Spaghetti And Meatball Cake Food

SPAGHETTI-AND-MEATBALL CAKE

Steps:

• Make two 8-inch-round chocolate cakes as the cake mix label directs; cool completely. Crumble 1 cake into a bowl. Squeeze a handful of crumbs into a 2-inch ball; roll between your hands until smooth. Repeat to make 2 more cake balls.
• Sprinkle some of the remaining cake crumbs on a clean surface. One at a time, roll the cake balls in the crumbs, pressing lightly to coat. If necessary, moisten the cake balls with water to help the crumbs stick.
• Assemble the cake: Put the remaining whole cake on a serving plate or cake board. Spread about 1 1/2 cups vanilla frosting on the cake with an offset spatula; run the spatula around the sides to make it smooth.
• Arrange the cake balls on the cake. Mix the remaining frosting, the yellow food coloring and cocoa in a bowl; transfer to a pastry bag with a small round tip. Pipe the yellow frosting around the cake balls in a figure-eight motion to look like spaghetti.
• Make the strawberry sauce: Puree the strawberries in a food processor until slightly smooth with a few chunks. Spoon 1/2 cup strawberry puree around the meatballs to look like sauce.
• Grate white chocolate on top of the cake to look like parmesan cheese. Serve the cake with the remaining strawberry puree on the side.

SPAGHETTI AND MEATBALL CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed or parchment paper to fit the bottoms of the pans, then press them in. In a mixer fitted with a whisk attachment (or using a hand mixer,) cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt; mix. Add half of the flour, then half of the sour cream, and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin.
• Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay) about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven. Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting.
• To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together. Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top with a thin "crumb" layer to seal all the crumbs in and chill. Repeat with a finishing layer of butter cream. Place about 2 cups of butter cream in a potato ricer and press it through onto the top of the cake moving it in a circular motion to look like spaghetti. Place chocolate truffle meatballs around on top and chill until ready to serve. Just before serving, pour on the strawberry puree.
• In a saucepan place the sugar and carefully pour the water around the edge. Using your finger make an X in the pan to help the water gently mix with the sugar. Bring to a boil and cook to softball stage (235 degrees F.) Meanwhile, whip the egg whites in a mixer with a whip attachment until light and fluffy. When sugar is softball slowly pour it into the bowl down the side and continue whipping, adding vanilla, until incorporated and then cooled. Add the butter 1 cube at a time while whipping until it is a thick butter cream (check flavor and consistency of butter cream before continuing to add butter, as not all of the 2 cups may be needed). Keep at room temperature while frosting the cake.
• Heat the heavy cream in a small saucepan, and as soon as it boils, turn off the heat. Meanwhile, put the chopped bittersweet chocolate in a medium bowl. Pour the hot cream into the bowl. Whisk until the chocolate is melted and the mixture is smooth, add the peanut butter and whisk until smooth. Cover and let rest in a cool place overnight--do not refrigerate. The mixture will become firm but not hard.
• The next day, scoop balls of truffle mixture using an ice cream scoop onto baking sheets lined with parchment paper. Refrigerate until set, about 1 hour. Use your palm to gently press down the point that sticks up on each truffle. Transfer to the freezer and freeze until hard, 2 to 3 hours or overnight.
• Melt the semisweet chocolate in the top of a double boiler set over barely simmering water. It should be liquid, but not so hot that you can't touch it. Spread the cocoa powder out on a sheet pan with sides.
• Working in 2 batches to avoid crowding the pan of cocoa, dip the frozen truffles one at a time into the melted chocolate, shaking off any excess. Set coated truffle on the cocoa. Gently but thoroughly shake pan containing the truffles and the cocoa after the chocolate has started to set until truffles are completely coated. Carefully remove to another pan and refrigerate, uncovered for 30 minutes. Transfer to an airtight container and keep chilled.
• In a blender, puree the strawberries and add a teaspoon of water if necessary to adjust consistency to a thick, but not pasty consistency. Adjust sweetness to taste with sugar.

