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
MINI MEATBALLS
Provided by Trisha Yearwood
Categories appetizer
Time 1h30m
Yield 30 medium meatballs or 70 small
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl or mixer, thoroughly mix the beef, pork, breadcrumbs, milk, parsley, eggs, garlic, onion and some salt and pepper. Chill in the refrigerator for 30 minutes.
- Shape into meatballs and place on a foil-lined shallow baking pan. Bake 30 minutes for medium or 25 minutes for bite-size. Stick toothpicks in the finished meatballs to serve as an appetizer.
HOW TO MAKE SPAGHETTI AND MEATBALLS
Cookery and wine writer, Fiona Beckett, shares one of her family's favourite recipes
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 1h15m
Number Of Ingredients 12
Steps:
- Cut through the skin of each sausage and pull them off. Put the sausage meat into a large bowl with the mince. Add half the garlic, half the parsley, the breadcrumbs and egg, and mix well. Season generously with pepper and a little salt, and mix again.
- Sprinkle a chopping board with flour. Scoop out level dessertspoons of the mix, dip them in the flour and roll them into balls. Heat 3 tbsp of the oil in a large frying pan or wok, then fry the meatballs in batches, browning them on all sides. Set aside on a plate. When you've fried all the meatballs, pour away any excess fat. Rinse and dry the pan.
- Pour the remaining oil into the pan, heat for 1 min then add the remaining garlic and fry for a few seconds. Tip in the tomatoes and break them down with a fork or wooden spoon. Cook over a moderately high heat for 5 mins until jammy. Season with salt, pepper and a little sugar.
- Tip in the meatballs and turn them over in the sauce, ensuring they're all covered. Cover the pan and cook the meatballs on a low heat for about 30 mins, spoon over the sauce occasionally and add a little water if it's becoming too dry. 15 mins before the end of the cooking time, cook the spaghetti. To serve, stir most of the remaining parsley into the sauce then spoon the meatballs and sauce over the spaghetti. Scatter with last of the parsley and serve Parmesan on the side.
Nutrition Facts : Calories 791 calories, Fat 38 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 1.4 milligram of sodium
CLASSIC SPAGHETTI AND MEATBALLS
Spaghetti and Meatballs is a classic comfort food and pretty much everyone's favorite. A classic dish with delicious and hearty meatballs in a simple flavorful and tasty tomato sauce served over spaghetti.
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 1h20m
Number Of Ingredients 23
Steps:
- Break the bread slices into pieces and place in a large bowl. Pour the milk over them and let the bread soak for about 10 minutes.
- To the same bowl add the remaining meatball ingredients. Mix well using your clean hands. Shape the meatball mixture into balls around the size of a golf ball.
- Heat the olive oil in a large skillet. Add the meatballs and saute until brown and cooked through. Turn them often so they hold their shape. You might also need to do this in a couple batches, depends on how big or small your meatballs are and the size of your skillet. It should take about 10 to 15 minutes per batch.
- Transfer the meatballs to a plate and set aside. If there's too much oil in your skillet, drain some of it out. You need about 1 tbsp of fat remaining in skillet.
- Add the onion and garlic to the skillet and cook for about 3 to 5 minutes until onion is soft and becomes translucent. Deglaze the pan with the chicken broth and scrape all the brown bits from the meatballs, this will add flavor to the sauce. Add the crushed tomatoes, red pepper flakes, salt, pepper and basil springs. Stir and bring to a boil. Reduce the heat to a simmer, cover the skillet with a lid and simmer for about 20 to 30 minutes, stirring occasionally. The sauce should reduce a bit.
- While the sauce is simmering cook the spaghetti according to package instructions. Reserve about 1 cup of the pasta water.
- If your sauce is too thick, add some of the pasta water to thin it out a bit until desired consistency is achieved.
- Place pasta in a large bowl and add about 1 to 2 cups of the sauce to the pasta and toss well. Add the meatballs to the remaining sauce in the skillet and toss. Serve the meatballs over spaghetti, sprinkled with Parmesan cheese and garnished with parsley or basil.
