EASY SPAGHETTI AND MEATBALLS
WHEN I was a teenager, I cooked dinner every night for our family of four...Mom, Dad, Grandmother, who lived next door, and myself. Through the years, I have modified and changed this recipe for two people to better fit our tastes. That's one of the great things about this dish. It's easy to do just that! -David Stierheim, Pittsburgh, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first five ingredients. Crumble the meat over mixture and mix well. Shape into 2-in. meatballs., In a large skillet, brown meatballs over medium heat until a thermometer reads 160°; drain. Add spaghetti sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until heated through. Serve with spaghetti; sprinkle with cheese if desired.
Nutrition Facts : Calories 388 calories, Fat 18g fat (7g saturated fat), Cholesterol 168mg cholesterol, Sodium 1503mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 4g fiber), Protein 26g protein.
ITALIAN SPAGHETTI AND MEATBALLS
This authentic Italian recipe was given to me by my cousin's wife, who is from Italy. It's so hearty and satisfying, everyone's eyes light up when I tell my family that we're having this for supper! -Etta Winter, Pavillion, New York
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, combine the tomatoes, tomato paste, 1 cup water, onion, sugar, oregano, bay leaf and 1/2 teaspoon each of salt, garlic and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 1-1/4 hours., Meanwhile, soak bread in remaining water. Squeeze out excess moisture. In a large bowl, combine the bread, eggs, Parmesan cheese, parsley and remaining salt, garlic and pepper. Crumble beef over mixture and mix well. Shape into thirty-six 1-1/2-in. meatballs. , Preheat oven to 400°. Place meatballs on a rack in a shallow baking pan. Bake, uncovered, until no longer pink, 20 minutes; drain. Transfer to spaghetti sauce. Simmer, uncovered, until heated through, stirring occasionally. Discard bay leaf. Serve with spaghetti; if desired, top with additional Parmesan.
Nutrition Facts : Calories 373 calories, Fat 13g fat (5g saturated fat), Cholesterol 123mg cholesterol, Sodium 1201mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 7g fiber), Protein 26g protein.
REAL MEATBALLS AND SPAGHETTI
For homemade Italian comfort, make Ina Garten's Real Meatballs and Spaghetti recipe from Barefoot Contessa on Food Network, starring veal, pork and beef.
Provided by Ina Garten
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 23
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.
EASY SPAGHETTI AND MEATBALLS
This is a very tasty dish that I've had lots of compliments on, even tho I cheat and use jarred sauce (shhh)...I think the slow simmering of the flavorful meatballs really makes this taste homemade all the way!!! This makes a lot, so I usually use the leftovers to make meatball subs.
Provided by Charmie777
Categories Spaghetti
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place sauce in a large saucepan and simmer over medium heat.
- In large bowl mix beef, eggs, crumbs, parsley, garlic, salt and Parmesan.
- Shape into 18 meatballs.
- Place meatballs in simmering sauce.
- When sauce returns to a simmer, cover and cook 30-35 minutes (or more!) till cooked through.
- Serve sauce and meatballs over warm spaghetti.
SPAGHETTI & MEATBALLS
Get everyone to help rolling meatballs and you'll soon have one supper on the table and another in the freezer
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h
Yield Makes about 10 servings
Number Of Ingredients 16
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.
Nutrition Facts : Calories 870 calories, Fat 37 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 46 grams protein, Sodium 1.3 milligram of sodium
TRADITIONAL SPAGHETTI SAUCE & MEATBALLS
This recipe was taught to me over 40 years ago by an old Italian man straight from Italy, who had taught it to my mother in law before me.It was an art he enjoyed, and took all day long creating.Sometimes a piece of Chicken, or a pork chop was added, but our favorite is the kielbasa sausage.The sauce was cooked awhile, then stirred and sampled. More spices were added as deemed necessary. The meatballs were prepared using a little sauce as one of the ingredients. They were cooked, then added to the sauce for awhile, and ocassionaly, one was removed and sampled by everyone. The wine was added to the sauce, and once the sauce, and the meatballs met everyones approval the spaghetti was prepared.It was served with a salad and fresh bread, and of course parmasean cheese was passed around. Hints: If you are not familiar with herbs, and their amounts, this will be a difficult recipe, because the amounts given are guess work. If you taste frequently, you will find you can adjust them to your taste. If you like a sweet sauce, add a small amount of sugar, and use Merlot Wine, as it is sweeter. If you wish to skip the meatballs, simply fry the burger and onion til done, and put it in the sauce towards the end of your cooking time. You must keep checking the sauce, as it will cook down, and as it begins to thicken, additional water will be necessary. Do not cut cooking time as it must cook 4 hours, or it will have an acid taste. The seasonings will correct this if you adjust them as you go.
