Spaghetti Meatball Cups Food

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 AND MEATBALLS

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 & MEATBALL CUPS

Steps:

• To make the pesto:.
• Combine basil leaves, pine nuts, garlic, 1/3 cup parmesan cheese, olive oil and a pinch salt in a food processor. Puree until almost smooth.
• Preheat the oven to 400 degrees F. Lightly spray a 12-cup muffin tin with nonstick cooking spray.
• To make meatballs:.
• In a large bowl, mix to combine breadcrumbs and milk. Add the ground beef, parsley, Italian seasoning, grated parmesan cheese, egg, salt and pepper. Divide into 12 equal balls. Flatten into patties and place a mozzarella cube in the center, then close the meat around to make a ball.
• Heat oil in a large skillet over medium. Working in batches if necessary, brown the meatballs, about 2 minutes per side. Remove from skillet and seat aside on a plate.
• To make spaghetti cups, combine cooked spaghetti with 1/2 cup pesto, 2 beaten eggs, 1/4 cup grated parmesan cheese and 1 cup grated mozzarella. Divide spaghetti into prepared muffin tin and make a well in the center of each.
• Place a meatball in the center of each spaghetti nest. Top with 2 teaspoons of grated mozzarella cheese. Bake for 15 minutes until the meatballs are cooked through.

SPAGHETTI CUPS

Steps:

• Preheat oven to 350 degrees. Roll out pie dough rounds to an even thinness.
• Using a 3 inch wide bowl or cup, press 12 round circles of dough. You may need to roll out remaining dough to make more circles.
• Lightly brush each side of the dough rounds with olive oil and sprinkle lightly with garlic salt.
• Press gently into the bottom and sides of 12 muffin tins, that have been sprayed with cooking spray.
• Bake for 18-20 minutes or until golden brown and crisp. Remove from oven and let cool on cooling rack.
• Place 2 tablespoons extra virgin olive oil into a large skillet over medium heat to saute. When hot, sauté onion and bell pepper until slightly softened, about 3-5 minutes.
• Stir in beef, salt, pepper and garlic salt. Cook until browned and crumbled.
• Stir in pasta sauce and reduce heat to low to simmer.
• Cook pasta according to package directions. Drain and set aside.
• To assemble, using tongs, place a small amount of noodles into the bottom of the crusts.
• Top with a heaping spoonful of pasta sauce.
• Top with fresh grated Parmesan cheese and basil leaves, if desired.
• Makes 12 spaghetti cups, you'll have more spaghetti left over.

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!

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.