SPICY PARMESAN MEATBALLS WITH ANGEL HAIR PASTA
Want to eat healthier? Make meatballs with high-fiber cereal, and serve them over delicious whole wheat pasta.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor).
- In large bowl, mix crushed cereal, ground beef, 1/4 cup cheese, the Italian seasoning, garlic powder and 1/4 cup of the tomato sauce until well blended. Shape into 16 (1 1/2-inch) meatballs.
- Spray 12-inch skillet with cooking spray. Cook meatballs in skillet over medium heat 8 to 10 minutes, turning occasionally, until browned. Drain if necessary.
- Add remaining tomato sauce, the tomatoes and red pepper to meatballs; turn meatballs to coat. Cover; cook over medium-low heat 15 to 20 minutes, stirring sauce and turning meatballs occasionally, until meatballs are thoroughly cooked and no longer pink in center.
- Meanwhile, cook and drain pasta as directed on package. Serve meatballs over pasta. Top each serving with additional Parmesan cheese and parsley.
Nutrition Facts : Calories 460, Carbohydrate 54 g, Cholesterol 75 mg, Fiber 10 g, Protein 33 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 9 g, TransFat 1/2 g
FIERY ANGEL HAIR PASTA
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes. Drain, reserving 1 cup of the pasta water.
- Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. Add the cooked pasta and toss with enough reserved pasta water, 1/4 cup at a time, to moisten. Season the pasta with salt and red pepper flakes, to taste. Sprinkle grated lemon peel over pasta for extra flavor and texture. Sprinkle with the Parmesan and serve.
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
- Yield: 2 cups
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Inactive Prep Time: 2 hours
PASTA MEATBALL SOUP
When time is tight, Beverly Menser whips up Pasta Meatball Soup in her Madisonville, Kentucky home. The savory Italian soup relies on items most cooks have in the kitchen, including pasta, prepared spaghetti sauce, canned and frozen vegetables and frozen meatballs. The chunky mixture only needs to simmer for minutes before it can be ladled into bowls.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings (3 quarts).
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, combine the remaining ingredients in a soup kettle or Dutch oven. Bring to a boil; cover and simmer for 5 minutes. Drain pasta. Add to soup; heat through.
Nutrition Facts : Calories 273 calories, Fat 12g fat (5g saturated fat), Cholesterol 35mg cholesterol, Sodium 935mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 13g protein.
MEATBALLS WITH ANGEL HAIR PASTA
Steps:
- Preheat oven to 350 degrees F.
- To make meatballs: Saute shallot and garlic in olive oil and let cool. Combine all ingredients together and mix well. Scoop into 1-ounce meatballs and shape by hand. Place on a sheet pan and bake for 6 to 7 minutes. Remove from the oven and let cool. After meatballs have cooled, trim off the top and bottom so that the meatballs lay flat and the pasta piles can rest on top.
- To make the Angel Hair Piles: Melt the butter in a heavy bottomed saucepan. Add the flour stirring continuously. Cook for 2 to 3 minutes on low heat. Add heavy cream while constantly whisking. Turn off heat once the cream starts to boil and thicken. Whisk in cheese. Gently mix the cream sauce and the truffle oil with the pasta and season with salt and pepper. Using a cocktail fork or fondue fork gather about 10 to 12 strands of pasta and roll into a pile small enough to fit on top of each meatball.
- Preheat oven to 400 degrees F.
- To assemble: Place each pile of pasta on a meatball. When completed, cover and heat in the oven for 2 to 3 minutes. Place on a serving tray and garnish with small oregano leaves.
SPICED MEATBALL SOUP
This hearty, stew-like meatball soup is loaded with warm, flavorful spices like cinnamon, cumin and allspice, making it the perfect meal for a cold autumn day. Delicious as is, try serving it with a dollop of Greek yogurt, some torn fresh herbs, and/or some warmed pita bread.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Grate 1/2 onion over a medium bowl, collecting any juices in the bowl. Add the beef, 2 teaspoons cinnamon, the cumin, allspice, and 3/4 teaspoon each salt and pepper; mix well. Form into 24 meatballs (about 1 rounded tablespoon each).
- Heat 2 tablespoons olive oil in a large Dutch oven or other heavy pot over medium-high heat. Add the meatballs and cook, turning occasionally, until browned, about 6 minutes. Remove the meatballs to a plate. Wipe out the pot with a paper towel.
- Dice the remaining 1/2 onion. Cut one of the lemon halves into 4 wedges and juice the other half. Heat the remaining 1 tablespoon olive oil in the pot over medium-high heat. Add the onion and carrots and cook, stirring, until they begin to soften, about 4 minutes. Season with salt and pepper. Add the remaining 2 teaspoons cinnamon and cook, stirring to coat, 1 minute.
- Add the tomatoes, chicken broth, rice and meatballs to the pot. Bring to a boil, then reduce the heat to a simmer and cook until the meatballs are cooked through and the soup thickens, 8 to 10 minutes. Remove from the heat and stir in the lemon juice; season with salt and pepper.
- Divide the soup among bowls. Serve with the lemon wedges.
Nutrition Facts : Calories 520, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 87 milligrams, Sodium 976 milligrams, Carbohydrate 43 grams, Fiber 6 grams, Protein 37 grams, Sugar 8 grams
SPICY MEATBALL SOUP
Make and share this Spicy Meatball Soup recipe from Food.com.
