Halloween Spaghetti And Meatballs Food

MEATBALL-STUFFED PASTA BRAIN

Steps:

• Arrange an oven rack in the center of the oven and preheat to 450 degrees F.
• Warm the marinara and meatballs in a medium saucepan over medium-low heat, about 10 minutes. Remove 1 cup of the sauce and reserve.
• Meanwhile, bring a large pot of salted water to a boil and cook the udon noodles according to package instructions; drain.
• Roll a 24-inch piece of foil into a prism shape. Crumble and flatten 2 more 24-inch pieces of foil into an 8-by-4-inch oval shape. Place the prism in the center of a 10-cup heatproof bowl and bend the ends so that the foil is pressed against the bowl and divides the bowl in half (this will make the 2 hemispheres of a brain). Place the 2 foil ovals on either side of the prism. Cover all 3 with an 18-inch piece of foil, pressing it into the foil barrier shapes. This is the brain mold. Generously spray the mold with nonstick spray.
• Whisk the mozzarella, eggs, reserved sauce and 1/4 cup of the Parmesan in a large bowl until combined. Add the noodles to the egg mixture and toss until evenly coated. Transfer half of the noodles to the mold, pressing gently to create a well in the center of the noodles. Cover the well with half of the prosciutto (do to not let it touch the foil or it will stick). Fill the well with the meatballs (leaving remaining sauce behind) and then top with the remaining prosciutto, forming gently to create a pocket of meatballs in the center of the brain. Top with the remaining noodles and arrange so that they fill in all the gaps, surround the meat and are pressed firmly against the walls of the mold. Toss the breadcrumbs with the oil and remaining 1/4 cup Parmesan in a small bowl, then evenly sprinkle over the noodles, pressing them down into the noodles to adhere.
• Bake until the breadcrumbs are a deep golden brown and the noodles have completely set, 30 to 40 minutes. Let sit in the mold for 30 minutes before removing. Invert onto a cutting board and pour the remaining sauce down the center channel of the brain.

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!)

REAL MEATBALLS AND SPAGHETTI

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.

BEST SPAGHETTI AND MEATBALLS

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.