Nutrition Facts : ServingSize 1 serving, Calories 639 kcal, Carbohydrate 66 g, Protein 35 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 126 mg, Sodium 704 mg, Fiber 7 g, Sugar 13 g
MEATBALLS & PASTA
This really easy beef and pork meatball recipe with simple tomato sauce delivers big on flavour - a simple, wholesome dinner for the whole family.
Provided by Jamie Oliver
Categories Pasta Recipes Jamie's Ministry of Food Meatball Pasta & risotto
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
- Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.
- Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
- With clean hands, scrunch and mix everything up well. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs - you should end up with 24.
- Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed - this will help to firm them up.
- Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic, and trim and finely slice or crumble the chilli.
- Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden.
- Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves.
- Tip in the the tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly.
- Meanwhile, heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until cooked through, turning regularly To check if they're cooked, cut one opening - there should be no sign of pink.
- Once cooked, add the meatballs to the sauce and simmer while you cook the pasta.
- Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Return the pasta to the pan.
- Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed
- Transfer to a large platter or divide between bowls, serving the remaining sauce and meatballs on top. Add a fine grating of Parmesan and scatter over the reserved basil, then tuck in.
Nutrition Facts : Calories 756 calories, Fat 14.9 g fat, SaturatedFat 4.8 g saturated fat, Protein 58.1 g protein, Carbohydrate 104.5 g carbohydrate, Sugar 14.6 g sugar, Sodium 1.6 g salt, Fiber 5.6 g fibre
MINI MEATBALLS
Shape these tiny meatballs, then freeze for up to 3 months. There's no need to thaw before using; they will cook quickly right out of the freezer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 20m
Yield Makes 40
Number Of Ingredients 9
Steps:
- In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 40 meatballs.
- Arrange in a single layer on a baking sheet or on 2 large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.
- To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.
SPAGHETTI AND MEATBALLS
There's little more comforting on a weeknight - or any night - than spaghetti, tossed in marinara sauce and paired with savory meatballs. This hearty recipe features three kinds of meat - ground pork shoulder, veal and beef chuck, along with minced bacon - rolled into small balls, which are then browned in a sauté pan, and baked until cooked through. Serve the whole thing with a bowl of grated Parmesan, ready to be heaped on.
Provided by Pete Wells
Categories dinner, weekday, pastas, main course
Time 1h
Yield Serves 6
Number Of Ingredients 15
Steps:
- Make the meatballs: In a large bowl, combine bread crumbs and cream. Let it sit for 5 minutes, then mash the mixture with a fork. Mix in the oregano, pepper flakes, black pepper, salt and bacon. Gently work in the pork, veal and beef. Be careful not to knead it into oblivion, or the meatballs will be tough little pebbles. Fry a little of the mixture in some butter and oil in a skillet and taste, adjusting seasonings. Roll into small meatballs, about an inch across. (If you have a kitchen scale, measure an ounce apiece.)
- Heat the oven to 375 degrees. In a large sauté pan, warm the butter and olive oil over medium-high heat. Brown the meatballs, turning every couple of minutes. (Work in batches if they won't all fit in the pan.) Transfer them to a roasting pan big enough to hold them all. Pour 2 cups of cold water into the pan and transfer it to the oven to bake for 20 to 30 minutes or so, until the meatballs are cooked through. Transfer to a plate and cover with aluminum foil to keep warm.
- Boil the spaghetti in a large pot of salted water, and heat the marinara sauce in a pot. When the spaghetti is tender, toss it with the sauce. Season to taste. Put the cheese in a bowl and set it on the table. Make sure to ask your family if they want their meatballs on top of the spaghetti or on the side.
