SPAGHETTI & MEATBALLS
Get everyone to help rolling meatballs and you'll soon have one supper on the table and another in the freezer
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h
Yield Makes about 10 servings
Number Of Ingredients 16
Steps:
- First, make the meatballs. Split the skins of the sausages and squeeze out the meat into a large mixing bowl.
- Add the mince, onion, parsley, parmesan, breadcrumbs, eggs and lots of seasoning. Get your hands in and mix together really well - the more you squeeze and mash the mince, the more tender the meatballs will be.
- Heat the oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-sized meatballs. Set aside any meatballs for freezing, allowing about five per portion, then spread the rest out in a large roasting tin - the meatballs will brown better if spaced out a bit.
- Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
- Meanwhile, make the sauce. Heat the olive oil in a large saucepan. Add the garlic cloves and sizzle for 1 min.
- Stir in the chopped tomatoes, red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.
- Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.
- Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.
Nutrition Facts : Calories 870 calories, Fat 37 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 46 grams protein, Sodium 1.3 milligram of sodium
MAMA IULIUCCI'S FAMOUS MEAT-A-BALLS (ITALIAN MEATBALLS)
Here it is, my mom's FAMOUS Meatball recipe! This is THEE most requested of her for anything, anywhere! Whenever there is a shower, birthday, christening, etc., someone is asking for 150 to 200 of her famous meatballs. :) Of course, she always says yes! She is not one for "exact" measurements (a little of this, a dash of that), so I tried the best I could to adapt her recipe. Of course, these are best served with My Mama Iuliucci's "Don't Skip a Step" Spaghetti Sauce recipe #26947, but I have used jazzed-up jarred sauce and they are still great. However, meat-a-balls like these deserve a homemade sauce, in my humble opinion!
Provided by Karen..
Categories Lunch/Snacks
Time 30m
Yield 36 meatballs
Number Of Ingredients 10
Steps:
- Mix all ingredients gently in a large bowl until well combined.
- Roll meatballs 1 1/2- 1 3/4" in diameter.
- Heat about 1/4" of oil over medium heat in a large frying pan.
- Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear.
- Drop meatballs in your favorite sauce (I highly recommend My Mama Iuliucci's"Don't Skip a Step" Spaghetti Sauce recipe#26947) and let simmer for awhile to flavor sauce or just serve with your favorite pasta and sauce.
- Tip: You can also bake or broil these if the frying part is too much of a hassle-- I use my broiler pan if I bake them, so the fat drips down and away from the meatballs.
SPAGHETTI SAUCE
Provided by Ree Drummond : Food Network
Time 2h15m
Yield 12 servings
Number Of Ingredients 20
Steps:
- In a large pot over medium-high heat, brown the ground beef until totally browned. Remove the meat from the pot with a slotted spoon and put into a bowl. Set aside.
- Discard any grease in the pot, but do not clean the pot. Drizzle in the olive oil. When it is heated, throw in the diced onions. Stir it around for 1 1/2 minutes, and then add the garlic. Stir and cook for an additional minute.
- Add the crushed tomatoes, tomato paste and marinara sauce. Stir to combine, and then add the sugar, salt, oregano, thyme, crushed red pepper (if using) and bay leaves. Stir, then add the cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid.
- After an hour, add the minced parsley, basil and the Parmesan rind if using (or grated Parmesan if you prefer--or both!). Stir to combine, and then put the lid back on and allow it to simmer for another 30 minutes or so. Discard the bay leaves before serving.
- Serve a big bowl of oiled noodles and the spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.
- Amen.
MEATBALLS & PASTA
This really easy beef and pork meatball recipe with simple tomato sauce delivers big on flavour - a simple, wholesome dinner for the whole family.
Provided by Jamie Oliver
Categories Pasta Recipes Jamie's Ministry of Food Meatball Pasta & risotto
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
- Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.
- Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
- With clean hands, scrunch and mix everything up well. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs - you should end up with 24.
- Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed - this will help to firm them up.
- Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic, and trim and finely slice or crumble the chilli.
- Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden.
- Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves.
- Tip in the the tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly.
- Meanwhile, heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until cooked through, turning regularly To check if they're cooked, cut one opening - there should be no sign of pink.
- Once cooked, add the meatballs to the sauce and simmer while you cook the pasta.
- Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Return the pasta to the pan.
- Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed
- Transfer to a large platter or divide between bowls, serving the remaining sauce and meatballs on top. Add a fine grating of Parmesan and scatter over the reserved basil, then tuck in.
Nutrition Facts : Calories 756 calories, Fat 14.9 g fat, SaturatedFat 4.8 g saturated fat, Protein 58.1 g protein, Carbohydrate 104.5 g carbohydrate, Sugar 14.6 g sugar, Sodium 1.6 g salt, Fiber 5.6 g fibre
SPAGHETTI AND MEATBALLS
Provided by Ted Allen
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- For the meatballs: In a large bowl, using your hands mix together the beef, pork, Parmesan, parsley, breadcrumbs, stock, salt, cayenne, eggs, garlic and onions until evenly combined. Be careful not to overwork the mixture; you don't want to compact the meat too much or the meatballs will be tough. Put a little oil on your hands and form loosely into golf ball size meatballs. You should have about 25.
- Heat the olive oil in a large Dutch oven over medium heat. Gently add the meatballs and brown thoroughly on all sides; this will take about 15 minutes. Transfer the meatballs to a plate, and refrigerate until you are ready to cook them in the sugo.
- For the gravy: In the same pan you used to cook the meatballs, heat the olive oil over medium heat and add the celery, onions and carrots. Cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and bay leaves and cook until fragrant, 1 minute. Push the veggies to one side and add the tomato paste, toasting it on the bottom of the pan for 1 minute. Stir into the vegetables.
- Add the tomatoes, chicken stock and thyme, and bring to a boil. Reduce the heat and simmer very gently, partially covered, until thick and significantly reduced, about an hour.
- Carefully add the meatballs, a few at a time, and simmer, stirring very gently now and then - don't break-a-ya bawls! - until cooked through, 40 minutes. Discard the bay leaves and thyme sprigs. Add most of the basil and stir, reserving a little to sprinkle over the top for serving.
- Meanwhile, cook the spaghetti in a pot of salted boiling water until al dente, about 8 minutes.
- To serve, put the pasta into a large serving bowl. Immediately ladle sauce on top and then the meatballs. Garnish with chopped fresh basil and freshly grated Parmesan. Plate the remaining sauce and meatballs in a separate bowl.
SPAGHETTI AND MEATBALLS WITH TOMATO SAUCE
This perfect Italian classic makes people so happy, and just will never go out of style.
Provided by Katie Workman
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F. Spray a rimmed baking sheet with nonstick cooking spray, or lightly oil the baking sheet. You may want to line the baking sheet with foil or parchment first.
- Tear the bread into small pieces and place them into a large bowl. Pour the milk over the bread and use your fingers to work the bread and milk together into a paste. Mix in the egg. Add the beef and pork, half the Parmesan cheese, parsley, garlic, and salt and pepper to taste. Use your hands to combine the mixture gently but thoroughly.
- Form the meat mixture into nice round meatballs, about 1½ inches in size and place them on the baking sheet, at least 1 inch apart. Bake the meatballs for 15 minutes, until almost cooked through. Meanwhile, bring the Tomato Sauce to a simmer in a large sized pot over medium-low heat (you will be adding the meatballs to the sauce, so allow room for that).
- While the meatballs are baking, bring a large pot of salted water to a boil. When the water comes to a boil, just before the meatballs come out of the oven, cook the pasta for about 9 minutes, or according to package directions, until tender.
- Once the pasta has started cooking, add the mostly-cooked meatballs to the simmering sauce and simmer for 5 more minutes, until the meatballs are cooked through. Drain the cooked pasta and transfer to a serving bowl. Pour over the meatballs and sauce.
- Serve, or toss gently to combine well, passing the remaining Parmesan on the side for sprinkling.
Nutrition Facts : Calories 609 kcal, Carbohydrate 67 g, Protein 38 g, Fat 21 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 112 mg, Sodium 1079 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
MOM'S HEARTY SPAGHETTI
Flavored with Italian sausage and dotted with tender meatballs, the savory from-scratch sauce made this dish one of my mom's most-requested. We five kids were always thrilled to hear it was on the menu. -Grace Yaskovic, Branchville, New Jersey
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 8 servings.
