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.
REAL MEATBALLS AND SPAGHETTI
For homemade Italian comfort, make Ina Garten's Real Meatballs and Spaghetti recipe from Barefoot Contessa on Food Network, starring veal, pork and beef.
Provided by Ina Garten
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 23
Steps:
- Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
- Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
- For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
- Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.
SPAGHETTI AND AWESOME MEATBALLS
When I make meatballs i like to go BIG. These are tennis ball sized meatballs that are so moist and tender they melt in your mouth. Preparation is easy and worth it all the way!
Provided by m_peaches07
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak bread in milk until absorbed.
- Combine all ingredients including bread and mix thoroughly. ( Do not overmix. Will lead to tough meatballs).
- Form into tennis ball sized meatballs ( or whatever size prefered).
- Bake on 375-400 degrees for 15-20 min.
- Finish cooking meatballs on stove top in sauce of your choice.
Nutrition Facts : Calories 455.1, Fat 28.8, SaturatedFat 10.9, Cholesterol 159.2, Sodium 1399.1, Carbohydrate 10.1, Fiber 0.6, Sugar 1.1, Protein 36.3
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
SPAGHETTI AND MEATBALLS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the spaghetti: Bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to the package directions. Drain well.
- For the meatballs: Combine the beef, onion, eggs and breadcrumbs in a large bowl. Season with the oregano, basil, salt and pepper. Mix well. Form medium-sized meatballs and set aside. Heat the olive oil in a heavy pot. Add the meatballs 4 or 5 at a time and cook until well browned. Remove to a plate.
- For the marinara sauce: Cook the onion in olive oil in a large pot over medium heat. Add the green pepper and garlic. Cook until tender. Add the bay leaf, red pepper flakes, oregano and basil. Add the tomato sauce and simmer for an hour if time allows. Stir in the sugar and parsley.
- Add the pasta to the sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving platter or plates and top with the meatballs.
SPAGHETTI & MEATBALLS
Get everyone to help rolling meatballs and you'll soon have one supper on the table and another in the freezer
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h
Yield Makes about 10 servings
Number Of Ingredients 16
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.
Nutrition Facts : Calories 870 calories, Fat 37 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 46 grams protein, Sodium 1.3 milligram of sodium
MY FAVORITE SPAGHETTI AND MEATBALLS
I have tried a couple of recipes on zaar but I keep going back to my own. I got the sauce recipe from a friend of my moms and the meatball recipe is my own adaptation from a recipe on a Muellers box. Add your favorite pasta and you have a meal.
Provided by Chef Shelby
Categories Meat
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Sauce:.
- Cover bottom of large pan with olive oil.
- Add garlic and onion and heat on low until tender.
- Add Pastene tomatoes, tomato paste, water, sugar, salt and pepper.
- Simmer for at least 1 hour, stirring often.
- Meatballs:.
- In large bowl, mix together all the ingredients.
- Shape into balls (makes about 30).
- Meatball cooking directions:.
- Bake in oven at 350, turning occasionally until the meatballs are brown on the outside.
- Add the meatballs to sauce and simmer for at least 30 minutes.
- This cooking method is also great for making the meatballs ahead of time. They can be frozen and dropped into sauce when you're ready.
Nutrition Facts : Calories 482.9, Fat 20.1, SaturatedFat 8.2, Cholesterol 109.8, Sodium 1399.7, Carbohydrate 48.2, Fiber 9.6, Sugar 23.6, Protein 32.5
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.
SPAGHETTI AND MEATBALLS
The BEST spaghetti & meatballs recipe we've ever had. I got this from an Italian friend and it's extremely easy. You'll never want to make it any other way after trying this.
Provided by KadesMom
Categories One Dish Meal
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Mix together ground beef, Italian sausage, 1 tsp minced garlic, a sprinkle of fennel seed, small onion, dash of garlic salt, dash of pepper, dash of salt, 1/2 tsp Italian seasoning, bread crumbs, eggs.
- Roll into balls and bake at 350 degrees until done (about 20 minutes).
- Sauté in 4 1/2 QT or bigger pan, medium onion, 1/2 TBL chopped garlic, chopped fennel in olive oil until onion is tender. Add 1 1/2 tsp Italian seasoning, tomato paste, chopped tomatoes, tomato sauce, red wine, 1 tsp fennel seed, dash of garlic powder, dash of salt & pepper and 1 TBL sugar.
- Add the meatballs when they're done baking.
- Let simmer for an hour or more. Pan will be very full. I usually use a little less tomato sauce, so it's not so full.
- Serve over spaghetti noodles.
Nutrition Facts : Calories 739.2, Fat 32.5, SaturatedFat 11.5, Cholesterol 140.9, Sodium 1821, Carbohydrate 67.7, Fiber 5.2, Sugar 13.8, Protein 43.9
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CLASSIC SPAGHETTI AND MEATBALLS - FOOD & WINE
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4/5 Total Time 1 hr 45 minsAuthor Melissa Rubel Jacobson
- In a small bowl, soak the bread in the milk until the milk is absorbed, about 5 minutes. In a large bowl, gently mix the ground meats with the soaked bread, 2 tablespoons Parmigiano-Reggiano, 1/2 tablespoon of the garlic, 2 teaspoons salt, 1/4 teaspoon pepper, 1 tablespoon of the chopped basil and the oregano. Form the meat mixture into golf ball–size meatballs and transfer to a baking sheet. Cover and refrigerate until chilled, about 30 minutes.
- Meanwhile, in a food processor, pulse the tomatoes with their juices until finely chopped. In a large saucepan, heat 2 tablespoons of the olive oil. Add the remaining 1 tablespoon minced garlic and cook over moderate heat until light golden, about 3 minutes. Add the crushed red pepper, chopped tomatoes and the basil sprig. Bring to a simmer and cook over moderately low heat until the sauce is slightly thickened, about 25 minutes. Discard the basil sprig and season the sauce with salt and pepper.
- In a large skillet, heat the remaining 2 tablespoons of olive oil. Brown the meatballs in batches, about 3 minutes per side. Transfer the meatballs to the tomato sauce and simmer until cooked through, about 10 minutes. Discard the fat from the skillet. Add 1/4 cup of water and cook over moderately high heat, scraping up the brown bits from the bottom of the pan, about 2 minutes. Pour the water into the tomato sauce.
- In a large pot of salted boiling water, cook the spaghetti until al dente. Drain and return the pasta to the pot. Pour in 2 cups of the tomato sauce and toss until the pasta is well coated, about 1 minute. Transfer the pasta to large shallow bowls. Spoon the meatballs and remaining tomato sauce over the spaghetti. Sprinkle with the remaining 2 tablespoons chopped basil. Serve at once, passing grated cheese at the table.
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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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