Spaghetti And Meatballs Best Recipes

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REAL MEATBALLS AND SPAGHETTI

2015-07-22



Real Meatballs and Spaghetti image

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

Ingredients:

  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 1 pound ground beef
  • 1 cup fresh white bread crumbs (4 slices, crusts removed)
  • 1/4 cup seasoned dry bread crumbs
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1/2 cup freshly grated Parmesan cheese
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 extra-large egg, beaten
  • Vegetable oil
  • Olive oil
  • 1 tablespoon good olive oil
  • 1 cup chopped yellow onion (1 onion)
  • 1 1/2 teaspoons minced garlic
  • 1/2 cup good red wine, such as Chianti
  • 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds spaghetti, cooked according to package directions
  • Freshly grated Parmesan

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

2011-01-26



Easy Spaghetti and Meatballs image

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

Ingredients:

  • Coarse salt and ground pepper
  • 1/4 cup finely grated Parmesan, plus more for serving
  • 1/4 cup chopped fresh parsley
  • 2 garlic cloves, minced
  • 1 large egg
  • 1 pound ground beef chuck
  • 1/4 cup plain dried breadcrumbs
  • 1 tablespoon olive oil
  • 1 can (28 ounces) crushed tomatoes in puree
  • 3/4 pound spaghetti

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

SPAGHETTI AND MEATBALLS

2021-11-27



Spaghetti and Meatballs image

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

Ingredients:

  • 1 pound spaghetti
  • Salt, for pasta water
  • 1 1/4 pounds ground sirloin
  • 2 teaspoons Worcestershire sauce, eyeball it
  • 1 egg, beaten
  • 1/2 cup Italian bread crumbs, a couple of handfuls
  • 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
  • 2 cloves garlic, chopped
  • Salt and pepper
  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1/2 teaspoon crushed red pepper flakes
  • 4 cloves garlic, crushed or chopped
  • 1 small onion, finely chopped
  • 1 cup beef stock, available on soup aisle in market in small paper boxes
  • 1 (28-ounce) can crushed tomatoes
  • A handful chopped flat-leaf parsley
  • 10 leaves fresh basil leaves, torn or thinly sliced
  • Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
  • Crusty bread or garlic bread, for passing at the table

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!)

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