Nutrition Facts : @context http, Calories 841, UnsaturatedFat 19 grams, Carbohydrate 91 grams, Fat 35 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 862 milligrams, Sugar 8 grams, TransFat 1 gram
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 TURKEY MEATBALLS
Lean ground turkey has just enough fat to give the meatballs some flavor, but little enough to keep them healthful. (Ground turkey breast results in dry meatballs, and regular ground turkey is higher in calories than lean ground beef.) Use a small ice-cream scoop to form the meatballs. Leftovers should be stored in sauce--and served as meatballs heroes.
Provided by Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to boil. Add the pasta and cook according to package directions. Drain.
- Meanwhile, combine the turkey, breadcrumbs, Parmesan, egg, oregano, thyme and salt in a large bowl and mix thoroughly. Form into 1 1/2-inch meatballs; a small ice-cream scoop makes short work of forming the meatballs and prevents the mixture from getting overworked.
- Heat the oil in a deep skillet over medium-high heat. Add the meatballs in a single layer (work in batches if necessary) and brown lightly on all sides, about 6 minutes. Pour in the sauce and simmer gently for 15 minutes.
- To serve, place spaghetti on each plate and ladle sauce and meatballs over the top. Sprinkle with chopped fresh herbs if desired.
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.
SPAGHETTI WITH SMALL MEATBALLS
Make and share this Spaghetti With Small Meatballs recipe from Food.com.
Provided by Chef Gorete
Categories Spaghetti
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Combine ground meat, breadcrumbs, salt, pepper, nutmeg and chili powder, then form the mixture into small balls with the palms of your hands.
- Heat oil in frying pan, and cook onion and garlic for 5 minutes. Add the meatballs and brown all over.
- Add tomatoes, stock, wine, tomato paste, garlic powder, and salt & pepper, and simmer for 30 minutes.
- Place cooked pasta on a heated platter. Pour some sauce and meat balls over the pasta. Sprinkle with grated cheese and serve immediately.
- Note: Sometimes I will make extra meatballs and flash freeze them, then store them in plastic bags. When I'm ready to use them, I make the sauce and add the frozen meatballs to the sauce allowing for a longer cooking time.
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
SPAGHETTI WITH MEATBALLS
A recipe from a National Supermarket chain as part of feed your family (based on 4 serves) dinner for $10 or less (that is aussie dollars and based on local prices for produce or chain specials at time of publication. Times are estimated. Though recipes recommends 500 grams of spaghetti I would only use about 350 grams for us and serve with a side salad of greens, tomatoes etc.
Provided by ImPat
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine mince, egg and chopped parsley in a bowl and season with salt and pepper.
- Roll mixture into small balls.
- Cook spaghetti according to manufacturers instructions.
- Heat pan and 2 tablespoons oil and fry meatballs for approximately 3 minutes until nearly cooked through and set aside, cook in batches if needed, when completed clean pan.
- Add remaining 2 tablespoons of oil and saute onion and garlic in oil for 3 minutes, add diced tomatoes and meatballs, them simmer for 5 minutes.
- Serve meatball and sauce over the spaghetti.
- Personally would serve with a green/tossed salad.
- ALTERNATIVE TO COOK MEATBALLS - Roll mince and place into an alfoil line baking dish and bake at 175C (fan forced) for about 8 to 12 minutes and follow instructions from step 5.
Nutrition Facts : Calories 1100.2, Fat 45.3, SaturatedFat 13.6, Cholesterol 174, Sodium 156.8, Carbohydrate 113.2, Fiber 6.3, Sugar 7.6, Protein 56.3
SPAGHETTI STUFFED MEATBALLS
Saw this idea on rachel ray, but it was one gigantic meatball, so I rewrote it to indivdual size meatballs. They are still quite large, one meatball is more then filling for your appetite!
Provided by Rogers Roaster
Categories European
Time 1h45m
Yield 8 Meatballs, 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring a dutch oven 1/2 full of water to a boil. (I use a little EVO and salt. one the salt helps quicken the boil time , and two the oil helps the noodles from sticking together.).
