HOMEMADE SPAGHETTIOS WITH MEATBALLS
You can make great tasting Spaghettios with meatballs at home.
Provided by Stephanie Manley
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- In a medium-sized bowl combine ground beef, salt, ground black pepper, and Italian seasoning. Stir to combine.
- Heat a large skillet over medium heat. Make small meatballs with about 1 teaspoon of ground beef. Brown the meatballs. The meatballs should take just about a minute or two on each side.
- While the meatballs are cooking cook the pasta. If you are using rigatoni, slice the pasta into 1/4 inch slices. In a large pot add the tomato soup, and one can that is filled with water. Add meatballs and heat through. Add pasta and stir gently. Serve immediately.
Nutrition Facts : Calories 514 kcal, Carbohydrate 48 g, Protein 26 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 80 mg, Sodium 903 mg, Fiber 2 g, Sugar 12 g, ServingSize 1 serving
HOMEMADE SPAGHETTIOS WITH MEATBALLS
Healthier SpaghettiOs with meatballs made at home with simple ingredients
Provided by Madeline
Categories Dinner
Time 40m
Number Of Ingredients 14
Steps:
- Preheat oven to 350F and line a baking sheet with parchment paper
- Combine mini meatball ingredients in a mixing bowl
- Take 1 tsp of meatball mix and roll into a small mini meatball and lay on the baking sheet
- Repeat this process until you have used up all of the meatball mixture - if you don't have time to roll all of the meatballs you can roll several large meatball and cut them into smaller pieces one they're cooked
- Bake the mini meatballs at 350F for 14 minutes
- While the meatballs bake, combine small ring pasta, tomato puree, water, salt, onion powder, garlic powder, and paprika to a large pot or dutch oven
- Heat over high heat until the mixture boils - stirring regularly
- Once boiling, reduce to a simmer and cover the pot
- Simmer for 10 minutes stirring frequently
- Turn off the heat and while the pasta is still warm mix in the milk and cheddar cheese
- Stir until the cheese is fully melted
- Mix the mini meatballs into the SpaghettiOs and serve!
Nutrition Facts : Calories 392 calories, Sugar 8 g, Sodium 965.7 mg, Fat 15.6 g, SaturatedFat 8.3 g, TransFat 0.4 g, Carbohydrate 31.4 g, Fiber 3.4 g, Protein 32.1 g, Cholesterol 111.5 mg
HOMEMADE SPAGHETTIOS AND MEATBALLS
Homemade Spaghettios and Meatballs made in the slow cooker! Childhood food that even adults will love!
Provided by Aimee Shugarman
Categories Main Dish
Time 6h5m
Number Of Ingredients 8
Steps:
- In a large slow cooker, add frozen (or fresh) cooked meatballs. Top with sauce, broth, oregano, garlic, basil and salt. Simmer on low, covered, for 5-6 hours.
- Half hour before serving, add the noodles. Stir into the sauce, cover, and let cook.
- Serve dinner with breadsticks and salad! ENJOY
Nutrition Facts : Calories 127 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 2 grams fat, Fiber 2 grams fiber, Protein 6 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 1229 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
HOMEMADE SPAGHETTI-OS WITH MEATBALLS
This was a hit with the grandkids.
Provided by barbara lentz
Categories Pasta
Time 35m
Number Of Ingredients 12
Steps:
- 1. Remove the casings from the Italian sausage and roll into 32 balls. Add the butter to a large skillet Place the meatballs in the skillet and cook until nicely browned on all sides remove to a plate they won't be all the way done.
- 2. Add the onion and garlic to the same pan and saute until translucent. Add the chicken stock, crushed tomatoes and tomato paste. Stir in the sugar, salt, oregano, and basil. Bring to a simmer and add the pasta Os and the meatballs and simmer until the pasta is cooked.
- 3. Serve topped with Parmesan cheese
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ADULT "SPAGHETTIOS" RECIPE | BON APPéTIT
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4.8/5 (27)Estimated Reading Time 8 minsServings 4-6
- Purée tomatoes in a food processor until mostly smooth; there should still be some dime-sized pieces remaining. Set aside.
- Whisk panko, cheese, oregano, garlic powder, ¼ tsp. red pepper flakes, and 1½ tsp. salt in a medium bowl. Whisk in egg and cream. Add beef and mix with your hands until just combined, being careful not to overwork (if packed too firmly, meatballs will be dense). Form into 1"-diameter balls (you should have about 24); transfer to a plate.
- Heat oil in a large skillet, preferably cast iron, over medium-high. Cook meatballs, turning occasionally, until lightly browned on all sides but not fully cooked through, about 5 minutes. Transfer to another plate.
- Cook onion and garlic in same skillet, stirring occasionally, until onion is translucent and begins to soften, about 5 minutes; season with salt and pepper. Add tomato paste and cook until brick red, about 1 minute. Add paprika and a pinch of red pepper flakes and cook until fragrant, about 1 minute. Add sugar, basil, and reserved tomato purée. Reduce heat and simmer until sauce is slightly reduced and flavors have melded, about 20 minutes. Add meatballs and any accumulated juices; continue to cook until meatballs are cooked through, 5–10 minutes.
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