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!)
EASY SPAGHETTI AND MEATBALLS
No pasta's more iconic than spaghetti and meatballs, and now, it's a breeze to make -- the meatballs simmer right in the sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls.
- In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes.
- Meanwhile, cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.
Nutrition Facts : Calories 678 g, Fat 20 g, Fiber 7 g, Protein 42 g
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.
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.
JENN'S OUT OF THIS WORLD SPAGHETTI AND MEATBALLS
This authentic spaghetti and meatballs recipe is made with fresh oregano and parsley. Because the meatballs are cooked in the sauce, they are tender and savory.
Provided by JENNGOETZ
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.
- In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).
- Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.
Nutrition Facts : Calories 571.9 calories, Carbohydrate 80.1 g, Cholesterol 86.6 mg, Fat 17 g, Fiber 7.7 g, Protein 27.7 g, SaturatedFat 5 g, Sodium 1177.2 mg, Sugar 21.3 g
HOMEMADE SPAGHETTI AND MEATBALLS
I have been making this spaghetti recipe, from a dear family friend, for over 25 years. It is by far the best homemade sauce and meatballs we have ever had. I've also just fried the beef and added it to the sauce, then used it to make lasagna.
Provided by Lynn1964
Categories World Cuisine Recipes European Italian
Time 3h15m
Yield 10
Number Of Ingredients 18
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.
Nutrition Facts : Calories 384 calories, Carbohydrate 47.6 g, Cholesterol 85.9 mg, Fat 11.2 g, Fiber 3.8 g, Protein 23.4 g, SaturatedFat 4.1 g, Sodium 759.2 mg, Sugar 7.8 g
REAL MEATBALLS AND SPAGHETTI
Slightly adapted from the Barefoot Contessa, this meatball and spaghetti recipe is absolutely wonderful! (IMHO) The meatballs are very tender and delicious with a sauce that is absolutely yummy!
Provided by jbriz
Categories Spaghetti
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Place all the ingredients for the meatballs into a large bowl.
- Very gently, combine the ingredients with a fork or your hands until barely blended (overworking the mixture may make the meatballs tough!).
- Gently form the mixture into approximately 14-16 meatballs and set aside.
- Heat equal amounts of vegetable and olive oil into a large skillet and place the meatballs in the skillet in small batches (do not crowd meatballs) to brown on all sides over medium-low heat. This will take about 10 minutes.
- When they are done, remove them to a paper towel covered plate to drain.
- When finished browning all the meatballs, pour off the oils, but do not clean the skillet.
- To make the sauce, add the 1 tablespoon of olive oil to the same skillet and saute the onion over medium heat until translucent.
- Add the garlic and cook about a minute longer, but be careful not to burn the garlic.
- Add the red wine and scrape up all the bits on the bottom of the pan.
- To complete the sauce, add the tomatoes, parsley, salt and pepper.
- Return the meatballs to the sauce, cover the pan, and simmer on low heat for 25 to 30 minutes.
- Serve with the cooked spaghetti and parmesan.
- Note: The sauce and meatballs freezes well for leftovers.
Nutrition Facts : Calories 982.3, Fat 35, SaturatedFat 12.8, Cholesterol 165.2, Sodium 1693.5, Carbohydrate 104.8, Fiber 6.5, Sugar 8.9, Protein 55.3
JOHN SCHWEGMANN'S REAL ITALIAN MEATBALLS AND SPAGHETTI
It was originally published -- in the grocery ads -- in the 1950s. This is a very long-simmered, old-school red gravy. It will take all day to prepare so clear your schedule! Prepare the meatballs as the gravy cooks.
Provided by Brookelynne26
Categories Spaghetti
Time 7h
Yield 10 serving(s)
Number Of Ingredients 25
Steps:
- To make sauce: Melt butter in a large heavy pot. Add the green onions, yellow onions, celery, bell pepper, parsley, garlic, and Italian seasoning and saute over medium heat for 15 minutes. Add the bay leaves and whole tomatoes and mash tomatoes against the side of the pot to crush. Lower heat and simmer for 1 hour, then add tomato paste and sauce, and salt and pepper to taste. Cover and let simmer 2 hours. Add sugar, cover and let simmer another 2½ hours, stirring occasionally. If the sauce looks too thick a little water may be added.
- Prepare meatballs by mixing all ingredients, except olive oil, together. Roll into 1½- to 2-inch balls. Heat a few tablespoons of oil in a large skillet and saute in batches until nicely brown. Set aside.
- Add meatballs to sauce and continue simmering another 30 to 45 minutes. Remove bay leaves. Serve over spaghetti (cooked al dente) and top with freshly grated Romano cheese.
REAL MEATBALLS AND SPAGHETTI
2002, Barefoot Contessa Family Style, All Rights Reserved.
