Classic Spaghetti And Parmesan Meatballs Food

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CLASSIC SPAGHETTI AND MEATBALLS



Classic Spaghetti and Meatballs image

This classic spaghetti and meatballs is the meal everyone loves! Use spaghetti or linguine and serve the dish with extra Parmesan and garlic bread.

Provided by Diana Rattray

Categories     Entree     Dinner     Pasta

Time 2h10m

Yield 6

Number Of Ingredients 19

1 1/2 pounds lean ground beef
1/2 cup bread crumbs (fine dry)
1 egg (slightly beaten)
1/4 cup Parmesan cheese (grated)
3 tablespoons warm water
1/2 teaspoon dried leaf basil
3/4 teaspoon salt
1/4 teaspoon black pepper (freshly ground)
2​ tablespoons extra virgin olive oil or vegetable oil
2 (14.5 ounces) cans diced tomatoes
1 (6-ounce) can tomato paste
1/4 cup onion (chopped)
2 cloves garlic (minced)
2 tablespoons parsley (chopped, or 1 1/2 teaspoons dried parsley flakes)
1 teaspoon dried leaf oregano (crushed)
1 teaspoon salt
1/4 teaspoon black pepper (freshly ground)
1 box spaghetti (1 pound, or linguine)
Parmesan cheese (for serving)

Steps:

  • Combine ground beef with bread crumbs, egg, 1/4 cup of Parmesan cheese, water, 1/2 teaspoon basil, and 1/4 teaspoon black pepper.
  • Shape into about 3 dozen 1-inch meatballs.
  • In a large skillet or Dutch oven, brown meatballs over low heat in a small amount of oil, turning to brown all sides.
  • When the meatballs are firm, drain off excess fat and then add tomatoes, tomato paste, onion, garlic, parsley, salt, and oregano.
  • Simmer the sauce and meatballs uncovered, over low heat for about 1 to 1 1/2 hours, stirring occasionally.
  • Just before the sauce is done, cook the linguine or spaghetti in boiling salted water following the package directions. Drain well and serve it hot along with the sauce.
  • Offer a small bowl or container of grated Parmesan cheese at the table. You Might Also Like Eggplant and Sausage Pasta Sauce​ Mozzarella Cheese Stuffed Meatballs​ Classic Meaty Spaghetti Sauce​ Italian Sausage and Meatball Sauce for Pasta​

Nutrition Facts : Calories 489 kcal, Carbohydrate 35 g, Cholesterol 139 mg, Fiber 5 g, Protein 42 g, SaturatedFat 7 g, Sodium 275 mg, Fat 20 g, ServingSize 6 Servings, UnsaturatedFat 11 g

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!)

SHREDDED PARMESAN SPAGHETTI & MEATBALLS



Shredded Parmesan Spaghetti & Meatballs image

Enjoy the classic flavor of Shredded Parmesan Spaghetti and Meatballs on your next pasta night. Shredded Parmesan Spaghetti and Meatballs is also a great weeknight dish since it only takes half an hour to make. Try Shredded Parmesan Spaghetti and Meatballs soon.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 8

1 lb. extra-lean ground beef
1/3 cup seasoned dry bread crumbs
2 cloves garlic, minced
2 Tbsp. milk
1 egg, beaten
1/3 cup KRAFT Shredded Parmesan Cheese, divided
1/2 lb. spaghetti, uncooked, broken in half
1 jar (24 oz.) CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce

Steps:

  • Heat oven to 375ºF.
  • Mix first 5 ingredients and 1/4 cup cheese just until blended; shape into 18 meatballs. Place on rimmed baking sheet sprayed with cooking spray.
  • Bake 15 min. or until done (160ºF). Meanwhile, cook spaghetti as directed on package, omitting salt. About 5 min. before spaghetti and meatballs are done, cook sauce in large saucepan on medium-low heat until heated through, stirring occasionally.
  • Drain spaghetti; place on platter. Add meatballs to sauce; stir until evenly coated. Spoon over spaghetti; top with remaining cheese.

