Nancys Spaghetti And Meatballs Recipes

NANNY'S SPAGHETTI SAUCE AND MEATBALLS

Steps:

• Make the sauce
• Put olive oil in pan, chop or crush cloves of garlic in oil, heat slowly, do not let burn or turn brown.
• Add tomatoes (I crush with my hand while adding them) garlic salt, paste, parsley, oregano, pepper & Romano cheese and bring to a simmer and let simmer for at least 1 1/2 hrs. (6 qt. pan works.)
• Make the Meatballs
• Put meat & pork in large bowl. Add pepper, salt, parsley, & cheese.
• Mix thoroughly. Add eggs & bread crumbs, mix until well blended. Oil hands and make into balls, whatever size you like, and don't squish them to death, just medium to lightly form into balls.
• Put oil in the frying pan & brown slowly (don't let them get crusty). Then drain them and put in the Spaghetti Sauce, and continue cooking them in the sauce.
• We like Italian sausages too, and cook them the same way & add to sauce.
• This makes about 24 large, 36 medium or 48 small.
• Serve with pasta of your choice, and crusty Italian Bread or Rolls, we like Garlic Bread.

NANCY'S SPAGHETTI

Steps:

• 1. If you're not using meat balls, cook hamburger and onion, and garlic. Drain. Spray crock pot with Pam or put in a liner. Put chopped tomatoes in crock pot. Add tomato sauce, tomato paste, spaghetti sauce mix, hamburger mixture {or meatballs}, water and seasonings. Stir and cook on low for 6 to 8 hours or on high for 4. Remove bay leaves. Cook spaghetti noodles and pour sauce over. Add Parmesan cheese.
• 2. Make ahead Meatballs: 4 eggs 2 cups dry breadcrumbs 1/2 cup finely chopped onion 1 tbsp. salt 2 tsp. Worcestershire sauce 1/2 tsp. white pepper 4 lbs. lean ground beef In large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-in balls, about 12 dozen. Place in single layers in ungreased 15 x 10 x 1 inch baking pan. Bake at 400 degrees for 10 to 15 minutes or until no longer pink, turning often; drain. Cool. Place about 30 meatballs each into freezer containers. May be frozen up to 3 months. Yield 5 batches{30 meatballs per batch}

SPAGHETTI WITH MEATBALLS

Steps:

• For the sauce: Heat the oil in a large Dutch oven over medium heat. Add the ribs and brown evenly, about 4 minutes. Add the onions, sprinkle with salt and cook until translucent, 2 minutes. Add the garlic and cook until everything is soft but not browned, about 3 minutes. Add the white wine, stirring to deglaze the pan. Add the tomatoes along with the oregano, red pepper flakes if using, bay leaf and Parmesan rind. Bring the sauce to a simmer, reduce the heat to its lowest possible setting and continue to cook until reduced by about a third, for up to 8 hours.
• Taste for seasoning and add more salt if necessary. Remove the bay leaf. If not using right away, let the sauce cool, and then cover and refrigerate for up to 1 week or freeze for up to 2 months. Makes about 2 quarts.
• For the meatballs and sauce: In a small saute pan over medium heat, add 1 tablespoon of the oil, the garlic and shallots and sweat until translucent, 2 to 3 minutes.
• Soak the bread in the milk in a medium bowl.
• In a separate bowl, combine the beef with the ricotta, basil, parsley, Parmesan, salt, egg and the cooked shallots and garlic. After the bread has soaked up the milk, remove it from the bowl and ring out the remaining liquid. Thoroughly mix the bread into the meat mixture.
• Form the meat mixture into 2-inch balls using about 1/4 cup for each. Heat the remaining olive oil in a large frying pan and add the meatballs. Cook until golden on the outside, 2 to 3 minutes per side.
• Place Yia Yia's Neapolitan Sauce in a large saucepan and add the meatballs. (Keep the frying pan for finishing the pasta.) Bring to a simmer and simmer about 30 minutes.
• For the spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti al dente, according to the package directions.
• Add a cup or two of the sauce to the empty meatball pan over medium heat. Drain the spaghetti and add it to the pan, along with the basil leaves, Parmesan and butter. Toss to coat. Transfer to a serving platter, top with the meatballs and ribs from Yia Yia's Neapolitan Sauce and serve with the remaining sauce on the side.

SPAGHETTI AND LAMB MEATBALLS

Steps:

• Bring a large pot of well-salted water to a boil for the spaghetti.
• For the meatballs: In a large bowl, add the lamb, pork, Parmesan, parsley, breadcrumbs, egg, garlic and some salt and pepper. Mix until combined; be sure not to overmix, so the meatballs stay tender. Form into 24 golfball-size balls; place on a large plate, and chill in refrigerator for at least 15 minutes to firm up, so the meatballs don't fall apart when seared.
• For the sauce: Heat a large Dutch oven over medium-high heat. Add olive oil to coat the pan, then add the meatballs. Cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer the seared meatballs to a plate. To the same pan, add the garlic and onion; saute until the garlic just begins to brown at the edges. Add the pureed tomatoes, oregano, some salt and pepper, and the meatballs. Reduce the heat to low and simmer until the meatballs are fully cooked, 30 minutes.
• Add the spaghetti to the pot of boiling water, and cook according to package directions. Strain into a colander, then add the cooked pasta to tomato sauce, tossing everything together to coat the noodles. Garnish with freshly grated Parmesan, and serve.

FRANK SINATRA'S MEATBALLS

Steps:

• Mix the eggs and water together.
• Add in the salt, pepper, garlic and bread crumbs into egg mixture and let sit for 5 minutes.
• Add the last 3 ingredients, and mix well.
• Shape into balls, and then brown on all sides in olive oil over medium heat.

BEST SPAGHETTI AND MEATBALLS

Steps:

• In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.

CHEESE-STUFFED MEATBALLS AND SPAGHETTI

Steps:

• Place cheese cubes in small resealable freezer plastic bag; seal bag and freeze at least 1 hour.
• Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, mix bread crumbs and 3 tablespoons of the pasta sauce. Stir in beef, onion, salt, oregano and egg. Shape mixture into 18 (2-inch) balls. Press 1 cheese cube into center of each ball, sealing it inside. Gently place in pan. Bake 10 minutes.
• Meanwhile, pour remaining pasta sauce into 5-quart Dutch oven. Cover; heat to simmering over medium-high heat, stirring frequently. Gently stir in meatballs; reduce heat to medium-low. Cover; simmer about 10 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center.
• Meanwhile, cook and drain spaghetti as directed on package; keep warm.
• Serve meatballs and sauce over spaghetti. Serve with Parmesan cheese.