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!)
SPAGHETTI W/MEATBALLS FOR A CROWD
My family is crazy for this spaghetti with meatballs and even though it takes a little time, it's well worth it! :) Half of it gives the 4 of us two day's worth. Yummmmmmm!!! It makes approximately 79-80 medium sized meatballs and can feed 16 people with about 5 meatballs per person. I freeze half of it (without pasta) and is...
Provided by Lolita Slafter
Categories Other Main Dishes
Time 4h
Number Of Ingredients 28
Steps:
- 1. For Sauce: Heat olive oil in large dutch oven (8 qt.) or a stock pot if you don't have at least an 8 qt. dutch oven and add onions. Cook on medium/low till getting translucent; add garlic and cook for 3-4 more minutes. Note: Be careful cooking onions and garlic in a stock pot for it might stick too easy. I have a gas stove.
- 2. Add all the canned tomato products, water and spices. Stir well and bring to low boil. Turn down heat medium low or low; cover and simmer (make sure it's simmering) while you mix meat.
- 3. For Meatballs: Combine pork and beef together first and add other ingredients. Mix well and shape into scant golf ball size meatballs.
- 4. Unless you really have an issue about calories, "DO NOT BROWN" the meatballs first. Yes you heard right!!! I start dropping them in the sauce side by side starting around the outer edge, working my way in. Gently put them all in. Cover and take your pot by the handles and gently swish the pot from side to side to settle them all down in the sauce. Be careful that the heat isn't much more than low or they'll stick. Swish from side to side about 3 more times in the span of about 10-15 minutes. This should be enough time to set the meatballs so they won't get messed up when you transfer them to a big roaster pan with a cover.
- 5. Cook them in a 350* oven for 1 1/2 hours, stirring twice. Half of the amount of this and 1 pound of cooked pasta will easily fill 8 people a good size serving.
- 6. Add your salad and garlic bread and you have a meal fit for a King!!! :) Note: If you plan on serving this for company, I would make a day in advance and plan on hanging out in the kitchen for awhile. It's so worth it to take your time with this and have fabulous meals on other day's without all of the time and hard work.
- 7. I hope you love this as much as my family and I do!!! Always, Lita :}
CHIA'S SPAGHETTI SAUCE FOR A CROWD
i've made this forever, and it's always a crowd pleaser. made it last night for a post college crowd, no leftovers at all!
Provided by chia2160
Categories Sauces
Time 4h20m
Yield 16 serving(s)
Number Of Ingredients 22
Steps:
- in a very large stockpot heat oil and add onions, garlic and chopped beef, stir til browned, remove make meatballs-add ingredients, form into balls, add to pot, cook until browned, remove add sausages, cook until browned, remove, cut into 2" piece.
- add all back to pot, add remaining ingredients, bring to boil, lower to simmer and cook, partially covered 3-4 hrs, stirring every half hour serve over 3 lbs of al dente pasta with freshly grated cheese.
Nutrition Facts : Calories 345.7, Fat 20.4, SaturatedFat 6.5, Cholesterol 62.7, Sodium 768.8, Carbohydrate 24.7, Fiber 4.8, Sugar 10.4, Protein 18.1
SPAGHETTI FOR 100
Spaghetti for 100 comes from Marilyn Monroe of Lansing, Michigan. "A club I belong to used this main dish for a fund-raising dinner," she reports. "One man came 50 miles because he'd had the dinner the year before and liked it so much. We sent him home with an extra container of sauce."
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 100 servings (about 50 cups sauce).
Number Of Ingredients 9
Steps:
- In a large stock pot, brown beef, onion and garlic; drain. Add tomato sauce and paste, salt, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 2-3 hours, stirring occasionally. Serve over spaghetti.
Nutrition Facts :
GARLIC ITALIAN MEATBALLS...FOR A CROWD!
These meatballs are simple, versatile, and packed with savory, garlicky flavor! YUM!! Use them for spaghetti, meatball sandwiches, Italian wedding soup, baked ziti...I think this recipe will serve 35 people. :-) It would also freeze well for those of you who do OAMC. The lady who gave me this recipe used to be a caterer, and she told me that one of her clients said these were better than his Italian wife's own meatballs! I guess that's saying something. Anyway, I really like these, and if you love garlic, so will you! Cooking time is for one batch of meatballs, but of course it will take longer to make all of them. Prep time doesn't include peeling and mincing the three heads of garlic, which is admittedly a somewhat lengthy process. Oh well, it's certainly worth it!!
Provided by A Messy Cook
Categories Poultry
Time 30m
Yield 200 meatballs, 35 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients and mix thoroughly.
- Shape into meatballs by tablespoons, and bake on sprayed cookie sheet for 10 minutes at 350 degrees.
