Carols Spaghetti Sauce Meatballs Food

SLOW COOKER SPAGHETTI AND MEATBALLS

Steps:

• Combine crushed tomatoes, 2 minced cloves of garlic, 1 Tbsp of basil and 1/4 tsp of black pepper in the slow cooker. Stir.
• In a bowl, combine everything else.
• Using your hands, mix the meat with the ingredients.
• Form into golf-ball sized balls.
• Add the meatballs to the slow cooker and gently submerge in the sauce.
• Cook on high for 4 hours, medium for 6 hours or low for 8 hours.
• Serve over pasta.

CLASSIC SPAGHETTI AND MEATBALLS

Steps:

• Break the bread slices into pieces and place in a large bowl. Pour the milk over them and let the bread soak for about 10 minutes.
• To the same bowl add the remaining meatball ingredients. Mix well using your clean hands. Shape the meatball mixture into balls around the size of a golf ball.
• Heat the olive oil in a large skillet. Add the meatballs and saute until brown and cooked through. Turn them often so they hold their shape. You might also need to do this in a couple batches, depends on how big or small your meatballs are and the size of your skillet. It should take about 10 to 15 minutes per batch.
• Transfer the meatballs to a plate and set aside. If there's too much oil in your skillet, drain some of it out. You need about 1 tbsp of fat remaining in skillet.
• Add the onion and garlic to the skillet and cook for about 3 to 5 minutes until onion is soft and becomes translucent. Deglaze the pan with the chicken broth and scrape all the brown bits from the meatballs, this will add flavor to the sauce. Add the crushed tomatoes, red pepper flakes, salt, pepper and basil springs. Stir and bring to a boil. Reduce the heat to a simmer, cover the skillet with a lid and simmer for about 20 to 30 minutes, stirring occasionally. The sauce should reduce a bit.
• While the sauce is simmering cook the spaghetti according to package instructions. Reserve about 1 cup of the pasta water.
• If your sauce is too thick, add some of the pasta water to thin it out a bit until desired consistency is achieved.
• Place pasta in a large bowl and add about 1 to 2 cups of the sauce to the pasta and toss well. Add the meatballs to the remaining sauce in the skillet and toss. Serve the meatballs over spaghetti, sprinkled with Parmesan cheese and garnished with parsley or basil.

MEATBALLS WITH SPAGHETTI SAUCE

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.

SPAGHETTI-AND-MEATBALLS CASSEROLE

Steps:

• Preheat the oven to 450 degrees F. Brush a 9-by-13-inch baking dish with oil.
• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions for al dente. Strain, add back to the pot and toss with some oil.
• Meanwhile, make the meatballs: Soak the bread with 2 tablespoons of the milk in a medium bowl, tossing occasionally, until completely soft, about 5 minutes. While the bread softens, combine the beef, pork, 1 of the eggs, 1/3 cup of the Parmesan, the minced garlic, 1 teaspoon salt and a few grinds of pepper in another medium bowl. Add the soaked bread to the meat mixture. Gently incorporate all the ingredients with your hands until well combined.
• Brush a baking sheet with oil, and drop teaspoonfuls of the meatball mixture onto it. Brush your hands with a little oil, roll the mounds into balls and space them out evenly on the baking sheet. Bake until golden brown and almost completely cooked through, about 10 minutes.
• Lower the oven temperature to 350 degrees F. Add the meatballs, mozzarella and sun-dried tomatoes to the cooked pasta, toss to combine and transfer to the prepared baking dish.
• Whisk together the marinara sauce, the remaining 5 eggs, 2/3 cup Parmesan and 1/4 cup milk, the sliced garlic and 1 teaspoon salt in one of the empty bowls. Pour the sauce mixture over the spaghetti mixture, and press the spaghetti into a flat, even layer. Sprinkle the parsley over the top. Cover with foil, and bake until the casserole is hot and almost completely set, about 30 minutes. Remove the foil, and continue baking until the top of the casserole is set, about 10 minutes more. Let cool for a few minutes. Cut into squares, and serve warm.

SPAGHETTI AND MEATBALLS

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.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

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.

