GIANT SPAGHETTI-STUFFED MEATBALL RECIPE BY TASTY
Here's what you need: hot italian sausage, ground beef, seasoned breadcrumb, fresh parsley, salt, black pepper, garlic powder, onion powder, shredded parmesan cheese, eggs, milk, shredded mozzarella cheese, spaghetti, marinara sauce, shredded parmesan cheese, fresh basil
Provided by Hannah Williams
Categories Dinner
Yield 6 servings
Number Of Ingredients 16
Steps:
- In a bowl, add the Italian sausage, ground beef, bread crumbs, parsley, salt, pepper, garlic powder, onion powder, Parmesan, eggs, and milk, and mix until well combined.
- Line a large glass bowl with plastic wrap, and spray thoroughly with cooking spray.
- Spread the meat mixture along the bottom and sides of the bowl, about ½-inch (1 cm) thick.
- Sprinkle mozzarella in the base of the meat mixture, then top the spaghetti with sauce on top.
- Using the plastic wrap, form the meat into a large ball, ensuring there are no holes or cracks.
- Preheat oven to 375°F (190°C).
- Place ball on a foil-lined baking sheet.
- Bake for 40 minutes.
- Place a large spoon full of marinara in the center of a plate. Top with the spaghetti-stuffed meatball, marinara, Parmesan, and basil.
- Enjoy!
Nutrition Facts : Calories 734 calories, Carbohydrate 44 grams, Fat 39 grams, Fiber 2 grams, Protein 46 grams, Sugar 3 grams
JENN'S OUT OF THIS WORLD SPAGHETTI AND MEATBALLS
This authentic spaghetti and meatballs recipe is made with fresh oregano and parsley. Because the meatballs are cooked in the sauce, they are tender and savory.
Provided by JENNGOETZ
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.
- In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).
- Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.
Nutrition Facts : Calories 571.9 calories, Carbohydrate 80.1 g, Cholesterol 86.6 mg, Fat 17 g, Fiber 7.7 g, Protein 27.7 g, SaturatedFat 5 g, Sodium 1177.2 mg, Sugar 21.3 g
BEST SPAGHETTI AND MEATBALLS
One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. -Mary Lou Koskella, Prescott, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 16 servings.
Number Of Ingredients 21
Steps:
- In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.
Nutrition Facts : Calories 519 calories, Fat 18g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 1043mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.
MEATBALL STUFFED SHELL PASTA RECIPE BY TASTY
Here's what you need: ground beef, ground pork, panko breadcrumbs, dried minced onion, grated parmesan cheese, garlic, fresh parsley, large eggs, kosher salt, pepper, ricotta cheese, fresh basil, fresh parsley, grated parmesan cheese, salt, jumbo pasta shell, marinara sauce, parmesan cheese, fresh basil
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- In a medium bowl, mix together the beef, pork, bread crumbs, onion, Parmesan cheese, garlic, parsley, eggs, salt, and pepper until just combined.
- Preheat the oven to 425°F (220°C).
- Take a walnut-sized portion of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled wire rack set over a baking sheet.
- Bake the meatballs for 10 minutes, until golden brown.
- Make the ricotta-herb mixture: combine the ricotta cheese, basil, parsley, Parmesan cheese, and salt in a medium bowl and mix well.
- Stuff a tablespoon of ricotta mixture into a jumbo shells, then stuff a meatball into the shells.
- Spread the marinara sauce in the bottom of a 9x13-inch (23x33-cm) casserole dish, then lay in the stuffed shells. Sprinkle Parmesan cheese on top.
- Bake for 10 minutes, until the marinara sauce is warm.
- Top with chopped basil.
- Enjoy!
CHEESE-STUFFED MEATBALLS AND SPAGHETTI
A new twist on an old favorite! Mozzarella tucked inside each meatball creates a forkful of flavor. Kids of all ages will dig in!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h5m
Yield 6
Number Of Ingredients 10
Steps:
- Place cheese cubes in small resealable freezer plastic bag; seal bag and freeze at least 1 hour.
- Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, mix bread crumbs and 3 tablespoons of the pasta sauce. Stir in beef, onion, salt, oregano and egg. Shape mixture into 18 (2-inch) balls. Press 1 cheese cube into center of each ball, sealing it inside. Gently place in pan. Bake 10 minutes.
