Spaghetti Wmeatballs For A Crowd Food

BEST SPAGHETTI AND MEATBALLS

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.

CROWD-PLEASING PARTY MEATBALLS

Steps:

• In a large bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place in 3 greased 13x9-in. baking dishes. , Combine the sauce ingredients; pour over meatballs. Bake, uncovered, at 325° until meat is no longer pink, about 1 hour.

HOMEMADE SPAGHETTI AND MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine tomatoes, tomato juice, tomato paste, onion, parsley, salt, red pepper flakes, black pepper, thyme, and cloves in a large pot. Bring to a boil over high heat; reduce heat to low and let simmer for 1 to 1 1/2 hours.
• Meanwhile, combine beef, crackers, eggs, Parmesan cheese, garlic, parsley, and thyme in a bowl. Form into large meatballs and place into a broiler pan.
• Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes.
• Transfer meatballs to sauce and continue to simmer, 2 to 2 1/2 hours more.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Serve sauce and meatballs over cooked spaghetti.

CLASSIC SPAGHETTI AND MEATBALLS FOR A CROWD

Steps:

• 1. FOR THE MEATBALLS: Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes. 2.Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 11/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Using hands, gently mix until thoroughly combined. Lightly form about ¼ cup mixture into 2-inch round meatball (about 2 ounces); repeat with remaining mixture to form approximately 40 meatballs. 3. Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through. 4. FOR THE SAUCE: While meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic, red pepper flakes, and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1½ teaspoons salt, and pepper to taste. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes. 5. Remove meatballs from oven and lower oven temperature to 300 degrees. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour. 6. Meanwhile, bring 10 quarts water to boil in 12-quart pot. Add pasta and 2 tablespoons salt to boiling water; cook until al dente. Drain pasta and return it to cooking pot. 7. TO SERVE: Stir basil and parsley into sauce and adjust seasoning with sugar, salt, and pepper. Toss pasta with 1½ cups sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce.

SPAGHETTI AND MEATBALLS FOR A CROWD

Steps:

• 1. Cook pasta according to package directions; drain. 2. Combine eggs, crumbs, 1/2 cup onion, salt and pepper in large bowl. Add beef; mix well. Shape into 48 meatballs. Place meatballs in ungreased 15x10x1-inch baking pan. Bake, uncovered, at 350° F, 15 minutes or until no longer pink inside. Drain on paper towels; set aside. 3. Meanwhile, cook remaining onions until tender in hot oil in Dutch oven or large pot. Stir in undrained tomatoes, tomato paste and broth. Bring to boil; reduce heat. Simmer, covered, 15 minutes. 4. Stir meatballs into sauce. Simmer, covered, 15 minutes more. Serve sauce and meatballs over hot spaghetti. Garnish with shredded Parmesan cheese and fresh oregano, if desired.

GARLIC ITALIAN MEATBALLS...FOR A CROWD!

Steps:

• Combine all ingredients and mix thoroughly.
• Shape into meatballs by tablespoons, and bake on sprayed cookie sheet for 10 minutes at 350 degrees.
• If a little "puddle" forms on the cookie sheet, don't worry -- it's just oil from the cheese and meat, and aren't you glad that it came out of the meatballs instead of staying in?! You can get rid of this excess fat by removing cooked meatballs to a dish lined with paper towels.
• ENJOY!

EASY MEATBALL SANDWICHES FOR A CROWD

Steps:

• Put the meatballs in a large crockpot on high.
• Add the jars of spaghetti sauce. I like Bertolli brand.
• Add the additional seasonings and the bay leaves, if you so choose.
• Cook on high for one hour, turn down to medium or low and cook for several hours. If you don't have that much time, leave it on high and cook for 4 hours.
• Thaw the frozen bread about one hour before serving the meatballs (or just put it in a 375 degree oven for about 20-25 minutes straight out of the freezer).
• About 10 minutes before serving, put the loaves of bread in a 350-degree oven for 5 minutes. Remove from oven and slice the bread loaves horizontally, then into suitable slices big enough for open-face meatball sandwiches.
• Top sandwiches with choice of cheese.

CLASSIC SPAGHETTI AND MEATBALLS FOR A CROWD COOK'S ILLUSTRATED. SERVES 12. RECIPE

Steps:

• 1. FOR THE MEATBALLS: Place wire racks in 2 foil-lined rimmed baking sheets. Adjust oven racks to lower-middle and upper-middle positions and heat oven to 450 degrees. Combine bread crumbs and buttermilk in large bowl and let sit, mashing occasionally with fork, until smooth paste forms, about 10 minutes. 2. Add eggs, beef, pork, prosciutto, Parmesan, parsley, garlic, gelatin mixture, 11/2 teaspoons salt, and 1/2 teaspoon pepper to bread-crumb mixture. Using hands, gently mix until thoroughly combined. Lightly form about ¼ cup mixture into 2-inch round meatball (about 2 ounces); repeat with remaining mixture to form approximately 40 meatballs. 3. Spray wire racks with nonstick cooking spray and place meatballs, evenly spaced, on racks; roast until browned, about 30 minutes, rotating trays from front to back and top to bottom halfway through. 4. FOR THE SAUCE: While meatballs roast, heat olive oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and golden around edges, 6 to 8 minutes. Add garlic, red pepper flakes, and oregano; cook, stirring frequently, until fragrant, about 30 seconds. Stir in tomato juice, crushed tomatoes, wine, 1½ teaspoons salt, and pepper to taste. Increase heat to medium-high and bring to simmer. Reduce heat to medium-low and simmer until slightly thickened, about 15 minutes. 5. Remove meatballs from oven and lower oven temperature to 300 degrees. Gently add meatballs to sauce, cover pot, and place in oven. Cook until meatballs are firm and sauce has thickened, about 1 hour. 6. Meanwhile, bring 10 quarts water to boil in 12-quart pot. Add pasta and 2 tablespoons salt to boiling water; cook until al dente. Drain pasta and return it to cooking pot. 7. TO SERVE: Stir basil and parsley into sauce and adjust seasoning with sugar, salt, and pepper. Toss pasta with 1½ cups sauce until lightly coated. Serve pasta, passing meatballs, remaining sauce, and grated Parmesan separately.