Nancy St Pierres Spaghetti And Meatballs Food

THE BEST SPAGHETTI AND MEATBALLS

Steps:

• Whisk together the panko, Parmesan, parsley, fennel seeds, 1/2 teaspoon red pepper flakes, 1 1/2 teaspoons of the oregano, 1 tablespoon salt and 1 teaspoon black pepper in a medium bowl until combined. Stir in the cream.
• Combine the beef, pork and veal in a large bowl. Pull the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it until thoroughly mixed and no clumps remain. Add the panko mixture to the meat and use the same pulling technique to mix until all the ingredients are evenly incorporated.
• Lightly oil your hands. Scoop out portions of the meat mixture with a 1/4-cup measuring cup or large ice cream scoop; roll the meat gently between your hands into balls. Arrange the balls on a rimmed baking sheet.
• Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add half the meatballs and cook, turning and rolling occasionally, until they are browned on all sides, about 5 minutes total; remove to a plate. The meatballs will not be cooked through; they will finish cooking in the sauce. Repeat with the remaining meatballs.
• Reduce the heat to medium, add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is tender, 6 to 8 minutes. Add the tomato paste, the remaining 1/2 teaspoon oregano and a pinch of red pepper flakes. Cook, stirring occasionally, until the tomato paste is brick red, about 1 minute. Stir in the wine, scraping any browned bits from the bottom of the pan, and cook until the liquid is almost completely evaporated, about 3 minutes.
• Add the tomatoes and basil to the sauce, smashing and breaking up the tomatoes into bite-size pieces with a wooden spoon. Bring the sauce just to a boil, and then add the meatballs with any accumulated juices. Cover the pan, reduce the heat to low and simmer until the meatballs are cooked through, about 30 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to the package directions. Drain well.
• Transfer the meatballs to a plate. Discard the basil and season with salt.
• Add the pasta to the sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving platter and top with the meatballs. Sprinkle with Parmesan before serving.

SPAGHETTI AND LAMB MEATBALLS

Steps:

• Bring a large pot of well-salted water to a boil for the spaghetti.
• For the meatballs: In a large bowl, add the lamb, pork, Parmesan, parsley, breadcrumbs, egg, garlic and some salt and pepper. Mix until combined; be sure not to overmix, so the meatballs stay tender. Form into 24 golfball-size balls; place on a large plate, and chill in refrigerator for at least 15 minutes to firm up, so the meatballs don't fall apart when seared.
• For the sauce: Heat a large Dutch oven over medium-high heat. Add olive oil to coat the pan, then add the meatballs. Cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer the seared meatballs to a plate. To the same pan, add the garlic and onion; saute until the garlic just begins to brown at the edges. Add the pureed tomatoes, oregano, some salt and pepper, and the meatballs. Reduce the heat to low and simmer until the meatballs are fully cooked, 30 minutes.
• Add the spaghetti to the pot of boiling water, and cook according to package directions. Strain into a colander, then add the cooked pasta to tomato sauce, tossing everything together to coat the noodles. Garnish with freshly grated Parmesan, and serve.

MEATBALLS & PASTA

Steps:

• Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
• Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.
• Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
• With clean hands, scrunch and mix everything up well. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs - you should end up with 24.
• Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed - this will help to firm them up.
• Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic, and trim and finely slice or crumble the chilli.
• Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden.
• Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves.
• Tip in the the tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly.
• Meanwhile, heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until cooked through, turning regularly To check if they're cooked, cut one opening - there should be no sign of pink.
• Once cooked, add the meatballs to the sauce and simmer while you cook the pasta.
• Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Return the pasta to the pan.
• Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed
• Transfer to a large platter or divide between bowls, serving the remaining sauce and meatballs on top. Add a fine grating of Parmesan and scatter over the reserved basil, then tuck in.

SPAGHETTI AND MEATBALLS

Steps:

• For the meatballs: Preheat the oven to 425 degrees F.
• Combine the bread with the milk in a large bowl. Let soften for about 1 minute, then mash to a paste with a fork. Add the beef, pork, egg, Worcestershire, granulated garlic, granulated onion, 2 tablespoons pecorino, 2 teaspoons salt and 1/2 teaspoon pepper. Mix until well blended. Form into twelve 2-inch balls (about 1/4 cup each) and place on a plate or tray.
• Heat the olive oil in a large skillet over medium heat. Sear the meatballs on all sides until a crust forms, about 2 minutes per side. Transfer to a baking dish.
• Bake until cooked through, 20 to 25 minutes.
• For the pasta and sauce: In a large pot, cook the spaghetti according to package directions. Drain and set aside.
• To a pan over medium heat, add the olive oil, tomatoes, broth, butter, and basil and parsley. Simmer until the tomatoes are soft, 4 to 5 minutes. Add the pecorino to help thicken the sauce, and season with a pinch of salt and pepper. Stir in the cooked pasta and top with the meatballs. Garnish with some more pecorino and basil-parsley mix.