Nutrition Facts : Calories 340, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

CLASSIC SPAGHETTI & PARMESAN MEATBALLS



Classic Spaghetti & Parmesan Meatballs image

Our Classic Spaghetti & Parmesan Meatballs is saucy, meaty and delicious-and soon to be a new favorite at your house.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 10

1 lb. extra-lean ground beef
1/3 cup seasoned dry bread crumbs
2 Tbsp. milk
1 egg
1/3 cup KRAFT Grated Parmesan Cheese, divided
2 cloves garlic, minced, divided
1/2 lb. spaghetti, broken in half, uncooked
1 Tbsp. canola oil
1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano, undrained
1 can (14.5 oz.) tomato sauce

Steps:

  • Heat oven to 375ºF.
  • Mix first 4 ingredients, 1/4 cup cheese and half the garlic just until blended; shape into 18 (1-1/2-inch) meatballs. Place on rimmed baking sheet sprayed with cooking spray. Bake 15 min. or until done (160ºF).
  • Meanwhile, cook spaghetti as directed on package, omitting salt. While spaghetti is cooking, heat oil in large skillet on medium heat. Add remaining garlic; cook and stir 1 min. Stir in tomatoes and tomato sauce. Bring to boil, stirring occasionally.
  • Add meatballs to sauce; stir to evenly coat. Simmer on medium-low heat 10 min. or until sauce is slightly thickened.
  • Drain spaghetti; place on platter. Top with meatballs, sauce and remaining cheese.

Nutrition Facts : Calories 360, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 75 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g

CLASSIC SPAGHETTI AND MEATBALLS



Classic Spaghetti and Meatballs image

I can't claim to be Italian, but I sure did a lot of research when it came to tackling this classic Italian dish. In addition to tasting fabulous, this recipe is so easy to put together. It's great for making extra meatballs for leftovers and is accessible enough that anyone should be able to throw it together on a weeknight.

Provided by Kelsey Nixon

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 18

1/2 cup grated Parmesan, plus more for topping
1/4 cup Italian breadcrumbs
3 tablespoons milk
1 large egg, beaten
8 ounces ground chuck
8 ounces ground pork
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Vegetable oil, for frying
5 cups Classic Tomato Basil Sauce, recipe follows
1 pound spaghetti
Fresh basil, for garnish
4 pounds ripe plum tomatoes or two 28-ounce can diced tomatoes in juice, such as Organic Muir Glen
2 heads garlic, cloves peeled and halved lengthwise
3/4 cup extra-virgin olive oil
1 1/2 teaspoons hot red pepper flakes
Salt and freshly ground black pepper
1 cup chopped fresh basil

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
  • Combine the cheese, breadcrumbs, milk and egg in a large mixing bowl until well mixed. Add the chuck and pork and mix to combine, working gently to avoid overworking the meat. Sprinkle with the salt and pepper. Shape into small golf ball-size meatballs and place on the lined baking sheet.
  • Bake the meatballs until they are cooked through, about 15 minutes.
  • Meanwhile, bring the Classic Tomato Basil Sauce to a simmer. Transfer the meatballs to the tomato sauce and toss to coat, allowing them to simmer for another 5 minutes. Meatballs can be held in the sauce until ready to serve.
  • Cook the pasta according to package directions. Transfer the cooked pasta directly to the sauce, tossing to coat.
  • Serve the spaghetti and meatballs topped with grated Parmesan and fresh basil.
  • Cut an "X" in the bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer the tomatoes with a slotted spoon to an ice bath to cool, then peel, seed and chop.
  • Cook the garlic in the oil in a small, heavy pot over medium heat, stirring occasionally until golden, 3 to 5 minutes. Add the tomatoes and red pepper flakes, season with salt and pepper, and add the fresh basil. Cover and simmer 1 hour, stirring occasionally.