Provided by Vicki in CT
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine meat, egg, bread crumbs, salt, pepper, and cheese. Thoroughly mix with hands. Form into small bite size meatballs. Bake at 350 degrees for 20 minutes until browned. Drain fat.
- Meanwhile heat oil in pan. Saute carrots, celery, onion, and garlic until limp. Stir in red wine. Heat for one minute. Add beans, stocks, and tomatoes. Heat to boil.
- Add meatballs and noodles. Cook for six minutes.
Nutrition Facts : Calories 677.7, Fat 30.3, SaturatedFat 10.1, Cholesterol 142.5, Sodium 1408.2, Carbohydrate 52, Fiber 8.4, Sugar 6.8, Protein 44
SPICY PARMESAN MEATBALLS WITH ANGEL HAIR PASTA (FIBER ONE CEREAL
From fiberone.com - Fiber One Cereal Recipes. Want to eat healthier? Make meatballs with high-fiber cereal and serve them over delicious whole wheat pasta.
Provided by NELady
Categories Meat
Time 1h40m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor)
- In large bowl, mix cereal, ground beef, 1/4 cup cheese, the Italian seasoning, garlic powder and 1/4 cup of the tomato sauce until well blended. Shape into 16 (1 1/2-inch) meatballs
- Spray 12-inch skillet with cooking spray. Cook meatballs in skillet over medium heat 8 to 10 minutes, turning occasionally, until browned. Drain if necessary. Add remaining tomato sauce, tomatoes and red pepper to skillet; turn meatballs to coat
- Cover; cook over medium-low heat 15 to 20 minutes, stirring sauce and turning meatballs occasionally, until meatballs are thoroughly cooked and no longer pink in center.
- Meanwhile, cook and drain pasta as directed on package. Serve meatballs over pasta. Top each serving with additional Parmesan cheese and parsley.
Nutrition Facts : Calories 378.9, Fat 8.8, SaturatedFat 3.8, Cholesterol 75.8, Sodium 501.1, Carbohydrate 45, Fiber 4.2, Sugar 4.3, Protein 35.2
SPICY SHRIMP & ANGEL HAIR PASTA
Great, simple shrimp dish, where the shrimp are grilled. You can cook them on the stove-top, but grilling them gives them better flavor.
Provided by P48422
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small saucepan over medium-low heat, heat the butter, garlic and cayenne.
- Cook until the garlic is soft, about 3 minutes.
- Add the wine, raise the heat to high, and cook until reduced by half.
- Allow to cool.
- Stir in 2 tbl.
- of the parsley.
- Pour the butter mixture over the shrimp.
- Add the salt and toss everything to coat evenly.
- Grill the shrimp over high heat (or you can cook in a skillet on the stove, but they are better on the grill), turning once, until just cooked and opaque, about 3-4 minutes total.
- Meanwhile, cook the pasta al-dente.
- Drain and toss with the olive oil, parmesan and remaining parsley.
- Transfer the shrimp to a bowl and squeeze the lemon over them.
- Toss.
- To serve, put a bed of pasta on each plate and top with 4 large shrimp, and a sprig of parsley.
SUAD SHALLAL'S IRAQI LENTIL SOUP WITH MEATBALLS
This recipe came to The Times in a 2004 article about iftar, the breaking of the fast during Ramadan, the monthlong Muslim holiday during which observers abstain from food and drink from sunrise to sunset. Soup, like this hearty, spiced lentil soup with meatballs and angel hair pasta, is a common iftar meal as it provides substantial nutrition as well as plenty of hydration. It is adapted from a recipe belonging to Suad Shallal, who moved with her family from Iraq to the United States, in 1966. It was served at her son Andy's restaurant, Mimi's American Bistro in downtown Washington, each day during Ramadan. (The restaurant is now closed.) Mrs. Shallal's recipe calls for ground allspice, but feel free to experiment with other spices found in Middle Eastern cooking like cumin, coriander, cardamom and turmeric. And don't forget to taste and season with salt as you go.
Provided by Joan Nathan
Categories pastas, soups and stews, appetizer
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees, and line a baking pan with parchment paper. Place half the onions and the ground meat, parsley, bread crumbs, salt, pepper and allspice in a medium mixing bowl. Blend ingredients, and form into balls the size of walnuts. Turn onto the baking pan.
- Bake for 10 minutes, remove from pan, and drain on a paper towel. In a soup pot, sauté remaining onions in olive oil over medium heat until golden. Add chicken broth and bring to boil.
- Pick any stones from over lentils, place in bowl, cover with cold water, and drain. Add them to soup, turn heat to low, and simmer slowly for about 20 minutes or until lentils are almost tender.
- Crumble angel hair pasta into soup, along with carrots and meatballs. Simmer slowly for another 5-10 minutes or until lentils and noodles are cooked, adding more chicken broth or water as needed. Just before serving, squeeze lemon into soup.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 11 grams, Carbohydrate 59 grams, Fat 19 grams, Fiber 8 grams, Protein 33 grams, SaturatedFat 6 grams, Sodium 1116 milligrams, Sugar 8 grams, TransFat 1 gram
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