- Place your noodles in the boiling water and cook until they are soft. Once done, strain the noodles, and mix the noodles with the sauce. Set aside to cool, well be stuffing the meatballs with the spaghetti and sauce.
- Combine ground beef, eggs, milk, bread crumbs, sea salt, white pepper, oregano, parsley, garlic. and parmesan cheese, until its well mixed together.
- Now there are a few ways to hollow out your patties, either with a small bowl or ramekin. I used a hamburger stuffer, then reshaped the meatball, so its round and not a patty. Either way works, once again that is up to your discretion and whatever you find easiest.
- After your patty is shaped, spoon in about 1/2 cup of cooked spaghetti and sauce in your hollowed patty. Then place the other patty on top and seal generously. Then roll the meatball in flour to help the seal the patties together.
- Place your formed meatballs in a shallow baking pan, spoon extra sauce over each meatball, and let a layer of sauce cover the pan. Sprinkle some extra parmasean cheese over each meatball. Approximately every 15 minutes baste each meatball generously with sauce and cook at 350 - 400 degrees for about 45 - 60 minutes.
SPAGHETTI AND MEATBALLS
A simple recipe that allows you to make homemade meatballs with a rich and tasty tomato sauce completely from scratch.
Provided by andyboo23
Time 40m
Yield Serves 3
Number Of Ingredients 0
Steps:
- Add all of the above ingredients for the meatballs into a mixing bowl and using your hands, mix all of the ingredients together so equally distributed throughout the mince. You should be able to make around 14-16 meatballs.
- Put the tin of chopped tomatoes into a blender along with all of the ingredients for the sauce except the onion. Blend for around 30 seconds until fully mixed.
- Get a frying pan on a medium heat and cook the onions until soft. Add the meatballs and cook until the outer surfaces are light brown. Pour the sauce from the blender into the pan and make sure that the meatballs are covered and cook for 15-20 minutes on a medium heat.
- For the spaghetti, fill a pan 3 quarters full of water and add a tsp of salt. Once the water is boiling, add 3oz of spaghetti per person and cook for 10 minutes.
- Once everything is cooked, drain the spaghetti and divide between plates. Divide the meatballs between the plates and finally spoon over the remaining sauce.
SPAGHETTI AND TURKEY MEATBALLS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the smashed garlic and cook 1 minute. Add the tomatoes with their juice, 2 cups water, 1/4cup basil, the parmesan rind, if using, and salt and pepper to taste. Bring to a boil, then reduce the heat and simmer until thickened, about 8 minutes. Discard the parmesan rind, if used.
- Chop the remaining 1/4cup basil, then mix with the turkey, parsley, bread, ricotta, parmesan, egg white, minced garlic, 1/2 teaspoon salt, and pepper to taste in a bowl using your hands. Form into 4 large or 12 small meatballs; add to the sauce and simmer, turning, until cooked through, 6 minutes for small meatballs and 12 minutes for large.
- Meanwhile, cook the spaghetti in a large pot of salted boiling water as the label directs. Drain and return to the pot. Toss with some of the sauce, then divide among bowls. Top the spaghetti with the meatballs, the remaining sauce and more parsley and parmesan.
Nutrition Facts : Calories 547, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 46 milligrams, Sodium 938 milligrams, Carbohydrate 81 grams, Fiber 15 grams, Protein 41 grams
SPAGHETTI AND MEATBALLS
A simple tomato sauce with lots of flavour is perfect for spaghetti and meatballs. A weeknight classic. This is designed to be a low cost recipe.
Provided by Johnnie Mountain
Categories Main course
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat a large saucepan over a medium heat and add the olive oil. Once hot, add the onion and cook gently without browning for 4-5 minutes, or until softened and translucent. Add the garlic, continue to cook for 2 minutes until aromatic, then add the dried herbs, tomatoes and stock. Bring the sauce to a simmer, reduce the heat and simmer gently while you make the meatballs.