Provided by Ina Garten
Categories beef,cheese,comfort food,dinner,eggs and dairy,Italian,pasta,pork,tomatoes
Time 2h
Yield 6 servings
Number Of Ingredients 24
Steps:
- 1.
- 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.
- 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 AND MEATBALLS
Steps:
- For the meatballs:
- Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and cook until soft, about 1 1/2 minutes.
- Whisk together the eggs and parsley in a large bowl. Add the browned garlic, meats and cheese and gently mix together until combined. Begin adding bread crumbs 1 tablespoon at a time until the mixture just holds together. Season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes. Form the meat into 1 1/2-inch balls.
- Heat the remaining 1 cup of oil in a large saute pan over high heat. Add the meatballs and fry until golden brown on all sides. Carefully remove to a baking sheet lined with paper towels.
- Heat the oil in a medium saucepan over medium-high heat. Add the onion, garlic and chili flakes and cook until the onion is soft. Add the tomato paste and cook for 30 seconds.
- Stir in the tomatoes and let simmer, uncovered, for about 10 minutes. Add the peppers and parsley sprigs, season with salt and pepper, to taste, bring to a boil and cook for 10 minutes, stirring occasionally. Add the meatballs, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened, about 30 minutes longer.
- Drain the spaghetti and return to the pot. Add some of the sauce and toss to coat for about 30 seconds. Stir the chopped basil into the tomato sauce and ladle some of the sauce over the spaghetti and meatballs. Grate lots of Parmesan over the top and garnish with fresh parsley sprigs.
SUNDAY GRAVY (REAL ITALIAN SPAGHETTI SAUCE)AND MEATBALLS
Sauce the way mamas in ital make it--meatballs that melt in your mouth. If I was on death row this is what I would want! God's honest truth! PLEASE PLEASE use it for Recipe #73939--it's amazing.
Provided by Bri22
Categories Sauces
Time 3h10m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- SAUCE: Heat oil in large heavy pot (use a seasoned pot if you have one). Place the pork in the pot and brown until just about cooked. Transfer pork to plate. Do the same with the sausage and transfer to plate. Leave fat in pot. Add whole peeled garlic cloves cook until tender. Put garlic on plate with meat and stir in tomato paste until "saucy". Chop up tomatoes leaving the tomato juice in the cans (I use my chopper) and add them to the pot.
- Then add 1/2 of one can of the juice to the pot. Add salt and pepper to taste. Add the meats and garlic to the sauce and bring to a boil. Turn down to low and cook for about 1 1/2 hours. Leave the sauce on low and remove all the meat and garlic cloves.
- Mix all ingredients for meatballs and shape into balls. Add to sauce turn up just a little higher than low and let cook the raw meatballs until they are done (1/2 hour) THATS IT!
- Now this is an old recipe, but I have seen it in the sopranos cookbook and this is a bit different.
- I used this sauce to make the ziti al forno from the sopranos cookbook (Recipe #73939) and it was the most amazing thing I have ever eaten, so I posted that too.
LIDIA'S SPAGHETTI AND MEATBALLS
This is Lidia Bastianich's recipe for spaghetti and meatballs. She is a chef on tv who makes very authentic italian food. This recipe is the next best thing to being in New York City in Little Italy.
Provided by Mrs. Piggy
Categories Spaghetti
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Pass the tomatoes and their liquid through a food mill fitted with the fine disc.
- Heat 1/4 cup olive oil in a 4- to 5-quart pot over medium high heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes.
- Pour in the tomatoes, crushed red pepper and bay leaves, and season lightly with salt and pepper.
- Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, 30 minutes.
- Meanwhile, crumble the pork and beef into a mixing bowl.
- Sprinkle the bread crumbs, 1/3 cup grated cheese, the parsley, and garlic over the meat.
- Beat the egg with 1 teaspoon salt and 1/4 teaspoon salt and 1/2 teaspoon black pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don't overmix.
- Shape the meat mixture into 1-1/2 inch balls.
- Dredge the meatballs in the flour until lightly but evenly coated.
- Heat 1/4 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat.
- Slip as many meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from overbrowning.
- Remove the meatballs, and repeat if necessary with the remaining meatballs.
- Add the browned meatballs to the tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes.
- Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
- Drain the pasta and return it to the pot. Spoon in about 2 cups of the tomato sauce, tossing well until the pasta is coated with sauce.
- Remove from the heat and toss in 2/3 cup grated cheese. Check the seasoning, and add salt and pepper if necessary.
- Serve the pasta in warm bowls or piled high on a large warm platter.
- Spoon a little more of the sauce over the pasta, and pass the remaining sauce separately. Pass the meatballs family-style in a bowl, or top the bowls or platter of spaghetti with them.