MY BEST SPAGHETTI & MEATBALLS

Steps:

• In a large bowl, combine the first eight ingredients. Add beef, pork and veal; mix lightly but thoroughly. Shape into 1-in. balls. In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain., In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 2 minutes. Add tomato paste; cook and stir 3-5 minutes or until paste darkens. Add wine; cook and stir 2 minutes to dissolve any browned tomato paste. , Stir in tomatoes, parsley, sugar, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally. Add basil and meatballs; cook 20-25 minutes longer or until meatballs are cooked through, stirring occasionally. Serve meatballs and sauce with spaghetti. Sprinkle with additional cheese.

SPAGHETTI & MEATBALLS

Steps:

• First, make the meatballs. Split the skins of the sausages and squeeze out the meat into a large mixing bowl.
• Add the mince, onion, parsley, parmesan, breadcrumbs, eggs and lots of seasoning. Get your hands in and mix together really well - the more you squeeze and mash the mince, the more tender the meatballs will be.
• Heat the oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-sized meatballs. Set aside any meatballs for freezing, allowing about five per portion, then spread the rest out in a large roasting tin - the meatballs will brown better if spaced out a bit.
• Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
• Meanwhile, make the sauce. Heat the olive oil in a large saucepan. Add the garlic cloves and sizzle for 1 min.
• Stir in the chopped tomatoes, red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.
• Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.
• Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.

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!)

SPAGHETTI AND MEATBALLS

Steps:

• Make the meatballs: In a large bowl, combine bread crumbs and cream. Let it sit for 5 minutes, then mash the mixture with a fork. Mix in the oregano, pepper flakes, black pepper, salt and bacon. Gently work in the pork, veal and beef. Be careful not to knead it into oblivion, or the meatballs will be tough little pebbles. Fry a little of the mixture in some butter and oil in a skillet and taste, adjusting seasonings. Roll into small meatballs, about an inch across. (If you have a kitchen scale, measure an ounce apiece.)
• Heat the oven to 375 degrees. In a large sauté pan, warm the butter and olive oil over medium-high heat. Brown the meatballs, turning every couple of minutes. (Work in batches if they won't all fit in the pan.) Transfer them to a roasting pan big enough to hold them all. Pour 2 cups of cold water into the pan and transfer it to the oven to bake for 20 to 30 minutes or so, until the meatballs are cooked through. Transfer to a plate and cover with aluminum foil to keep warm.
• Boil the spaghetti in a large pot of salted water, and heat the marinara sauce in a pot. When the spaghetti is tender, toss it with the sauce. Season to taste. Put the cheese in a bowl and set it on the table. Make sure to ask your family if they want their meatballs on top of the spaghetti or on the side.

SPAGHETTI AND MEATBALLS

Steps:

• Place bread in a large bowl and sprinkle with broth or milk until soaked. Allow to sit 5 minutes, then squeeze out and discard most of the liquid; crumble bread. Add turkey, beef, egg, 1/2 cup parsley, 2 tablespoons Parmesan, salt, pepper, half the onion and a third of the minced garlic. Mix well and form into golf-ball-size balls ( about 24).
• In a large nonstick skillet over medium heat, heat 1 tablespoon oil. Sauté meatballs until browned, about 10 minutes. Remove from heat, set aside.
• In a large saucepan, combine remaining 1 tablespoon olive oil, remaining minced onion and remaining minced garlic. Cover and cook over medium-low heat, stirring occasionally, until translucent, about 10 minutes. Add tomatoes, bring to a simmer, and cook uncovered for about 10 minutes, breaking up tomatoes with a wooden spoon.
• Add meatballs to pan of sauce. Cover, reduce heat to low and simmer for 20 minutes. Meanwhile, bring a large pot of lightly salted water to a boil, and cook pasta until al dente. To serve, drain pasta and divide among four to six bowls. Top with meatballs and sauce, and garnish with parsley and Parmesan.

