Spaghetti And Meatballs Recipe By Tasty Recipes

SIMPLE SPAGHETTI AND MEATBALLS RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• Add the crushed tomatoes, butter, onion, and salt to a pot and bring to a simmer over medium heat.
• Lower the heat and cook for 45 minutes, until the onions are soft and starting to break apart. Remove onion.
• In a bowl, mix the ground beef, ground pork, panko, Parmesan, egg, garlic, onion, Worcestershire, salt, pepper, and parsley until fully combined.
• Take a golf ball-sized handful of the meat mixture and roll it into a ball. Transfer to a baking sheet. Repeat with the remaining meat.
• Bake the meatballs for 16 minutes.
• Bring a pot of water to a boil, and cook the spaghetti according to the packaging instructions.
• Drain pasta and toss lightly in about a tablespoon of oil (optional).
• Pour the sauce over the pasta. Transfer the cooked meatballs and top with Parmesan.
• Enjoy!

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.

SAVOURY SPAGHETTI WITH MEATBALLS RECIPE BY TASTY

Steps:

• Make the sauce: In a large pot over medium-low heat, combine the olive oil and garlic and cook until the garlic begins to sizzle very gently. Add the red pepper flakes and cook, stirring, until the garlic just begins to turn light golden in color, about 3 minutes. Add the Savory spice blend and continue to cook, stirring, for 1 minute more.
• Add the tomato paste and cook, stirring, until the paste has softened and blended with the oil and garlic mixture, about 3 minutes.
• Stir in the tomatoes and their juices and increase the heat to medium-high, bringing the to a gentle simmer. Lower the heat a bit if it's bubbling and spitting too much. Remove the sauce from the heat.
• Using an immersion blender, blend the sauce until smooth. Tip: Drape a kitchen towel over the pot to act as a cover from sauce splatters. Or, transfer the sauce to a blender and puree, then return to the pot.
• Decrease the heat to medium-low and bring the sauce to a simmer.
• Make the meatballs: In a medium bowl, combine the bread cubes, cream, parmesan, onion, garlic, and pepper. Using a fork, mash into thick paste.
• In a large bowl, gently mix the ground pork with the salt and baking powder. Add the beef and gently stir to combine (you can also use your hands for this). Add the bread mixture, Savory spice blend, and a pinch more salt and pepper and mix until just incorporated. Rub a bit of olive oil on your hands and form the mixture into smooth, round meatballs the size of golf balls--you should have about 25 total..
• Once the meatballs are formed, gently lower each meatball into the pot of sauce. Bring to a low simmer, cover, and cook for 25-35 minutes, or until a meat thermometer inserted into a meatball reaches 165˚F (75˚C).
• While the meatballs are cooking, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Reserve 1 cup (240 ml) of pasta cooking water, then drain.
• In a large bowl, toss the spaghetti with a few large spoonfuls of pasta sauce to coat, along with a few splashes of the reserved cooking water. Divide the pasta among bowls and spoon more sauce and meatballs over the pasta. Top each serving with freshly grated Parmesan and basil.
• Enjoy!

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!)

SPAGHETTI AND MEATBALLS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Set a wire rack over a baking sheet and grease with nonstick spray.
• Make the marinara sauce: Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and season with salt, pepper, and the red pepper flakes. Cook until soft and caramelized, about 15 minutes.
• Set aside ⅓ cup (50 G) of the cooked onions and garlic for the meatballs and let cool.
• Stir the tomato paste into the onions and cook until browned and aromatic, 3-5 minutes.
• Add the crushed tomatoes, dried basil, dried oregano, and dried parsley. Stir together and bring to a boil. Reduce the heat to low, cover, and simmer for at least 30 minutes.
• Make the meatballs: In a large bowl, combine the ground beef, ground pork, reserved onion and garlic mixture, bread crumbs, ricotta, parsley, eggs, Parmesan, milk, salt, and pepper. Mix with your hands until well combined.
• Shape about 2 ounces (55 G) of meat at a time into balls and set on the prepared wire rack.
• Bake the meatballs for 20 minutes, until the outsides are browned and the centers are tender and juicy and reach about 155˚F (68˚C).
• Bring a large pot of water to boil and add a generous pinch of salt. Cook the pasta according to the package instructions, 7-10 minutes, until al dente. Stir occasionally to keep the noodles from sticking together.
• Drain the pasta and add it directly to the simmering marinara sauce. Reserve some pasta water, in case you need it to loosen the sauce. Stir the pasta into the sauce until fully coated.
• Add the pasta to serving bowls, top with the meatballs, and garnish with Parmesan, fresh basil, and cracked pepper.
• Enjoy!