MOM'S SPAGHETTI AND MEATBALLS

Steps:

• Combine the beef, pork, eggs, breadcrumbs, dried oregano, grated garlic, Pecorino Romano, 1/2 teaspoon of the salt and pepper to taste in a large bowl. Using your hands, thoroughly mix the ingredients together until evenly incorporated. Roll into meatballs slightly larger than golf balls, setting them on baking sheets as you work.
• Heat the oil over medium heat in a large Dutch oven until it shimmers. Working in batches and taking care not to crowd the pan, saute the meatballs, turning frequently, until browned on all sides, about 5 minutes. Using a slotted spoon, transfer from the pan back to the baking sheet.
• Reduce the heat to medium-low, add the onion to the pan, and saute, stirring occasionally, until fragrant, about 2 minutes. Add the sliced garlic, stir, and cook 1 minute more. Add the wine, increase the heat, and bring to a boil, then reduce the heat and simmer for 2 minutes. Add the tomatoes, 4 of the basil leaves, the remaining 3/4 teaspoon salt and the meatballs along with any accumulated juices. Simmer, partially covered, until the flavors come together, about 1 hour 20 minutes. Taste and adjust the seasonings.
• Meanwhile, cook the spaghetti in two batches in boiling salted water according to package directions. Drain and serve with the meatballs and sauce ladled on top. Garnish with torn basil and freshly grated Pecorino-Romano.

REAL MEATBALLS AND SPAGHETTI

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 MEATBALL BAKE

Steps:

• Preheat oven to 375°. Place 1 cup bread crumbs in a shallow bowl. In a large bowl, combine eggs, chopped spaghetti, garlic, seasonings and remaining bread crumbs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Roll meatballs in bread crumbs; place in a greased 13x9-in. baking dish. Bake 15-20 minutes or until cooked through., In a large saucepan, combine pasta sauce, onion, garlic and seasonings; bring to a boil over medium heat, stirring occasionally. Pour over meatballs; sprinkle with cheese. Bake 15-20 minutes longer or until cheese is lightly browned.

BEST SPAGHETTI AND MEATBALLS

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.

SPAGHETTI AND MEATBALLS

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!)

SPAGHETTI & MEATBALLS

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.

EASY SPAGHETTI AND MEATBALLS

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.

APRIL FOOL'S SPAGHETTI AND MEATBALLS CAKE

Steps:

• Heat oven to 350°F. Grease and flour 2 1/2-quart ovenproof glass or metal bowl. Prepare cake mix batter as directed on package, using water, oil and eggs. Pour batter into greased and floured bowl.
• Bake at 350°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in bowl on wire rack for 30 minutes. Run thin knife around edge of cake; invert cake onto serving plate. Cool 1 hour or until completely cooled.
• Frost cooled cake with thin layer of frosting. Spoon remaining frosting into resealable plastic bag; seal bag. Cut small hole in bottom corner of bag. Squeeze bag to pipe frosting onto cake to resemble spaghetti. Stir strawberry topping to soften; spoon topping onto top of cake to resemble spaghetti sauce, allowing some to drip down sides.
• Unwrap candies; microwave on HIGH for 10 to 15 seconds to soften. Break each candy into thirds; roll into "meatballs" and arrange on cake. Sprinkle grated candy coating over top of cake to resemble cheese.

SPAGHETTI AND MEATBALLS (CUPCAKES)

Steps:

• Use both the unsweetened cocoa powder and yellow food coloring to tint the icing. Spread a thin layer on top of each of the 10 cupcakes and arrange on a platter, four down the center and three on each side. Place so they are just touching each other. This will form the bed for your "pasta".
• Put remaing icing in a pastry bag, press the air out then seal. Using a plain tip pipe the icing all over the cupcakes to look like spaghetti letting some fall over the sides of the cupcakes for an authentic look.
• Place the hazelnuts and strawbery preserves in a bowl and toss to coat Spoon a bit of the preserves on top of each cupcake then place a hazelnut (meatball) on each and let that extra meatball fall on the side of the platter. Sprinkle with the grated white chocolate (parmesan). Place the chocolate chunk on a small plate along with a mini grater and bring to the table when you serve your spaghetti dessert.
• Enjoy your spaghetti & meatballs!