HOMEMADE ITALIAN SPAGHETTI SAUCE AND MEATBALLS

Steps:

• 1. This makes a lot of sauce, so you will need a very large soup pot with a good weight to it.
• 2. Cover the bottom of the pan with olive oil (you want just enough to barely cover the bottom of the pan) begin to warm the oil gently.
• 3. Place peeled garlic cloves in oil, on low heat cook cloves until just starting to lightly blister. Do not let the garlic brown or burn. Remove garlic.
• 4. Add tomato paste, one can at a time, thoroughly incorporating the olive oil into the tomato paste each time. I find this is easier to do with a wire whisk.
• 5. Add tomato puree mixing thoroughly. Add tomato sauce and mix well.
• 6. At this point, some water can be added, as the sauce will be cooking for at least 6 hours and will thicken as it cooks. I wouldn't add more than 2 of the paste cans full of water. Mix well.
• 7. Add Italian seasoning, garlic powder, bay leaves, and salt. Additional cloves of garlic can be added. depends on how garlicky you want the sauce.
• 8. Cover pan with lid cocked and simmer on low for at least 6 hours. Stirring occasionally, to keep the sauce from sticking to the bottom. While the sauce is getting hot, mix together the meatballs, see below.
• 9. My mother used veal in her meatballs. The price of veal is so expensive I have started using ground sirloin and ground chuck. The rule of thumb here is to use 2 parts lean veal or sirloin to 1 part ground chuck.
• 10. Mix together, ground sirloin (or veal), ground chuck, finely diced onion, garlic, Italian seasoning, ground black pepper, parsley, bread crumbs, Parmesan cheese, and eggs.
• 11. Using a spoon (I like to use my large cookie scoop), take a good amount of meat mixture and roll in the palm of your hand, forming a ball. The meatballs should hold together and be about the size of a golfball. I like to get a plateful of meatballs made then drop them into the hot sauce. Then go back and make another plateful to be dropped in the sauce. Repeat until all meatballs have been added to the sauce. Gently, so as not to break up meatballs, push and stir the sauce to get the meatballs down into the sauce.
• 12. Cover with lid cocked, so steam can escape and thicken the sauce. Simmer on low on the stovetop. After about 1/2 hour check the meatballs and stir carefully, making sure the meatballs do not stick. The sauce and meatballs should cook for at least 6 hours or longer if you like. About 1 hr before serving add a pinch of sugar and stir well, being careful not to break up the meatballs. Add the Parmesan cheese. Mom never stirred the cheese into the sauce, she just let it melt into the sauce. Be careful after adding the sugar and cheese, as they could cause the sauce to stick on the bottom. Remove bay leaves before serving.
• 13. Serve sauce and meatballs over hot cooked pasta and a sprinkle of Parmesan cheese on top.

OUR FAVORITE SPAGHETTI AND MEATBALLS

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.

CAROL'S SPAGHETTI SAUCE & MEATBALLS

Steps:

• 1. Pour both cans of juice into a large pot and place over medium-low heat. Add a tiny amount of water to the cans to get all of the juice out & into the pan. (Mom was raised in The Great Depression and didn't waste any ingredients.)
• 2. Chop BOTH large onions & all 4 cloves of garlic. Divide in half for sauce & half for meatballs. Add "the sauce half" to the sauce.
• 3. Measure the spices and add to the sauce. Stir well & add the bay leaf. (Remember to take the bay leaf out later before serving OR make it a game & whoever gets the bay leaf on their plate gets the first dessert!)
• 4. Simmer, stirring about every 10 minutes, making sure nothing is sticking to the bottom of the pan. (I set the timer on the microwave so I don't forget to stir.) As the sauce starts to reduce, remember to scrape the insides of the pan to add the thickened tomato residue to the sauce. Simmer for about an hour.
• 5. Add the tomato paste & tomato sauce, again adding a tiny amount of water to clean out the cans. THEN add one paste can of hot water AND 2 sauce cans of hot water. Stir together well & return to simmer, stirring every 10 minutes.
• 6. Around this time, put all the meatball ingredients into a large bowl and mix well. The mix needs to be pretty stiff & hold together well, so add more cracker crumbs, if needed. OK, I admit it. I mix this together by hand, as Mom did, but do it any way you prefer.
• 7. Once the sauce is simmering again, stir well one more time, then start adding the meatballs. Mom made about 50 smallish balls, rolled round, then shaped slightly oblong to cook better. Drop them into the sauce as you make them.
• 8. Simmer, stirring more frequently (like every 7 minutes), for about 2 more hours, until the meatballs are done and the sauce thickens.
• 9. In the last hour, put a large pot of water on to boil, then cook the pasta (as directed) when the sauce is just about done.
• 10. Drain the cooked pasta & place in a large bowl. (Remove the bay leaf from the sauce, if you think of it.) Top with some of the sauce & mix well.
• 11. Serve with a bowl of meatballs and a bowl of extra sauce. Top with fresh parmesan cheese, if desired. Buon Appetito!
• 12. Another dinner idea... a Meatball Sub! =^..^=
• 13. NOTE: If you make less pasta and have extra sauce & meatballs, they freeze well.

