Spaghetti And Meatballs With Ricotta Food

SPAGHETTI AND MEATBALLS

Steps:

• For the meatballs:
• Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and cook until soft, about 1 1/2 minutes.
• Whisk together the eggs and parsley in a large bowl. Add the browned garlic, meats and cheese and gently mix together until combined. Begin adding bread crumbs 1 tablespoon at a time until the mixture just holds together. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes. Form the meat into 1 1/2-inch balls.
• Heat the remaining 1 cup of oil in a large saute pan over high heat. Add the meatballs and fry until golden brown on all sides. Carefully remove to a baking sheet lined with paper towels.
• Heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic and chili flakes and cook until the onion is soft. Add the tomato paste and cook for 30 seconds.
• Stir in the tomatoes and let simmer, uncovered, for about 10 minutes. Add the peppers and parsley sprigs, season with salt and pepper, to taste, bring to a boil and cook for 10 minutes, stirring occasionally. Add the meatballs, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened, about 30 minutes longer.
• Drain the spaghetti and return to the pot. Add some of the sauce and toss to coat for about 30 seconds. Stir the chopped basil into the tomato sauce and ladle some of the sauce over the spaghetti and meatballs. Grate lots of Parmesan over the top and garnish with fresh parsley sprigs.

SPAGHETTI WITH MEATBALLS

Steps:

• For the sauce: Heat the oil in a large Dutch oven over medium heat. Add the ribs and brown evenly, about 4 minutes. Add the onions, sprinkle with salt and cook until translucent, 2 minutes. Add the garlic and cook until everything is soft but not browned, about 3 minutes. Add the white wine, stirring to deglaze the pan. Add the tomatoes along with the oregano, red pepper flakes if using, bay leaf and Parmesan rind. Bring the sauce to a simmer, reduce the heat to its lowest possible setting and continue to cook until reduced by about a third, for up to 8 hours.
• Taste for seasoning and add more salt if necessary. Remove the bay leaf. If not using right away, let the sauce cool, and then cover and refrigerate for up to 1 week or freeze for up to 2 months. Makes about 2 quarts.
• For the meatballs and sauce: In a small saute pan over medium heat, add 1 tablespoon of the oil, the garlic and shallots and sweat until translucent, 2 to 3 minutes.
• Soak the bread in the milk in a medium bowl.
• In a separate bowl, combine the beef with the ricotta, basil, parsley, Parmesan, salt, egg and the cooked shallots and garlic. After the bread has soaked up the milk, remove it from the bowl and ring out the remaining liquid. Thoroughly mix the bread into the meat mixture.
• Form the meat mixture into 2-inch balls using about 1/4 cup for each. Heat the remaining olive oil in a large frying pan and add the meatballs. Cook until golden on the outside, 2 to 3 minutes per side.
• Place Yia Yia's Neapolitan Sauce in a large saucepan and add the meatballs. (Keep the frying pan for finishing the pasta.) Bring to a simmer and simmer about 30 minutes.
• For the spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti al dente, according to the package directions.
• Add a cup or two of the sauce to the empty meatball pan over medium heat. Drain the spaghetti and add it to the pan, along with the basil leaves, Parmesan and butter. Toss to coat. Transfer to a serving platter, top with the meatballs and ribs from Yia Yia's Neapolitan Sauce and serve with the remaining sauce on the side.

FAMILY MEAL: SPAGHETTI WITH RICOTTA MEATBALLS WITH PECORINO GARLIC BREAD

Steps:

• Before You Cook Turn oven on to 375 degrees. Let preheat, at least 10 minutes Bring a medium pot of water to a boil If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil Be sure to scrape out all the cream sauce from the carton; some might stick! Separation is natural when shipping liquid eggs. Shake well before using. Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Finely mince garlic and divide into three equal piles. Stem and mince parsley. Halve baguette lengthwise. 2 Form the Meatballs Thoroughly combine ground beef, liquid egg, ricotta cheese, half the pecorino cheese (reserve remaining for garlic bread), breadcrumbs, parsley (reserve a pinch for garnish), 1/3 the garlic, 3/4 tsp. salt, and 1/2 tsp. pepper in a mixing bowl. Divide and shape mixture into ten meatballs roughly the size of ping-pong balls. 3 Sear the Meatballs Heat a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and meatballs to hot pan and cook, stirring occasionally, until browned, 6-9 minutes. 4 Make the Sauce Add half the remaining garlic to hot pan with meatballs and cook until aromatic, 30 seconds. Add marinara sauce and 1/4 cup water to pan and bring to a boil. Reduce heat to a low simmer and cook, stirring occasionally, until meatballs reach a minimum internal temperature of 160 degrees, 8-10 minutes. If marinara sauce appears too thick, add up to 1/2 cup water to loosen. 5 Make Pasta and Garlic Bread Season boiling water with a large pinch of salt. Add spaghetti and cook until al dente, 9-10 minutes. Drain in colander and toss with 1 tsp. olive oil. While pasta cooks, combine 1 Tbsp. olive oil, remaining garlic, and remaining pecorino (reserve a generous pinch for garnish) in a small bowl. Spread mixture on cut sides of baguette, place on baking sheet, and bake until golden brown, 6-9 minutes. 6 Plate the Dish Place a portion of pasta in a large bowl. Top with sauce and arrange meatballs on top. Garnish with reserved pecorino cheese and parsley. Serve with garlic bread.

SMOKED ALMOND PESTO SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, adding fresh peas during the last 2 minutes of cooking or frozen peas during the last minute. Reserve 1 cup of the pasta water, then drain pasta and peas.
• Meanwhile, in a food processor, combine almonds and garlic, and pulse until finely chopped. Add basil, parsley, cheese and paprika. With the machine running, drizzle in oil until well blended and a thick sauce forms. Transfer pesto to a large bowl, stir in lemon juice and season with salt and pepper.
• Add cooked pasta and ½ cup of the reserved pasta water to the bowl, and season with salt and pepper. Toss to evenly coat pasta in the pesto, then season again as needed. (Add more pasta water if a thinner consistency is desired.)
• Divide pasta among bowls and garnish with additional cheese and basil.

MEATBALLS WITH RICOTTA

Steps:

• Preheat oven to 350 degrees F. In a large skillet cook onion and garlic in 1 tablespoon of the olive oil for 8 minutes or until tender. Cool.
• In a large bowl combine eggs, onion mixture, ground beef, 1 cup Grana Padano, the ricotta cheese, panko, parsley, basil, salt and pepper.
• Mix to form a uniform mass and shape the mixture into 2 inch balls.
• Test one meatball before starting the next process.
• If the ricotta is too watery, add more breadcrumbs or ground beef. If it is too dry, add more ricotta.
• Place meatballs on two parchment­ lined 15x10x1­inch baking pans.
• Brush with the remaining 2 tablespoons olive oil. Bake 22 to 25 minutes or until 165 degrees F.
• In a very large skillet bring marinara sauce to boiling.
• Add half of the meatballs to the skillet and simmer, uncovered, 5 minutes or until a nice saucy consistency.
• Garnish with Grana Padano, if desired.

SPAGHETTI AND MEATBALLS

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.