- For the meatballs, mix together the beef, garlic and herbs along with a decent pinch of salt and pepper. Using wet hands roll into 20 balls.
- Heat a frying pan over a medium heat and add the olive oil. Once hot, fry the meatballs on all sides until nicely coloured, being careful not to burn them. You may need to do this in batches. Transfer to the saucepan containing the sauce.
- Continue to simmer the sauce for 10 minutes while you cook the spaghetti.
- Bring a large saucepan water to the boil, add a pinch of salt and cook the spaghetti according to the packet instructions. Once cooked, drain and tip into the saucepan with the meatball sauce. Mix well and serve hot.
SPAGHETTI AND JUICY LUCY MEATBALLS
Provided by Molly Yeh
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Bring a large pot of salted water to a boil over medium-high heat.
- For the sauce: Heat the olive oil in a large Dutch oven over medium heat. Add the onion and season with salt. Cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the garlic, dried oregano and crushed red pepper and cook until fragrant, 30 seconds to 1 minute. Add both types of canned tomatoes and 1 cup of water from the pasta pot. Bring to a boil and then reduce to a simmer until thickened and flavorful, 10 to 15 minutes.
- Once the meatballs are browned and the sauce has thickened, nestle the meatballs into the sauce and spoon a little of the sauce over each meatball. Reduce the heat to a gentle simmer, cover and simmer while the pasta cooks, about 10 minutes.
- Add the spaghetti to the boiling water and cook until al dente. Drain the spaghetti and place on a platter. Spoon some sauce onto the spaghetti and toss to coat. Nestle the cooked meatballs into the noodles. Top with desired amount of sauce, a drizzle of olive oil, the fresh basil and grated Parmesan cheese, for serving.
- Place an oven rack in the middle position. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- Combine the beef and sausage in a large bowl and spread out the meat with a wooden spoon. Season with salt. Add the eggs, breadcrumbs, Parmesan, onion, parsley and garlic in a large bowl and mix well with your hands to combine. Divide into 8 equal balls. Use your thumb to hollow out the center of a ball so it resembles a bowl. Stick a mozzarella ball inside and press to seal the mozzarella inside the meat mixture. Roll into a ball and place on the baking sheet. Repeat with the remaining meat mixture and mozzarella.
- Bake until the meatballs are well browned, 18 to 22 minutes. (They will cook more in the sauce).
More about "spaghetti with small meatballs food"
CLASSIC SPAGHETTI AND MEATBALLS RECIPE - FOOD & WINE
From foodandwine.com
4/5 Total Time 1 hr 45 minsServings 6
- In a small bowl, soak the bread in the milk until the milk is absorbed, about 5 minutes. In a large bowl, gently mix the ground meats with the soaked bread, 2 tablespoons Parmigiano-Reggiano, 1/2 tablespoon of the garlic, 2 teaspoons salt, 1/4 teaspoon pepper, 1 tablespoon of the chopped basil and the oregano. Form the meat mixture into golf ball–size meatballs and transfer to a baking sheet. Cover and refrigerate until chilled, about 30 minutes.
- Meanwhile, in a food processor, pulse the tomatoes with their juices until finely chopped. In a large saucepan, heat 2 tablespoons of the olive oil. Add the remaining 1 tablespoon minced garlic and cook over moderate heat until light golden, about 3 minutes. Add the crushed red pepper, chopped tomatoes and the basil sprig. Bring to a simmer and cook over moderately low heat until the sauce is slightly thickened, about 25 minutes. Discard the basil sprig and season the sauce with salt and pepper.
- In a large skillet, heat the remaining 2 tablespoons of olive oil. Brown the meatballs in batches, about 3 minutes per side. Transfer the meatballs to the tomato sauce and simmer until cooked through, about 10 minutes. Discard the fat from the skillet. Add 1/4 cup of water and cook over moderately high heat, scraping up the brown bits from the bottom of the pan, about 2 minutes. Pour the water into the tomato sauce.