ULTIMATE SPAGHETTI AND MEATBALL SUPPER (RACHAEL RAY)
When I get home from work and the family is craving spaghetti and meatballs and there is just NOT time to make my usual gravy with meatballs, sausage, braciole, etc., this really hits the spot. I was skeptical, but this recipe has won me over.
Provided by axxo3846
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Bring a large pot of water to boil for the pasta.
- Add olive oil to a medium saucepan over moderate heat. Add the onions and half of the chopped garlic, and cook until soft, about 5 minutes. Stir in the crushed tomatoes and tomato sauce. Season the sauce with salt and pepper. Let simmer for 8-10 minutes.
- While the sauce is simmering, make the meatballs. Place the ground beef in a medium mixing bowl and add the remaining chopped garlic, parsley, egg, bread crumbs, 1/2 cup Parmigiano cheese, salt and pepper. After thoroughly combining everything with your hands, roll the mixture into balls the size of a large walnut and drop into the simmering sauce.
- While the meatballs are simmering in the sauce, add the beef bouillon cubes and bay leaf to the boiling water for the pasta. Once the cubes are dissolved, add the spaghetti. Cook to al dente. Right before draining the pasta, reserve a ladle of pasta water for the sauce.
- Once the meatballs are cooked through, add the reserved starchy beefy pasta water and the butter to the sauce. Drain the spaghetti, discard the bay leaf and transfer to a large serving bowl. Top with the sauce and the remaining 1/4 cup grated Parmigiano. Pass more grated cheese at the table.
More about "real meatballs and spaghetti food"
BEST EVER SPAGHETTI AND MEATBALLS RECIPE {VIDEO}
From kimscravings.com
MY FAVORITE SPAGHETTI AND MEATBALLS | FOOD CHANNEL
From foodchannel.com
CLASSIC SPAGHETTI AND MEATBALLS - JO COOKS
From jocooks.com
WHOLE-WHEAT SPAGHETTI AND MEATBALLS ⋆ 100 DAYS OF …
From 100daysofrealfood.com
PERFECT MEATBALLS AND SPAGHETTI - SMITTEN KITCHEN
From smittenkitchen.com
BAKED SPAGHETTI AND MEATBALLS RECIPE | REAL SIMPLE
From realsimple.com
GRANDMA'S AUTHENTIC ITALIAN MEATBALLS - THE PROUD ITALIAN
From theprouditalian.com
REAL MEATBALLS AND SPAGHETTI - FOOD NETWORK
From foodnetwork.co.uk
THE BEST SPAGHETTI AND MEATBALLS THERE EVER WAS
From cookingforkeeps.com
IS SPAGHETTI AND MEATBALLS ITALIAN? - SMITHSONIAN MAGAZINE
From smithsonianmag.com
INA GARTEN MAKES HER TOP-RATED MEATBALLS AND SPAGHETTI - YOUTUBE
From youtube.com
REAL MEATBALLS AND SPAGHETTI - DINNER AT SHEILA'S
From dinneratsheilas.com
CLASSIC SPAGHETTI AND MEATBALLS RECIPE | SO MUCH FOOD
From somuchfoodblog.com
CLASSIC SPAGHETTI AND MEATBALLS RECIPE - FOOD & WINE
From foodandwine.com
NONNA'S SPAGHETTI & MEATBALLS | ITALIAN FOOD FOREVER
From italianfoodforever.com
INA GARTEN'S REAL MEATBALLS AND SPAGHETTI
From cassandraskitchen.com
CLASSIC SPAGHETTI AND MEATBALLS | HOW TO FEED A LOON
From howtofeedaloon.com
SPAGHETTI AND MEATBALLS — REAL BAKING WITH ROSE
From realbakingwithrose.com
CLASSIC MEATBALLS AND PASTA - AUTHENTIC ITALIAN RECIPES
From authenticitalianrecipes.com
BAKED SPAGHETTI AND MEATBALLS - DAMN DELICIOUS
From damndelicious.net
[HOMEMADE] SPAGHETTI AND MEATBALLS : FOOD
From reddit.com
REAL MEATBALLS AND SPAGHETTI
From pinterest.ca
REAL MEATBALLS AND SPAGHETTI - LUNCH RECIPES
From fooddiez.com
REAL MEATBALLS AND SPAGHETTI | THE MILLSTONE
From millstonenews.com
REAL MEATBALLS AND SPAGHETTI RECIPE - FOOD NEWS
From foodnewsnews.com
MAMA'S BEST EVER SPAGHETTI AND MEATBALLS – MODERN HONEY
From modernhoney.com
SPAGHETTI & MEATBALLS - REAL FOOD FINDS
From realfoodfinds.com
SPAGHETTI AND MEATBALLS | TESCO REAL FOOD
From realfood.tesco.com
CLASSIC SPAGHETTI WITH AUTHENTIC ITALIAN MEATBALLS | CHEF DENNIS
From askchefdennis.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love