Best Spaghetti And Meatballs Food

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SPAGHETTI AND MEATBALLS



Spaghetti and Meatballs image

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

1 pound spaghetti
Salt, for pasta water
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table

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!)

REAL MEATBALLS AND SPAGHETTI



Real Meatballs and Spaghetti image

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

1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan

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 & MEATBALLS



Spaghetti & meatballs image

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

8 good-quality pork sausages
1 kg beef mince
1 onion, finely chopped
½ a large bunch flat-leaf parsley, finely chopped
85g parmesan, grated, plus extra to serve (optional)
100g fresh breadcrumbs
2 eggs, beaten with a fork
olive oil, for roasting
spaghetti, to serve (about 100g per portion)
3 tbsp olive oil
4 garlic cloves, crushed
4 x 400g cans chopped tomatoes
125ml red wine (optional)
3 tbsp caster sugar
½ a large bunch of flat-leaf parsley, finely chopped
few basil leaves (optional)

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

THE ULTIMATE SPAGHETTI AND MEATBALLS RECIPE



The Ultimate Spaghetti and Meatballs Recipe image

This is the absolute best tasting spaghetti and meatballs. Be aware, however, it takes A LOT of time to prepare, but is well worth it.

Provided by Peg 4

Categories     One Dish Meal

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 21

2 eggs
1/2 cup milk
3 slices crumbled white bread
2 lbs ground beef
1/2 cup chopped onion
1 crushed garlic clove
1 teaspoon salt
2 tablespoons chopped parsley
1/2 teaspoon pepper
1/2 cup chopped onion
2 crushed garlic cloves
1 tablespoon sugar
1/4 cup olive oil
1 teaspoon salt
1 teaspoon dried basil
1/4 teaspoon pepper
12 ounces tomato paste
52 ounces canned plum tomatoes
1/2 cup water
1 lb spaghetti
1/2 cup freshly grated parmesan cheese

Steps:

  • Preheat oven to 450 degrees. To make meatballs, beat eggs lightly with a fork, add milk and bread, and let it stand for 5 minutes so the bread is moist.
  • Add ground beef, onion, parsley, garlic, salt, and pepper. Blend together well. Shape the mixture into meatballs (for some reason, making little tiny bite-sized meatballs makes them taste better, but takes up a lot of time as well).
  • Place the meatballs on a greased cookie sheet in the oven for 20-30 minutes, depending on the size of the meatballs.
  • Meanwhile, heat the oil in a really big pot over med-high heat. Add the garlic and onion and saute until it's a light golden brown. Add the plum tomatoes, tomato paste, sugar, basil, pepper, and the water to the pot. Make sure to crush up the tomatoes a bit with a spoon. Bring mixture to boil, then reduce heat to low. Continue simmering for half an hour.
  • When meatballs are done, remove them from the cookie sheet and put them into the sauce mixture. Cover and simmer them in the sauce for about an hour, stirring occasionally.
  • 20 minutes before the sauce is done, boil the spaghetti. Serve sauce and meatballs over the noodles and sprinkle with parmesan.

Nutrition Facts : Calories 927.5, Fat 38.8, SaturatedFat 13, Cholesterol 183.5, Sodium 2125.8, Carbohydrate 96.2, Fiber 8.3, Sugar 23.2, Protein 50.1

BEST SPAGHETTI AND MEATBALLS



Best Spaghetti and Meatballs image

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

2 tablespoons olive oil
1-1/2 cups chopped onions
3 garlic cloves, minced
2 cans (12 ounces each) tomato paste
3 cups water
1 can (29 ounces) tomato sauce
1/3 cup minced fresh parsley
1 tablespoon dried basil
2 teaspoons salt
1/2 teaspoon pepper
MEATBALLS:
4 large eggs, lightly beaten
2 cups soft bread cubes (cut into 1/4-inch pieces)
1-1/2 cups whole milk
1 cup grated Parmesan cheese
3 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper
3 pounds ground beef
2 tablespoons canola oil
2 pounds spaghetti, cooked

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.

SPAGHETTI AND MEATBALLS



Spaghetti and Meatballs image

The BEST spaghetti & meatballs recipe we've ever had. I got this from an Italian friend and it's extremely easy. You'll never want to make it any other way after trying this.