SPAGHETTI AND MEATBALLS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Set a wire rack over a baking sheet and grease with nonstick spray.
• Make the marinara sauce: Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and season with salt, pepper, and the red pepper flakes. Cook until soft and caramelized, about 15 minutes.
• Set aside ⅓ cup (50 G) of the cooked onions and garlic for the meatballs and let cool.
• Stir the tomato paste into the onions and cook until browned and aromatic, 3-5 minutes.
• Add the crushed tomatoes, dried basil, dried oregano, and dried parsley. Stir together and bring to a boil. Reduce the heat to low, cover, and simmer for at least 30 minutes.
• Make the meatballs: In a large bowl, combine the ground beef, ground pork, reserved onion and garlic mixture, bread crumbs, ricotta, parsley, eggs, Parmesan, milk, salt, and pepper. Mix with your hands until well combined.
• Shape about 2 ounces (55 G) of meat at a time into balls and set on the prepared wire rack.
• Bake the meatballs for 20 minutes, until the outsides are browned and the centers are tender and juicy and reach about 155˚F (68˚C).
• Bring a large pot of water to boil and add a generous pinch of salt. Cook the pasta according to the package instructions, 7-10 minutes, until al dente. Stir occasionally to keep the noodles from sticking together.
• Drain the pasta and add it directly to the simmering marinara sauce. Reserve some pasta water, in case you need it to loosen the sauce. Stir the pasta into the sauce until fully coated.
• Add the pasta to serving bowls, top with the meatballs, and garnish with Parmesan, fresh basil, and cracked pepper.
• Enjoy!

JANSEN'S SPAGHETTI SAUCE AND MEATBALLS

Steps:

• For the sauce, combine the chopped tomatoes, 2 cans tomato paste, tomato sauce, 4 teaspoons oregano, 2 teaspoons parsley, basil, 2 teaspoons sugar, salt, 6 cloves garlic, olive oil, and red wine in a large, heavy pot. Cover, and cook over medium heat until bubbling. Uncover, reduce heat to low, and simmer for at least one hour, stirring often.
• Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with non-stick cooking spray.
• Combine the meatloaf mix, corn flakes, eggs, 3 garlic cloves, Parmesan cheese, 3 tablespoons tomato paste, 2 teaspoons dried oregano, 2 tablespoons dried parsley, 1 tablespoon sugar, garlic salt, nutmeg, and black pepper in a large bowl. Mix well with a large fork. Form the meat mixture into 1 1/2 inch firm balls. Place the meatballs on the prepared pan.
• Bake meatballs until browned and cooked though, about 20 to 30 minutes. Drop cooked meatballs into hot spaghetti sauce, and serve immediately.

SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• Mix together with wet hands the ground beef, ground pork, bread crumbs, cheese, garlic powder, 2 tablespoons parsley, black pepper and onion powder into a large mixing bowl.
• Shape into meatballs.
• Heat olive oil in a large dutch oven or large pot; brown the meatballs 1/2 at a time in the hot oil, removing them to drain as they brown and adding the rest until all are browned; set aside.
• Add the onion and garlic to the oil left in the pan.
• Add Italian sausage (bulk or casings removed from links and crumbled) to the onions and garlic; sauté until veggies are tender and sausage is browned; drain any fat left in the pan.
• Add the tomato sauce, diced tomatoes, and tomato paste to the sausage mixture.
• Add the browned meatballs.
• Rinse the tomato sauce cans with the water and add to the tomato sauce.
• Stir in the wine, diced bell pepper, bay leaf, basil, oregano and brown sugar.
• Bring to a boil, stirring occasionally; turn heat down to a simmer and cover.
• Simmer 3 to 5 hours, stirring occasionally.
• Taste often and add more spices to taste if needed, simmering after each addition before tasting again.
• Add the sliced mushrooms and red pepper flakes 1 hour before serving if desired.
• Serve over hot, cooked and drained spaghetti.
• Sauce can be frozen. Place in freezer containers or freezer bags for another meal.