SPAGHETTI AND MEATBALLS WITH RICOTTA
Provided by Bobby Flay
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- For the meatballs: Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and onions and cook until soft, about 1 1/2 minutes. Remove from the heat and let cool slightly.
- Whisk together the Parmesan, parsley, oregano, eggs, 3 tablespoons cold water, the sauteed garlic and onions and some salt and pepper in a large bowl until combined. Add the chuck and pork and gently mix together until combined. Begin adding breadcrumbs a few tablespoons at a time until the mixture just holds together. Cover and refrigerate for at least 1 hour and up to 8 hours. The longer you let the mixture sit, the more the flavor develops.
- For the fresh pasta: In a food processor, combine the flour and eggs. Pulse until it comes together as a dough. Remove and knead until smooth. Let rest for at least 30 minutes.
- For the tomato sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and red pepper flakes and cook for 30 seconds. Increase the heat to high, add the tomatoes and oregano and season with salt and pepper. Cook, stirring occasionally, until slightly thickened, about 15 minutes. Taste for seasoning (adding a pinch of sugar if needed) and stir in the basil.
- Form the meatball mixture into 1 1/2-inch balls. Heat the remaining 1 cup of oil in a large saute pan over medium-high heat until it begins to shimmer. Add the meatballs and fry until golden brown on all sides.
- Add the meatballs to the sauce, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened more, about 15 minutes longer.
- To cook the pasta, bring a large pot of water to a boil and add salt.
- Roll out the dough in portions using a pasta roller. Cut out spaghetti using a pasta cutter and place the fresh pasta on a tray lined with parchment.
- Boil the pasta until al dente, 1 to 2 minutes. Toss the pasta with some of the warm sauce and a little bit of pasta water in a saute pan.
- Transfer the sauced pasta to a platter and top with the meatballs (using a slotted spoon). Ladle the remaining tomato sauce over the spaghetti and meatballs. Dollop ricotta on top and grate lots of Parmesan over the top. Garnish with fresh basil sprigs and parsley leaves.
SPAGHETTI WITH MEATBALLS
Provided by Michael Symon : Food Network
Categories main-dish
Time 5h30m
Yield 6 to 8 servings
Number Of Ingredients 29
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
Why are there so many memes about garlic bread? One does not simply ignore that it reigns supreme in the world of bread. We go beast mode on ours by adding pungent pecorino cheese and serving it with meatballs enhanced with light and creamy ricotta cheese. Kick your normal spaghetti and meatballs recipe to the curb, there's a new sheriff in town.
Provided by Chef Jimmy Madla
Time 50m
Number Of Ingredients 10
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.
Nutrition Facts :
CHEF JOHN'S RICOTTA MEATBALLS
Ricotta-spiked meatballs are so tender, so flavorful, and so delicious. There are hardly any ingredients. Of course we're going to throw this over some spaghetti, because we're Americans and that's what we do with meatballs.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- Saute onion in 2 tablespoons olive oil in a skillet over medium heat until onion is translucent, about 5 minutes. Stir garlic into onion and turn off heat. Transfer onion mixture to a large mixing bowl.
- Stir ground beef, ricotta cheese, parsley, egg, kosher salt, black pepper, and cayenne pepper with onion mixture until almost combined; stir in bread crumbs and continue to mix until thoroughly blended.
- Roll about 2 tablespoons of mixture into a 1-inch ball for each meatball. Pour 2 tablespoons olive oil in same skillet used to cook onions. Place skillet over medium heat and brown meatballs on all sides in hot oil, about 5 minutes. Hold a crumpled paper towel in a tongs and use it to remove excess grease from skillet.
- Pour marinara sauce and water over meatballs in skillet. Stir to combine and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until meatballs are cooked through and no longer pink in the center, about 30 minutes.
Nutrition Facts : Calories 331.1 calories, Carbohydrate 18.9 g, Cholesterol 75.3 mg, Fat 20.9 g, Fiber 3 g, Protein 16.3 g, SaturatedFat 7 g, Sodium 864.6 mg, Sugar 9.4 g
MEATBALLS WITH RICOTTA
Delicious meatballs. Freezer Tip: Freeze leftover meatballs up to 1 month. When ready to use, in a very large skillet bring marinara sauce to a simmer. Add frozen meatballs; return to simmer. Cover; simmer 10 minutes or until heated through.
Provided by Phil Franco
Categories Meatballs
Time 45m
Yield 10 Meatballs, 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 1170, Fat 84.7, SaturatedFat 33.1, Cholesterol 348.7, Sodium 810.9, Carbohydrate 30, Fiber 2.4, Sugar 3.8, Protein 68.8
CLASSIC SPAGHETTI AND MEATBALLS
Saying these are better than our nonna's would be a bad idea, but she'll never know if we just think it.
