SAVOURY SPAGHETTI WITH MEATBALLS RECIPE BY TASTY
Here's what you need: olive oil, garlic, red pepper flakes, McCormick® Savory Spice Blend, tomato paste, canned whole peeled tomato, kosher salt, white bread, heavy cream, grated parmesan cheese, onion, garlic, pepper, ground pork, kosher salt, 85% lean ground beef, McCormick® Savory Spice Blend, olive oil, spaghetti, kosher salt, parmesan cheese, fresh basil
Provided by Tasty
Yield 8 servings
Number Of Ingredients 22
Steps:
- Make the sauce: In a large pot over medium-low heat, combine the olive oil and garlic and cook until the garlic begins to sizzle very gently. Add the red pepper flakes and cook, stirring, until the garlic just begins to turn light golden in color, about 3 minutes. Add the Savory spice blend and continue to cook, stirring, for 1 minute more.
- Add the tomato paste and cook, stirring, until the paste has softened and blended with the oil and garlic mixture, about 3 minutes.
- Stir in the tomatoes and their juices and increase the heat to medium-high, bringing the to a gentle simmer. Lower the heat a bit if it's bubbling and spitting too much. Remove the sauce from the heat.
- Using an immersion blender, blend the sauce until smooth. Tip: Drape a kitchen towel over the pot to act as a cover from sauce splatters. Or, transfer the sauce to a blender and puree, then return to the pot.
- Decrease the heat to medium-low and bring the sauce to a simmer.
- Make the meatballs: In a medium bowl, combine the bread cubes, cream, parmesan, onion, garlic, and pepper. Using a fork, mash into thick paste.
- In a large bowl, gently mix the ground pork with the salt and baking powder. Add the beef and gently stir to combine (you can also use your hands for this). Add the bread mixture, Savory spice blend, and a pinch more salt and pepper and mix until just incorporated. Rub a bit of olive oil on your hands and form the mixture into smooth, round meatballs the size of golf balls--you should have about 25 total..
- Once the meatballs are formed, gently lower each meatball into the pot of sauce. Bring to a low simmer, cover, and cook for 25-35 minutes, or until a meat thermometer inserted into a meatball reaches 165˚F (75˚C).
- While the meatballs are cooking, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Reserve 1 cup (240 ml) of pasta cooking water, then drain.
- In a large bowl, toss the spaghetti with a few large spoonfuls of pasta sauce to coat, along with a few splashes of the reserved cooking water. Divide the pasta among bowls and spoon more sauce and meatballs over the pasta. Top each serving with freshly grated Parmesan and basil.
- Enjoy!
Nutrition Facts : Calories 722 calories, Carbohydrate 52 grams, Fat 39 grams, Fiber 5 grams, Protein 41 grams, Sugar 8 grams
SIMPLE SPAGHETTI AND MEATBALLS RECIPE BY TASTY
Here's what you need: onion, crushed tomato, unsalted butter, salt, ground pork, ground beef, onion, garlic, shredded parmesan cheese, panko breadcrumbs, fresh parsley, worcestershire, egg, salt, black pepper, spaghetti, parmesan cheese
Provided by Nathan Ng
Categories Dinner
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400˚F (200˚C).
- Add the crushed tomatoes, butter, onion, and salt to a pot and bring to a simmer over medium heat.
- Lower the heat and cook for 45 minutes, until the onions are soft and starting to break apart. Remove onion.
- In a bowl, mix the ground beef, ground pork, panko, Parmesan, egg, garlic, onion, Worcestershire, salt, pepper, and parsley until fully combined.
- Take a golf ball-sized handful of the meat mixture and roll it into a ball. Transfer to a baking sheet. Repeat with the remaining meat.
- Bake the meatballs for 16 minutes.
- Bring a pot of water to a boil, and cook the spaghetti according to the packaging instructions.
- Drain pasta and toss lightly in about a tablespoon of oil (optional).
- Pour the sauce over the pasta. Transfer the cooked meatballs and top with Parmesan.
- Enjoy!