- Meanwhile, pour remaining pasta sauce into 5-quart Dutch oven. Cover; heat to simmering over medium-high heat, stirring frequently. Gently stir in meatballs; reduce heat to medium-low. Cover; simmer about 10 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center.
- Meanwhile, cook and drain spaghetti as directed on package; keep warm.
- Serve meatballs and sauce over spaghetti. Serve with Parmesan cheese.
Nutrition Facts : Calories 850, Carbohydrate 99 g, Cholesterol 125 mg, Fat 1 1/2, Fiber 6 g, Protein 44 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 2050 mg, Sugar 25 g, TransFat 1 g
SPAGHETTI STUFFED MEATBALLS
Saw this idea on rachel ray, but it was one gigantic meatball, so I rewrote it to indivdual size meatballs. They are still quite large, one meatball is more then filling for your appetite!
Provided by Rogers Roaster
Categories European
Time 1h45m
Yield 8 Meatballs, 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring a dutch oven 1/2 full of water to a boil. (I use a little EVO and salt. one the salt helps quicken the boil time , and two the oil helps the noodles from sticking together.).
- Place your noodles in the boiling water and cook until they are soft. Once done, strain the noodles, and mix the noodles with the sauce. Set aside to cool, well be stuffing the meatballs with the spaghetti and sauce.
- Combine ground beef, eggs, milk, bread crumbs, sea salt, white pepper, oregano, parsley, garlic. and parmesan cheese, until its well mixed together.
- Now there are a few ways to hollow out your patties, either with a small bowl or ramekin. I used a hamburger stuffer, then reshaped the meatball, so its round and not a patty. Either way works, once again that is up to your discretion and whatever you find easiest.
- After your patty is shaped, spoon in about 1/2 cup of cooked spaghetti and sauce in your hollowed patty. Then place the other patty on top and seal generously. Then roll the meatball in flour to help the seal the patties together.
- Place your formed meatballs in a shallow baking pan, spoon extra sauce over each meatball, and let a layer of sauce cover the pan. Sprinkle some extra parmasean cheese over each meatball. Approximately every 15 minutes baste each meatball generously with sauce and cook at 350 - 400 degrees for about 45 - 60 minutes.
CHEESE-STUFFED MEATBALLS WITH SPAGHETTI
Add a surprisingly tasty element to your spaghetti with meatballs stuffed with Black Diamond Mozzarella Cheese!Courtesy of Alison Kent
Provided by Food Network Canada
Categories beef,cheese,dinner,eggs and dairy,Italian,Main,pasta
Time 1h10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large saucepan, heat oil over medium-high heat; fry onion and 2 cloves of the garlic, stirring, until softened, about 3 minutes. Add tomatoes, vinegar, and half each of the salt and pepper; reduce heat, partially cover and simmer, stirring occasionally, for 15 minutes.
- Meanwhile, in a large bowl, beat eggs; mix in bread crumbs, basil, 2 tbsp (30 mL) water and the remaining garlic, salt and pepper. Mix in beef. Divide and shape into 24 meatballs, using about 2 tbsp (30 mL) meat mixture per ball. Press a cheese cube into each ball; shape meat around it to cover. Place stuffed meatballs on a greased and foil-lined rimmed baking sheet.
- Bake in preheated 425°F (220°C) oven until cooked through, about 12 minutes. Using tongs, transfer meatballs to sauce mixture, gently stirring in to coat; simmer for 5 minutes.
- Meanwhile, in a large pot of boiling salted water, cook spaghetti according to package instructions until tender but firm, around 8 to 10 minutes. Drain well; divide among plates. Spoon sauce and meatballs overtop.
- Tip: Sprinkle with fresh parsley or, for extra zing, with hot pepper flakes.
SPAGHETTI AND JUICY LUCY MEATBALLS
Provided by Molly Yeh
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Bring a large pot of salted water to a boil over medium-high heat.
- For the sauce: Heat the olive oil in a large Dutch oven over medium heat. Add the onion and season with salt. Cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the garlic, dried oregano and crushed red pepper and cook until fragrant, 30 seconds to 1 minute. Add both types of canned tomatoes and 1 cup of water from the pasta pot. Bring to a boil and then reduce to a simmer until thickened and flavorful, 10 to 15 minutes.