Provided by Chris Morocco
Categories Bon Appétit Dinner Pasta Meatball Tomato Ground Beef Parmesan Kid-Friendly Oregano Small Plates
Yield 4 servings
Number Of Ingredients 26
Steps:
- Tomato Sauce:
- Heat oil in a large heavy pot over medium-low. Cook garlic, stirring occasionally, until a few pieces are golden brown around the edges, about 5 minutes. Add basil sprigs and stir to wilt. Add tomatoes, crushing with your hands as you go, and their juices; season with salt and pepper. Increase heat to medium-high; bring mixture to a simmer, then reduce heat to maintain a very gentle simmer. Cook, stirring occasionally, until sauce is thickened and flavors have concentrated, 60-75 minutes.
- Meatballs and assembly:
- Run bread under cold running water until completely soaked. Firmly wring out to expel as much water as possible. Finely chop, then mix in a large bowl with eggs, garlic, ricotta, prosciutto, parsley, and 1/3 cup Parmesan.
- Finely grind fennel seeds in spice mill or with mortar and pestle; add to bread mixture along with oregano, nutmeg, black pepper, red pepper flakes, and 1 1/4 tsp. salt. Mix well (it should resemble a coarse, wet paste). Add beef and break up into small pieces (a couple of forks work well). Mix gently with your hands until smooth and ingredients are evenly incorporated; be careful not to overmix.
- Lightly oil your hands. Working one at a time, scoop out portions of meat mixture with a 1/4-cup measuring cup; roll gently between your hands into balls. Arrange on a rimmed baking sheet.
- This is the point where you should get the sauce reheating, if needed, so it's warm by the time you add the meatballs.
- Heat 1 Tbsp. oil in a medium nonstick skillet over medium. Add half of the meatballs and cook, turning and rolling occasionally, until browned on all sides, about 5 minutes total. Add meatballs to warm sauce. Repeat with remaining 1 Tbsp. oil and remaining meatballs.
- Cook meatballs in sauce (they should be mostly submerged) at a gentle simmer, carefully scraping bottom of pot and adding a splash of water if sauce begins to stick, until meatballs are cooked through and tender and sauce tastes rich and meaty, 40-50 minutes.
- Transfer meatballs to a clean baking sheet; cover with foil to keep warm. Pluck out and discard basil from sauce. Use a potato masher or immersion blender to break up any large pieces of tomato and smooth out sauce. Transfer 2 cups sauce to a small bowl; set aside for serving.
- Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Using tongs, transfer to pot with sauce. Gently stir, adding pasta cooking liquid by the tablespoonful as needed, until sauce coats pasta. Transfer spaghetti to a serving dish and top with meatballs and 1 cup reserved sauce. Sprinkle with more Parmesan and serve with some basil (if using) and remaining sauce alongside for topping.
- Do Ahead:
- Sauce can be made 3 days ahead. Let cool; cover and chill. Meatballs can be formed 1 day ahead; cover and chill. Meatballs can be cooked in sauce 3 days ahead; let cool, then cover and chill.
SPAGHETTI AND MEATBALLS RECIPE BY TASTY
Here's what you need: olive oil, large yellow onions, garlic, kosher salt, pepper, red pepper flakes, tomato paste, crushed tomato, dried basil, dried oregano, dried parsley, ground beef, ground pork, bread crumbs, ricotta cheese, fresh parsley, large eggs, grated parmesan cheese, milk, kosher salt, black pepper, dried spathetti, fresh basil, grated parmesan cheese
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 425°F (220°C). Set a wire rack over a baking sheet and grease with nonstick spray.
- Make the marinara sauce: Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and season with salt, pepper, and the red pepper flakes. Cook until soft and caramelized, about 15 minutes.
- Set aside ⅓ cup (50 G) of the cooked onions and garlic for the meatballs and let cool.
- Stir the tomato paste into the onions and cook until browned and aromatic, 3-5 minutes.
- Add the crushed tomatoes, dried basil, dried oregano, and dried parsley. Stir together and bring to a boil. Reduce the heat to low, cover, and simmer for at least 30 minutes.
- Make the meatballs: In a large bowl, combine the ground beef, ground pork, reserved onion and garlic mixture, bread crumbs, ricotta, parsley, eggs, Parmesan, milk, salt, and pepper. Mix with your hands until well combined.
- Shape about 2 ounces (55 G) of meat at a time into balls and set on the prepared wire rack.
- Bake the meatballs for 20 minutes, until the outsides are browned and the centers are tender and juicy and reach about 155˚F (68˚C).
- Bring a large pot of water to boil and add a generous pinch of salt. Cook the pasta according to the package instructions, 7-10 minutes, until al dente. Stir occasionally to keep the noodles from sticking together.
- Drain the pasta and add it directly to the simmering marinara sauce. Reserve some pasta water, in case you need it to loosen the sauce. Stir the pasta into the sauce until fully coated.
- Add the pasta to serving bowls, top with the meatballs, and garnish with Parmesan, fresh basil, and cracked pepper.
- Enjoy!
Nutrition Facts : Calories 1173 calories, Carbohydrate 119 grams, Fat 47 grams, Fiber 13 grams, Protein 69 grams, Sugar 26 grams
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!