Nutrition Facts : Calories 1583 calories, Carbohydrate 132 grams, Fat 75 grams, Fiber 10 grams, Protein 92 grams, Sugar 19 grams
SPAGHETTI AND MEATBALLS RECIPE BY TASTY
Here's what you need: olive oil, large yellow onions, garlic, kosher salt, pepper, red pepper flakes, tomato paste, crushed tomato, dried basil, dried oregano, dried parsley, ground beef, ground pork, bread crumbs, ricotta cheese, fresh parsley, large eggs, grated parmesan cheese, milk, kosher salt, black pepper, dried spathetti, fresh basil, grated parmesan cheese
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 425°F (220°C). Set a wire rack over a baking sheet and grease with nonstick spray.
- Make the marinara sauce: Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and season with salt, pepper, and the red pepper flakes. Cook until soft and caramelized, about 15 minutes.
- Set aside ⅓ cup (50 G) of the cooked onions and garlic for the meatballs and let cool.
- Stir the tomato paste into the onions and cook until browned and aromatic, 3-5 minutes.
- Add the crushed tomatoes, dried basil, dried oregano, and dried parsley. Stir together and bring to a boil. Reduce the heat to low, cover, and simmer for at least 30 minutes.
- Make the meatballs: In a large bowl, combine the ground beef, ground pork, reserved onion and garlic mixture, bread crumbs, ricotta, parsley, eggs, Parmesan, milk, salt, and pepper. Mix with your hands until well combined.
- Shape about 2 ounces (55 G) of meat at a time into balls and set on the prepared wire rack.
- Bake the meatballs for 20 minutes, until the outsides are browned and the centers are tender and juicy and reach about 155˚F (68˚C).
- Bring a large pot of water to boil and add a generous pinch of salt. Cook the pasta according to the package instructions, 7-10 minutes, until al dente. Stir occasionally to keep the noodles from sticking together.
- Drain the pasta and add it directly to the simmering marinara sauce. Reserve some pasta water, in case you need it to loosen the sauce. Stir the pasta into the sauce until fully coated.
- Add the pasta to serving bowls, top with the meatballs, and garnish with Parmesan, fresh basil, and cracked pepper.
- Enjoy!
Nutrition Facts : Calories 1173 calories, Carbohydrate 119 grams, Fat 47 grams, Fiber 13 grams, Protein 69 grams, Sugar 26 grams
EASY SPAGHETTI AND MEATBALLS
WHEN I was a teenager, I cooked dinner every night for our family of four...Mom, Dad, Grandmother, who lived next door, and myself. Through the years, I have modified and changed this recipe for two people to better fit our tastes. That's one of the great things about this dish. It's easy to do just that! -David Stierheim, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients. Crumble the meat over mixture and mix well. Shape into 2-in. meatballs., In a large skillet, brown meatballs over medium heat until a thermometer reads 160°; drain. Add spaghetti sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until heated through. Serve with spaghetti; sprinkle with cheese if desired.
Nutrition Facts : Calories 388 calories, Fat 18g fat (7g saturated fat), Cholesterol 168mg cholesterol, Sodium 1503mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 4g fiber), Protein 26g protein.
BEST SPAGHETTI AND MEATBALLS
One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. -Mary Lou Koskella, Prescott, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 16 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 519 calories, Fat 18g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 1043mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.
30-MINUTE SPAGHETTI AND MEATBALLS
Turn sausages into tasty meatballs without additional ingredients or mixing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Set a large pot of salted water to boil. Remove sausage meat from casings and roll into 24 balls. In a large saucepan or Dutch oven, heat oil over medium-high. Add sausage and cook until browned all over, about 5 minutes. Using a slotted spoon, transfer meatballs to a plate. Add onion to pan and cook, stirring frequently, until softened, about 5 minutes. Add tomatoes, breaking them up as you go, and season with salt and pepper; bring sauce to a boil and cook 5 minutes.
- Add pasta to water and cook according to package instructions. Meanwhile, add meatballs to sauce and rapidly simmer until sauce is slightly thickened, about 7 minutes. Reserve 8 meatballs and 1 1/2 cups sauce to make Spinach and Meatball Calzones at another time. Drain pasta, then toss with remaining sauce and meatballs.
Nutrition Facts : Calories 669 g, Fat 12 g, Fiber 6 g, Protein 36 g
SPAGHETTI MEATBALL BAKE RECIPE BY TASTY
Here's what you need: bolognese sauce, water, fresh egg pasta, grated cheddar cheese, fresh basil, lean ground beef, garlic powder, parsley, paprika, salt, pepper
Provided by Tasty
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Mix all of the meatball ingredients together into a large bowl, then form into 14 golfball-sized balls.
