Maddys Roasted Red Pepper Spaghetti And Meatballs Food

SPAGHETTI AND MEATBALLS

Steps:

• Soak the breadcrumbs in the heavy cream in a bowl.
• Heat a large saute pan over medium heat and add the canola oil. Saute the onions and garlic until the onions are translucent. Add the rosemary, remove from the heat and then chill the mixture thoroughly.
• Combine the breadcrumb mixture, onion mixture, pork, sausage, veal, Parmesan, parsley and egg in the bowl of large electric mixer and begin mixing on low speed. When relatively well incorporated, add some salt.
• Heat a small saute pan to cook a sample of the mixture. Taste for seasoning and make any necessary adjustments. Form the meatballs into the desired shape and chill for 1 hour.
• Preheat the oven to 425 degrees F.
• Bake the meatballs on a baking sheet until browned, 20 to 25 minutes. Bring the Basic Tomato Sauce to a simmer. Transfer the meatballs to the sauce and simmer until tender and cooked through, about 30 minutes.
• Bring a large pot of salted water to a boil. Boil the spaghetti until al dente according to the package directions.
• Transfer the cooked spaghetti to the sauce with the meatballs and toss. Add some black pepper, garnish with Parmesan and parsley and serve.
• Heat a saucepan over medium heat. Add the olive oil, basil, garlic and red pepper flakes and cook until the garlic begins to soften, about 3 minutes. Add the tomatoes, bring the mixture to a simmer and cook for 1 minute. Use right away, or chill until ready to use.

SPAGHETTI AND JUICY LUCY MEATBALLS

Steps:

• Bring a large pot of salted water to a boil over medium-high heat.
• For the sauce: Heat the olive oil in a large Dutch oven over medium heat. Add the onion and season with salt. Cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the garlic, dried oregano and crushed red pepper and cook until fragrant, 30 seconds to 1 minute. Add both types of canned tomatoes and 1 cup of water from the pasta pot. Bring to a boil and then reduce to a simmer until thickened and flavorful, 10 to 15 minutes.
• Once the meatballs are browned and the sauce has thickened, nestle the meatballs into the sauce and spoon a little of the sauce over each meatball. Reduce the heat to a gentle simmer, cover and simmer while the pasta cooks, about 10 minutes.
• Add the spaghetti to the boiling water and cook until al dente. Drain the spaghetti and place on a platter. Spoon some sauce onto the spaghetti and toss to coat. Nestle the cooked meatballs into the noodles. Top with desired amount of sauce, a drizzle of olive oil, the fresh basil and grated Parmesan cheese, for serving.
• Place an oven rack in the middle position. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
• Combine the beef and sausage in a large bowl and spread out the meat with a wooden spoon. Season with salt. Add the eggs, breadcrumbs, Parmesan, onion, parsley and garlic in a large bowl and mix well with your hands to combine. Divide into 8 equal balls. Use your thumb to hollow out the center of a ball so it resembles a bowl. Stick a mozzarella ball inside and press to seal the mozzarella inside the meat mixture. Roll into a ball and place on the baking sheet. Repeat with the remaining meat mixture and mozzarella.
• Bake until the meatballs are well browned, 18 to 22 minutes. (They will cook more in the sauce).

MADDY'S ROASTED RED PEPPER SPAGHETTI AND MEATBALLS

Steps:

• 1. Place Seeded tomatoes (to seed them, cut them in quarters and remove seeds with a spoon), roasted red bell peppers, garlic, red wine vinegar, salt, pepper, anise seed, basil and oregano in a blender. Blend on low until well mixed, about 3 - 5 minutes.
• 2. Pour the sauce into a cooking pan, and heat to a simmer. Add the black olives and the sugar in and stir. Simmer for 10 minutes and taste. If you want your sauce slightly sweeter, add a little more sugar a little bit at a time. Allow the sauce to simmer while you make the meatballs.
• 3. Preheat oven to 400 degrees. Place all the meatball ingredients in a large bowl. Mix together lightly using your fingertips until combined. TIP: When making meatballs, meatloaf, hamburgers etc., packing the meat down will lead to less moist and more dense meat, so roll gently!
• 4. Line a baking sheet with parchment paper. Use a standard ice cream scoop to scoop out the meat mixture onto the paper. Using a scoop creates even-sized meatballs that cook evenly. You can make as many meatballs as you feel you and your dinner companions will eat, or you can make them all at once. I always make just enough meatballs for one serving for Bill and I. The remaining meat mixture can be frozen in zip lock bags in quantities that you choose. The left over sauce can be frozen in the same way. Then when you want spaghetti and meatballs you can simply warm up a bag of the sauce and bake fresh meatballs.
• 5. Lightly roll each scoop of meat into a ball and place back on the parchment paper. Bake at 400 degrees for 10 minutes. Open the oven and turn the meatballs over with a small spoon. Bake for another 10 minutes.
• 6. When baked, placed the meatballs in the sauce and simmer for 15-30minutes with the lid off, until sauce thickens. If you want a thicker sauce, add a little cornstarch. Serve over Al dente spaghetti, and sprinkle with parmesan.

SPAGHETTI AND MEATBALLS

Steps:

• Place the Basic Red Sauce in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl. Stir well with a wooden spoon to combine, then form the meat into balls by rolling about 2 tablespoons of meat between your hands. Place meatballs on a plate as they are formed. (Hint: if your hands are slightly damp, the meatballs will roll more easily and will not stick to your hands!) When all the meatballs are formed, gently place the balls into the sauce 1 at a time using a long handled spoon. Be careful - bubbling sauce splatters! Simmer the sauce uncovered, and allow the meatballs to sit undisturbed for 10 minutes before stirring. Stir the meatballs into the sauce when they rise to the top.
• Simmer for an additional 20 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan.
• While sauce is simmering, cook the spaghetti in boiling salted water until al dente. Strain and toss with the olive oil. Keep warm until ready to serve.
• Heat the olive oil in a 5-quart pot over medium heat. Add the onions, garlic, salt, crushed red pepper, oregano and black pepper, and cook, stirring, until soft, about 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onions, and stir well. Add the Parmesan rind. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon, until flavors have come together and sauce is thickened. Stir in the basil and let sit for 10 minutes before using.
• Remove from the heat, and use as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
• Combine all ingredients thoroughly.

SPAGHETTI AND SPICY ROASTED PEPPER MEATBALLS

Steps:

• Mix together all ingredients, adding water last and using only as much water as it takes for the meat to come together without being too thick.
• Line a baking pan with nonstick foil or nonstick spray.
• Form meat mixture into 18 large meatballs, patting them lightly into large balls, and placing them evenly apart on the baking pan.
• Bake in a preheated 350F oven for 40 minutes or until firm.
• Place meatballs in a large saucepan or dutch oven and cover with 1 1/2-2 quarts of spaghetti sauce and simmer over low heat for about 30 minutes.
• Serve meatballs in sauce over cooked spaghetti.