SPAGHETTI WITH MIDDLE-EASTERN MEATBALLS
Make and share this Spaghetti With Middle-Eastern Meatballs recipe from Food.com.
Provided by FlemishMinx
Categories Spaghetti
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In a large bowl, combine ground beef, 1/4 cup onion, bread crumbs, half of the minced garlic (2 cloves), cumin seeds, 2 TBS parsley and 3 TBS olive oil and mix well with your hands.
- Pull off small pieces of the mixture and roll into 1 inch balls.
- In a large nonstick skillet, add a small amount of olive oil and cook the meatballs for about 10 minutes or until browned on all sides; transfer to a platter.
- In the same pan, melt butter and 2 TBS olive oil over medium heat.
- Add remainder of the chopped onion, bell pepper, remaining garlic and cook stirring frequently for 5-7 minutes or until the vegetables are softened.
- Stir in the red wine, reduce heat to a simmer.
- Add tomatoes with juices and all remaining ingredients except the spaghetti and feta.
- Simmer, partially covered and stirring occasionally for 20 minutes.
- Add the meatballs and cook for 10 minutes more.
- Meanwhile, cook the spaghetti as directed on the package and drain; serve topped with meatballs and sauce, sprinkled with the feta.
Nutrition Facts : Calories 720, Fat 34.5, SaturatedFat 13.3, Cholesterol 111.2, Sodium 499.6, Carbohydrate 62.2, Fiber 4.8, Sugar 10.1, Protein 37.9
SPAGHETTI AND MEATBALLS
Steps:
- For the sauce: In a large bowl, use your hands to break up the tomatoes, squeezing them into 1/2-inch pieces. Set aside.
- Place the pancetta in a large, heavy-bottomed saucepan or Dutch oven over medium-low heat. Cook gently until the pancetta releases its juices and browns, about 15 minutes. Remove with a slotted spoon and reserve.
- To the rendered fat in the pan, add the olive oil and, when hot, the onions and 1/2 teaspoon salt. Cook until soft and golden, about 5 minutes. Add the garlic and cook just until it releases its fragrance, about 1 minute. Add the red pepper flakes and oregano, cook for a minute or two, and then add the red wine. Cook until the wine is almost evaporated, scraping up any browned bits from the bottom of the pan. Return the pancetta to the pan, along with the tomatoes and their juices, the carrots, and the basil. Bring to a boil, then reduce the heat to low and simmer gently, stirring frequently, until thickened and reduced by one-half to two-thirds, about 5 hours.
- When the sauce has thickened and reduced, remove the carrots and basil, and puree to the desired smoothness using an immersion blender. Stir in the parsley.
- For the meatballs: Preheat the oven to 450 degrees F. Spray a wire rack with nonstick cooking spray and place over a parchment-lined baking sheet.
- Combine the panko and buttermilk in a large bowl and let sit, mashing occasionally with fork, until a smooth paste forms, about 10 minutes. Add the eggs, ground beef, ground pork, prosciutto, Parmesan, parsley, garlic, pepper and salt. Gently mix with your hands until thoroughly combined, then lightly form into golf ball-size meatballs (approximately 24).
- Place the meatballs, evenly spaced, on the prepared rack and roast until browned, about 25 minutes, rotating the baking sheet halfway through.
- When the sauce is ready, gently add the meatballs to the pot and simmer, covered, over low heat until the meatballs are fully cooked and firm, about 30 minutes.
- Bring a large pot of well-salted water a boil--the water should taste salty like the ocean. Add the pasta and cook until just al dente. Drain and rinse under cold water, then return the pasta to the pot.
- Ladle approximately half of the sauce into the pasta and simmer for 10 to 15 minutes, to let the pasta absorb some of the sauce.
- Using tongs, portion the pasta into individual pasta bowls. Top with 3 to 4 meatballs per serving and finish with more sauce. Serve extra Parmesan separately at the table.
SPAGHETTI AND MEATBALLS
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the meatballs: Preheat the oven to 450 degrees F.
- Combine the ground meats in a large bowl. In a smaller bowl, combine the breadcrumbs and milk to soak.
- In a blender or food processor, combine the onion, basil, parsley and garlic into a thick puree. Add to the ground meats. Add the milk and breadcrumbs, cheese, salt and egg to the meat. Knead together until combined. Scoop into 2-ounce balls (about 1 1/2 inches) on a baking sheet lined with foil or parchment.
- Bake until browned, about 10 minutes.
- For the sauce: Lower the oven to 350 degrees F.
