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.
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.
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
SPAGHETTI AND MEATBALLS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 22
Steps:
- Tomato sauce:
- Heat oil in a casserole. Add garlic and stir until lightly golden. Then add the crushed tomatoes with their juice, 2 tomato cans of water, the ground pepper, chopped parsley, chopped fresh basil and salt. Then taste it. If it seems a little acidic, add a little sugar
- Bring to a boil and simmer, stirring occasionally, for 45 minutes.
- Meatballs:
- In a bowl mix together the milk and egg. Add mixture to bowl of bread cubes. Toss to coat.
- Let the bread stand for 15 minutes.
- Mash the bread cubes and add to a 1 pound of ground beef, grated Romano, garlic, and parsley. Mix together. Add salt and pepper to taste.
- With wet hands form walnut size balls. Brown the meatballs lightly in olive oil. Add meatballs to 6 cups sauce bubbling in pot. Simmer 45 minutes.
- Cook the spaghetti in boiling, salted water for the length of time specified on the box. Drain spaghetti by lifting it out of its cooking pot in a strainer/colander, pour the water out of the pot, transfer some cooked spaghetti from strainer/colander to pot in which it was cooked.
- Ladle some sauce over pasta. Stir to coat. Add a knob of butter and toss again. Add meatballs and toss. Plate the pasta on 4 serving plates or pasta bowls. Add more sauce on top. Serve immediately with a block of Parmigiano-Reggiano and a cheese grater on the side.
- Suggested wine: Montevina Barbera, Amador County, 1994
SPAGHETTI AND MEATBALL HAND PIES
These savory little hand pies are so easy to put together. They are a super way to serve spaghetti and meatballs, and are formed by placing a swirl of spaghetti and one meatball onto a circular piece of pastry-style dough, and topping with another piece of slightly larger dough, and crimping the edges closed. Your kids will love these, and if you serve them at a tailgate party, expect them to be gone first!
Provided by Diana71
Categories Barilla
Time 1h5m
Yield 8
Number Of Ingredients 6
Steps:
- Place meatballs and pasta sauce in a saucepan. Bring to a simmer over medium-high heat; reduce heat. Simmer 40 minutes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
- Transfer drained spaghetti to saucepan with meatballs and sauce; stir to combine.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Place pie crusts on lightly floured work surface. Use a 5-1/2-inch circular cookie cutter and cut out as many dough circles as you can. Divide circles in half; roll out half so they are just slightly larger than the others.
- Arrange the smaller dough circles on a work surface. Top with a small pile of spaghetti and sauce with 1 meatball in the center. Leave an empty border around the edges for crimping.
- Place a second larger dough circle onto the first. Press this circle over the top of the meatball, with the edges reaching past the spaghetti. Fold the sides of the bottom circle over the top piece of dough. Pinch the fold firmly to seal into place.
- Whisk egg and milk together to make an egg wash. Brush over top and sides of each hand pie with the egg wash. Place onto a parchment-covered baking sheet.
- Bake in preheated oven until pies are golden brown and filling is piping hot, 25 to 30 minutes.
Nutrition Facts : Calories 641.4 calories, Carbohydrate 76.7 g, Cholesterol 70.5 mg, Fat 27.5 g, Fiber 6.1 g, Protein 21.8 g, SaturatedFat 7.2 g, Sodium 652.3 mg, Sugar 0.2 g
HANDS-OFF SPAGHETTI AND MEATBALLS
Make and share this Hands-Off Spaghetti and Meatballs recipe from Food.com.
Provided by gailanng
Categories Meatballs
Time 58m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Adjust oven rack to middle position and heat oven to 475 degrees. Spray 13 by 9-inch baking dish with vegetable oil spray. Spread pasta into prepared dish. Pour marinara sauce and water over pasta and toss gently with tongs to coat.
- Using hands, combine beef, panko, pesto, 1 teaspoon salt, and 1/4 teaspoon pepper in bowl until well combined. Pinch off and roll mixture into 1-inch meatballs (about 15 meatballs). Place meatballs on top of pasta in dish. Cover dish tightly with aluminum foil and bake for 30 minutes.
- Remove dish from oven and stir pasta thoroughly, scraping sides and bottom of dish. Return uncovered dish to oven and continue to bake until pasta is tender and sauce is thickened, 5 to 8 minutes.
- Remove dish from oven. Toss to coat pasta and meatballs with sauce, adjusting sauce consistency with extra hot water as needed. Let cool for 10 minutes. Season with salt and pepper to taste, sprinkle with basil and serve with Parmesan.
