Spaghetti And Meatballs With Garlic Crumbs Recipes

SPAGHETTI AND MEATBALLS WITH GARLIC CRUMBS

Steps:

• In a large bowl, combine the beef, onion, chopped garlic, 1/2 cup cereal crumbs, milk, egg, 2 tablespoons parsley and 1 teaspoon salt; shape into eight 2-in. balls., In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add the smashed garlic and cook until golden, about 2 minutes. Add the tomatoes and bring to a simmer, stirring occasionally. Submerge the meatballs in the sauce; bring to a simmer and cook, covered and stirring occasionally, for 20 minutes. Season with about 1 teaspoon salt., In a large pot of boiling salted water, cook the spaghetti until al dente, about 15 minutes; drain and toss with the sauce., To make the garlic crumbs, heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the grated garlic, remaining 1/2 cup cereal crumbs, red pepper flakes and 1/4 teaspoon salt. Cook until toasted, 1 to 2 minutes. Let cool, then stir in the remaining 1/4 cup parsley. To serve, divide the spaghetti among shallow bowls and top with meatballs and garlic crumbs.

SPAGHETTI AND MEATBALLS

Steps:

• For the meatballs: Preheat the oven to 450 degrees F.
• Combine the ground meats in a large bowl. In a smaller bowl, combine the breadcrumbs and milk to soak.
• In a blender or food processor, combine the onion, basil, parsley and garlic into a thick puree. Add to the ground meats. Add the milk and breadcrumbs, cheese, salt and egg to the meat. Knead together until combined. Scoop into 2-ounce balls (about 1 1/2 inches) on a baking sheet lined with foil or parchment.
• Bake until browned, about 10 minutes.
• For the sauce: Lower the oven to 350 degrees F.
• Mix the tomatoes together with the salt in a casserole dish, then add the roasted meatballs. Cover with foil and bake, 1 hour.
• For spaghetti: Bring at least 6 quarts salted water to a boil. Cook the spaghetti according to the package directions. Place in a bowl and top with meatballs, sauce and grated parm.

GLUTEN-FREE SPAGHETTI AND MEATBALLS WITH GARLIC CRUMB TOPPING

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. In a large bowl, combine the turkey, almond milk, almond flour, parsley, egg, onion, 1/2 cup cereal crumbs, half of the garlic and 1 teaspoon salt. Shape into sixteen 1-inch balls and place on the prepared baking sheet; bake for 15 minutes.
• Meanwhile, in a large saucepan, bring the tomatoes and basil to a simmer, stirring occasionally; season with salt. Submerge the meatballs in the sauce; bring to a simmer and cook, covered and stirring occasionally, 15 minutes.
• Meanwhile, heat the olive oil in a small skillet over medium heat. Add the remaining 1/2 cup cereal crumbs, remaining garlic and 1/4 teaspoon salt. Cook until toasted, about 2 minutes.
• To eat now: Divide the spaghetti and meatballs among 4 shallow bowls and top with the garlic crumb topping.
• To freeze and eat later: Divide the spaghetti and meatballs evenly between two 6-cup glass baking dishes and top each with the garlic crumb topping. Cover with a tight-fitting lid and freeze up to 1 month. To thaw, place in the fridge overnight. Cover with foil and bake in a 400 degree F oven until heated through, about 20 minutes.

SPAGHETTI WITH MEATBALLS AND GARLIC BREAD

Steps:

• Cook the sauce: Put the olive oil and sliced garlic into a heavy sauce pot or broad sauté pan. Turn the heat to medium-high.
• Cook gently until the garlic becomes colored a light gold, then add the creole seasoning (do not omit this), and stir, once or twice.
• Stir in the tomato paste, turn the heat down, and break up well with a metal whisk.
• Add no salt, add pepper, if desired.
• Put in the two (or three) tablespoons red wine, and reduce a little. Then add the broth, water, and tomatoes. Bring to a simmer, stirring every so often, and cook gently for 20 to 30 minutes. Remove pan from heat.
• Make the meatballs: Put the egg, egg yolk, salt, pepper, to taste, the nutmeg and all the herbs into the bowl of a food processor. Grate in the cheese. Purée. Set aside.
• Remove the soft white crumb from both sides of the split baguette. Measure 1/2 cup of it, save the remainder for another purpose, or discard.
• Put into a bowl with the milk, squeeze between the fingers until it is well broken up.
• Add to the food processor with the wet ingredients, and pulse to well combine.
• Empty the contents of this into a bowl with the crumbled meat. Work to a paste, adding some chopped fresh parsley.
• Form into 12 meatballs, and place evenly on a foil lined, sprayed sheet pan.
• Bake at 400 degrees for 12-15 minutes. Remove, add to sauce, using a spatula to loosen balls, if necessary.
• Keep oven on.
• Bring a pot of salted water to a boil to cook pasta.
• Combine olive oil and garlic powder to taste (1/2-1 teaspoon), brush on both sides of cut baguette.
• Sprinkle lightly with Parmesan cheese, a pinch of salt and pepper, and chopped parsley if desired.
• The bread needs to bake for 10 minutes, add it to the oven, on a sheet pan, to bake, when dropping the pasta.
• Return the pan of sauce to the stove and bring to a gentle simmer, covered, simmer till done, but less than 10 minutes.
• Drop the pasta into boiling salted water, cooking till al dente.
• Retrieve the meatballs to a plate with tongs. Reserve a little of the pasta cooking water.
• Drain the pasta, toss with the tablespoon of butter, if using, a handful or two of grated Parmesan cheese, and adding about 2 cups of the sauce. Thin lightly with cooking water if nessecary.
• Cut the garlic toast into pieces. Place pasta on warm plates, topping each with three meatballs, and sprinkle each serving with more grated Parm.
• Serve at once with garlic bread on the side, and if desired, any additional sauce.

HEALTHIER ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• Combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, 1 clove garlic, and beaten egg in a large bowl. Mix well and form into 12 balls. Store covered in refrigerator until needed.
• Cook and stir onion, 5 cloves garlic, and olive oil in a large saucepan over medium heat until onions are translucent, 5 to 7 minutes. Stir in tomatoes, salt, sugar, and bay leaf. Cover with lid, reduce heat to low, and simmer for 60 minutes. Stir in tomato paste, 1/2 teaspoon ground black pepper, basil, and meatballs. Simmer on low heat until meatballs are cooked through, about 30 minutes.

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.