Provided by KadesMom

Categories     One Dish Meal

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 22

1/2 tablespoon garlic clove, chopped
1 medium onion, chopped
1 tablespoon olive oil
italian seasoning
1 (6 ounce) can Italian-style tomato paste
2 (14 1/2 ounce) cans tomatoes seasoned with basil garlic & oregano, chopped
2 (28 ounce) cans Italian-style tomato sauce
1/8 cup red wine
1 cup fennel head, chopped (optional)
1 teaspoon fennel seed
garlic salt
pepper
salt
sugar
2 lbs ground chuck
1/2 lb Italian sausage
1 teaspoon garlic clove, minced
fennel seed
1 small onion, finely chopped
1 cup breadcrumbs
2 eggs
1 (16 ounce) box thin spaghetti

Steps:

  • Mix together ground beef, Italian sausage, 1 tsp minced garlic, a sprinkle of fennel seed, small onion, dash of garlic salt, dash of pepper, dash of salt, 1/2 tsp Italian seasoning, bread crumbs, eggs.
  • Roll into balls and bake at 350 degrees until done (about 20 minutes).
  • Sauté in 4 1/2 QT or bigger pan, medium onion, 1/2 TBL chopped garlic, chopped fennel in olive oil until onion is tender. Add 1 1/2 tsp Italian seasoning, tomato paste, chopped tomatoes, tomato sauce, red wine, 1 tsp fennel seed, dash of garlic powder, dash of salt & pepper and 1 TBL sugar.
  • Add the meatballs when they're done baking.
  • Let simmer for an hour or more. Pan will be very full. I usually use a little less tomato sauce, so it's not so full.
  • Serve over spaghetti noodles.

Nutrition Facts : Calories 739.2, Fat 32.5, SaturatedFat 11.5, Cholesterol 140.9, Sodium 1821, Carbohydrate 67.7, Fiber 5.2, Sugar 13.8, Protein 43.9

NEXT LEVEL SPAGHETTI & MEATBALLS



Next level spaghetti & meatballs image

Make the ultimate meatballs in a rich tomato sauce to serve over spaghetti. Comfort food at its best, this will prove a hit at the family dinner table

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 1h15m

Number Of Ingredients 19

400g beef mince
400g pork mince
100g ciabatta, sourdough or other white bread, crusts removed, torn into pieces
100ml milk
6 garlic cloves, very finely chopped or grated
large handful parsley leaves, finely chopped
1 egg, beaten
1 tbsp dried oregano
grating of nutmeg
½ tsp Marmite
50g grated parmesan, plus extra to serve
150g mozzarella or fontina, chopped into 18 pieces
4 tbsp olive oil
4 garlic cloves, finely sliced
pinch of golden caster sugar
1 tbsp red wine vinegar
splash of red wine (optional)
3 x 400g cans chopped tomatoes
500g spaghetti, to serve

Steps:

  • Tip the beef and pork into a large bowl. Mix and season generously with salt. Set aside for at least 30 mins, or for up to 1 hr. Meanwhile, put the bread in a bowl with the milk and leave to soak.
  • Tip the soaked bread into the bowl with the meat and add all the remaining meatball ingredients except for the mozzarella. Season with plenty of pepper, then scrunch the mixture together with your hands until combined.
  • Roughly divide the meatball mixture into 18 portions. Use your hands to flatten one portion, then gently wrap it around a piece of the mozzarella and roll into a ball. Repeat with the remaining portions. Chill the meatballs in the fridge for 1 hr before cooking. Can be prepared up to two days ahead and stored in the fridge.
  • Heat 3 tbsp of the oil in a large frying pan or casserole dish. Fry the meatballs in batches, browning them on all sides, then transfer to a plate and set aside. Pour the remaining oil into the pan and heat for 1 min, then fry the sliced garlic for a few seconds. Tip in the sugar, vinegar and wine (if using) and bubble for 1 min. Add the tomatoes, then season and cook over a medium heat for 10 mins. Tip in the meatballs and gently stir to ensure they're fully coated in the sauce. Cover the pan and simmer on a low heat for about 20 mins, spooning the sauce over the meatballs occasionally.
  • Remove the pan from the heat and set aside, then cook the spaghetti. To serve, divide the spaghetti between bowls, top with three warm meatballs each, spoon over the sauce and scatter with the remaining parmesan.

Nutrition Facts : Calories 528 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 0.9 milligram of sodium

SPAGHETTI AND MEATBALLS



Spaghetti and Meatballs image

There's little more comforting on a weeknight - or any night - than spaghetti, tossed in marinara sauce and paired with savory meatballs. This hearty recipe features three kinds of meat - ground pork shoulder, veal and beef chuck, along with minced bacon - rolled into small balls, which are then browned in a sauté pan, and baked until cooked through. Serve the whole thing with a bowl of grated Parmesan, ready to be heaped on.

