley, basil, sage, thyme and cayenne pepper in a large saucepan, add meatballs and simmer for 1 hour.
Nutrition Facts : Calories 375 calories, Carbohydrate 32.3 g, Cholesterol 78.9 mg, Fat 18.9 g, Fiber 1.9 g, Protein 19.9 g, SaturatedFat 5.8 g, Sodium 1432.9 mg, Sugar 11.4 g
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 :
SPAGHETTI SAUCE WITH GROUND BEEF
This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)
Provided by Hank's Mom
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
- Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 15 g, Cholesterol 34.8 mg, Fat 9.3 g, Fiber 3.6 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 930.8 mg, Sugar 8.6 g
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SPAGHETTI AND MEATBALLS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine ItalianTotal Time 50 minsCategory DinnerCalories 731 per serving
- 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.
- In the meantime, bring the marinara sauce to a simmer in a large skillet. Taste it and adjust the seasoning if necessary (I usually add a healthy pinch of sugar and some freshly ground black pepper). Transfer the browned meatballs to the marinara sauce, leaving the fat behind. Cover loosely with a lid or foil and simmer for about 10 minutes, until the flavors marry and the meatballs are cooked through. Keep warm until ready to toss with pasta.
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