- In a large pot of salted boiling water, cook the spaghetti until al dente. Drain and return the pasta to the pot. Pour in 2 cups of the tomato sauce and toss until the pasta is well coated, about 1 minute. Transfer the pasta to large shallow bowls. Spoon the meatballs and remaining tomato sauce over the spaghetti. Sprinkle with the remaining 2 tablespoons chopped basil. Serve at once, passing grated cheese at the table.
SPAGHETTI WITH SMALL MEATBALLS (MACCHERONI ALLA ... - FOOD
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3.5/5 (15)Servings 4Cuisine ItalianCategory Main
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MINI SPAGHETTI NESTS AND ITALIAN MEATBALLS APPETIZER | ALL ...
From all-thats-jas.com
4.5/5 (14)Total Time 45 minsCategory AppetizerCalories 107 per serving
- Cook 1 pound angel hair pasta al dente according to the package directions. Drain and mix with one jar Alfredo sauce and 1 cup of Mozzarella cheese.
- While pasta is cooking, heat the marinara sauce and meatballs until meatballs are no longer frozen and are heated through. Set aside.
- Preheat oven to 350 degrees Fahrenheit. Grease two mini muffin tins (or work in two batches using one) with cooking spray.
- Fill each of the holes with Alfredo pasta using a fork to twirl it. Press down on the top to create the nest, adding more pasta if necessary. Sprinkle the tops with the remaining cup of Mozzarella cheese.
HOMEMADE SPAGHETTIOS WITH MINI MEATBALLS · I AM A FOOD BLOG
From iamafoodblog.com
5/5 (2)Category MainCuisine Italian AmericanTotal Time 1 hr 30 mins
- In a large, deep skillet, heat up the olive and and butter. Add the sugar, oregano, garlic powder, onion powder, and red pepper flakes and cook, stirring, until the sugar dissolves, 1-2 minutes. Stir in the crushed tomatoes and parsley. Bring to a simmer, then reduce the heat and cook until the flavors meld, about 20 minutes (or as long as it takes you to make the meatballs). Taste and season with salt and pepper.
- While the sauce is simmering, make the meatballs. In a large bowl, mix together the panko, 1 flat leaf parsley, garlic powder, onion powder, salt, and pepper. Stir in the milk and whisk in the egg. Add the beef and pork and mix until just combined, being careful not to overwork. Form into tiny dime sized meatballs, wetting your hands lightly as you go along so the meat doesn’t stick to your hands. Place the meatballs on a tray.
- Gently place the meatballs into the simmering sauce. If there isn’t enough room for the meatballs to be covered by the sauce, add a bit of water or stock to ensure all the meatballs are fully covered. Simmer covered for 10-15 minutes or until the meatballs are tender and cooked through (cut one open to check).
- While the meatballs are simmering, cook the pasta according to the package in a large pot of salted water.
CHINESE SPAGHETTI AND MEATBALLS (ASIAN FUSION) | HOMEMADE ...
From homemadeandyummy.com
Ratings 18Category PastaCuisine Asian, ItalianTotal Time 1 hr
SPAGHETTI AND MEATBALLS | FOODTASIA
From foodtasia.com
Reviews 41Servings 4Cuisine AmericanCategory Main Course
- Grate the onion using a standard size grater until you have about 1/2 cup of grated onion and juices.
- In the same skillet over medium heat, add more oil if needed and sauté chopped onion stirring often until soft and golden, about 5 minutes. Add 4 cloves minced garlic and stir 1 minute.
CLASSIC SPAGHETTI AND MEATBALLS RECIPE - FOODAL
From foodal.com
5/5 (1)Total Time 40 minsCategory BeefCalories 700 per serving
- Preheat oven to 400°F. Place the marinara in a large, wide stew pot over medium heat. Allow it to come to a gentle simmer, reduce the heat to low, and then cover with a lid.
- If you’re using sliced bread, place it in the food processor and pulse until fine breadcrumbs form.