Nutrition Facts : Calories 823, Fat 24.8, SaturatedFat 8.6, Cholesterol 81, Sodium 1026.6, Carbohydrate 107.8, Fiber 10.9, Sugar 20.7, Protein 39.8
SPAGHETTI AND MEATBALLS
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the meatballs: Preheat the oven to 450 degrees F.
- Combine the ground meats in a large bowl. In a smaller bowl, combine the breadcrumbs and milk to soak.
- In a blender or food processor, combine the onion, basil, parsley and garlic into a thick puree. Add to the ground meats. Add the milk and breadcrumbs, cheese, salt and egg to the meat. Knead together until combined. Scoop into 2-ounce balls (about 1 1/2 inches) on a baking sheet lined with foil or parchment.
- Bake until browned, about 10 minutes.
- For the sauce: Lower the oven to 350 degrees F.
- Mix the tomatoes together with the salt in a casserole dish, then add the roasted meatballs. Cover with foil and bake, 1 hour.
- For spaghetti: Bring at least 6 quarts salted water to a boil. Cook the spaghetti according to the package directions. Place in a bowl and top with meatballs, sauce and grated parm.
BON APPETIT SPAGHETTI AND MEATBALLS
For the best texture, don't overwork the meat mixture and use parmesan that's ground to a fine powder (use the food processor or the rasp side of a box grater). For more heat, add 1/2 to 3/4 teaspoon dried crushed red pepper to the sauce. Breadcrumbs should come from a crustless French or country-style loaf of bread. The best ground beef to use is 85% lean and an immersion blender would be great to have for this recipe.
Provided by FeelinYummy
Categories One Dish Meal
Time 2h45m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- Sauce.
- Combine tomatoes with juice, butter, onions, and salt in large wide pot.
- Bring to simmer over medium heat. Reduce heat; simmer uncovered 45 minutes, stirring occasionally. Discard onions.
- Using immersion blender, process sauce briefly to break up any large pieces of tomato (texture should be even but not completely smooth). Season sauce with more salt and freshly ground black pepper.
- Remove from heat.
- Meatballs.
- Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes.
- Place beef and pork in large bowl and break up into small chunks. Add 1 cup ground Parmesan, parsley, salt, and pepper.
- Whisk eggs to blend in small bowl; whisk in garlic.
- Add to meat mixture.
- Using hands, squeeze milk from breadcrumbs, reserving milk. Add breadcrumbs to meat mixture.
- Using hands, quickly and gently mix meat mixture just until all ingredients are evenly combined (do not overmix).
- Chill mixture at least 15 minutes and up to 1 hour.
- Moisten hands with some of reserved milk from breadcrumbs, then roll meat mixture between palms into golf-ball-size balls, occasionally moistening hands with milk as needed and arranging meatballs in single layer in sauce in pot.
- Bring to simmer. Reduce heat to medium-low, cover, and simmer until meatballs are cooked through, 15 to 20 minutes.
- DO AHEAD Can be made 2 days ahead.
- Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing.
- Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain.
- Using slotted spoon, transfer meatballs to platter. Add pasta to sauce in pot and toss to coat. Divide pasta among 6 plates. Top each serving with meatballs. Sprinkle meatballs with freshly grated Parmesan cheese and serve.
Nutrition Facts : Calories 836.7, Fat 38.4, SaturatedFat 19.1, Cholesterol 171.7, Sodium 1374.3, Carbohydrate 85.9, Fiber 6.7, Sugar 12, Protein 37.5
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!
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BEST SPAGHETTI & MEATBALL PIE - DELISH.COM
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Category Dinner, LunchTotal Time 45 mins
- In a large bowl, combine spaghetti, 1/4 cup marinara, Parmesan and 1 egg. Toss until evenly combined. Press spaghetti mixture into the pie crust as compactly as possible.
- In a medium bowl, combine ricotta, 1 egg and Italian seasoning. Season with salt and pepper and set aside.
- In a large bowl, combine ground beef, remaining egg, onion, garlic and parsley. Season with salt and pepper and stir until evenly combined. Scoop tablespoons of mixture and roll into balls.
- In a large skillet over medium-high heat, heat olive oil. Add meatballs in a single layer and sear on all sides until a nice crispy crust develops, about 2 minutes per side.
- Assemble pie: Spread ricotta mixture on top of the baked spaghetti crust, then add the meatballs in a single layer on top. Spoon some extra marinara on top of meatballs.
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