Spaghetti And Meatball Cake Recipes

SPAGHETTI AND MEATBALL CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour 3 (9-inch) cake pans. Cut 3 circles of waxed or parchment paper to fit the bottoms of the pans, then press them in. In a mixer fitted with a whisk attachment (or using a hand mixer,) cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt; mix. Add half of the flour, then half of the sour cream, and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin.
• Pour into the prepared pans and bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay) about 35 minutes. Halfway through the baking, quickly rotate the pans in the oven to ensure even baking, but otherwise try not to open the oven. Let cool in the pan 10 minutes. Turn out onto wire racks and let cool completely before frosting.
• To frost the cake, use a spatula to cover 2 of the cake layers with frosting. Stack them together. Flip the third cake layer over and rest it on the top to create a very flat top for the cake. Frost on the sides and top with a thin "crumb" layer to seal all the crumbs in and chill. Repeat with a finishing layer of butter cream. Place about 2 cups of butter cream in a potato ricer and press it through onto the top of the cake moving it in a circular motion to look like spaghetti. Place chocolate truffle meatballs around on top and chill until ready to serve. Just before serving, pour on the strawberry puree.
• In a saucepan place the sugar and carefully pour the water around the edge. Using your finger make an X in the pan to help the water gently mix with the sugar. Bring to a boil and cook to softball stage (235 degrees F.) Meanwhile, whip the egg whites in a mixer with a whip attachment until light and fluffy. When sugar is softball slowly pour it into the bowl down the side and continue whipping, adding vanilla, until incorporated and then cooled. Add the butter 1 cube at a time while whipping until it is a thick butter cream (check flavor and consistency of butter cream before continuing to add butter, as not all of the 2 cups may be needed). Keep at room temperature while frosting the cake.
• Heat the heavy cream in a small saucepan, and as soon as it boils, turn off the heat. Meanwhile, put the chopped bittersweet chocolate in a medium bowl. Pour the hot cream into the bowl. Whisk until the chocolate is melted and the mixture is smooth, add the peanut butter and whisk until smooth. Cover and let rest in a cool place overnight--do not refrigerate. The mixture will become firm but not hard.
• The next day, scoop balls of truffle mixture using an ice cream scoop onto baking sheets lined with parchment paper. Refrigerate until set, about 1 hour. Use your palm to gently press down the point that sticks up on each truffle. Transfer to the freezer and freeze until hard, 2 to 3 hours or overnight.
• Melt the semisweet chocolate in the top of a double boiler set over barely simmering water. It should be liquid, but not so hot that you can't touch it. Spread the cocoa powder out on a sheet pan with sides.
• Working in 2 batches to avoid crowding the pan of cocoa, dip the frozen truffles one at a time into the melted chocolate, shaking off any excess. Set coated truffle on the cocoa. Gently but thoroughly shake pan containing the truffles and the cocoa after the chocolate has started to set until truffles are completely coated. Carefully remove to another pan and refrigerate, uncovered for 30 minutes. Transfer to an airtight container and keep chilled.
• In a blender, puree the strawberries and add a teaspoon of water if necessary to adjust consistency to a thick, but not pasty consistency. Adjust sweetness to taste with sugar.

REAL MEATBALLS AND SPAGHETTI

Steps:

• Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
• Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
• For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
• Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

BAKED SPAGHETTI AND MEATBALLS

Steps:

• Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray. In a large bowl, combine beef, pork, egg, Panko, Parmesan, garlic powder, onion powder, allspice and nutmeg; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well and stir in marinara sauce. Add pasta to the prepared baking dish and top with meatballs; sprinkle with mozzarella. Place into oven and bake until bubbly and heated through, about 15-20 minutes. Serve immediately, garnished with parsley, if desired.

SPAGHETTI AND MEATBALLS

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!)

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.

SPAGHETTI MEATBALL BAKE

Steps:

• Preheat oven to 375°. Place 1 cup bread crumbs in a shallow bowl. In a large bowl, combine eggs, chopped spaghetti, garlic, seasonings and remaining bread crumbs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Roll meatballs in bread crumbs; place in a greased 13x9-in. baking dish. Bake 15-20 minutes or until cooked through., In a large saucepan, combine pasta sauce, onion, garlic and seasonings; bring to a boil over medium heat, stirring occasionally. Pour over meatballs; sprinkle with cheese. Bake 15-20 minutes longer or until cheese is lightly browned.

APRIL FOOL'S SPAGHETTI AND MEATBALLS CAKE

Steps:

• Heat oven to 350°F. Grease and flour 2 1/2-quart ovenproof glass or metal bowl. Prepare cake mix batter as directed on package, using water, oil and eggs. Pour batter into greased and floured bowl.
• Bake at 350°F. for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in bowl on wire rack for 30 minutes. Run thin knife around edge of cake; invert cake onto serving plate. Cool 1 hour or until completely cooled.
• Frost cooled cake with thin layer of frosting. Spoon remaining frosting into resealable plastic bag; seal bag. Cut small hole in bottom corner of bag. Squeeze bag to pipe frosting onto cake to resemble spaghetti. Stir strawberry topping to soften; spoon topping onto top of cake to resemble spaghetti sauce, allowing some to drip down sides.
• Unwrap candies; microwave on HIGH for 10 to 15 seconds to soften. Break each candy into thirds; roll into "meatballs" and arrange on cake. Sprinkle grated candy coating over top of cake to resemble cheese.