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!)
SUNDAY IN BROOKLYN SPAGHETTI & MEATBALLS
Sunday in Brooklyn NY meant the aroma of tomato sauce and meatballs simmering on the stove. Grandparents, aunts, uncles and cousins gathered around the kitchen table. It was loud, fun and the food my mom cooked was always delicious!
Provided by Rosemary Orrichio-Lash
Categories Beef
Time 1h45m
Number Of Ingredients 20
Steps:
- 1. Begin by making the sauce. In a large sauce pan, brown garlic in olive oil.
- 2. Add remaining ingredients, stir together and bring to a boil.
- 3. Simmer uncovered for 45 minutes. Stir frequently. (add a little water if sauce begins to stick to pot).
- 4. While sauce is cooking, prepare meatballs
- 5. Mix together meatball ingredients ground beef through minced garlic.(Oil will be used for frying the meatballs)
- 6. Form meat into 2 inch balls.
- 7. Heat olive oil in large frying pan. (If the oil is not hot enough, the meatballs will stick)
- 8. On a medium flame, quickly brown meatballs on each side. (Be careful not to fully cook the insides of the meatballs). ( Also, use a spatula to gently lift under meatballs and turn over)
- 9. Transfer meatballs to sauce pot and bring to a boil. Cover and simmer for 30 minutes, stirring frequently. (If meatballs stick to bottom, add a little water.)
- 10. While sauce and meatballs cook, prepare spaghetti.
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.
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 WITH MEATBALLS
Steps:
- For Meatballs
- Preheat oven to 400 degrees F.
- In a large bowl combine the milk and bread. Let the bread absorb the milk. Add remaining meatball ingredients except the cheese. Using your hands, gently combine all the ingredients until they are thoroughly mixed. Take about 3 tablespoons of the meat mixture and roll into a ball and press into a patty. Place a mozzarella cube or 1 tablespoon shredded cheese onto the patty and bring up the sides around the cheese and roll between hands to form a ball. Place onto a nonstick baking sheet or a baking sheet sprayed with nonstick cooking spray. Repeat process with remaining meat and cheese. Place the meatballs into the oven and cook for 12 minutes. Remove baking sheet from the oven and set aside.
- For Sauce:
- In a medium pot heat olive oil over medium heat. Add onion, garlic and saute for 3 minutes. Add remaining ingredients and simmer for 10 minutes. Gently stir in the meatballs and any pan drippings from baking sheet and simmer for another 5 minutes.
- Spaghetti:
- Cook the spaghetti in a large pot of boiling salted water until al dente, about 8 minutes. Drain and place the pasta on a large serving platter. Place the meatballs over the spaghetti, pour the sauce on top and serve immediately.
SPAGHETTI AND MEATBALLS
Provided by Geoffrey Zakarian
Categories main-dish
Time 3h5m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Soak the breadcrumbs in the heavy cream in a bowl.
- Heat a large saute pan over medium heat and add the canola oil. Saute the onions and garlic until the onions are translucent. Add the rosemary, remove from the heat and then chill the mixture thoroughly.
- Combine the breadcrumb mixture, onion mixture, pork, sausage, veal, Parmesan, parsley and egg in the bowl of large electric mixer and begin mixing on low speed. When relatively well incorporated, add some salt.
- Heat a small saute pan to cook a sample of the mixture. Taste for seasoning and make any necessary adjustments. Form the meatballs into the desired shape and chill for 1 hour.
- Preheat the oven to 425 degrees F.
- Bake the meatballs on a baking sheet until browned, 20 to 25 minutes. Bring the Basic Tomato Sauce to a simmer. Transfer the meatballs to the sauce and simmer until tender and cooked through, about 30 minutes.
- Bring a large pot of salted water to a boil. Boil the spaghetti until al dente according to the package directions.
- Transfer the cooked spaghetti to the sauce with the meatballs and toss. Add some black pepper, garnish with Parmesan and parsley and serve.
- Heat a saucepan over medium heat. Add the olive oil, basil, garlic and red pepper flakes and cook until the garlic begins to soften, about 3 minutes. Add the tomatoes, bring the mixture to a simmer and cook for 1 minute. Use right away, or chill until ready to use.
SUNDAY SPAGHETTI AND MEATBALLS
Steps:
- Preheat oven to 400F. For the meatballs, in a small bowl, soak bread in milk. Squeeze out excess milk and add to meat in large bowl, add remaining ingredients and roll 2 1/2-inch balls and arrange on parchment-lined baking sheet. Bake to partially cook and lightly brown, 15 minutes. For the sauce, add olive oil to a large Dutch oven over medium heat, add butter and melt. Add onions, garlic and salt, and partially cover. Sweat until very tender, 20 minutes, stirring frequently -- lower heat if onions brown. Add wine and reduce by half; add stock and tomatoes, and break up tomatoes a bit. Bring to a bubble and reduce heat and simmer. Add basil and cheese rind, cook gently 30 minutes to thicken then add meatballs and keep at low simmer while you cook pasta. Bring a large pot of water to a boil for the pasta. Salt water and cook pasta to al dente. Add a mug of cooking water to the sauce before draining pasta. Toss pasta with butter and half the sauce. Serve in shallow bowls and top with more sauce and meatballs. Pass extra cheese at the table.
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- 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.
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BEST SPAGHETTI AND MEATBALLS RECIPE - VERONIKA'S KITCHEN
From veronikaskitchen.com
5/5 (9)Total Time 1 hr 30 minsCategory Dinner, Main CourseCalories 271 per serving
- Mix all the ingredients in a large mixing bowl (1 pound ground beef, 1/2 cup bread crumbs, 1/4 cup milk, 1/2 cup grated Parmesan cheese, 1/2 cup grated onion, 1 egg, salt, black pepper, and red pepper flakes). Then, using your hands or a spatula, mix everything until well combined.
- Pour 2 28-oz cans San Marzano Peeled Tomatoes in a large mixing bowl and using your hands, take out the tomato’s hard cores and crush everything else.
- Preheat the Dutch Oven over medium/high heat and add 2-3 tbsp olive oil. Sear the meatballs from all the sides (about 2 minutes per side). Do it in two separate batches not to overcrowd the pot. Otherwise, they will produce too much liquid and won’t sear.
- Add another tablespoon of olive oil and chopped onion to the Dutch Oven. Sauté for about 10 minutes, until it’s softened and golden color. The onions will produce some liquid, that will help you to scrape off all the burned bits from meatballs.
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