- If a little "puddle" forms on the cookie sheet, don't worry -- it's just oil from the cheese and meat, and aren't you glad that it came out of the meatballs instead of staying in?! You can get rid of this excess fat by removing cooked meatballs to a dish lined with paper towels.
- ENJOY!
Nutrition Facts : Calories 196.7, Fat 10, SaturatedFat 3.9, Cholesterol 90.5, Sodium 488.3, Carbohydrate 6, Fiber 0.4, Sugar 0.5, Protein 20.1
CLASSIC SPAGHETTI AND MEATBALLS FOR A CROWD
Steps:
- 1. FOR THE MEATBALLS: Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes. 2.Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 11/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Using hands, gently mix until thoroughly combined. Lightly form about ¼ cup mixture into 2-inch round meatball (about 2 ounces); repeat with remaining mixture to form approximately 40 meatballs. 3. Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through. 4. FOR THE SAUCE: While meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic, red pepper flakes, and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1½ teaspoons salt, and pepper to taste. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes. 5. Remove meatballs from oven and lower oven temperature to 300 degrees. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour. 6. Meanwhile, bring 10 quarts water to boil in 12-quart pot. Add pasta and 2 tablespoons salt to boiling water; cook until al dente. Drain pasta and return it to cooking pot. 7. TO SERVE: Stir basil and parsley into sauce and adjust seasoning with sugar, salt, and pepper. Toss pasta with 1½ cups sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce.
SPAGHETTI AND MEATBALLS FOR A CROWD
Whenever I make Spaghetti and Meatballs - I always use this recipe
Provided by emcore
Categories Main Dish
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- 1. Cook pasta according to package directions; drain. 2. Combine eggs, crumbs, 1/2 cup onion, salt and pepper in large bowl. Add beef; mix well. Shape into 48 meatballs. Place meatballs in ungreased 15x10x1-inch baking pan. Bake, uncovered, at 350° F, 15 minutes or until no longer pink inside. Drain on paper towels; set aside. 3. Meanwhile, cook remaining onions until tender in hot oil in Dutch oven or large pot. Stir in undrained tomatoes, tomato paste and broth. Bring to boil; reduce heat. Simmer, covered, 15 minutes. 4. Stir meatballs into sauce. Simmer, covered, 15 minutes more. Serve sauce and meatballs over hot spaghetti. Garnish with shredded Parmesan cheese and fresh oregano, if desired.
Nutrition Facts : Calories 1011 calories, Fat 33.5001580555556 g, Carbohydrate 123.804150416667 g, Cholesterol 242.671111111111 mg, Fiber 11.5607152603004 g, Protein 55.4875729166667 g, SaturatedFat 11.0850930555556 g, ServingSize 1 1 Serving (649g), Sodium 736.129611111111 mg, Sugar 112.243435156366 g, TransFat 4.7695525 g
CLASSIC SPAGHETTI AND MEATBALLS FOR A CROWD
How to make Classic Spaghetti and Meatballs for a Crowd
Provided by @MakeItYours
Number Of Ingredients 76
Steps:
- Published November 1, 2010. From Cook's Illustrated.
- Why this recipe works:
- Roasting our meatballs on a wire rack for even browning made our recipe faster and cleaner. Adding some powdered gelatin to our meatball mix of lean ground chuck and ground pork served to plump the meatballs and lent them a soft richness. Pros...(more)
- Serves 12
- One cup of plain yogurt thinned with ½ cup milk can be substituted for the buttermilk. Grate the onion on the large holes of a box grater. The ingredients in this recipe can be reduced by two-thirds to serve 4. For instructions on how to cook the pasta in less water, see Lots of Pasta, Less Water (related).
- Ingredients
- Meatballs
- 1/4 cups (about 6 ounces) panko bread crumbs
- 1/2 cups buttermilk (see note)
- large eggs, lightly beaten
- pounds 85 percent lean ground beef
- pound ground pork
- ounces thinly sliced prosciutto, chopped fine
- ounces Parmesan cheese, grated (about 1 1/2 cups)
- tablespoons minced fresh parsley leaves
- medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
- 1/2 teaspoons powdered gelatin, dissolved in 3 tablespoons cold water
- Table salt and ground black pepper
- Sauce
- tablespoons extra-virgin olive oil
- 1/2 cups grated onion from 1 to 2 onions (see note)
- medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
- 2 teaspoon red pepper flakes
- teaspoon dried oregano
- cups tomato juice (bottled)
- (28-ounce) cans crushed tomatoes
- tablespoons dry white wine
- Table salt and ground black pepper
- pounds spaghetti
- 2 cup minced fresh basil leaves
- tablespoons minced fresh parsley leaves
- Granulated sugar
- Parmesan cheese, grated, for serving
- Instructions
- FOR THE MEATBALLS: Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes.
- Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 11/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Using hands, gently mix until thoroughly combined. Lightly form about ¼ cup mixture into 2-inch round meatball (about 2 ounces); repeat with remaining mixture to form approximately 40 meatballs.
- Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through.
- FOR THE SAUCE: While meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic, red pepper flakes, and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1½ teaspoons salt, and pepper to taste. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes.
- Remove meatballs from oven and lower oven temperature to 300 degrees. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour.
- Meanwhile, bring 10 quarts water to boil in 12-quart pot. Add pasta and 2 tablespoons salt to boiling water; cook until al dente. Drain pasta and return it to cooking pot.
- TO SERVE: Stir basil and parsley into sauce and adjust seasoning with sugar, salt, and pepper. Toss pasta with 1½ cups sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce, and grated Parmesan separately.
- Shopping
- Key Ingredients for Tender, Flavorful Meatballs
- PANKO
- Absorbent Japanese bread crumbs hold on to meat juices.
- PROSCUITTO
- Bits of glutamate-rich prosciutto boost meatiness.
- PARMESAN
- Also packed with glutamates, Parmesan builds savor.
- BUTTERMILK
- Tangy buttermilk lends more flavor than regular milk.
- GELATIN
- Gelatin helps the meatballs plump up and adds suppleness.
- Step-by-Step
- Steps to Easier, Better Meatballs
- BROWN IN OVEN
- Roasting meatballs is far easier than messy, time-consuming batch-frying. Elevating the meatballs on a wire rack allows heat to circulate underneath for even browning.
- COOK IN SAUCE
- Most meatballs are simply warmed in the sauce. Allowing them to finish cooking in it adds richness to the sauce and juiciness to the meat.
- Classic Spaghetti and Meatballs for a Crowd
- Classic Spaghetti and Meatballs for a Crowd
- Meatballs and tomato gravy are the ultimate comfort food, except when you're the cook. To cut the fuss, and still feed a crowd, we start by turning on the oven.
- + Add to My Favorites
- Add to My Favorites
- Shopping List
- Cook's Illustrated 2011 Hardbound Annual
- Videos
- Classic Spaghetti and Meatballs for a Crowd
- Recipes
- Rustic Italian Bread
- Taste Tests
- Supermarket Parmesan Cheese
- Tomato Juice
- How to Cook
- Lots of Pasta, Less Water
- Browse All Issues
- Digital Edition
- Free Newsletter
- Connect with Cook's Illustrated on Facebook Connect with Cook's Illustrated on Twitter Connect with Cook's Illustrated on Youtube
- Cooking School
- Give the Gift of Cook's Illustrated
CLASSIC SPAGHETTI AND MEATBALLS FOR A CROWD COOK'S ILLUSTRATED. SERVES 12. RECIPE
Provided by á-248
Number Of Ingredients 27
Steps:
- 1. FOR THE MEATBALLS: Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes. 2. Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 11/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Using hands, gently mix until thoroughly combined. Lightly form about ¼ cup mixture into 2-inch round meatball (about 2 ounces); repeat with remaining mixture to form approximately 40 meatballs. 3. Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through. 4. FOR THE SAUCE: While meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic, red pepper flakes, and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1½ teaspoons salt, and pepper to taste. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes. 5. Remove meatballs from oven and lower oven temperature to 300 degrees. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour. 6. Meanwhile, bring 10 quarts water to boil in 12-quart pot. Add pasta and 2 tablespoons salt to boiling water; cook until al dente. Drain pasta and return it to cooking pot. 7. TO SERVE: Stir basil and parsley into sauce and adjust seasoning with sugar, salt, and pepper. Toss pasta with 1½ cups sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce, and grated Parmesan separately.
More about "spaghetti and meatballs for a crowd food"
CLASSIC SPAGHETTI AND MEATBALLS RECIPE - FOOD & WINE
From foodandwine.com
4/5 Total Time 1 hr 45 minsServings 6
- 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.
COOKING SPAGHETTI FOR A CROWD: HERE’S HOW MUCH TO GET ...
From cookforfolks.com
Author Anna Silver
CLASSIC SPAGHETTI AND MEATBALLS FOR A CROWD | COOK'S ...
From cooksillustrated.com
MINI SPAGHETTI NESTS AND ITALIAN MEATBALLS APPETIZER | ALL ...
From all-thats-jas.com
4.5/5 (14)Total Time 45 minsCategory AppetizerCalories 107 per serving
- Cook 1 pound angel hair pasta al dente according to the package directions. Drain and mix with one jar Alfredo sauce and 1 cup of Mozzarella cheese.
