Classic Spaghetti Parmesan Meatballs Food

CLASSIC SPAGHETTI & PARMESAN MEATBALLS

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.

CLASSIC SPAGHETTI AND MEATBALLS

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.

SHREDDED PARMESAN SPAGHETTI & MEATBALLS

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.

CLASSIC SPAGHETTI AND MEATBALLS

Steps:

• Place bread in medium bowl; cover with milk. Let stand until bread is soft, about 10 minutes. Place meat in large bowl. Mix in 2 tablespoons cheese and next 5 ingredients. Squeeze bread almost dry; discard milk. Blend bread into meat mixture. Using 1 rounded tablespoon for each, shape mixture into 24 meatballs.
• Heat oil in heavy large skillet over medium heat. Add meatballs; sauté until brown and cooked through, turning often to hold shape, about 15 minutes. Add meatballs and drippings in skillet to pot of Tomato-Sausage Sauce. Simmer to blend flavors, about 10 minutes.
• Place pasta in large bowl. Add 1 1/2 cups sauce and toss to coat. Top with meatballs and remaining sauce. Serve with additional Parmesan cheese.