Provided by Pete Wells

Categories     dinner, weekday, pastas, main course

Time 1h

Yield Serves 6

Number Of Ingredients 15

1 loaf fresh ciabatta, crusts removed, whirred in a blender or food processor to make crumbs (about 2 cups)
1/3 cup heavy cream
1 teaspoon fresh oregano leaves, chopped
¼ teaspoon red-pepper flakes
1 teaspoon black pepper
2 teaspoons salt
½ cup minced bacon about 3 slices
½ pound ground pork shoulder
½ pound ground veal
½ pound ground beef chuck
2 tablespoons butter
2 tablespoons olive oil
1 pound spaghetti
2 cups marinara sauce
Grated Parmesan cheese, for serving

Steps:

  • Make the meatballs: In a large bowl, combine bread crumbs and cream. Let it sit for 5 minutes, then mash the mixture with a fork. Mix in the oregano, pepper flakes, black pepper, salt and bacon. Gently work in the pork, veal and beef. Be careful not to knead it into oblivion, or the meatballs will be tough little pebbles. Fry a little of the mixture in some butter and oil in a skillet and taste, adjusting seasonings. Roll into small meatballs, about an inch across. (If you have a kitchen scale, measure an ounce apiece.)
  • Heat the oven to 375 degrees. In a large sauté pan, warm the butter and olive oil over medium-high heat. Brown the meatballs, turning every couple of minutes. (Work in batches if they won't all fit in the pan.) Transfer them to a roasting pan big enough to hold them all. Pour 2 cups of cold water into the pan and transfer it to the oven to bake for 20 to 30 minutes or so, until the meatballs are cooked through. Transfer to a plate and cover with aluminum foil to keep warm.
  • Boil the spaghetti in a large pot of salted water, and heat the marinara sauce in a pot. When the spaghetti is tender, toss it with the sauce. Season to taste. Put the cheese in a bowl and set it on the table. Make sure to ask your family if they want their meatballs on top of the spaghetti or on the side.

Nutrition Facts : @context http, Calories 841, UnsaturatedFat 19 grams, Carbohydrate 91 grams, Fat 35 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 862 milligrams, Sugar 8 grams, TransFat 1 gram

SPAGHETTI AND MEATBALLS WITH VEAL AND RICOTTA



Spaghetti and Meatballs with Veal and Ricotta image

Italian comfort food at its most delicious.

Provided by Mark McEwan

Categories     cheese,comfort food,dinner,eggs and dairy,FNC Chef School,Italian,Main,pasta,tomatoes

Yield 6 servings

Number Of Ingredients 24

½ Spanish onion, minced
1 cup olive oil
1 tbsp minced garlic
2 lb(s) ground veal
2 cups ricotta cheese
3 egg whites
⅔ cup grated Parmigiano-Reggiano
½ cup minced Italian parsley
½ bunch chives, minced
2 tbsp minced oregano
1 tbsp minced thyme
Salt and pepper
Spaghetti for 6
2 batches Classic Marinara with San Marzano Tomatoes (recipe below)
2 cups basil leaves, torn
4 tbsp whipped butter
Grated Parmigiano-Reggiano
2 tbsp olive oil
½ medium Spanish onion, sliced
4 cloves garlic, sliced
1 can (28oz/796ml) San Marzano tomatoes
Leaves from 1 bunch basil
1 tsp cracked black pepper
Salt

Steps:

  • In a heavy-bottomed skillet, sweat the onions in 2 tbsp (30ml) olive oil until translucent. Add the garlic, sweat a minute longer, and then cool the mixture in the refrigerator. In a large bowl combine the veal, ricotta, egg whites, Parmesan, parsley, chives, oregano, thyme, and the cooled onion and garlic; season generously. Work it all together well with your hands for at least 5 minutes. Remove a small portion and fry it in hot oil. Taste and adjust seasonings if necessary.
  • Rinse hands under cold running water and begin forming meatballs of desired size, rinsing hands again as necessary whenever the meat gets sticky. Collect meatballs on a baking sheet. Dust them with flour. Heat one or two large skillets on medium high, heat the remaining oil, and sear the meatballs in batches if necessary, browning them nicely on all sides before setting them aside to drain on paper towels.
  • Cook the spaghetti, reversing some of the cooking water.
  • While the pasta cooks, heat the tomato sauce, then add the meatballs and torn basil. Add the desired amount to the drained pasta. Fold to combine, add a little pasta water to lubricate if needed, and fold in the butter. Serve topped off with extra sauce and Parmesan to taste.
  • Sweat the onions in the oil until wilted. Add the garlic and sweat from another 3 minutes. Add the tomatoes, half the basil (on the stem) and the pepper; cover and simmer for 60 mins. Remove the basil. Pass through a food mill fitted with a medium disc into a clean pot, or use an immersion blender. Return to a simmer and add the remaining basil leaves and salt to taste.