More about "spaghetti and meatballs with ricotta food"
SPAGHETTI MEATBALLS & RICOTTA | RECIPE | CRAVING4MORE
From craving4more.com
Estimated Reading Time 1 min
SPAGHETTI AND MEATBALLS WITH RICOTTA RECIPE | BOBBY FLAY ...
From cookingchanneltv.com
Servings 4-6Total Time 2 hrs 45 minsCategory Main-Dish
MEATBALLS WITH FRESH RICOTTA RECIPE - FRAMED COOKS
From framedcooks.com
RICOTTA MEATBALLS - GIRL GONE GOURMET
From girlgonegourmet.com
RICOTTA STUFFED MEATBALLS & BAKED SPAGHETTI ...
From kitchengetaway.com
RICOTTA MEATBALLS - THE MIDNIGHT BAKER
From bakeatmidnite.com
SPAGHETTI WITH A GIANT MEATBALL - RICARDO
From ricardocuisine.com
SPAGHETTI AND MEATBALLS WITH RICOTTA RECIPE
From crecipe.com
HIGH PROTEIN SPAGHETTI AND ITALIAN CHICKEN MEATBALLS
From masonfit.com
RICOTTA SQUASH, MUSHROOM ‘MEATBALL’ PASTA, STRAWBERRY ...
From theguardian.com
IMAGE OF SPAGHETTI WITH VEAL AND RICOTTA MEATBALLS, FOOD ...
From pinterest.ca
BEST SPAGHETTI AND MEATBALLS RECIPE FOR THE COMFORT FOOD ...
From grantourismotravels.com
BEST SPAGHETTI & MEATBALL PIE - DELISH.COM
From delish.com
SPAGHETTI AND MEATBALL RECIPE FROM THE CHEF SHOW / VIEW ...
From kaanapalifoodtrucks.blogspot.com
10 BEST MEATBALLS RICOTTA CHEESE RECIPES | YUMMLY
From yummly.com
CLASSIC SPAGHETTI AND MEATBALLS RECIPE | SO MUCH FOOD
From somuchfoodblog.com
ONE POT CHEESY SPAGHETTI AND MEATBALLS
From andiemitchell.com
BAKED SPAGHETTI AND MEATBALLS - DAMN DELICIOUS
From damndelicious.net
DELICIOUS HOMEMADE CLASSIC ITALIAN SPAGHETTI AND MEATBALLS
From more.ctv.ca
BAKED MEATBALLS WITH PESTO AND RICOTTA
From more.ctv.ca
SPAGHETTI AND MEATBALLS WITH RICOTTA RECIPE - FOOD NEWS
From foodnewsnews.com
RICOTTA MEATBALLS FLAVORFUL RECIPE - FOOD NEWS
From foodnewsnews.com
SPAGHETTI & MEATBALLS WITH ITALIAN TOMATO PASTA SAUCE
From thesouthafrican.com
SPAGHETTI AND MEATBALLS WITH RICOTTA – RECIPES NETWORK
From recipenet.org
SPAGHETTI AND MEATBALLS - RECIPE - FINECOOKING
From finecooking.com
SPAGHETTINI WITH RICOTTA MEATBALLS | ITALIAN RECIPES | SBS ...
From sbs.com.au
HOMEMADE SPAGHETTI AND MEATBALLS WITH RICOTTA CHEESE RECIPE
From joanneweir.com
10 BEST ITALIAN MEATBALLS WITH RICOTTA CHEESE RECIPES - YUMMLY
From yummly.com
SPAGHETTI MEATBALLS WITH BASIL & RICOTTA | HARVEY NORMAN ...
From harveynorman.com.au
RICOTTA MEATBALLS - TENDER AND DELICIOUS - SULA AND SPICE
From sulaandspice.com
RICOTTA MEATBALLS RECIPE - CIAOFLORENTINA
From ciaoflorentina.com
LINGUINE WITH RICOTTA MEATBALLS RECIPE | MYRECIPES
From myrecipes.com
SPAGHETTI WITH MEATBALLS IN MARINARA SAUCE RECIPE
From today.com
12 MOUTHWATERING MEATBALL RECIPES
From foodnetwork.ca
SPAGHETTI WITH RICOTTA BEEF MEATBALLS AND MARINARA SAUCE ...
From thedailymeal.com
SPINACH AND RICOTTA MEATBALLS RECIPE - COOK.ME RECIPES
From cook.me
BAKED SPAGHETTI AND MEATBALLS - COURTNEY'S SWEETS
From courtneyssweets.com
3-MEAT & RICOTTA MEATBALLS IN TOMATO SAUCE ON SPAGHETTI ...
From simply-delicious-food.com
CLASSIC SPAGHETTI AND MEATBALLS RECIPE - FOOD & WINE
From foodandwine.com
SPAGHETTI AND MEATBALLS WITH PARMIGIANO-REGGIANO - PBS FOOD
From pbs.org
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