Number Of Ingredients 21
Steps:
- In a bowl, combine the first six ingredients. add beef and mix well. Shape into eight meatballs. Brown in a Dutch oven over medium heat; drain and set meatballs aside. , In the same pan, cook sausage, onion and green pepper until vegetables are tender; drain. Add the tomatoes, tomato sauce, broth, tomato paste, garlic and seasonings. Add meatballs; stir gently. Bring to a boil. Reduce heat; cover and simmer for 2-3 hours. Serve over spaghetti; sprinkle with Parmesan cheese.
Nutrition Facts :
MOM'S IRISH-AMERICAN SPAGHETTI SAUCE WITH SAUSAGE AND MEATBALLS
I just got Mom to e-mail me directions for how to make "meat sauce" like she did when we were kids. This was a staple in our house, always made in an enormous pot and simmering most of the day. It seemed like forever before we were allowed to taste test it! The measurements are mine, as Mom only gave vague instructions. There is something really special about this recipe ... everyone asks me what the secret ingredient is, but I think its the process of cooking the sausages in the sauce that makes it sooooo wonderful. This freezes well, so make extra. Can be defrosted slowly in the microwave.
Provided by Gingernut
Categories Sauces
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Brown all but 3 of the sausages in olive oil in a big pot on the stove.
- Turn down heat and add onion and garlic. Saute till just translucent.
- Add tomato puree, crushed tomatoes, diced tomatoes, tomato paste and sugar. Season with oregano, basil, parsley, and salt and pepper. Let simmer.
- Meanwhile, into a large bowl, squeeze the remaining 3 sausages out of their casings.
- Add mince, breadcrumbs, herbs and salt and pepper. Mix well with your hands (rubber gloves work great!). Use the palms of your hands to firmly form golf ball-sized meatballs (I got 12 out of this mixture).
- When the sauce is piping hot, and the sausages are cooked through (about 40 minutes), throw meatballs into the sauce and let cook for another 30-40 minutes.
- If you want to let the sauce and sausages simmer longer, feel free. But don't throw in the meatballs till 40 minutes before the end.
- Serve over spaghetti or use to make lasagna.
Nutrition Facts : Calories 294.9, Fat 15.3, SaturatedFat 5.4, Cholesterol 45.3, Sodium 822.5, Carbohydrate 23.1, Fiber 3.9, Sugar 10.8, Protein 17.9
MOM'S MEATBALLS
Scrumptious meatballs from Mom. Mom never browned them first if she was using in her spaghetti sauce. See her recipe for sauce posted in my recipes, recipe #210729. She would drop them in raw and let them simmer for 40 mins. You will have to skim off any excess fat that rises to the top of the sauce if done this way. Or you can saute them first or bake in the oven before adding them to the sauce. No need to skim off any grease if pre-cooked.
Provided by Doozie
Categories Meat
Time 55m
Yield 25 meatballs
Number Of Ingredients 9
Steps:
- Mix all ingredients together lightly.
- Add to Mom's Spaghetti Sauce (posted here).
- Simmer 40 minutes.
JANSEN'S SPAGHETTI SAUCE AND MEATBALLS
I usually spend an afternoon preparing this and freeze leftovers in batches because it's that good. It will easily feed six or you can cut the entire recipe in half. Serve over your favorite spaghetti.
Provided by Jansen
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h15m
Yield 6
Number Of Ingredients 23
Steps:
- For the sauce, combine the chopped tomatoes, 2 cans tomato paste, tomato sauce, 4 teaspoons oregano, 2 teaspoons parsley, basil, 2 teaspoons sugar, salt, 6 cloves garlic, olive oil, and red wine in a large, heavy pot. Cover, and cook over medium heat until bubbling. Uncover, reduce heat to low, and simmer for at least one hour, stirring often.
- Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with non-stick cooking spray.
- Combine the meatloaf mix, corn flakes, eggs, 3 garlic cloves, Parmesan cheese, 3 tablespoons tomato paste, 2 teaspoons dried oregano, 2 tablespoons dried parsley, 1 tablespoon sugar, garlic salt, nutmeg, and black pepper in a large bowl. Mix well with a large fork. Form the meat mixture into 1 1/2 inch firm balls. Place the meatballs on the prepared pan.
- Bake meatballs until browned and cooked though, about 20 to 30 minutes. Drop cooked meatballs into hot spaghetti sauce, and serve immediately.
