SAUSAGE MEATBALL SPAGHETTI | ASDA GOOD LIVING
A real crowd-pleaser with rich Italian flavours
Provided by Asda Good Living
Categories Dinner
Time 35m
Number Of Ingredients 5
Steps:
- Use a sharp knife to score the length of the sausages and open the casing. Mix all the sausage meat with ¾ of the Parmesan. Season with a generous grind of black pepper and roll into 16 meatballs.
- Heat a large frying pan over a medium setting and cook the meatballs for 10-12 mins, or until cooked through. Add the Italian sauce to the pan and simmer to warm through.
- Cook the spaghetti according to the pack instructions, then drain.
- To serve, divide the pasta evenly between 4 plates, then top with the tomato sauce and 4 meatballs each. Sprinkle over the rest of the grated Parmesan and garnish with the basil leaves.
Nutrition Facts : Calories 471 kcal, Fat 9.6 grams, SaturatedFat 3.1 grams, Sugar 6.9 grams, ServingSize 344g grams
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.
ALL-IN-ONE SPAGHETTI AND MEATBALLS | ASDA GOOD LIVING
Cooking this family favourite in a slow cooker allows the flavours to come together in a deliciously rich sauce
Provided by Asda Good Living
Categories Dinner
Time 4h15m
Number Of Ingredients 10
Steps:
- Heat the oil in a large, nonstick frying pan on a medium setting. Fry the meatballs for 5 mins until starting to colour. Remove from the pan and set aside.
- Add the onion to the pan and fry for 4 mins until soft but not coloured. Stir in the garlic and fry for 1 min.
- Add the sun-dried tomatoes, mixed herbs, chopped tomatoes and balsamic vinegar to the pan. Bring to the boil then transfer to the slow cooker. Cover and cook on low for 4 hrs.
- Turn the slow cooker up to high then add the spaghetti, carefully submerging it completely in the tomato sauce. Cover and cook for 5 mins or until the pasta is cooked through.
- Divide between 4 bowls and top with the shaved Parmesan, basil leaves and a good grind of black pepper to serve.
Nutrition Facts : Calories 732 kcal, Fat 23.6 grams, SaturatedFat 7.1 grams, Sugar 17.0 grams, ServingSize 472g grams
SPAGHETTI & MEATBALLS
Get everyone to help rolling meatballs and you'll soon have one supper on the table and another in the freezer
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h
Yield Makes about 10 servings
Number Of Ingredients 16
Steps:
- First, make the meatballs. Split the skins of the sausages and squeeze out the meat into a large mixing bowl.
- Add the mince, onion, parsley, parmesan, breadcrumbs, eggs and lots of seasoning. Get your hands in and mix together really well - the more you squeeze and mash the mince, the more tender the meatballs will be.
- Heat the oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-sized meatballs. Set aside any meatballs for freezing, allowing about five per portion, then spread the rest out in a large roasting tin - the meatballs will brown better if spaced out a bit.
- Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
- Meanwhile, make the sauce. Heat the olive oil in a large saucepan. Add the garlic cloves and sizzle for 1 min.
- Stir in the chopped tomatoes, red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.
- Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.
- Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.
Nutrition Facts : Calories 870 calories, Fat 37 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 46 grams protein, Sodium 1.3 milligram of sodium
MEATBALL PASTA | ASDA GOOD LIVING
Pair it with pasta or spaghetti as this is sure to be a family favourite
Provided by Asda Good Living
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 190C/ 170C Fan/Gas 5. Line a baking tray with baking paper.
- Break the bread into small pieces and put in a bowl. Sprinkle on the milk and leave to soak for 10 mins.
- Meanwhile, cook the onion, carrot and celery in the oil, stirring often, for 10 mins. Add the tomatoes, tomato purée and 4tbsp water. Bring to the boil, cover and simmer for 20 mins, stirring occasionally.
- Meanwhile, mash the soaked bread with a fork and mix with the mince and herbs using your hands. Season with pepper. Shape into 16 small balls. Put on the baking tray and cook in the oven for 15-18 mins. Add to the sauce and simmer for 5 mins.
- Meanwhile, add the penne to a pan of boiling water, bring back to the boil, stir once and simmer fast for 10-11 mins. Drain. Serve the pasta with the sauce and meatballs on top, sprinkled with cheese.
Nutrition Facts : Calories 592 kcal, Fat 16.0 grams, SaturatedFat 4.6 grams, Sugar 10.8 grams, ServingSize 515g grams
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