SPAGHETTI AND MEATBALLS
Provided by Emeril Lagasse
Categories main-dish
Time 2h25m
Yield about 16 large meatballs, serving 4 to 6
Number Of Ingredients 37
Steps:
- Place the Basic Red Sauce in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Place all the remaining meatball ingredients in a large mixing bowl. Stir well with a wooden spoon to combine, then form the meat into balls by rolling about 2 tablespoons of meat between your hands. Place meatballs on a plate as they are formed. (Hint: if your hands are slightly damp, the meatballs will roll more easily and will not stick to your hands!) When all the meatballs are formed, gently place the balls into the sauce 1 at a time using a long handled spoon. Be careful - bubbling sauce splatters! Simmer the sauce uncovered, and allow the meatballs to sit undisturbed for 10 minutes before stirring. Stir the meatballs into the sauce when they rise to the top.
- Simmer for an additional 20 minutes, stirring occasionally to prevent the sauce from sticking to the bottom of the pan.
- While sauce is simmering, cook the spaghetti in boiling salted water until al dente. Strain and toss with the olive oil. Keep warm until ready to serve.
- Heat the olive oil in a 5-quart pot over medium heat. Add the onions, garlic, salt, crushed red pepper, oregano and black pepper, and cook, stirring, until soft, about 5 minutes. Place the tomatoes in a large bowl and squeeze to break into small pieces. Add the tomatoes, tomato sauce, tomato paste, water, and sugar to the pot with the onions, and stir well. Add the Parmesan rind. Bring to a simmer over medium-high heat. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally with a long-handled wooden spoon, until flavors have come together and sauce is thickened. Stir in the basil and let sit for 10 minutes before using.
- Remove from the heat, and use as needed. You can store this sauce in an airtight container in the refrigerator for up to 4 days, or freeze it for up to 3 months.
- Combine all ingredients thoroughly.
SPAGHETTI AND FROZEN MEATBALLS
Quick and Easy Dinner of Spaghetti and Frozen Meatballs - Made in Your Skillet
Provided by DinnerPlanner
Categories Easy Dinner
Number Of Ingredients 7
Steps:
- Cook spaghetti according to package directions. Drain and rinse; place spaghetti back in the pan. Stir in the butter.
- Arrange meatballs on a microwave safe dish. Microwave for about 2 minutes or until meatballs are thawed.
- Drizzle olive oil in a large skillet and cook the garlic and meatballs on medium heat for about 3-4 minutes.
- Add sauce to the skillet. (Make sure to rinse out the jar with a little water to get the extra pasta sauce.)
- Cook until the sauce is heated through.
- Add the cooked spaghetti to the skillet and gently stir until the pasta is well coated with sauce.
- Sprinkle the top of spaghetti and meatballs with mozzarella cheese.
- Let simmer for about 2 minutes or until cheese has melted.
Nutrition Facts : Calories 380.47 kcal, Carbohydrate 34.2 g, Protein 16.17 g, Fat 16.31 g, SaturatedFat 5.78 g, Cholesterol 37.77 mg, Sodium 672.1 mg, Fiber 3.59 g, Sugar 6.56 g, ServingSize 1 serving
SLOW SIMMERED SPAGHETTI AND MEATBALLS (CROCK POT)
This was one of those serendipitous happenings that continue to amaze/amuse me. My DS called me on a Wednesday evening around suppertime to ask if it would be alright to come visit for the weekend, bringing his boys. They would arrive Friday at suppertime. Since I knew that DD and her family would want to be included for dinner to give her more time to visit w/ her brother over the weekend... I suddenly went from "just me" for dinner to "eight" for dinner! What to fix at the last minute like this??? A while later I was reading the paper and came across this recipe in the food section and thought: AH HA! Dinner! I bought the ingredients after work on Thursday and, Friday morning, everything went into the crock pot (I made a double batch). When I got home after work, I made a salad, wrapped bakery Italian bread in foil to heat in the oven, and started the water boiling for the spaghetti. Everyone LOVED it, as I did too, and the leftovers were scarfed up by the grand kids the next day for lunch. Age ranges of diners were 18 months up to ... well, let's just say I'm a grandmother of five! This will definitely be a repeater at my house! (Recipe courtesy of B. Mills & A. Ross of "Desperation Dinners" column in the Raleigh NC News & Observer.)
Provided by Impera_Magna
Categories Spaghetti
Time 7h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Pour spaghetti sauce and tomatoes with juice into a slow cooker.
- Add chopped onion, garlic, and Italian seasonings; mix well.
- Add still-frozen meatballs; stirring to mix well. Make sure meatballs are covered with sauce.
- Cover the slow cooker, turn to LOW heat; cook 7-8 hours.
- Just before serving, cook spaghetti according to package directions. (This can be done ahead of time, noodles drained and tossed w/ olive oil, and refrigerated. Reheat noodles in the microwave before serving.).
- Serve sauce and meatballs over spaghetti. Pass Parmesan cheese at the table.
- NOTE: Any style tomato-based (marinara style) spaghetti sauce can be used. The jar sizes may vary from brand to brand but this is okay.
Nutrition Facts : Calories 293.8, Fat 2.8, SaturatedFat 0.7, Cholesterol 1.3, Sodium 281, Carbohydrate 57.2, Fiber 4.8, Sugar 10.3, Protein 9.6
SMART SPAGHETTI & MEATBALLS RECIPE
The secret ingredient in this smart spaghetti and meatballs recipe? Spinach! Even your pickiest eater will love this combo of meatballs, pasta and sauce.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Combine first 5 ingredients, 3/4 cup mozzarella and 2 Tbsp. Parmesan. Shape into 18 meatballs, using about 2 Tbsp. for each; place on rimmed baking sheet sprayed with cooking spray.
