Spaghetti And Meatballs In An Italian Bread Bowl Recipes

SPAGHETTI WITH ITALIAN MEATBALLS

Steps:

• In a large saucepan, cook onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, heat 1 tablespoon oil over medium heat. In batches, brown meatballs, adding more oil as needed. Remove to paper towels to drain. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink. , Cook spaghetti according to package directions; drain. Serve with meatballs and sauce.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
• In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

SPAGHETTI AND ITALIAN MEATBALLS

Steps:

• Cook the onion in hot oil until it is tender but not brown.
• Stir in the crushed tomatoes, tomato sauce, tomato paste, sugar, salt, pepper, oregano and bay leaves.
• Simmer for 30 minutes. As the sauce simmers keep an eye on it, if it looks too thick add some water up to one cup.
• While the sauce is simmering mix together the meatballs.
• To dry the bread I preheat my oven to it's lowest setting (170 degrees) and when it gets to temp I turn it off and place the bread slices in and let the low heat dry them.
• Remove from the oven and place in a mixing bowl.
• Preheat the oven to 375 degrees and line a cookie sheet with sides with foil.
• Soak the dried bread in water 2-3 mintues, then squeeze out the moisture.
• (Doing this does something to the gluten in the bread that gives the meatballs a wonderful taste and texture).
• Combine the bread with the rest of the ingredients, mixing well with your hands.
• Form into small balls (approx 20).
• Bake for 15 minutes or until they are cooked through.
• Remove from the pan and add to the simmering sauce.
• Cook for 30 minutes longer.
• Serve over hot spaghetti noodles.

ITALIAN SPAGHETTI & MEATBALLS

Steps:

• In a large bowl, combine bread crumbs, cheese, pesto and egg. Add sausage; mix lightly but thoroughly. Shape into 1-1/4-in. balls. In a large skillet, cook meatballs in oil over medium heat 10-12 minutes or until cooked through, turning occasionally; drain on paper towels. Discard drippings., Meanwhile, cook spaghetti according to package directions; drain., Return meatballs to pan. Stir in spaghetti sauce; heat through. Serve with spaghetti and , if desired, additional cheese.

SPAGHETTI AND MEATBALLS IN AN ITALIAN BREAD BOWL

Steps:

• 1. Place all of the meatball ingredients in a large bowl, and mix with your hands until well-combined. Roll into mini meatballs the size of ping-pong balls. 2. Heat the oil in a large deep skillet over medium-low heat. Add the meatballs and brown on all sides. Using a deep spoon, remove any excess oil from the skillet, then add the sauce. Bring to a boil, then reduce the heat to low. Simmer for 20 minutes, stirring occasionally. 3. While the sauce simmers, cook the spaghetti al dente according to package directions. Do not overcook. Drain well, add to the sauce, and gently toss to coat well. Leave over very low heat until ready to serve. 4. Preheat the oven to 350°F. 5. Rub the cut sides of the garlic halves on the inside of the bread bowl, then coat with butter. Sprinkle with Parmesan, patting it onto the bottom and sides of the bowl. 6. Place in the oven and bake for 3 minutes, or until the bowl is hot and the cheese is melted. Remove from the oven, fill with spaghetti and meatballs, and serve.

ITALIAN SPAGHETTI WITH MEATBALLS

Steps:

• In two or three stockpots or Dutch ovens, saute garlic and parsley in oil 1 minute. Add tomato puree, sauce, paste, sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 2-1/2 hours., Preheat oven to 375°. For meatballs, in a large bowl, combine the eggs, water, onion, bread crumbs, 1 cup Parmesan cheese, garlic and seasonings; mix well. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place meatballs on greased racks in shallow baking pans. Bake, uncovered, 15-18 minutes or until no longer pink., Stir the remaining Parmesan into spaghetti sauce; simmer 30 minutes. Drain meatballs on paper towels; add to sauce. Freeze option: Freeze cooled meatballs and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth / water if necessary.