SPAGHETTI AND MEATBALLS

Steps:

• For the sauce: In a large bowl, use your hands to break up the tomatoes, squeezing them into 1/2-inch pieces. Set aside.
• Place the pancetta in a large, heavy-bottomed saucepan or Dutch oven over medium-low heat. Cook gently until the pancetta releases its juices and browns, about 15 minutes. Remove with a slotted spoon and reserve.
• To the rendered fat in the pan, add the olive oil and, when hot, the onions and 1/2 teaspoon salt. Cook until soft and golden, about 5 minutes. Add the garlic and cook just until it releases its fragrance, about 1 minute. Add the red pepper flakes and oregano, cook for a minute or two, and then add the red wine. Cook until the wine is almost evaporated, scraping up any browned bits from the bottom of the pan. Return the pancetta to the pan, along with the tomatoes and their juices, the carrots, and the basil. Bring to a boil, then reduce the heat to low and simmer gently, stirring frequently, until thickened and reduced by one-half to two-thirds, about 5 hours.
• When the sauce has thickened and reduced, remove the carrots and basil, and puree to the desired smoothness using an immersion blender. Stir in the parsley.
• For the meatballs: Preheat the oven to 450 degrees F. Spray a wire rack with nonstick cooking spray and place over a parchment-lined baking sheet.
• Combine the panko and buttermilk in a large bowl and let sit, mashing occasionally with fork, until a smooth paste forms, about 10 minutes. Add the eggs, ground beef, ground pork, prosciutto, Parmesan, parsley, garlic, pepper and salt. Gently mix with your hands until thoroughly combined, then lightly form into golf ball-size meatballs (approximately 24).
• Place the meatballs, evenly spaced, on the prepared rack and roast until browned, about 25 minutes, rotating the baking sheet halfway through.
• When the sauce is ready, gently add the meatballs to the pot and simmer, covered, over low heat until the meatballs are fully cooked and firm, about 30 minutes.
• Bring a large pot of well-salted water a boil--the water should taste salty like the ocean. Add the pasta and cook until just al dente. Drain and rinse under cold water, then return the pasta to the pot.
• Ladle approximately half of the sauce into the pasta and simmer for 10 to 15 minutes, to let the pasta absorb some of the sauce.
• Using tongs, portion the pasta into individual pasta bowls. Top with 3 to 4 meatballs per serving and finish with more sauce. Serve extra Parmesan separately at the table.

SPAGHETTI AND MEATBALLS

Steps:

• Heat a large saucepan over a medium heat and add the olive oil. Once hot, add the onion and cook gently without browning for 4-5 minutes, or until softened and translucent. Add the garlic, continue to cook for 2 minutes until aromatic, then add the dried herbs, tomatoes and stock. Bring the sauce to a simmer, reduce the heat and simmer gently while you make the meatballs.
• For the meatballs, mix together the beef, garlic and herbs along with a decent pinch of salt and pepper. Using wet hands roll into 20 balls.
• Heat a frying pan over a medium heat and add the olive oil. Once hot, fry the meatballs on all sides until nicely coloured, being careful not to burn them. You may need to do this in batches. Transfer to the saucepan containing the sauce.
• Continue to simmer the sauce for 10 minutes while you cook the spaghetti.
• Bring a large saucepan water to the boil, add a pinch of salt and cook the spaghetti according to the packet instructions. Once cooked, drain and tip into the saucepan with the meatball sauce. Mix well and serve hot.

NANCY'S SPAGHETTI

Steps:

• 1. If you're not using meat balls, cook hamburger and onion, and garlic. Drain. Spray crock pot with Pam or put in a liner. Put chopped tomatoes in crock pot. Add tomato sauce, tomato paste, spaghetti sauce mix, hamburger mixture {or meatballs}, water and seasonings. Stir and cook on low for 6 to 8 hours or on high for 4. Remove bay leaves. Cook spaghetti noodles and pour sauce over. Add Parmesan cheese.
• 2. Make ahead Meatballs: 4 eggs 2 cups dry breadcrumbs 1/2 cup finely chopped onion 1 tbsp. salt 2 tsp. Worcestershire sauce 1/2 tsp. white pepper 4 lbs. lean ground beef In large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-in balls, about 12 dozen. Place in single layers in ungreased 15 x 10 x 1 inch baking pan. Bake at 400 degrees for 10 to 15 minutes or until no longer pink, turning often; drain. Cool. Place about 30 meatballs each into freezer containers. May be frozen up to 3 months. Yield 5 batches{30 meatballs per batch}

NANCY ST. PIERRE'S SPAGHETTI AND MEATBALLS

Steps:

