Columbus Day Special Spaghetti And Meatballs Food

SPAGHETTI AND MEATBALLS

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!)

COOKS COUNTRY SPAGHETTI AND MEATBALLS

Steps:

• 1. Combine meat, bread crumbs, egg, and half of garlic in bowl and knead gently until combined. Form mixture into 4 dozen 1-inch meatballs. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook meatballs until well browned all over, about 5 minutes. Transfer meatballs to plate.
• 2. Add remaining garlic to skillet and cook until fragrant, about 30 seconds. Add tomatoes, water, and pasta and bring to boil. Cover, reduce heat to medium-low, and cook, stirring often, until pasta begins to soften, about 7 minutes. Return meatballs to pan and simmer, covered, until meatballs are cooked through and pasta is al dente, about 5 minutes longer. Off heat, stir in basil, and season with salt and pepper to taste. Serve.

ALL DAY SPAGHETTI AND MEATBALLS

Steps:

• Mix all meatball ingredients, roll in to balls and brown in skillet. Cool and refrigerate until 1 hour prior to serving. Olive oil may be needed to brown these if using very lean beef.
• In the skillet, add chopped onions and cook until tender but not soft.
• Add garlic and can of tomatoes. If using whole tomatoes, I mash them briefly in the skillet with a potato masher.
• Cook until mixture comes to a boil.
• Put in to a large dutch oven or sauce pan.
• Add remaining ingredients except for baking soda, parmesan cheese, olive oil, salt and pepper.
• Bring to a quick boil and immediately reduce the heat to medium low as this sauce will burn.
• Add a pinch of baking soda, stir well and allow to simmer uncovered for 2 hours.
• Taste the sauce for acidity. If acid level (or tang) is still high, add another pinch of baking soda and stir well. At this point do not taste the sauce as all you will taste is baking soda.
• Cook two more hours.
• Stir occasionally to prevent sticking. If needed, add a small amount of olive oil.
• Eventually, you will start seeing the sauce getting darker around the edges of the pan. At this point you can season with salt and pepper and add the cooked meatballs.
• Cook one additional hour.
• One half hour prior to serving, stir in the parmesan cheese. This will thicken the sauce quickly.
• This sauce is best served the next day.

SPAGHETTI WAREHOUSE MEATBALLS

Steps:

• Mix ingredients thoroughly by hand or with kitchen aid with paddle attachment.
• Roll into balls, 2-3 ounces each.
• Bake at 250° until internal temperature is 165° (about 45 minutes).
• Another option is to pan fry in olive oil for a crispier, more browned exterior.