- Add the breadcrumbs, milk, ground beef, egg, onions, garlic, 1/2 cup of the parmesan, 4 tablespoons of the parsley, and the salt and pepper to a large bowl. Gently fold the mixture together, making sure not to overwork the meat.
- Using about 2 tablespoons as your size guideline, form the mixture into equally-sized meatballs. You’ll end up with approximately 20-24 of them.
BAKED SPAGHETTI AND MEATBALLS - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
Ratings 1Calories 746 per servingCategory Main Course
- In a large mixing bowl combine ground beef, ground pork, Italian breadcrumbs, whole milk, minced garlic, Italian seasonings, onion powder, dried parsley, Parmesan cheese, salt, pepper, and lightly beaten eggs. Using your hands mix all ingredients in the bowl until just combined, being careful not to over mix the meat.
- Place the meatballs on the foil lined baking sheet and place in the oven. Cook at 400°F for 18-20 minutes if making small meatballs, 25 minutes if making large meatballs. They should be cooked through at this point and browned on the top. Remove from the oven and set aside.
SPAGHETTI AND MEATBALLS – FOOD FUSION
From mail.foodfusion.com
Estimated Reading Time 1 min
SPAGHETTI & MEATBALLS | METRO
From metro.ca
3/5 (2)Total Time 40 minsServings 6
ITALIAN MEATBALLS AND SPAGHETTI RECIPE : SBS FOOD
From sbs.com.au
3.8/5 (121)Servings 4Cuisine ItalianCategory Dinner
SPAGHETTI AND MEATBALLS - THE GOOD PLATE
From the-good-plate.com
Cuisine ItalianTotal Time 1 hr 30 minsCategory DinnerCalories 385 per serving
SPAGHETTI & MEATBALLS | FIT FOOD
From fitfoodbyjasmine.com
Estimated Reading Time 3 mins
SPAGHETTI WITH MEATBALLS | METRO
From metro.ca
3/5 (20)Total Time 1 hr 5 minsServings 6
SPAGHETTI AND MEATBALLS - RENAISSANCE.MOM
From renaissance.mom
Cuisine Italian-AmericanCategory Main CourseServings 4Total Time 35 mins
NOODLES & COMPANY SMALL SPAGHETTI & MEATBALLS NUTRITION FACTS
From fastfoodnutrition.org
Calories 671Serving Size 1 orderCalories From Fat 351Calories 671 per serving
EASY WEEKNIGHT SPAGHETTI & MEATBALLS - THE FAMILY FOOD KITCHEN
From thefamilyfoodkitchen.com
5/5 (4)Total Time 1 hrCategory Main CourseCalories 681 per serving
FAZOLI'S SMALL SPAGHETTI WITH MEATBALLS NUTRITION FACTS
From fastfoodnutrition.org
Calories 470Serving Size 1 ServingCalories From Fat 130Calories 470 per serving
SPAGHETTI AND MEATBALL RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
SPAGHETTI BOLOGNESE WITH MEATBALLS, SMALL NUTRITION FACTS ...
From eatthismuch.com
SPAGHETTI AND TURKEY MEATBALLS - CANADA'S FOOD GUIDE
From food-guide.canada.ca
RICOTTA SQUASH, MUSHROOM ‘MEATBALL’ PASTA, STRAWBERRY ...
From theguardian.com
RECIPE - SPAGHETTI & MEATBALLS
From lcbo.com
SPAGHETTI & MEATBALLS, SMALL NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
SPAGHETTI AND TURKEY MEATBALLS - CANADA'S FOOD GUIDE
From food-guide.canada.ca
SPAGHETTI WITH SMALL MEATBALLS - ALL INFORMATION ABOUT ...
From therecipes.info
SPAGHETTI AND MEATBALLS NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
RECIPE - SPAGHETTI & MEATBALLS - LCBO
From lcbo.com
CLASSIC SPAGHETTI AND MEATBALLS | WORLD FOOD NETWORK
From worldfoodnetwork.ca
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