- Combine the full jar of sauce and half a jar of water together in a large bowl.
- Stir in the spaghetti until it's fully coated in the sauce.
- Spread the coated spaghetti into a casserole dish then top with the meatballs.
- Cover and bake in the centre of the oven for 18-20 minutes.
- Sprinkle over the cheese and grill/broil for a further 5-7 minutes uncovered, until the cheese is melted and stringy and the top of the meatballs are brown.
- Sprinkle over the basil and serve immediately.
- Enjoy!
Nutrition Facts : Calories 539 calories, Carbohydrate 46 grams, Fat 23 grams, Fiber 3 grams, Protein 32 grams, Sugar 2 grams
EASY SPAGHETTI AND MEATBALLS
No pasta's more iconic than spaghetti and meatballs, and now, it's a breeze to make -- the meatballs simmer right in the sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls.
- In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes.
- Meanwhile, cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.
Nutrition Facts : Calories 678 g, Fat 20 g, Fiber 7 g, Protein 42 g
EASY SPAGHETTI AND MEATBALLS
Make and share this Easy Spaghetti and Meatballs recipe from Food.com.
Provided by Moonlightlady
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large bowl, combine ground beef, bread crumbs, egg, onion, parsley, garlic, salt and pepper; mix lightly but thoroughly.
- Shape mixture into twelve meatballs.
- Spray large nonstick skillet with cooking spray. Brown meatballs 6 to 8 minutes or until no longer pink, turning occasionally.
- Add spaghetti sauce. Bring to a boil; reduce heat to medium-low. Cover and cook 10 minutes, stirring occasionally.
- Serve meatballs and sauce over cooked pasta.
Nutrition Facts : Calories 527, Fat 18.4, SaturatedFat 5.8, Cholesterol 126.7, Sodium 1453.7, Carbohydrate 57.4, Fiber 6.3, Sugar 18.1, Protein 32
SPAGHETTI AND MEATBALLS
Make and share this Spaghetti and Meatballs recipe from Food.com.
Provided by ratherbeswimmin
Categories Spaghetti
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, beat the egg; then blend in the milk.
- Add in the bread cubes, stirring to coat them well; let sit for 15 minutes.
- Using a fork, mash the bread cubes until they've formed a rough paste.
- Add in the ground beef to the bowl; working with your hands, incorporate the rough paste into the beef.
- Add in cheese, garlic, and parsley; blend in evenly; add salt and pepper to taste.
- Using wet hands, form the meat into balls the size of golf balls or a little smaller.
- Add olive oil to a large heavy skillet over med-high heat; add in the meatballs to brown them on all sides-don't crowd them in the pan; you may have brown them in batches.
- Transfer meatballs to the saucepan that holds the warmed tomato sauce; bring to a gentle simmer and cook for 45 minutes.
- When the meatballs are nearly done, drop the spaghetti into a big pot of boiling salted water.
- Cook spaghetti until al dente, about 8-9 minutes.
- Drain spaghetti in a colander; then return it to the pasta cooking pot over medium heat.
- Ladle in enough sauce to just coat the pasta; stir well.
- Add in the butter and stir well.
- Keep the pasta in the pot for a total of about 1 minute.
- Divide the pasta among six wide, shallow bowls; top each mound of pasta with a few meatballs, then ladle some more sauce over all.
- Serve with grated Romano cheese on the side.
Nutrition Facts : Calories 682.2, Fat 27.6, SaturatedFat 9, Cholesterol 98.7, Sodium 1444.3, Carbohydrate 80.2, Fiber 6.4, Sugar 12.2, Protein 29.5
AWESOME, EASY SPAGHETTI AND MEATBALLS
This is a tasty easy hand-me-down recipe from my mom and I use it regularly. You can make it and eat it right away, no one ever complains about eating left-overs with this dish and it also freezes well for future eating. Enjoy!!
Provided by Sue Gifford
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Skin Italian sausage links, cut into pieces and roll into balls.
- Brown on all sides and drain.
- Brown the onion, garlic, green pepper and celery and add to meat.
- Stir in the can of crushed tomatoes and mushroom (optional), salt, pepper, oregano, fennel seed and basil.
- Simmer for 45 minutes- Serve over spaghetti with a salad and garlic bread.
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