THE BEST SPAGHETTI AND MEATBALLS
Who knew that the same technique for shredding pulled pork with two forks will also work for meatballs? In this case, the method ensures that your ingredients are thoroughly mixed yet not compressed, so the resulting meatballs are tender and light. After browning the meatballs, we finish them in a hearty tomato sauce. The meatballs flavor the sauce as they finish cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 19
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.
NEXT LEVEL SPAGHETTI & MEATBALLS
Make the ultimate meatballs in a rich tomato sauce to serve over spaghetti. Comfort food at its best, this will prove a hit at the family dinner table
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 19
Steps:
- Tip the beef and pork into a large bowl. Mix and season generously with salt. Set aside for at least 30 mins, or for up to 1 hr. Meanwhile, put the bread in a bowl with the milk and leave to soak.
- Tip the soaked bread into the bowl with the meat and add all the remaining meatball ingredients except for the mozzarella. Season with plenty of pepper, then scrunch the mixture together with your hands until combined.
- Roughly divide the meatball mixture into 18 portions. Use your hands to flatten one portion, then gently wrap it around a piece of the mozzarella and roll into a ball. Repeat with the remaining portions. Chill the meatballs in the fridge for 1 hr before cooking. Can be prepared up to two days ahead and stored in the fridge.
- Heat 3 tbsp of the oil in a large frying pan or casserole dish. Fry the meatballs in batches, browning them on all sides, then transfer to a plate and set aside. Pour the remaining oil into the pan and heat for 1 min, then fry the sliced garlic for a few seconds. Tip in the sugar, vinegar and wine (if using) and bubble for 1 min. Add the tomatoes, then season and cook over a medium heat for 10 mins. Tip in the meatballs and gently stir to ensure they're fully coated in the sauce. Cover the pan and simmer on a low heat for about 20 mins, spooning the sauce over the meatballs occasionally.
- Remove the pan from the heat and set aside, then cook the spaghetti. To serve, divide the spaghetti between bowls, top with three warm meatballs each, spoon over the sauce and scatter with the remaining parmesan.
Nutrition Facts : Calories 528 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 0.9 milligram of sodium
CLASSIC SPAGHETTI AND MEATBALLS
I can't claim to be Italian, but I sure did a lot of research when it came to tackling this classic Italian dish. In addition to tasting fabulous, this recipe is so easy to put together. It's great for making extra meatballs for leftovers and is accessible enough that anyone should be able to throw it together on a weeknight.
Provided by Kelsey Nixon
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 18
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.
SPAGHETTI AND MEATBALLS
For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
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!)
BRAT'S, SPAGHETTI SAUCE AND MEATBALLS
Make and share this Brat's, Spaghetti Sauce and Meatballs recipe from Food.com.
Provided by sheriboren
Categories Sauces
Time 2h40m
Yield 3-4 serving(s)
Number Of Ingredients 22
Steps:
- In large pot saute onion and garlic in olive oil until onion is softened.
- Add tomato paste and stir into olive oil until completely mixed .
- Stir in tomato sauce and tomatoes.
- Slowly mix in the 4 cups of water.
- Add bay leaves,.
- oregano, basil, salt, pepper, sugar and stir well.
- Bring to a boil then turn down and simmer for one hour.
- For your meatballs combine the beef, finely minced garlic, Italian bread crumbs, basil, oregano, parmesan cheese, eggs, salt and pepper and mix together well.
- Shape into 1 inch size meatballs and place on a cookie sheet.
- Bake meatballs in 350 degree oven for 20 minutes.
- Add meatballs to the sauce after 1 hour of cooking sauce.
- Continue to cook the sauce and meatballs 1 more hour or longer if you like.
- Uncover the sauce during the last half hour to thicken up the sauce.
- Cook pasta according to package directions.
- Serve sauce and meatballs over spaghetti.
Nutrition Facts : Calories 1392.1, Fat 76.8, SaturatedFat 25.6, Cholesterol 406.7, Sodium 5403.5, Carbohydrate 94, Fiber 16.6, Sugar 44.1, Protein 88.7
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- Two meats are better than one. Using just one meat is okay, but adds just one flavour to the sauce. For a true ‘meatball’ flavour, opt for beef and pork.
- Get soaked. Bread soaked in milk keeps the meatballs light and plump. We tried skipping this step and just using breadcrumbs, but noticed the difference.
- Highly seasoned. What stops a meatball being a mini burger is the amount of other flavours you add. We’ve upped the savouriness with garlic, parmesan and yeast extract, added intrigue with a grating of nutmeg and fresh flavours with parsley and dried oregano.
- Make it meaty. Love it or hate it, yeast extract intensifies the meatiness of these meatballs and is well worth adding.
- Handmade tale. The key to a loose-textured meatball that still holds its shape is to not overwork the mix. The best way to do this is to use your hands to mix until everything just comes together.
- Get stuffed. To take our meatballs to the next level, we’ve stuffed them with a piece of cheese that melts when it’s hot. We’ve gone for mozzarella as it’s readily available, but choose the cheaper type that isn’t in water.
- Choose your size. There’s been a trend for serving single orange-sized meatballs, and while they look dramatic, they're hard to eat. As ours are stuffed, we’ve gone with a slightly larger-than-normal three per portion.
- The main sauce. Cooking the meatballs in the sauce is two-fold. The sauce takes on the flavours of the meatball seasonings and the meatballs take on the flavours of the sauce.
- Pan's not hot. There is nothing to be achieved by serving the meatballs and sauce scorching hot, so leave everything to cool and rest while you cook the spaghetti.
- A touch of nostalgia. We know that the pasta is traditionally mixed into the sauce before serving (and feel free to do that if your pan is big enough) but for a bit of nostalgia, we’re spooning our sauce over to be mixed by the eater.
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- Tear the bread into small pieces and combine with milk in a small bowl. Let sit for 5 to 10 minutes.
- Meanwhile, add the ground beef and sausage meat to a large bowl. Grate 1/2 an onion on the large side of a box grater and add to the meat, along with 1 clove of finely minced garlic, the egg, Parmesan, 1 tablespoon of the parsley, 2 teaspoons of the oregano, 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Stir the bread and milk into a rough paste, add to the meat and gently mix everything together, being careful not to squeeze the mixture too much, leading to tough meatballs.
- Heat 1 tablespoon of the oil in a Dutch oven or a large high-sided pan over medium-high heat. Sear the meatballs until golden brown on two sides, 3 to 4 minutes per side.
- Chop the remaining onion and add it to the pan. Season with salt and pepper and cook until lightly golden brown, 3 to 4 minutes. Thinly slice the remaining 2 cloves of garlic and add them to the pan.
- Add the meatballs back into the pan, cover and turn the heat down to medium-low. Simmer the sauce and meatballs for 15 to 20 minutes, or until the meatballs are cooked through to 165 degrees F (75 degrees C).
- Meanwhile, bring a large pot of water to a boil over high heat and season well with salt. Boil the spaghetti according to package directions until al dente, then drain and serve topped with sauce, meatballs and extra grated Parmigiano-Reggiano.
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