EXCELLENT MEATBALLS



Excellent Meatballs image

Provided by Anne Burrell

Categories     main-dish

Time 1h23m

Yield 18 to 20 meatballs

Number Of Ingredients 20

Extra-virgin olive oil
1 large onion, 1/4-inch dice
Salt
2 cloves garlic, smashed and chopped
Pinch crushed red pepper
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup grated Parmigiano
1/4 cup finely chopped fresh Italian parsley leaves
1 cup breadcrumbs
1/2 cup water
Marinara Sauce, recipe follows
1/4 cup extra-virgin olive oil
1/4 pound diced pancetta
2 large Spanish onions, cut into 1/4-inch dice
Kosher salt
4 large garlic cloves, smashed and chopped
4 (28-ounce) cans Italian plum San Marzano tomatoes

Steps:

  • Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
  • In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
  • Preheat the oven to 350 degrees F.
  • Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
  • Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
  • Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
  • Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
  • Yield: 2 quarts

SPAGHETTI AND MEATBALLS



Spaghetti and meatballs image

A simple tomato sauce with lots of flavour is perfect for spaghetti and meatballs. A weeknight classic. This is designed to be a low cost recipe.

Provided by Johnnie Mountain

Categories     Main course

Yield Serves 4

Number Of Ingredients 12

1 tbsp olive oil
1 brown onion, chopped
1 garlic clove, finely chopped
1 tsp dried mixed herbs
400g tin tomatoes
500ml/18fl oz vegetable or beef stock (from a cube)
400g/14oz dried spaghetti
salt and pepper
400g/14oz beef mince
1 garlic clove, finely chopped
½ tsp dried mixed herbs
1 tbsp olive oil

Steps:

  • Heat a large saucepan over a medium heat and add the olive oil. Once hot, add the onion and cook gently without browning for 4-5 minutes, or until softened and translucent. Add the garlic, continue to cook for 2 minutes until aromatic, then add the dried herbs, tomatoes and stock. Bring the sauce to a simmer, reduce the heat and simmer gently while you make the meatballs.
  • For the meatballs, mix together the beef, garlic and herbs along with a decent pinch of salt and pepper. Using wet hands roll into 20 balls.
  • Heat a frying pan over a medium heat and add the olive oil. Once hot, fry the meatballs on all sides until nicely coloured, being careful not to burn them. You may need to do this in batches. Transfer to the saucepan containing the sauce.
  • Continue to simmer the sauce for 10 minutes while you cook the spaghetti.
  • Bring a large saucepan water to the boil, add a pinch of salt and cook the spaghetti according to the packet instructions. Once cooked, drain and tip into the saucepan with the meatball sauce. Mix well and serve hot.

SPAGHETTI AND MEATBALLS



Spaghetti and Meatballs image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 16

1/2 pound ground beef
1/2 pound ground pork
3/4 cup unseasoned breadcrumbs
1/4 cup whole milk
1/4 cup white onion, cut into chunks
1/8 cup fresh basil leaves
1/8 cup fresh parsley leaves
2 cloves garlic
1/4 cup grated Parmigiano
1 tablespoon kosher salt
1 egg
Two 14-ounce cans crushed tomatoes
2 teaspoons kosher salt
Kosher salt
1 pound spaghetti
Grated Parmigiano, for serving

Steps:

  • For the meatballs: Preheat the oven to 450 degrees F.
  • Combine the ground meats in a large bowl. In a smaller bowl, combine the breadcrumbs and milk to soak.
  • In a blender or food processor, combine the onion, basil, parsley and garlic into a thick puree. Add to the ground meats. Add the milk and breadcrumbs, cheese, salt and egg to the meat. Knead together until combined. Scoop into 2-ounce balls (about 1 1/2 inches) on a baking sheet lined with foil or parchment.
  • Bake until browned, about 10 minutes.
  • For the sauce: Lower the oven to 350 degrees F.
  • Mix the tomatoes together with the salt in a casserole dish, then add the roasted meatballs. Cover with foil and bake, 1 hour.
  • For spaghetti: Bring at least 6 quarts salted water to a boil. Cook the spaghetti according to the package directions. Place in a bowl and top with meatballs, sauce and grated parm.

