SPAGHETTI W/MEATBALLS FOR A CROWD
My family is crazy for this spaghetti with meatballs and even though it takes a little time, it's well worth it! :) Half of it gives the 4 of us two day's worth. Yummmmmmm!!! It makes approximately 79-80 medium sized meatballs and can feed 16 people with about 5 meatballs per person. I freeze half of it (without pasta) and is...
Provided by Lolita Slafter
Categories Other Main Dishes
Time 4h
Number Of Ingredients 28
Steps:
- 1. For Sauce: Heat olive oil in large dutch oven (8 qt.) or a stock pot if you don't have at least an 8 qt. dutch oven and add onions. Cook on medium/low till getting translucent; add garlic and cook for 3-4 more minutes. Note: Be careful cooking onions and garlic in a stock pot for it might stick too easy. I have a gas stove.
- 2. Add all the canned tomato products, water and spices. Stir well and bring to low boil. Turn down heat medium low or low; cover and simmer (make sure it's simmering) while you mix meat.
- 3. For Meatballs: Combine pork and beef together first and add other ingredients. Mix well and shape into scant golf ball size meatballs.
- 4. Unless you really have an issue about calories, "DO NOT BROWN" the meatballs first. Yes you heard right!!! I start dropping them in the sauce side by side starting around the outer edge, working my way in. Gently put them all in. Cover and take your pot by the handles and gently swish the pot from side to side to settle them all down in the sauce. Be careful that the heat isn't much more than low or they'll stick. Swish from side to side about 3 more times in the span of about 10-15 minutes. This should be enough time to set the meatballs so they won't get messed up when you transfer them to a big roaster pan with a cover.
- 5. Cook them in a 350* oven for 1 1/2 hours, stirring twice. Half of the amount of this and 1 pound of cooked pasta will easily fill 8 people a good size serving.
- 6. Add your salad and garlic bread and you have a meal fit for a King!!! :) Note: If you plan on serving this for company, I would make a day in advance and plan on hanging out in the kitchen for awhile. It's so worth it to take your time with this and have fabulous meals on other day's without all of the time and hard work.
- 7. I hope you love this as much as my family and I do!!! Always, Lita :}
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.
CROWD-SOURCED SPAGHETTI AND MEATBALLS
One of the first meals many home cooks attempt is spaghetti and meatballs. It's simple yet comforting, and whether we grew up eating it from a can or homemade, the dish has a rightful place in our childhood memories. I first learned to twirl my fork with spaghetti from the can, and somewhere along the way, maybe when it was decided that I would enjoy the nuances of a different version, my mom's homemade spaghetti and meatballs arrived at the table. But this recipe isn't hers; it's yours! Now let's get down to it: According to the poll I posted, you all had mixed feelings about using dried herbs versus fresh, but dried won with 51 percent of the votes. It was so close, I'll leave you fresh-herb lovers with a tip: If you go with fresh, use three times more than the amount of dried herbs in the recipe. And although no one asked, you should know that this recipe goes well with garlic bread. And tons of it. So here it is: a recipe curated by you and for you. To catch the next poll, follow me @SunnyAnderson on Twitter. It's the tastiest questionnaire around!
Provided by Sunny Anderson
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 23
Steps:
- Make the meatballs: Combine the beef, breadcrumbs, cheese, garlic, parsley, basil and 3/4 teaspoon each salt and pepper in a large bowl. Whisk together the milk, egg and Worcestershire sauce in a small bowl. Pour over the meat and gently mix with your hands until well blended. Roll into 12 golf ball-size meatballs. Refrigerate until chilled, at least 20 minutes.
- Heat the olive oil in a large Dutch oven or other pot over medium-high heat. Add the meatballs in a single layer and cook, turning, until well browned all over, 6 to 8 minutes. Remove the meatballs to a plate and set aside. Discard the oil and gently wipe out the pot with a paper towel.
- Make the sauce: Heat the olive oil in the same pot over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Stir in the garlic, parsley, basil and 1/2 teaspoon each salt and pepper; cook 1 minute. Add the wine and cook, scraping up the browned bits from the bottom of the pot, until the wine is nearly evaporated, about 2 minutes. Stir in the tomatoes, chicken broth, sugar and 1/2 cup water.
- Add the meatballs to the sauce. Bring to a simmer, then reduce the heat to low and cook until the meatballs are cooked through and the sauce thickens slightly, 18 to 20 minutes; season with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve 1/2 cup cooking water, then drain. Return the spaghetti to the pasta pot, ladle in about half of the sauce and toss well to coat, adding more sauce if necessary. Divide the spaghetti and meatballs among bowls. Top with Parmesan and serve with the remaining sauce.
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.
SPAGHETTI AND MEATBALLS
For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 425 degrees F.
- Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
- Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
- Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
- Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)
CLASSIC SPAGHETTI AND MEATBALLS FOR A CROWD COOK'S ILLUSTRATED. SERVES 12. RECIPE
Provided by á-248
Number Of Ingredients 27
Steps:
- 1. FOR THE MEATBALLS: Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes. 2. Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 11/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Using hands, gently mix until thoroughly combined. Lightly form about ¼ cup mixture into 2-inch round meatball (about 2 ounces); repeat with remaining mixture to form approximately 40 meatballs. 3. Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through. 4. FOR THE SAUCE: While meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic, red pepper flakes, and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1½ teaspoons salt, and pepper to taste. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes. 5. Remove meatballs from oven and lower oven temperature to 300 degrees. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour. 6. Meanwhile, bring 10 quarts water to boil in 12-quart pot. Add pasta and 2 tablespoons salt to boiling water; cook until al dente. Drain pasta and return it to cooking pot. 7. TO SERVE: Stir basil and parsley into sauce and adjust seasoning with sugar, salt, and pepper. Toss pasta with 1½ cups sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce, and grated Parmesan separately.
OUR FAVORITE SPAGHETTI AND MEATBALLS
Our ultimate version of everyone's favorite family-night dinner has a super tender and robust meat mixture, slow-simmered and flavorful sauce, and tons of cheese.
Provided by Rhoda Boone
Categories Beef Pasta Pork Kid-Friendly Dinner Veal Back to School Peanut Free Tree Nut Free Soy Free Frankenrecipe Small Plates
Yield Serves 6
Number Of Ingredients 27
Steps:
- Make the tomato sauce:
- Heat a large, wide pot over medium-low and add oil and garlic. Cook, stirring occasionally, until garlic is golden brown on all sides (if it starts to burn, reduce heat), 8-10 minutes. While garlic cooks, break up tomatoes into smaller pieces with a paring knife or kitchen shears. When garlic is almost ready, add red pepper flakes and cook, stirring occasionally, until toasted and fragrant, about 30 seconds. Add tomatoes, bay leaves, salt, oregano, and pepper and stir, breaking up tomatoes with a wooden spoon, until well combined.
- Increase heat slightly and gently simmer, stirring occasionally, until sauce has thickened and flavors have concentrated, at least 2 hours and up to 3 hours.
- Meanwhile, make the meatballs:
- Place bread in a medium bowl, add milk, and let rest until moistened, about 5 minutes. Squeeze bread with your hands to remove excess milk, discarding milk. Tear bread into smaller, pea-size pieces and return to the medium bowl.
- Combine beef, pork, veal, eggs, garlic, 1 cup Parmesan, 1/2 cup parsley, 1 tsp. salt, oregano, pepper, fennel, and red pepper flakes in a large bowl. Using your hands, gently mix in bread until ingredients are evenly distributed (do not overmix).
- Fill a small bowl with cool water. Moisten your hands and roll meat mixture between palms into golf-ball-sized balls, occasionally moistening hands as needed. Place meatballs on a rimmed baking sheet-you should have about 24-and chill until sauce is ready.
- Finish the sauce and cook the meatballs and pasta:
- After 2-3 hours of simmering, pluck out bay leaves and add basil. Using an immersion blender (or transfer sauce to a food processor or blender, working in batches, if necessary), purée until slightly chunky but not smooth. Reserve 1 1/2 cups sauce; keep remaining sauce in pot warm over very low heat.
- Heat a large skillet over medium-high and add oil. Once hot, add meatballs to skillet (without crowding) and work in batches to brown on all sides, turning frequently, about 5 minutes per batch. Return meatballs to baking sheet as you brown them.
- Once all meatballs are browned, add them to pot with tomato sauce. If your pot is not large enough, divide sauce and meatballs between 2 pots. Increase heat to medium-low, cover, and simmer until meatballs are cooked through, 10-15 minutes.
- Meanwhile, cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid, and return pasta to pot over medium-low heat. Spoon reserved 1 1/2 cups sauce over pasta and toss to coat. Add pasta cooking liquid, 1/4 cup at a time, as needed to loosen sauce and coat pasta.
- Divide pasta among plates and top with meatballs and remaining sauce. Sprinkle with remaining 1/4 cup Parmesan and 1/4 cup parsley.
- Do Ahead
- Sauce can be made, cooled, and refrigerated for up to 5 days or frozen for up to 3 months. Meatballs can be shaped and refrigerated 1 day in advance. Meatballs can be cooked in sauce, cooled, and refrigerated for up to 5 days or frozen for up to 3 months.
SPAGHETTI WITH ITALIAN MEATBALLS
Sharon Crider sends this hearty spaghetti dinner from Junction City, Kansas. "It's one of my family's favorite recipes," she writes. "We enjoy servings of the sauce with a variety of pasta."
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 10 servings.
Number Of Ingredients 21
Steps:
- In a large saucepan, cook onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, heat 1 tablespoon oil over medium heat. In batches, brown meatballs, adding more oil as needed. Remove to paper towels to drain. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink. , Cook spaghetti according to package directions; drain. Serve with meatballs and sauce.
Nutrition Facts : Calories 385 calories, Fat 11g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 612mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 4g fiber), Protein 21g protein.
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