SPAGHETTI MEATBALLS AND TOMATO-BASIL SAUCE
Provided by Rachael Ray : Food Network
Time 1h20m
Yield 4 meatballs per person for dipping with sauce.
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees F.
- Bring a medium sauce pot of water to a boil over high heat, salt water and cook pasta to al dente 7 minutes or so, drain and quick-cool on a baking sheet.
- While pasta cooks, toast pine nuts. Make a thick herb pesto by placing the herbs, cheese, garlic and nuts in food processor with salt and pepper. Turn processor on and stream in about 1/3 cup olive oil - make the pesto very thick.
- Place meat in a bowl. Season the meat with salt and pepper. Add cooked pasta, egg, bread crumbs and half the pesto to the meat. Mix to combine and form into 16 balls, and place on a parchment paper lined baking sheet. Let the spaghetti pop out of meatballs like porcupine quills. Coat balls with a little olive oil and roast 12 to 15 minutes until firm and golden in color. Remove from the oven and place on a serving platter.
- While meat roasts heat a healthy drizzle olive oil in a sauce pot over medium-high heat. Add onions and carrots, season with salt and pepper, and saute for 5 minutes. Stir in the stock, add tomatoes and crush with the back of a wooden spoon. Cook for 5 minutes more, then stir in remaining pesto and transfer to a serving bowl or 4 individual ramekins for dipping.
EASY HOMEMADE MEATBALLS WITH TOMATO BASIL SAUCE
These meatballs are so easy that even if you are not a confident cook you will feel like a winner after making them!
Provided by Evelyn Savinon ( A Simple Tweak)
Categories Main Course
Time 1h30m
Number Of Ingredients 21
Steps:
- Season the ground meat of your choice. In this recipe, I combine ground beef and pork. I season the meat with garlic, salt, and black pepper
- Combine the breadcrumbs and the milk and then set aside.
- Next, combine the beaten eggs, fresh parsley, parmesan cheese and season with salt and pepper. (A pinch or two). Mix with a spatula until well combined.
- Add the breadcrumbs and the milk mixture into the meat. Then using a tablespoon or a small cookie scoop (depending on the desired size) scoop some of the meat mixtures and rolled them between your hands to make them a uniform size. set aside until you make the sauce.
Nutrition Facts : Calories 291 kcal, Carbohydrate 12 g, Protein 15 g, Fat 19 g, SaturatedFat 7 g, Cholesterol 94 mg, Sodium 1075 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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- Place all the meatball ingredients in a large bowl and mix together thoroughly with your hands (you can do this with a wooden spoon, if you prefer, but it’s much better done with your hands!)
- Roll mixture into balls of roughly 25g (1 oz). This should make approximately 44 balls. (Tip – there’s no need to weigh every single meatball! Simply weigh out the first one, then try to make all the other balls roughly the same size by eye.)
- Place the balls on a baking tray lined with lightly greased foil and cook in the pre-heated oven for 20 minutes. There’s no need to turn them.
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