THE BEST SPAGHETTI AND MEATBALLS



The Best Spaghetti and Meatballs image

Who knew that the same technique for shredding pulled pork with two forks will also work for meatballs? In this case, the method ensures that your ingredients are thoroughly mixed yet not compressed, so the resulting meatballs are tender and light. After browning the meatballs, we finish them in a hearty tomato sauce. The meatballs flavor the sauce as they finish cooking.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

1 cup panko
1/2 cup grated Parmesan, plus more for serving
1/4 cup finely chopped flat-leaf parsley
1 teaspoon fennel seeds
1/2 teaspoon plus a pinch crushed red pepper flakes
1 3/4 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1 cup heavy cream
1 pound ground chuck
1/2 pound ground pork
1/2 pound ground veal
2 tablespoons olive oil, plus more for your hands
1/2 large onion, chopped
2 cloves garlic, finely grated
1 tablespoon tomato paste
1/2 cup dry white wine
One 28-ounce can whole peeled tomatoes
2 large sprigs basil
1 pound spaghetti

Steps:

  • Whisk together the panko, Parmesan, parsley, fennel seeds, 1/2 teaspoon red pepper flakes, 1 1/2 teaspoons of the oregano, 1 tablespoon salt and 1 teaspoon black pepper in a medium bowl until combined. Stir in the cream.
  • Combine the beef, pork and veal in a large bowl. Pull the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it until thoroughly mixed and no clumps remain. Add the panko mixture to the meat and use the same pulling technique to mix until all the ingredients are evenly incorporated.
  • Lightly oil your hands. Scoop out portions of the meat mixture with a 1/4-cup measuring cup or large ice cream scoop; roll the meat gently between your hands into balls. Arrange the balls on a rimmed baking sheet.
  • Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add half the meatballs and cook, turning and rolling occasionally, until they are browned on all sides, about 5 minutes total; remove to a plate. The meatballs will not be cooked through; they will finish cooking in the sauce. Repeat with the remaining meatballs.
  • Reduce the heat to medium, add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is tender, 6 to 8 minutes. Add the tomato paste, the remaining 1/2 teaspoon oregano and a pinch of red pepper flakes. Cook, stirring occasionally, until the tomato paste is brick red, about 1 minute. Stir in the wine, scraping any browned bits from the bottom of the pan, and cook until the liquid is almost completely evaporated, about 3 minutes.
  • Add the tomatoes and basil to the sauce, smashing and breaking up the tomatoes into bite-size pieces with a wooden spoon. Bring the sauce just to a boil, and then add the meatballs with any accumulated juices. Cover the pan, reduce the heat to low and simmer until the meatballs are cooked through, about 30 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to the package directions. Drain well.
  • Transfer the meatballs to a plate. Discard the basil and season with salt.
  • Add the pasta to the sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving platter and top with the meatballs. Sprinkle with Parmesan before serving.

REAL MEATBALLS AND SPAGHETTI



Real Meatballs and Spaghetti image

2002, Barefoot Contessa Family Style, All Rights Reserved.

Provided by Ina Garten

Categories     beef,cheese,comfort food,dinner,eggs and dairy,Italian,pasta,pork,tomatoes

Time 2h

Yield 6 servings

Number Of Ingredients 24

½ lb(s) ground veal
½ lb(s) ground pork
1 lb(s) ground beef
1 cup white bread crumbs (4 slices, crusts removed)
¼ cup seasoned dry bread crumbs
2 Tbsp flat-leaf parsley, chopped
½ cup Parmesan cheese, freshly grated
2 tsp kosher salt
½ tsp black pepper, freshly ground
¼ tsp ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil
1 Tbsp good olive oil
1 cup yellow onion, chopped (1 onion)
1 ½ tsp garlic, minced
½ cup good red wine, such as Chianti
1 (28-oz) can crushed tomatoes in purée, chopped
1 Tbsp flat-leaf parsley, chopped
1 ½ tsp kosher salt
½ tsp black pepper, freshly ground
1 ½ lb(s) spaghetti, cooked according to package directions
1 ½ pounds spaghetti, cooked according to package directions
Freshly grated Parmesan

Steps:

  • 1.
  • 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.
  • 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.;

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