TYLER'S ULTIMATE SPAGHETTI AND MEATBALLS

Steps:

• Preheat oven 350°F.
• Dice onions & crush garlic by first peeling and flattening with knife and then roughly chopping. Keeping garlic on cutting board and drizzling some olive oil and a sprinkle of salt take knife and crush together to make a paste. (Oil keeps it together and the salt acts as an abrasive). Divide onions and crushed garlic between two pans with oil, one for the sauce and the other for the meatball base (and eventually to fry them in). Put both of them on moderate heat to sweat and slightly caramelize.
• To the meatball base add a roughly chopped handful of flat leaf parsley.
• Meanwhile (both onion mixes are still cooking) remove the crusts from the slices of bread and place in bowl with about 1 cup of milk. Put aside to allow the milk to soak into the bread.
• Put water in large pot for cooking pasta on (bring to simmer and then salt it.).
• Once you've put the water for the pasta on you should be able to turn the heat off the meatball base.
• Allowing time for the meatball base to cool, put the tomatoes through a food mill and add to the onions and garlic which have sweated down and started to caramelize. This will then cook down and thicken.
• To make the meatballs place all of the base in a bowl, (put pan back on heat with some olive oil for frying the meatballs) squeeze the soaked bread slightly and place in bowl with base along with egg, a good grating of parmesan cheese, stir and add ground meats and salt and pepper to taste. Incorporate together with hands. Shape into balls between golf ball and tennis ball in size.
• Fry meatballs in 2 batches of about 8 (depending on pan size) to seal and caramelize them on both sides. You can place them straight from forming them into the pan, once you have made about 8 then the first one will be ready to turn.
• Place them in an oven proof pan all together and place 1/2 the tomato sauce in with the meatballs and place torn bits of fresh mozzarella on top and place uncovered in oven for 15 minutes to finish of cooking.
• Add salt to simmering water, cook pasta for 12 minutes, al dente and drain, add to pan with remaining tomato sauce drizzle extra virgin olive oil and a good amount of grated parmesan and stir to mix.
• Plate up pasta with 2 meat balls and garnish with a couple of basil leaves and more grated parmesan.
• Cooking times and yield are estimates, once I make this dish I will change them if necessary.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
• In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
• My update Note: I was leary of making this without first pre-cooking the meatballs, but this is by far the best spaghetti and meatballs I have ever made. The meatballs ended up a nice brown color, they were not over cooked and I think putting them in before browning allowed some of the meat flavor to seep into the sauce.
• #2 Instead of using all ground beef, I opted to use a combination of ground pork and ground beef (12 oz ground beef, 4 oz ground pork) -instead of plain bread crumbs, I used pre-seasoned breadcrumbs, I increased the parmesan cheese to 4 oz. With the sauce, instead of using 2 (28 oz) cans of whole tomatoes, I used 1 (28 oz can) of whole tomatoes, and then two smaller cans (14 oz) of crushed tomatoes. After simmering the sauce, I ran half of it through the blender to make it smoother. I also added a small can of tomato sauce in addition to the tomato paste, plus for added flavour I added 1 tsp italian seasoning, 1/2 tsp basil, and 1 tsp garlic powder.

ITALIAN SPAGHETTI AND MEATBALLS

Steps:

• In a Dutch oven, combine the tomatoes, tomato paste, 1 cup water, onion, sugar, oregano, bay leaf and 1/2 teaspoon each of salt, garlic and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 1-1/4 hours., Meanwhile, soak bread in remaining water. Squeeze out excess moisture. In a large bowl, combine the bread, eggs, Parmesan cheese, parsley and remaining salt, garlic and pepper. Crumble beef over mixture and mix well. Shape into thirty-six 1-1/2-in. meatballs. , Preheat oven to 400°. Place meatballs on a rack in a shallow baking pan. Bake, uncovered, until no longer pink, 20 minutes; drain. Transfer to spaghetti sauce. Simmer, uncovered, until heated through, stirring occasionally. Discard bay leaf. Serve with spaghetti; if desired, top with additional Parmesan.