- Mix the tomatoes together with the salt in a casserole dish, then add the roasted meatballs. Cover with foil and bake, 1 hour.
- For spaghetti: Bring at least 6 quarts salted water to a boil. Cook the spaghetti according to the package directions. Place in a bowl and top with meatballs, sauce and grated parm.
TWISTED BEEF KOFTAS (MIDDLE-EASTERN MEATBALLS)
Traditionally made with lamb and mint, this is my own altered version of the scrumptious Indian dish. These meatballs are pretty spicy, so season to your known preferences. I like to use lots of pepper and cayenne and minimal salt. The prep time can be cut by preparing the ingredients in a food processor. All measurements are approximate, feel free to use what you have on hand! There are many ways to serve them. My favorite method is in a fresh, warm pita with a cucumber-yogurt sauce or with terriyaki and a handful of onions. My boyfriend likes to eat his with spicy mustard. Or for a flavor crossover use them as meatballs for spaghetti! Try a cool, light salad as a side, and don't forget dessert!
Provided by YourCakeIWillTake
Categories Meat
Time 35m
Yield 15-20 meatballs, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Mix all ingredients in a medium mixing bowl until well-blended (using your hands works best).
- Form golf-ball sized meatballs from the mixture and place, without touching, on an ungreased baking sheet.
- Bake until slightly browned and cooked through (approximately 20-25 minutes).
- Serve 'em up hot! (See Recipe Description for Suggestions).
MIDDLE EASTERN CUMIN MEATBALLS
These Middle Eastern meatballs with garlic and cumin are heavy on the garlic, so feel free to scale it down if you wish. We love it as is! The meatballs and sauce are perfect served over bulghur. Bulghur wheat can be found next to the rice in Middle Eastern markets and even some of the bigger grocery stores. Prepare it as you would rice.
Provided by Ani
Categories Main Dish Recipes Meatball Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Combine the ground beef, egg, garlic, bread crumbs, cumin, salt, and pepper in a large bowl until well mixed. Roll the mixture into egg-sized balls, and set aside.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs; cook until firm, and browned on all sides, about 10 minutes. Remove meatballs from the skillet and pour out the fat.
- Bring the water to a boil in the same skillet over medium-high heat. Stir in the tomato paste, lemon juice, garlic powder, salt, and pepper. Bring to a boil, then reduce heat to medium. Add the cooked meatballs, and simmer in the tomato sauce for 5 to 10 minutes until completely cooked.
Nutrition Facts : Calories 483.5 calories, Carbohydrate 9.5 g, Cholesterol 165.1 mg, Fat 32.7 g, Fiber 1 g, Protein 36.5 g, SaturatedFat 10.2 g, Sodium 632.3 mg, Sugar 2.3 g
NEXT LEVEL SPAGHETTI & MEATBALLS
Make the ultimate meatballs in a rich tomato sauce to serve over spaghetti. Comfort food at its best, this will prove a hit at the family dinner table
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 19
Steps:
- Tip the beef and pork into a large bowl. Mix and season generously with salt. Set aside for at least 30 mins, or for up to 1 hr. Meanwhile, put the bread in a bowl with the milk and leave to soak.
- Tip the soaked bread into the bowl with the meat and add all the remaining meatball ingredients except for the mozzarella. Season with plenty of pepper, then scrunch the mixture together with your hands until combined.
- Roughly divide the meatball mixture into 18 portions. Use your hands to flatten one portion, then gently wrap it around a piece of the mozzarella and roll into a ball. Repeat with the remaining portions. Chill the meatballs in the fridge for 1 hr before cooking. Can be prepared up to two days ahead and stored in the fridge.
- Heat 3 tbsp of the oil in a large frying pan or casserole dish. Fry the meatballs in batches, browning them on all sides, then transfer to a plate and set aside. Pour the remaining oil into the pan and heat for 1 min, then fry the sliced garlic for a few seconds. Tip in the sugar, vinegar and wine (if using) and bubble for 1 min. Add the tomatoes, then season and cook over a medium heat for 10 mins. Tip in the meatballs and gently stir to ensure they're fully coated in the sauce. Cover the pan and simmer on a low heat for about 20 mins, spooning the sauce over the meatballs occasionally.
- Remove the pan from the heat and set aside, then cook the spaghetti. To serve, divide the spaghetti between bowls, top with three warm meatballs each, spoon over the sauce and scatter with the remaining parmesan.
Nutrition Facts : Calories 528 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 40 grams protein, Sodium 0.9 milligram of sodium
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