LIGHTER SPAGHETTI AND MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Pulse the sandwich bread in a food processor to form coarse crumbs. Add the beef, 1/4 cup onion, mushroom, 1 tablespoon garlic, parsley, and egg white; season with salt, pepper and nutmeg; pulse again to finely chop and combine. Portion into about 20 meatballs (about 1-inch in diameter) and place on a plate.
- In a medium saucepan, heat the oil over medium heat; add the remaining garlic and onion. Cook, stirring occasionally, until tender, about 10 to 12 minutes. Stir in the tomatoes and broth. Tie sprigs of basil and thyme together with kitchen twine; add to the tomatoes. Bring to a simmer and cook, stirring occasionally, 20 minutes. Add the meatballs and continue to simmer, without stirring, until the meatballs are partially cooked, about 10 minutes. Turn the meatballs; cook 10 minutes more or until fully cooked.
- Meanwhile, cook the pasta according to package directions in boiling salted water; serve the meatballs and sauce over the spaghetti.
OLD FASHIONED MEATBALLS & SPAGHETTI
This makes a very large sauce and is freezable. The longer you simmer the better the sauce tastes. You can also cook meatballs in a 400* oven for about 20 minutes.
Provided by Carmen B.
Categories Spaghetti
Time 2h35m
Yield 12 serving(s)
Number Of Ingredients 25
Steps:
- Combine ingredients for gravy; set aside.
- In a food processor or blender, whirl bread to make crumbs (you should have 2 cups lightly pressed crumbs).
- In a large bowl, mix together crumbs, ground beef, parmesan cheese, onion, parsley, salt, pepper, garlic, and eggs.
- Form mixture into 1 1/2 inch balls.
- Heat oil in a large frying pan and brown meatballs.
- Drain on paper towels.
- Add meatballs to gravy.
- Add 1/4 cup parmesan cheese to gravy.
- Bring to a boil, reduce heat, and simmer 1 1/2 to 2 hours.
- Serve over cooked spaghetti.
Nutrition Facts : Calories 367.5, Fat 19.5, SaturatedFat 6.9, Cholesterol 111.6, Sodium 1243.8, Carbohydrate 22.4, Fiber 2.5, Sugar 4, Protein 23
FOOD NETWORK'S OLD-FASHIONED SPAGHETTI & MEATBALLS
This recipe is delicious, I made it for my very critical parents, who never like anything I make, just because they don't like anything new... but even they loved it!!!! it's the best spaghetti & meatballs I've ever had!
Provided by beckyd52890
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To prepare meatballs: Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
- Preheat oven to 350°F Coat a rack with cooking spray and place it over a baking sheet lined with foil.
- Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel.
- To prepare sauce & spaghetti: Put a large pot of lightly salted water on to boil. Bring sauce to a simmer in a pan. Add the sauce to meatballs and simmer, covered, for 20 minutes. Stir in basil (or parsley).
- Meanwhile, cook spaghetti (or linguine) until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese.
Nutrition Facts : Calories 583.9, Fat 14.8, SaturatedFat 4.8, Cholesterol 30.5, Sodium 1388.4, Carbohydrate 85.4, Fiber 5.1, Sugar 17.3, Protein 26.3
EXCELLENT MEATBALLS
Provided by Anne Burrell
Categories main-dish
Time 1h23m
Yield 18 to 20 meatballs
Number Of Ingredients 20
Steps:
- Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
- In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
- Preheat the oven to 350 degrees F.
- Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
- Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
- Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
- Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
- Yield: 2 quarts
OLD-FASHIONED SPAGHETTI AND MEATBALLS
Provided by Midge Stark
Categories Beef Pasta Tomato Kid-Friendly Bon Appétit California Small Plates
Yield Serves 2 to 4
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients in medium bowl. Season with salt and pepper. Form mixture into 1 1/2-inch-diameter meatballs. Heat oil in heavy large skillet over medium-high heat. Add meatballs in batches (do not crowd) and cook until brown on all sides, about 8 minutes.
- Meanwhile, warm Marinara Sauce in heavy small saucepan over low heat. Pour sauce over spaghetti. Top with meatballs. Serve immediately, passing additional Parmesan separately.
SPAGHETTI AND MEATBALLS
Provided by Tyler Florence
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.
- Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.
- Preheat the oven to 350 degrees F.
- Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.
- Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.
- Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.
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!)
OLD-FASHIONED SPAGHETTI SAUCE
There are alot of ingredients, and this takes all day to cook, but MAN IS IT WORTH IT! This sauce tastes good over pasta, clams, or as a bread dip. My family just gobbles it up.
Provided by Mindi Bunch
Categories Sauces
Time 4h20m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Coat bottom of stockpot with olive oil.
- Over medium heat, melt butter.
- Add hamburger, sausage, onion, and garlic.
- When onions are soft, add sugar, tomato sauce, sage, allspice, nutmeg, oregano, and wine; mix well and adjust to taste.
- Increase heat to high and bring to a boil.
