INSTANT POT® SPAGHETTI WITH MEATBALLS
Spaghetti and meatballs has never been easier! This one-pot wonder uses the Instant Pot® to turn an everyday dinner into a delicious one-pot pasta feast.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- In large bowl, mix beef, bread crumbs, onion, milk, egg, garlic, Worcestershire sauce, salt and pepper. Shape mixture into 12 (2-inch) meatballs.
- On 6-quart Instant Pot®, select SAUTE; adjust to normal. Heat oil in insert. Add meatballs; cook 4 to 5 minutes without moving, until meatballs release easily from bottom of insert. Turn; cook 2 to 3 minutes or until browned on second side. Turn one more time; cook 2 to 3 minutes on third side, until browned. Select CANCEL. Using tongs, transfer meatballs to plate.
- Stir pasta sauce and broth into meatball drippings in insert. Stir mixture to loosen browned bits from bottom of insert. Stir in spaghetti; coat in sauce mixture.
- Place meatballs evenly over spaghetti mixture. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 8 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure.
- Gently stir mixture 30 to 60 seconds or until spaghetti is completely separated. Spaghetti will appear to be stuck together but will separate while stirring. Let stand 5 minutes. Top with Parmesan and basil.
Nutrition Facts : Calories 530, Carbohydrate 68 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 5 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 7 g, TransFat 0 g
TASTY MEATBALL SANDWICHES
These sandwiches are so yummy no one will guess frozen meatballs are your secret ingredient! They also make easy appetizers if unexpected guests stop by.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place meatballs in an ungreased 1-qt. baking dish. Combine the next five ingredients; pour over meatballs. Cover and bake at 350° for 1 hour. Serve on rolls.
Nutrition Facts : Calories 365 calories, Fat 5g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 849mg sodium, Carbohydrate 74g carbohydrate (37g sugars, Fiber 3g fiber), Protein 8g protein.
HEARTY MEATBALL SANDWICH
A cross between meatloaf and meatballs, this sandwich promises to hold together without being messy.
Provided by q
Categories World Cuisine Recipes European Italian
Time 1h40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, mix together the ground beef, bread crumbs, onion, salt and pepper, garlic powder, and half of the mozzarella cheese. Form the mixture into a log, and place it into an 8x8 inch baking dish.
- Bake for 50 minutes in the preheated oven, or until the center is no longer pink. Let stand for 5 minutes, then slice into 1/2 inch slices. Place a few slices onto each hoagie roll, cover with marinara sauce, and sprinkle remaining mozzarella cheese over.
- Wrap each sandwich with aluminum foil, and return to the oven for 15 minutes, until bread is lightly toasted and cheese is melted. Let stand 15 minutes before eating. Each sandwich serves 2.
Nutrition Facts : Calories 490.6 calories, Carbohydrate 43.1 g, Cholesterol 75 mg, Fat 21.4 g, Fiber 3 g, Protein 29.3 g, SaturatedFat 8 g, Sodium 1068.5 mg, Sugar 5.1 g
MEATBALL POT PIE / PIES
This hearty dish was inspired by Chef deb k. I want to thank her so much for her great recipes. This recipe just looks difficult, but it's not. Posted on September 5th, 2005.
Provided by Chef shapeweaver
Categories Savory Pies
Time 45m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- In a microwave-safe bowl, combine soup and sour cream; mix well.
- Add meatballs, covering with soup mixture.
- Add pepper and thyme; mix well.
- Add mixed veggies, stir, mixture will be thick.
- Microwave for 3 to 5 minutes.
- Stir well and set aside.
- Divide pie dough into four equal pieces.
- Roll flat on a lightly floured surface.
- Place in 2 lightly oiled or sprayed 16 ounce round mini casserole dishes.
- To each dish add a piece of dough, overlapping dough over sides.
- Bake for about 6 to 8 minutes, or until lightly browned.
- Add 8 meatballs to each dish.
- Divide veggies over meatballs.
- Cover with remaining dough.
- Crimp with fork to seal and make slit in top for steam to escape.
- Bake 30 to 35 minutes, or until crust is desired color.
Nutrition Facts : Calories 1142.7, Fat 70.4, SaturatedFat 19.1, Cholesterol 16.4, Sodium 2539.9, Carbohydrate 108.9, Fiber 6.7, Sugar 7.2, Protein 19.1
MEATBALL SANDWICH
Meatballs in tomato sauce with melted cheese on a lightly toasted baguette.
Provided by BIGGUY728
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, gently mix by hand the ground beef, bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and place in a baking dish.
- Bake for 15 to 20 minutes in the preheated oven, or until cooked through. Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette into the oven during the last 5 minutes of the meatball's time, or until lightly toasted.
- While the bread toasts, warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!
Nutrition Facts : Calories 780.9 calories, Carbohydrate 78.2 g, Cholesterol 141.2 mg, Fat 31.9 g, Fiber 5.9 g, Protein 43.6 g, SaturatedFat 12.9 g, Sodium 1473.4 mg, Sugar 12.5 g
MEATBALL PIE
Make and share this Meatball Pie recipe from Food.com.
Provided by Courtly
Categories Savory Pies
Time 1h50m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 19
Steps:
- In a bowl, combine the first 8 ingredients; crumble beef over mixture and mix well (mixture will be soft). Divide into fourths; shape each portion into 12 small meatballs. Brown meatballs, a few at a time, in a large skillet; drain and set aside.
- Drain tomatoes, reserving liquid. Combine the liquid with cornstarch; pour into the skillet. Add tomatoes and bouillon; bring to a boil over medium heat, stirring constantly. Stir in peas and carrots. Remove from the heat and set aside.
- For crust, combine flour and salt in a bowl. Cut in shortening until the mixture resembles coarse crumbs. Add water, 1 T. at a time, tossing lightly with a fork until dough forms a ball.
- On a lightly floured surface, roll half of dough to fit a 10 inch pie plate. Place in ungreased plate; add meatballs. Spoon tomato mixture over top. Roll remaining pastry to fit top of pie. Place over filling; seal and flute edges. Cut vents in top of crust. Brush with cream.
- Bake at 400 for 45-50 minutes or until golden brown. If needed, cover edges with foil for the last 10 minutes to prevent overbrowning. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 754, Fat 47.7, SaturatedFat 13.6, Cholesterol 88.1, Sodium 892.9, Carbohydrate 57.4, Fiber 4.1, Sugar 6.1, Protein 23.8
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