Family Style Spaghetti Meatballs Recipes

FAMILY-STYLE SPAGHETTI & MEATBALLS

Steps:

• Heat oven to 375°F.
• Combine panko and seasonings in large bowl; stir in cheese. Reserve 2 Tbsp. cheese mixture for later use.
• Add next 5 ingredients to remaining cheese mixture; mix just until blended. Shape into 12 meatballs, using 1/4 cup meat mixture for each. Place on baking sheet sprayed with cooking spray.
• Bake 22 to 25 min. or until done (165ºF). Meanwhile, cook spaghetti in large saucepan as directed on package, omitting salt.
• Drain spaghetti, reserving 1/2 cup cooking water. Return water to pan; stir in tomatoes and garlic. Cook on medium heat 3 to 5 min. or until tomatoes are tender, stirring occasionally. Add pasta sauce, basil and cream; mix well. Add spaghetti; toss to evenly coat.
• Serve spaghetti mixture topped with meatballs and reserved cheese mixture.

ZAPPA FAMILY SPAGHETTI AND MEATBALLS

Steps:

• Make the meatballs:.
• In a large bowl, mix all ingredients except olive oil by hand, using a light touch. Take a portion of meat in hand, and roll between palms to form a ball that is firmly packed but not compressed. Repeat, making each meatball about 2 inches in diameter.
• In a large, heavy pot heat olive oil over medium-high heat. When it shimmers, add meatballs in batches. Do not crowd. Brown well on bottoms before turning, or meatballs will break apart. Continue cooking until browned all over. Remove meatballs to a plate as each batch is finished. Let meatballs cool slightly; cover and refrigerate until needed.
• Make the sauce:.
• Sprinkle salt and pepper all over pork and beef. Place large pot over medium-high heat; when hot, add olive oil and brown meat. (Or cook meat in same pot used for meatballs, browning in the leftover fat.) Remove meat to a platter. Turning heat under pot to medium, add onions, and cook 3 minutes, stirring. Add garlic, and cook 2 minutes longer. Add tomato paste, and stir: cook until it absorbs fat in pan. Add oregano, basil, red pepper flakes, kosher salt and bay leaf, stirring to combine.
• Add cans of tomatoes and tomato sauce, then 4 1/2 cups water. Stir in sugar, parsley and peperoncini. Return meats to pot with their juices. Bring sauce to a gentle boil. Turn heat down to a simmer, partly cover and leave sauce to simmer 21/2 hours or more, stirring regularly.
• About 20 minutes before serving, add meatballs to pot. Boil spaghetti according to package directions. Drain, return spaghetti to pan and add 3 cups sauce. Toss pasta in pan for a minute to coat with sauce, and place on a large platter. Pour 2 more cups sauce over pasta. Place meat and meatballs on pasta, slicing large pieces. Serve with bowls of remaining sauce and Parmesan.

MY BEST SPAGHETTI & MEATBALLS

Steps:

• In a large bowl, combine the first eight ingredients. Add beef, pork and veal; mix lightly but thoroughly. Shape into 1-in. balls. In a large skillet, heat oil over medium heat. Brown meatballs in batches; drain., In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir 3-5 minutes or until tender. Add garlic; cook and stir 2 minutes. Add tomato paste; cook and stir 3-5 minutes or until paste darkens. Add wine; cook and stir 2 minutes to dissolve any browned tomato paste. , Stir in tomatoes, parsley, sugar, salt, pepper and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened, stirring occasionally. Add basil and meatballs; cook 20-25 minutes longer or until meatballs are cooked through, stirring occasionally. Serve meatballs and sauce with spaghetti. Sprinkle with additional cheese.