• Purée the canned tomatoes in a blender. Heat the olive oil in a large pot over medium heat. Add the chopped onions and 4 minced garlic cloves, and cook until soft and translucent but not browned, about 6 minutes. Add the puréed tomatoes, 1/4 cup basil and 1/2 teaspoon red pepper flakes. Increase heat. Once the sauce is boiling, turn it down to a simmer. Add 1 teaspoon salt and 1/2 teaspoon pepper; let sauce simmer while you prepare the meatballs. In a large bowl, soak the bread crumbs in milk for about 15 minutes. Squeeze the milk out of the bread crumbs and discard the milk. Add the Parmesan, minced onion, egg, beef, pork, 1/4 teaspoon red pepper flakes, fennel seed, and remaining 1/2 teaspoon salt and 3/4 teaspoon pepper. Make a small patty and fry in a small skillet over medium heat until cooked through; remove from the pan and cool. Taste to determine whether or not meat needs more seasoning; adjust as needed. Form the remaining meat mixture into walnut-size meatballs. Drop in sauce. Simmer on low for about 4 hours (or cook in a 325-degree oven for 4 hours). Serve over pasta.

SPICY SPAGHETTI & MEATBALLS

Steps:

• Combine beef, bread crumbs, parsley, fresh minced garlic, onions, jalapeños, chili garlic sauce, egg, milk, parmesan cheese, oregano, and a generous sprinkle of salt and pepper. Using your hands mix gently, careful not to over mix.
• Roll meat mixture into golf sized balls and then fry the meatballs in vegetable oil over medium high heat, working in batches. Brown them on all sides. Each batch should take about 7 minutes.
• Heat a separate skillet over medium low heat, add onions and cook until translucent
• Add fresh minced garlic and red chili flakes, season with salt and pepper and cook until garlic turns golden and fragrant.
• Add crushed tomatoes, red wine, sugar, basil, salt, and pepper. Cook for 15-20 minutes before adding the meatballs.
• Place the browned meatballs in the sauce and let it cook for an additional 30-40 minutes or until the meatballs are tender and fully cooked through.
• Add some fresh basil and serve over Spaghetti

NANNY'S SPAGHETTI SAUCE AND MEATBALLS

Steps:

• Make the sauce
• Put olive oil in pan, chop or crush cloves of garlic in oil, heat slowly, do not let burn or turn brown.
• Add tomatoes (I crush with my hand while adding them) garlic salt, paste, parsley, oregano, pepper & Romano cheese and bring to a simmer and let simmer for at least 1 1/2 hrs. (6 qt. pan works.)
• Make the Meatballs
• Put meat & pork in large bowl. Add pepper, salt, parsley, & cheese.
• Mix thoroughly. Add eggs & bread crumbs, mix until well blended. Oil hands and make into balls, whatever size you like, and don't squish them to death, just medium to lightly form into balls.
• Put oil in the frying pan & brown slowly (don't let them get crusty). Then drain them and put in the Spaghetti Sauce, and continue cooking them in the sauce.
• We like Italian sausages too, and cook them the same way & add to sauce.
• This makes about 24 large, 36 medium or 48 small.
• Serve with pasta of your choice, and crusty Italian Bread or Rolls, we like Garlic Bread.

NANCY'S SPAGHETTI AND MEATBALLS

Steps:

• Purée the canned tomatoes in a blender. Heat the olive oil in a large pot over medium heat. Add the chopped onions and 4 minced garlic cloves, and cook until soft and translucent but not browned, about 6 minutes. Add the puréed tomatoes, 1/4 cup basil and 1/2 teaspoon red pepper flakes. Increase heat. Once the sauce is boiling, turn it down to a simmer. Add 1 teaspoon salt and 1/2 teaspoon pepper; let sauce simmer while you prepare the meatballs. In a large bowl, soak the bread crumbs in milk for about 15 minutes. Squeeze the milk out of the bread crumbs and discard the milk. Add the Parmesan, minced onion, egg, beef, pork, 1/4 teaspoon red pepper flakes, fennel seed, and remaining 1/2 teaspoon salt and 3/4 teaspoon pepper. Make a small patty and fry in a small skillet over medium heat until cooked through; remove from the pan and cool. Taste to determine whether or not meat needs more seasoning; adjust as needed. Form the remaining meat mixture into walnut-size meatballs. Drop in sauce. Simmer on low for about 4 hours (or cook in a 325-degree oven for 4 hours). Add remaining basil and serve over pasta.