CLASSIC SPAGHETTI AND MEATBALLS



Classic Spaghetti and Meatballs image

Saying these are better than our nonna's would be a bad idea, but she'll never know if we just think it.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Pasta     Meatball     Tomato     Ground Beef     Parmesan     Kid-Friendly     Oregano     Small Plates

Yield 4 servings

Number Of Ingredients 26

Tomato Sauce:
1/4 cup olive oil
6 garlic cloves, thinly sliced
2 sprigs basil
2 (28-ounce) cans whole peeled tomatoes
Kosher salt, freshly ground pepper
Meatballs and assembly:
3 thick slices white sandwich bread, crusts removed
2 large eggs, beaten to blend
2 garlic cloves, finely chopped
1/3 cup fresh whole-milk ricotta
1/4 cup finely chopped prosciutto
1/4 cup finely chopped parsley
1/3 cup grated Parmesan, plus more
3/4 teaspoon fennel seeds
3/4 teaspoon dried oregano
1/2 teaspoon ground nutmeg
1/2 teaspoon finely ground black pepper
1/4 teaspoon crushed red pepper flakes
1 1/4 teaspoons kosher salt, plus more
1 pound ground beef chuck, preferably 20% fat
2 tablespoons olive oil, plus more
12 ounces spaghetti
Torn basil (for serving; optional)
Special Equipment
A spice mill or mortar and pestle

Steps:

  • Tomato Sauce:
  • Heat oil in a large heavy pot over medium-low. Cook garlic, stirring occasionally, until a few pieces are golden brown around the edges, about 5 minutes. Add basil sprigs and stir to wilt. Add tomatoes, crushing with your hands as you go, and their juices; season with salt and pepper. Increase heat to medium-high; bring mixture to a simmer, then reduce heat to maintain a very gentle simmer. Cook, stirring occasionally, until sauce is thickened and flavors have concentrated, 60-75 minutes.
  • Meatballs and assembly:
  • Run bread under cold running water until completely soaked. Firmly wring out to expel as much water as possible. Finely chop, then mix in a large bowl with eggs, garlic, ricotta, prosciutto, parsley, and 1/3 cup Parmesan.
  • Finely grind fennel seeds in spice mill or with mortar and pestle; add to bread mixture along with oregano, nutmeg, black pepper, red pepper flakes, and 1 1/4 tsp. salt. Mix well (it should resemble a coarse, wet paste). Add beef and break up into small pieces (a couple of forks work well). Mix gently with your hands until smooth and ingredients are evenly incorporated; be careful not to overmix.
  • Lightly oil your hands. Working one at a time, scoop out portions of meat mixture with a 1/4-cup measuring cup; roll gently between your hands into balls. Arrange on a rimmed baking sheet.
  • This is the point where you should get the sauce reheating, if needed, so it's warm by the time you add the meatballs.
  • Heat 1 Tbsp. oil in a medium nonstick skillet over medium. Add half of the meatballs and cook, turning and rolling occasionally, until browned on all sides, about 5 minutes total. Add meatballs to warm sauce. Repeat with remaining 1 Tbsp. oil and remaining meatballs.
  • Cook meatballs in sauce (they should be mostly submerged) at a gentle simmer, carefully scraping bottom of pot and adding a splash of water if sauce begins to stick, until meatballs are cooked through and tender and sauce tastes rich and meaty, 40-50 minutes.
  • Transfer meatballs to a clean baking sheet; cover with foil to keep warm. Pluck out and discard basil from sauce. Use a potato masher or immersion blender to break up any large pieces of tomato and smooth out sauce. Transfer 2 cups sauce to a small bowl; set aside for serving.
  • Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Using tongs, transfer to pot with sauce. Gently stir, adding pasta cooking liquid by the tablespoonful as needed, until sauce coats pasta. Transfer spaghetti to a serving dish and top with meatballs and 1 cup reserved sauce. Sprinkle with more Parmesan and serve with some basil (if using) and remaining sauce alongside for topping.
  • Do Ahead:
  • Sauce can be made 3 days ahead. Let cool; cover and chill. Meatballs can be formed 1 day ahead; cover and chill. Meatballs can be cooked in sauce 3 days ahead; let cool, then cover and chill.

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