- Once the meatballs are browned and the sauce has thickened, nestle the meatballs into the sauce and spoon a little of the sauce over each meatball. Reduce the heat to a gentle simmer, cover and simmer while the pasta cooks, about 10 minutes.
- Add the spaghetti to the boiling water and cook until al dente. Drain the spaghetti and place on a platter. Spoon some sauce onto the spaghetti and toss to coat. Nestle the cooked meatballs into the noodles. Top with desired amount of sauce, a drizzle of olive oil, the fresh basil and grated Parmesan cheese, for serving.
- Place an oven rack in the middle position. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Combine the beef and sausage in a large bowl and spread out the meat with a wooden spoon. Season with salt. Add the eggs, breadcrumbs, Parmesan, onion, parsley and garlic in a large bowl and mix well with your hands to combine. Divide into 8 equal balls. Use your thumb to hollow out the center of a ball so it resembles a bowl. Stick a mozzarella ball inside and press to seal the mozzarella inside the meat mixture. Roll into a ball and place on the baking sheet. Repeat with the remaining meat mixture and mozzarella.
- Bake until the meatballs are well browned, 18 to 22 minutes. (They will cook more in the sauce).
MEATBALL-STUFFED PASTA BRAIN
The ultimate Halloween gross-out: Fresh noodles look remarkably like a brain covered in blood (marinara sauce). And there's a creepy surprise when you cut the brain open--meatballs covered in prosciutto! It's all very ghoulish.
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Arrange an oven rack in the center of the oven and preheat to 450 degrees F.
- Warm the marinara and meatballs in a medium saucepan over medium-low heat, about 10 minutes. Remove 1 cup of the sauce and reserve.
- Meanwhile, bring a large pot of salted water to a boil and cook the udon noodles according to package instructions; drain.
- Roll a 24-inch piece of foil into a prism shape. Crumble and flatten 2 more 24-inch pieces of foil into an 8-by-4-inch oval shape. Place the prism in the center of a 10-cup heatproof bowl and bend the ends so that the foil is pressed against the bowl and divides the bowl in half (this will make the 2 hemispheres of a brain). Place the 2 foil ovals on either side of the prism. Cover all 3 with an 18-inch piece of foil, pressing it into the foil barrier shapes. This is the brain mold. Generously spray the mold with nonstick spray.
- Whisk the mozzarella, eggs, reserved sauce and 1/4 cup of the Parmesan in a large bowl until combined. Add the noodles to the egg mixture and toss until evenly coated. Transfer half of the noodles to the mold, pressing gently to create a well in the center of the noodles. Cover the well with half of the prosciutto (do to not let it touch the foil or it will stick). Fill the well with the meatballs (leaving remaining sauce behind) and then top with the remaining prosciutto, forming gently to create a pocket of meatballs in the center of the brain. Top with the remaining noodles and arrange so that they fill in all the gaps, surround the meat and are pressed firmly against the walls of the mold. Toss the breadcrumbs with the oil and remaining 1/4 cup Parmesan in a small bowl, then evenly sprinkle over the noodles, pressing them down into the noodles to adhere.
- Bake until the breadcrumbs are a deep golden brown and the noodles have completely set, 30 to 40 minutes. Let sit in the mold for 30 minutes before removing. Invert onto a cutting board and pour the remaining sauce down the center channel of the brain.
CHEESY STUFFED MEATBALLS AND SPAGHETTI
I got this recipe from Tops courtesy of Ragu. My family loved these meatballs. I added some salt and pepper to my meatball mix. I used 1-inch pieces of mozzarella cheese. I baked my meatballs in the oven on 350 for 30 minutes then finished them in the sauce as directed.
Provided by internetnut
Categories Spaghetti
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In medium bowl, combine ground beef, breadcrumbs and egg; shape into 12 meatballs. Press 1 cheese cube into each meatball, enclosing completely.
- In 3 quart saucepan, bring pasta sauce to a boil over medium-high heat. Gently stir in uncooked meatballs.
- Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve.