- Bake 15 min. or until done (160ºF). Meanwhile, cook spaghetti as directed on package, omitting salt and heat pasta sauce in separate saucepan.
- Drain spaghetti; place on platter. Combine meatballs and sauce; spoon over spaghetti. Top with remaining cheeses.
Nutrition Facts : Calories 400, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 32 g
CROCK POT SPAGHETTI AND MEATBALLS
This recipe is special more for its cooking method than its ingredients. You can modify it to suit your taste, but I think you'll agree...making spaghetti and meatballs can't get any easier than this !
Provided by Terri Newell
Categories Spaghetti
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Break spaghetti in half and put in crock pot.
- Add remaining ingredients and stir.
- Cover, cook on Low 4-6 hours, or on High 2 hours. Stir once at "halftime".
- Note -- I use homemade meatballs, which I always have on hand, but I use a purchased sauce with garlic that my children love. The can size was 681 ml. Also, I never measure the pasta, I just use two handfuls. But the Recipezaar editors could not computer such a measurement.
KITTENCAL'S SPAGHETTI AND MEATBALL CASSEROLE
This is a wonderful change from your everyday spaghetti and meatballs, I make this with my recipe#71273 *and* recipe#69173 but of coarse you may use your own favorite meatball and pasta sauce or use two 28-ounce jars of purchased spaghetti sauce, really you can use any amount of spaghetti sauce and meatballs you desire. Prep time does not include preparing or baking the meatballs. Serve this with garlic bread on the side and a small salad if desired :)
Provided by Kittencalrecipezazz
Categories Spaghetti
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 13 x 9-inch baking dish.
- Prepare your own favorite meatball recipe, then shape into about 1-1/2-inch balls.
- Place the meatballs onto a greased baking sheet and bake until thoroughly cooked (about 22-25 minutes at 375 degrees) set the meatballs aside.
- Boil the spaghetti in a large pot of boiling water until just al dente; drain then place into a large bowl.
- Toss the spaghetti with 3 tablespoons oil; cool slightly, then add in eggs, 1-1/2 cups mozzeralla cheese, 1 cup Parmesan cheese, salt and pepper; using clean hands toss until thoroughly combined (you can use a spoon but hands are better!).
- Place the spaghetti into prepared baking dish, then press down slightly with hands.
- Scatter the cooked meatballs over the spaghetti.
- Top with spaghetti sauce over the top making certain to cover the pasta completely.
- Cover with foil and bake 350 degrees for 45 minutes or until hot and bubbly.
- Remove from oven then sprinkle about 1-1/2 cups mozzeralla cheese (or amount desired) over the top, then return to oven uncovered for 3-5 minutes or until the cheese has melted.
- Sprinkle with grated Parmesan cheese if desired.
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
SPAGHETTI AND MEATBALL CASSEROLE
I was going to make spaghetti pie but I didn't have any ricotta or cottage cheese so I tweeked it and came up with this. My son and BF loved it! The measurements are approximate since I don't really use measuring cups when I cook, I just kinda eye it up. I hope you like it as much as we did!
Provided by PSU Lioness
Categories Spaghetti
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- Cook spaghetti according to package directions; drain. Add egg and Parmesan cheese to spaghetti and stir to combine (I used my hands and it worked well).
- Press spaghetti mixture into the bottom of a sprayed 8x8 glass baking dish. Cover spaghetti mixture with a layer of sliced pepperoni. Cover pepperoni with 1/2 c shredded Mozzarella cheese.
- Cook precooked, frozen meatballs according to package directions (I just microwaved them). Cut them in half. Layer the meatball halves over the cheese mixture (number of meatballs is approximate. We used smaller meatballs so adjust to cover the whole casserole).
- Combine spaghetti sauce, garlic powder and dehydrated onion flakes in a bowl. Spoon over meatball layer.
- Sprinkle 1/2 c Mozzarella cheese over the spaghetti sauce mixture. Cover with foil and bake for 20 minutes. Remove the foil and bake approximately another 20 minutes or until bubbly.
- Again, the measurements for this recipe are approximately. Please adjust to your own tastes. And I didn't have any on hand but I would've like to have added cooked green peppers to the sauce. So get creative! I'm anxious to hear what combinations everyone comes up with!
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!)
CHEESY BAKED SPAGHETTI AND MEATBALLS
This is a new spin on a recipe from my childhood-- my dad would make spaghetti and meatballs for me and my sister when my mom was too busy to cook. It was his favorite dish to cook-- boil spaghetti, heat frozen meatballs and refrigerated store-bought sauce, mix and serve. Once I got the hang of how Dad made S&M, I took it a few steps further-- and the result was a huge hit with my family!
Provided by ProbieFoodie531
Categories One Dish Meal
Time 25m
Yield 1 pan, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Line the bottom and sides of medium saucepan to about half-way up with the frozen meatballs, and pour in marinara sauce until all meatballs are covered. Set to simmer on low heat.
- Take out frozen vegetables, leave on counter.
- In a large pot, follow the directions to cook 1 pound of spaghetti, drain and return to pot.
- With a dinner knife, divide each meatball in half, and then pour into spaghetti pot with sauce, open frozen vegetables and pour into spaghetti pot.
- Mix well, slowly adding two cups of shredded mozzarella.
- Pour mixture into 13x9 baking dish, sprinkle 1 cup mozzarella on top.
- Bake for 15-20 minutes, or until mozzarella on top is melted.
Nutrition Facts : Calories 571.1, Fat 5.5, SaturatedFat 1.3, Cholesterol 2.6, Sodium 560.4, Carbohydrate 110.5, Fiber 9.3, Sugar 14.4, Protein 19
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