Stefanos Spaghetti Meatballs Food

SPAGHETTI AND MEATBALLS

Steps:

• Preheat oven to 425 degrees F.
• Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
• Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
• Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
• Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

STEFANO'S SPAGHETTI MEATBALLS

Steps:

• Mix the meat with with the herbs, a clove of garlic, 1/2 an onion, a little bit of wine and lemon juice. Turn it into golfball-sized meatballs.
• You can either bake the meatballs until they're a little brown but still soft, or put them in the refridgerator untill you need them again.
• Put olive oil in a large pan, till the bottom is entirely covered. Add the remaning garlic and the onion. Fry untill there are bubbles around the garlic.
• Next add 100 ml of water and the plum tomatoes in the pan, and stir them gently into the sauce untill they're broke. Let simmer for about 5 minutes.
• Then you add the tomato paste en 70 ml of water, along with pepper and salt, 2 teaspoons of oregano, 1 teaspoon of basil and 1 teaspoon of parsley. Let simmer for about 15 minutes, stir every minute.
• Now you need to insert the tomato puree into the sauce, along with 1/4 cup of the red wine, 2 teaspoons of oregano, 1 teaspoon basil a liitle bit of red pepper flakes, not too much!, and 2 teaspoons parsley. Let simmer for half an hour.
• Now add the meatballs to the sauce, i prefer unbaked because it's less fat and the balls will be softer. Let it cook slowly for about 2 hours, untill the sauce thickens.
• When the sauce is done, cook spaghetti al dente.
• Put the spaghetti on a plate, then the mozzarella and the sauce. Most people serve it with Parmigiano or Pecorino, but believe, the softness of the mozzarella is delicious in the sauce. Serve with focaccia.

REAL MEATBALLS AND SPAGHETTI

Steps:

• Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
• Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
• For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
• Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

SPAGHETTI & MEATBALLS

Steps:

• First, make the meatballs. Split the skins of the sausages and squeeze out the meat into a large mixing bowl.
• Add the mince, onion, parsley, parmesan, breadcrumbs, eggs and lots of seasoning. Get your hands in and mix together really well - the more you squeeze and mash the mince, the more tender the meatballs will be.
• Heat the oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-sized meatballs. Set aside any meatballs for freezing, allowing about five per portion, then spread the rest out in a large roasting tin - the meatballs will brown better if spaced out a bit.
• Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
• Meanwhile, make the sauce. Heat the olive oil in a large saucepan. Add the garlic cloves and sizzle for 1 min.
• Stir in the chopped tomatoes, red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.
• Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.
• Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.