Nutrition Facts : Calories 653.4, Fat 25.7, SaturatedFat 9.6, Cholesterol 141.2, Sodium 828.4, Carbohydrate 65.5, Fiber 2.9, Sugar 12.2, Protein 37.2
SAVOURY SPAGHETTI WITH MEATBALLS RECIPE BY TASTY
Here's what you need: olive oil, garlic, red pepper flakes, McCormick® Savory Spice Blend, tomato paste, canned whole peeled tomato, kosher salt, white bread, heavy cream, grated parmesan cheese, onion, garlic, pepper, ground pork, kosher salt, 85% lean ground beef, McCormick® Savory Spice Blend, olive oil, spaghetti, kosher salt, parmesan cheese, fresh basil
Provided by Tasty
Yield 8 servings
Number Of Ingredients 22
Steps:
- Make the sauce: In a large pot over medium-low heat, combine the olive oil and garlic and cook until the garlic begins to sizzle very gently. Add the red pepper flakes and cook, stirring, until the garlic just begins to turn light golden in color, about 3 minutes. Add the Savory spice blend and continue to cook, stirring, for 1 minute more.
- Add the tomato paste and cook, stirring, until the paste has softened and blended with the oil and garlic mixture, about 3 minutes.
- Stir in the tomatoes and their juices and increase the heat to medium-high, bringing the to a gentle simmer. Lower the heat a bit if it's bubbling and spitting too much. Remove the sauce from the heat.
- Using an immersion blender, blend the sauce until smooth. Tip: Drape a kitchen towel over the pot to act as a cover from sauce splatters. Or, transfer the sauce to a blender and puree, then return to the pot.
- Decrease the heat to medium-low and bring the sauce to a simmer.
- Make the meatballs: In a medium bowl, combine the bread cubes, cream, parmesan, onion, garlic, and pepper. Using a fork, mash into thick paste.
- In a large bowl, gently mix the ground pork with the salt and baking powder. Add the beef and gently stir to combine (you can also use your hands for this). Add the bread mixture, Savory spice blend, and a pinch more salt and pepper and mix until just incorporated. Rub a bit of olive oil on your hands and form the mixture into smooth, round meatballs the size of golf balls--you should have about 25 total..
- Once the meatballs are formed, gently lower each meatball into the pot of sauce. Bring to a low simmer, cover, and cook for 25-35 minutes, or until a meat thermometer inserted into a meatball reaches 165˚F (75˚C).
- While the meatballs are cooking, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Reserve 1 cup (240 ml) of pasta cooking water, then drain.
- In a large bowl, toss the spaghetti with a few large spoonfuls of pasta sauce to coat, along with a few splashes of the reserved cooking water. Divide the pasta among bowls and spoon more sauce and meatballs over the pasta. Top each serving with freshly grated Parmesan and basil.
- Enjoy!
Nutrition Facts : Calories 722 calories, Carbohydrate 52 grams, Fat 39 grams, Fiber 5 grams, Protein 41 grams, Sugar 8 grams
SPAGHETTI WITH MOZZARELLA-STUFFED MEATBALLS
Make and share this Spaghetti With Mozzarella-Stuffed Meatballs recipe from Food.com.
Provided by hungrykitten
Categories Spaghetti
Time 45m
Yield 20 meatballs
Number Of Ingredients 12
Steps:
- In a medium bowl, soak the bread crumbs in the milk.
- In a large, wide saucepan, heat the olive oil over medium heat. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes, season to taste with salt and let the sauce simmer over low heat, stirring occasionally.
- Add the beef, chopped garlic, parsley, Parmigiano-Reggiano, egg and 1 teaspoon of salt to the soaked bread crumbs and stir with a fork until combined. Place about 2 tablespoons of the mixture in your hand and press a mozzarella cube into the center. Shape the meat around the cheese, forming a ball. Repeat with the remaining meat and mozzarella.
- Stir the sauce and raise the heat to medium- low. Carefully place the meatballs in the sauce, submerging them completely. Bring the sauce to a simmer and cook without stirring for 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti, cook until al dente, about 8 minutes, and drain. Toss the spaghetti with the tomato sauce and meatballs, sprinkle with Parmigiano-Reggiano and serve.
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