- Reduce heat to low and simmer uncovered for 4 hours. Stir every 15 to 20 minutes.
Nutrition Facts : Calories 287.9, Fat 17.9, SaturatedFat 7.3, Cholesterol 54.8, Sodium 1284.8, Carbohydrate 15.5, Fiber 2.8, Sugar 8.1, Protein 16.2
GREAT-GRANDMA'S ITALIAN MEATBALLS
My great-grandmother started this easy meatball recipe with our family. We use ground beef and turkey for these meatballs, and the flavor's so good, you won't miss the extra calories. -Audrey Colantino, Winchester, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Cool slightly., In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake until lightly browned and cooked through, 18-22 minutes. If desired, serve with pasta and pasta sauce.
Nutrition Facts : Calories 271 calories, Fat 13g fat (5g saturated fat), Cholesterol 125mg cholesterol, Sodium 569mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
SPAGHETTI WITH MEATBALLS AND GARLIC BREAD
These are good, richly flavored meatballs, baked in the oven, till pink, and then simmered in the sauce, you can make your own sauce, buy one, or cook the one given here. I have others on the site, but this is a good all-purpose one, and excellent on spaghetti, I think. You will not use all of the it.
Provided by Tuck Burnette
Categories Sauces
Time 1h10m
Yield 12 meatballs, 4 serving(s)
Number Of Ingredients 32
Steps:
- Cook the sauce: Put the olive oil and sliced garlic into a heavy sauce pot or broad sauté pan. Turn the heat to medium-high.
- Cook gently until the garlic becomes colored a light gold, then add the creole seasoning (do not omit this), and stir, once or twice.
- Stir in the tomato paste, turn the heat down, and break up well with a metal whisk.
- Add no salt, add pepper, if desired.
- Put in the two (or three) tablespoons red wine, and reduce a little. Then add the broth, water, and tomatoes. Bring to a simmer, stirring every so often, and cook gently for 20 to 30 minutes. Remove pan from heat.
- Make the meatballs: Put the egg, egg yolk, salt, pepper, to taste, the nutmeg and all the herbs into the bowl of a food processor. Grate in the cheese. Purée. Set aside.
- Remove the soft white crumb from both sides of the split baguette. Measure 1/2 cup of it, save the remainder for another purpose, or discard.
- Put into a bowl with the milk, squeeze between the fingers until it is well broken up.
- Add to the food processor with the wet ingredients, and pulse to well combine.
- Empty the contents of this into a bowl with the crumbled meat. Work to a paste, adding some chopped fresh parsley.
- Form into 12 meatballs, and place evenly on a foil lined, sprayed sheet pan.
- Bake at 400 degrees for 12-15 minutes. Remove, add to sauce, using a spatula to loosen balls, if necessary.
- Keep oven on.
- Bring a pot of salted water to a boil to cook pasta.
- Combine olive oil and garlic powder to taste (1/2-1 teaspoon), brush on both sides of cut baguette.
- Sprinkle lightly with Parmesan cheese, a pinch of salt and pepper, and chopped parsley if desired.
- The bread needs to bake for 10 minutes, add it to the oven, on a sheet pan, to bake, when dropping the pasta.
- Return the pan of sauce to the stove and bring to a gentle simmer, covered, simmer till done, but less than 10 minutes.
- Drop the pasta into boiling salted water, cooking till al dente.
- Retrieve the meatballs to a plate with tongs. Reserve a little of the pasta cooking water.
- Drain the pasta, toss with the tablespoon of butter, if using, a handful or two of grated Parmesan cheese, and adding about 2 cups of the sauce. Thin lightly with cooking water if nessecary.
- Cut the garlic toast into pieces. Place pasta on warm plates, topping each with three meatballs, and sprinkle each serving with more grated Parm.
- Serve at once with garlic bread on the side, and if desired, any additional sauce.
Nutrition Facts : Calories 1769.8, Fat 52.3, SaturatedFat 13.8, Cholesterol 172.2, Sodium 2497.5, Carbohydrate 248.6, Fiber 13.6, Sugar 20.2, Protein 75.5
CLASSIC SPAGHETTI AND MEATBALLS
Categories Beef Pasta Sauté Parmesan Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 13
Steps:
- Place bread in medium bowl; cover with milk. Let stand until bread is soft, about 10 minutes. Place meat in large bowl. Mix in 2 tablespoons cheese and next 5 ingredients. Squeeze bread almost dry; discard milk. Blend bread into meat mixture. Using 1 rounded tablespoon for each, shape mixture into 24 meatballs.
- Heat oil in heavy large skillet over medium heat. Add meatballs; sauté until brown and cooked through, turning often to hold shape, about 15 minutes. Add meatballs and drippings in skillet to pot of Tomato-Sausage Sauce. Simmer to blend flavors, about 10 minutes.
- Place pasta in large bowl. Add 1 1/2 cups sauce and toss to coat. Top with meatballs and remaining sauce. Serve with additional Parmesan cheese.
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