- While pasta is cooking, heat the marinara sauce and meatballs until meatballs are no longer frozen and are heated through. Set aside.
- Preheat oven to 350 degrees Fahrenheit. Grease two mini muffin tins (or work in two batches using one) with cooking spray.
- Fill each of the holes with Alfredo pasta using a fork to twirl it. Press down on the top to create the nest, adding more pasta if necessary. Sprinkle the tops with the remaining cup of Mozzarella cheese.
CLASSIC SPAGHETTI AND MEATBALLS FOR A CROWD | COOK'S ...
From cooksillustrated.com
5/5 (3)Category Main CoursesServings 12
SPAGHETTI AND MEATBALLS ENOUGH FOR A CROWD – WELCOME TO ...
From rosemarieskitchen.website
Estimated Reading Time 5 mins
SPAGHETTI AND MEATBALLS RECIPE | MYRECIPES
From myrecipes.com
5/5 (4)Calories 437 per servingServings 4
CROWD-SOURCED SPAGHETTI AND MEATBALLS RECIPE | SUNNY ...
From foodnetwork.com
5/5 (7)Author Sunny AndersonServings 8Category Main-Dish
SPAGHETTI AND MEATBALLS FOR A CROWD | MSENPLACE
From msenplace.wordpress.com
Estimated Reading Time 4 mins
CLASSIC SPAGHETTI AND MEATBALLS FOR A CROWD | AMERICA'S ...
From americastestkitchen.com
Servings 12
SPAGHETTI AND MEATBALLS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
Reviews 1Category DinnerCuisine ItalianTotal Time 50 mins
RESTAURANT SECRET FOR MAKING PASTA FOR A CROWD!
From themamasgirls.com
Estimated Reading Time 2 mins
SPAGHETTI AND MEATBALLS RECIPE -- BASED COOKING
From based.cooking
CLASSIC SPAGHETTI AND MEATBALLS FOR A CROWD | AMERICA'S ...
From americastestkitchen.com
CLASSIC SPAGHETTI AND MEATBALLS FOR A CROWD | KEEPRECIPES ...
From keeprecipes.com
SPAGHETTI AND MEATBALLS + COOKING FOR A CROWD | RECIPE ...
From pinterest.com
MEATBALLS FOR A CROWD - PAINLESS COOKING
From painlesscooking.com
BEST SPAGHETTI AND MEATBALLS WITH VEAL AND RICOTTA RECIPES ...
From foodnetwork.ca
SPAGHETTI AND MEATBALLS FOR A CROWD - EZINEARTICLES.COM
From ezinearticles.com
SPAGHETTI RECIPES - RECIPESRUN
From recipesrun.com
CLASSIC SPAGHETTI AND MEATBALLS FOR A CROWD RECIPES
From tfrecipes.com
WWW.MAINELYINTERIORS.COM
CLASSIC SPAGHETTI AND MEATBALLS | WORLD FOOD NETWORK
From worldfoodnetwork.ca
TRIED AND TRUE RECIPES: CLASSIC SPAGHETTI AND MEATBALLS ...
From colleen-slattery.blogspot.com
EAT YOUR CHEESE: SPAGHETTI AND MEATBALLS (FOR A CROWD).
From eatyourcheese.blogspot.com
SPAGHETTI AND MEATBALLS FOR A CROWD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SPAGHETTI W/MEATBALLS FOR A CROWD | RECIPE | COOKING FOR A ...
From pinterest.co.uk
CLASSIC SPAGHETTI AND MEATBALLS FOR A CROWD - RECIPETHING
From recipething.com
SPAGHETTI AND MEATBALLS + COOKING FOR A CROWD | COOKING ...
From pinterest.com
HOW TO COOK SPAGHETTI FOR 50 PEOPLE | EHOW
From ehow.com
SPAGHETTI AND MEATBALLS + COOKING FOR A CROWD | SPAGHETTI ...
From pinterest.ca
BEST MOM'S SPAGHETTI AND MEATBALLS RECIPES | VALERIE'S ...
From foodnetwork.ca
CLASSIC SPAGHETTI AND MEATBALLS - FOOD LAB
From foodlabboulder.com
SPAGHETTI AND MEATBALLS FOR A CROWD RECIPE
From crecipe.com
MEATBALLS FOR A CROWD RECIPES
From tfrecipes.com
CLASSIC SPAGHETTI AND MEATBALLS FOR A CROWD - PLAIN.RECIPES
From plain.recipes
SPAGHETTI MEAT SAUCE IN SLOW COOKER - ALL INFORMATION ...
From therecipes.info
SPAGHETTI WITH MEATBALLS FOR A CROWD – ROSEMARIE'S KITCHEN
From rosemarieskitchen.wordpress.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love