EASY SPAGHETTI AND MEATBALLS

Steps:

• In a large bowl, combine the first five ingredients. Crumble the meat over mixture and mix well. Shape into 2-in. meatballs., In a large skillet, brown meatballs over medium heat until a thermometer reads 160°; drain. Add spaghetti sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until heated through. Serve with spaghetti; sprinkle with cheese if desired.

HOMEMADE SPAGHETTI AND MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine tomatoes, tomato juice, tomato paste, onion, parsley, salt, red pepper flakes, black pepper, thyme, and cloves in a large pot. Bring to a boil over high heat; reduce heat to low and let simmer for 1 to 1 1/2 hours.
• Meanwhile, combine beef, crackers, eggs, Parmesan cheese, garlic, parsley, and thyme in a bowl. Form into large meatballs and place into a broiler pan.
• Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes.
• Transfer meatballs to sauce and continue to simmer, 2 to 2 1/2 hours more.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Serve sauce and meatballs over cooked spaghetti.

SPAGHETTI SQUASH AND MEATBALLS RECIPE BY TASTY

Steps:

• Use a fork to pierce holes down the side of the spaghetti squash. Microwave for 5 minutes.
• Preheat oven to 400°F (200°C).
• When the squash is cool enough to touch (5-10 minutes), slice the squash open, length-wise, with a sharp knife.
• Scoop out the seeds and drizzle the squash with oil. Season with salt and pepper.
• Roast the squash cut-side down for 40 minutes, until easily pierced with a knife.
• In a large bowl, gently mix together the ground turkey, onion, parsley, parmesan cheese, salt, and pepper. Form meatballs, and transfer to a greased baking sheet.
• Bake in the oven at 400°F (200°C) for 20 minutes, until fully cooked.
• Using a fork, pull the strands from the cooled spaghetti squash and transfer to serving dish.
• Top with hot marinara sauce, and a sprinkle of chopped parsley.
• Enjoy!

MARINARA MEATBALLS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
• Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
• Bake meatballs for 15 minutes, until golden brown. Set aside.
• Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized.
• Add in the oregano, parsley, basil, red pepper flakes, tomato paste, and tomato sauce.
• Stir the mixture and bring to a simmer for 5 minutes.
• Add the meatballs and coat them with the sauce.
• Sprinkle with Parmesan cheese, poke with toothpicks, and serve!
• Enjoy!

SPAGHETTI SQUASH AND EGGPLANT MEATBALLS RECIPE BY TASTY

Steps:

• Preheat oven to 375ºF (190ºC).
• Combine eggplant, onion, garlic, oil, salt, pepper, and oregano on a baking sheet. Bake for 30 minutes, mixing halfway.
• In the bowl of a food processor, combine eggplant mixture, basil, parsley, Parmesan, bread crumbs, ricotta, oregano, and egg, and blend until smooth.
• Roll the mixture into golf ball-sized balls. Transfer to a cast iron pan spacing them about 2 inches apart from each other. Bake for 20 minutes.
• On a baking sheet, cover spaghetti squash with oil, salt, and pepper, add to oven and bake for 40 minutes.
• Remove meatballs, add marinara sauce, and return to oven for 10 minutes.
• Remove spaghetti squash from the oven and with a fork pull at the edges to produce that stringy "spaghetti" quality.
• On a plate combine spaghetti with meatballs and garnish with parmesan and basil.
• Enjoy!

"SPAGHETTI AND MEATBALLS" SUNDAE RECIPE BY TASTY

Steps:

• Thaw the ice cream at room temperature until it is soft to the touch, about 20 minutes, so it will pass through the ricer easily.
• Over a baking sheet lined with parchment paper, fill the potato ricer with ice cream and press it through, so the ice cream forms "spaghetti"-like noodle piles. Freeze until firm, at least 45 minutes.
• Transfer the "spaghetti" to a serving plate.
• Carefully spoon over the strawberry sundae topping to mimic marinara sauce, and top with the brownie bite "meatballs," if using. Grate white chocolate over the top to mimic Parmesan cheese.
• Enjoy!

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.

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 MEATBALLS

Steps:

• In a Dutch oven, saute onion and garlic in oil until tender. Add the next seven ingredients; mix well. Simmer, uncovered, for 1-1/2 hours. , Meanwhile, combine the beef, pork and cracker crumbs; set aside. In another bowl, combine eggs, garlic, Parmesan cheese and oregano; crumble meat mixture over egg mixture and blend well. , Shape into 1-1/2-in. balls; brown in a skillet, turning once. Add to sauce; simmer, uncovered 1-1/2 hours longer or until a thermometer reads 160°. Serve with spaghetti.

EASY SPAGHETTI AND MEATBALLS

Steps:

• Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls.
• In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes.
• Meanwhile, cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.