Provided by Lou6566
Categories Spaghetti
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 22
Steps:
- In a larg pot mix tomato paste,water, seasonings together. Place on stove and simmer over med.
- Simmer over med-high heat til it comes to a slight boil. Turn the heat to low and keep it at a very gentle simmer.
- Cook and stir frequently. taste to see if you like the spice combination, adding more as necessary.If sauce thickens too much, add a little extra water.
- Cook 2 hours, and add kielbasa, and mushrooms to the sauce. Cook another 30 minutes.
- Prepare meatballs:.
- Mix together the onion, egg, ground beef, salt, pepper, seasoning, breadcrumbs,parmesan,and sauce. Shape into golf ball.
- size balls, and brown on all sides. When done drop into the sauce.
- Prepare spaghetti according to package directions, and it cooks, add wine , and parmesan cheese to sauce and stir gently to mix.cook just a few minutes longer to allow sauce to flavor meatballs.
- When spaghetti is done, remove meatballs, and toss it with the sauce and serve with additional parmesan cheese.
BEST SPAGHETTI AND MEATBALLS
One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. -Mary Lou Koskella, Prescott, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 16 servings.
Number Of Ingredients 21
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.
Nutrition Facts : Calories 519 calories, Fat 18g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 1043mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.
EASY SPAGHETTI AND MEATBALLS
Easy spaghetti and meatballs. Yummy, yum, yum, yum! Serve with garlic bread.
Provided by aimeejean
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 1h
Yield 8
Number Of Ingredients 21
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
- Combine ground beef, onion, crackers, egg, salt, and pepper in a large bowl and mix until well combined. Shape mixture into 1-inch meatballs and place in the prepared baking dish.
- Bake in the preheated oven until no longer pink inside, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- While meatballs are cooking, heat 2 tablespoons olive oil in a large pot over medium heat. Add onion, mushrooms, broccoli, carrots, celery, bell pepper, and garlic. Cook, stirring frequently, until vegetables are soft, about 10 minutes. Add tomato sauce, tomato paste, oregano, salt, and pepper. Reduce heat to medium-low and simmer for 15 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add spaghetti and oil and boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Add cooked meatballs to the sauce and simmer over medium-low heat for 5 minutes.
- Serve noodles with meatballs and sauce on top. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 56.8 g, Cholesterol 60.1 mg, Fat 17 g, Fiber 5.4 g, Protein 22.7 g, SaturatedFat 5.3 g, Sodium 805.7 mg, Sugar 9.6 g
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.
SPAGHETTI AND MEATBALLS
For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
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!)
SPAGHETTI AND MEATBALLS
The BEST spaghetti & meatballs recipe we've ever had. I got this from an Italian friend and it's extremely easy. You'll never want to make it any other way after trying this.
Provided by KadesMom
Categories One Dish Meal
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Mix together ground beef, Italian sausage, 1 tsp minced garlic, a sprinkle of fennel seed, small onion, dash of garlic salt, dash of pepper, dash of salt, 1/2 tsp Italian seasoning, bread crumbs, eggs.
- Roll into balls and bake at 350 degrees until done (about 20 minutes).
- Sauté in 4 1/2 QT or bigger pan, medium onion, 1/2 TBL chopped garlic, chopped fennel in olive oil until onion is tender. Add 1 1/2 tsp Italian seasoning, tomato paste, chopped tomatoes, tomato sauce, red wine, 1 tsp fennel seed, dash of garlic powder, dash of salt & pepper and 1 TBL sugar.
- Add the meatballs when they're done baking.
- Let simmer for an hour or more. Pan will be very full. I usually use a little less tomato sauce, so it's not so full.
- Serve over spaghetti noodles.
Nutrition Facts : Calories 739.2, Fat 32.5, SaturatedFat 11.5, Cholesterol 140.9, Sodium 1821, Carbohydrate 67.7, Fiber 5.2, Sugar 13.8, Protein 43.9
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