Nutrition Facts : Calories 415.6 calories, Carbohydrate 40.2 g, Cholesterol 148.4 mg, Fat 18.5 g, Fiber 7.6 g, Protein 26 g, SaturatedFat 6.1 g, Sodium 1849 mg, Sugar 21.8 g
SPAGHETTI SAUCE WITH MEATBALLS
This is my own recipe and never published before. I usually just dump everything in the pot without measuring it, but decided that if I wanted to post it, I had better measure so that others can at least have a starting point. Tweak it to your own tastes by adding either spicy or sweet Italian sausage. I like the bite of spicy. The spices listed here are approximate. Taste often and add more as needed. Just remember, that although you can add spices all day long, you can never remove them once they are in the sauce so add a little at a time, simmer a short time, taste and add more if desired. Make the recipe your own in the comfort of your kitchen by taking liberties with it. I won't mind in the least. It is what I would do if this recipe was posted by you. Note: The meatballs will feel dry due to the breadcrumbs while mixing. It will take some effort to mix, but do not add egg to the mix. Just keep squeezing the mixture through your fingers until all the cheese and bread crumbs are incorporated into the meat. You will not need the egg to bind them.
Provided by Karen From Colorado
Categories Sauces
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 24
Steps:
- Mix together with wet hands the ground beef, ground pork, bread crumbs, cheese, garlic powder, 2 tablespoons parsley, black pepper and onion powder into a large mixing bowl.
- Shape into meatballs.
- Heat olive oil in a large dutch oven or large pot; brown the meatballs 1/2 at a time in the hot oil, removing them to drain as they brown and adding the rest until all are browned; set aside.
- Add the onion and garlic to the oil left in the pan.
- Add Italian sausage (bulk or casings removed from links and crumbled) to the onions and garlic; sauté until veggies are tender and sausage is browned; drain any fat left in the pan.
- Add the tomato sauce, diced tomatoes, and tomato paste to the sausage mixture.
- Add the browned meatballs.
- Rinse the tomato sauce cans with the water and add to the tomato sauce.
- Stir in the wine, diced bell pepper, bay leaf, basil, oregano and brown sugar.
- Bring to a boil, stirring occasionally; turn heat down to a simmer and cover.
- Simmer 3 to 5 hours, stirring occasionally.
- Taste often and add more spices to taste if needed, simmering after each addition before tasting again.
- Add the sliced mushrooms and red pepper flakes 1 hour before serving if desired.
- Serve over hot, cooked and drained spaghetti.
- Sauce can be frozen. Place in freezer containers or freezer bags for another meal.
Nutrition Facts : Calories 588.4, Fat 33.4, SaturatedFat 12.2, Cholesterol 119.1, Sodium 1486.2, Carbohydrate 28.1, Fiber 4.4, Sugar 12.2, Protein 40.8
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.
MOM'S SPAGHETTI SAUCE
Provided by Food Network
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a large saucepan over medium heat, saute the ground beef, pork and sausage until it is brown. Drain off excess fat. Add the remaining ingredients and stir until smooth. Cook for 3 to 4 hours on medium heat, stirring often to prevent scorching.
SPAGHETTI AND MEATBALLS
A simple tomato sauce with lots of flavour is perfect for spaghetti and meatballs. A weeknight classic. This is designed to be a low cost recipe.
Provided by Johnnie Mountain
Categories Main course
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat a large saucepan over a medium heat and add the olive oil. Once hot, add the onion and cook gently without browning for 4-5 minutes, or until softened and translucent. Add the garlic, continue to cook for 2 minutes until aromatic, then add the dried herbs, tomatoes and stock. Bring the sauce to a simmer, reduce the heat and simmer gently while you make the meatballs.
- For the meatballs, mix together the beef, garlic and herbs along with a decent pinch of salt and pepper. Using wet hands roll into 20 balls.
- Heat a frying pan over a medium heat and add the olive oil. Once hot, fry the meatballs on all sides until nicely coloured, being careful not to burn them. You may need to do this in batches. Transfer to the saucepan containing the sauce.
- Continue to simmer the sauce for 10 minutes while you cook the spaghetti.
- Bring a large saucepan water to the boil, add a pinch of salt and cook the spaghetti according to the packet instructions. Once cooked, drain and tip into the saucepan with the meatball sauce. Mix well and serve hot.
MOM'S SPAGHETTI AND MEATBALLS
Provided by Valerie Bertinelli
Categories main-dish
Time 2h15m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Combine the beef, pork, eggs, breadcrumbs, dried oregano, grated garlic, Pecorino Romano, 1/2 teaspoon of the salt and pepper to taste in a large bowl. Using your hands, thoroughly mix the ingredients together until evenly incorporated. Roll into meatballs slightly larger than golf balls, setting them on baking sheets as you work.
- Heat the oil over medium heat in a large Dutch oven until it shimmers. Working in batches and taking care not to crowd the pan, saute the meatballs, turning frequently, until browned on all sides, about 5 minutes. Using a slotted spoon, transfer from the pan back to the baking sheet.
- Reduce the heat to medium-low, add the onion to the pan, and saute, stirring occasionally, until fragrant, about 2 minutes. Add the sliced garlic, stir, and cook 1 minute more. Add the wine, increase the heat, and bring to a boil, then reduce the heat and simmer for 2 minutes. Add the tomatoes, 4 of the basil leaves, the remaining 3/4 teaspoon salt and the meatballs along with any accumulated juices. Simmer, partially covered, until the flavors come together, about 1 hour 20 minutes. Taste and adjust the seasonings.
- Meanwhile, cook the spaghetti in two batches in boiling salted water according to package directions. Drain and serve with the meatballs and sauce ladled on top. Garnish with torn basil and freshly grated Pecorino-Romano.
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- Using your hands, combine all the ingredients until well blended. Pinch off pieces of the meat mixture and shape into meatballs. Place in a large stock pot or dutch oven, then follow remaining instructions.
- In a large bowl, stir together sauce ingredients. Add to the stock pot with the meatballs and stir. Bring sauce to a boil, stirring occasionally. Reduce heat to medium low, place the lid on the pot, and cook until meatballs are cooked through. Depending on the size of your meatballs, this will be 30-45 minutes. (You can simmer this over low heat on your stove for a longer period of time, just remember to occasionally stir.).
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- Preheat oven to 400°F. Place the marinara in a large, wide stew pot over medium heat. Allow it to come to a gentle simmer, reduce the heat to low, and then cover with a lid.
- If you’re using sliced bread, place it in the food processor and pulse until fine breadcrumbs form.
- Add the breadcrumbs, milk, ground beef, egg, onions, garlic, 1/2 cup of the parmesan, 4 tablespoons of the parsley, and the salt and pepper to a large bowl. Gently fold the mixture together, making sure not to overwork the meat.
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- 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.
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- 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.
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ORGAN MEAT MEATBALLS AND SAUCE - MOMS4HEALTH
From moms4health.com
Estimated Reading Time 5 mins
SPAGHETTI AND MEATBALLS - RENAISSANCE.MOM
From renaissance.mom
Cuisine Italian-AmericanCategory Main CourseServings 4Total Time 35 mins
SPAGHETTI AND MEATBALLS RECIPE - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
Cuisine ItalianCategory DinnerServings 6Total Time 1 hr 20 mins
SPAGHETTI & MEATBALLS | METRO
From metro.ca
3/5 (2)Total Time 40 minsServings 6
THE BEST SPAGHETTI AND MEATBALLS - A DASH OF SOUL
From adashofsoul.com
Estimated Reading Time 3 mins
BEST SPAGHETTI MEAT SAUCE RECIPE WITH PREGO - SIMPLE CHEF ...
From simplechefrecipe.com
SPAGHETTI MEATBALLS IN MOMS MEAT SAUCE RECIPES
From tfrecipes.com
SPAGHETTI AND MEATLESS BALLS - ALL INFORMATION ABOUT ...
From therecipes.info
SPAGHETTI AND MEATBALLS | ENJOY FUN FAMILY FOOD
From dazzledish.com
ITALIAN SPAGHETTI / MEAT SAUCE SPAGHETTI - RED SAUCE ...
From cfood.org
SPAGHETTI & MEATBALLS - PINTEREST
From pinterest.com
DO YOU PREFER SPAGHETTI AND MEATBALLS OR MEAT SAUCE? …
From quora.com
CAN YOU FREEZE SPAGHETTI AND MEATBALLS? [PLUS EASY THAWING ...
From smarterhomemaker.com
ITALIAN MEATBALLS AND SPAGHETTI SAUCE - KATE BATTISTELLI
From katebattistelli.com
SPAGHETTI SAUCE WITH MEATBALLS AND SAUSAGE - RECIPES ...
From recipesinspiredbymom.com
GRANDMA'S SPAGHETTI SAUCE
From mysuperaffiliatebuilder.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...
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