MEATBALL & GARLIC BREAD TRAYBAKE
Make this comforting meatball and garlic bread traybake for a dinner the whole family will enjoy. You could buy a pack of meatballs if you're short on time
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h
Yield Serves 3 (or 2 adults and 2 children)
Number Of Ingredients 13
Steps:
- Combine the mince, oregano, fennel seeds and some seasoning in a bowl. Take walnut-sized pieces of the mixture and roll into balls. Heat half the oil in a large, shallow ovenproof pan and cook the meatballs until browned all over - don't worry if they're not cooked through. Transfer to a plate. Heat the oven to 200C/180C fan/gas 6.
- Heat the remaining oil in the pan and add the onion. Cook until softened, about 10-12 mins, stirring regularly. Stir in the garlic for another minute, then the tomato purée, chopped tomatoes and sugar.
- Simmer for 10-15 mins, then season to taste. Place the meatballs on top of the sauce, then add the mozzarella, garlic bread and the cheddar on top. Bake for 15-20 mins until golden and crisp.
Nutrition Facts : Calories 565 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.3 milligram of sodium
" SPAGHETTI AND MEATBALLS WITH GARLIC BREAD"
April Fools day prank...from a family magazine website this looked hysterical and sounds like fun to make! Measurments are guessed as there were none on the recipe and I have yet to make this.
Provided by LAURIE
Categories Dessert
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Place a half of cupcake (top or bottom) or a half a slice of pound cake in the center of a each plate.
- Spoon the buttercream frosting into a decorating bag fitted with a large, circular tip and pipe it in a looping fashion around the sides of the cake to look like spaghetti - do not frost the top.
- Divide and spoon strawberry ice cream sauce on top of the cake to cover.
- Drizzle a little over portions of the spaghetti as well.
- For the meatballs, use a butter knife to rough up the surface of three or four chocolate covered malt balls.
- Place them on top of the "sauce.".
- For the parmesean cheese, crush a handful of blanched almonds or walnuts in a blender and then sprinkle the pieces over the sauce and "meatballs.".
- For the garlic bread, toast some coconut (for garlic) in a shallow baking pan at 350°, stirring often, for 8 to 10 minutes or until golden.
- For butter, melt 1/4 cup of white chocolate chips in a double broiler or heat them in a microwave for about 1 and 1/2 minutes at half power and stir until smooth.
- Spread the melted white chocolate on the toasted lady fingers.
- Top with the toasted coconut and green sprinkles for parsley.
- Place 2 "garlic breads" next to each plate of spaghetti.
- Serve.
Nutrition Facts : Calories 867.1, Fat 30.1, SaturatedFat 12.6, Cholesterol 116.4, Sodium 150.3, Carbohydrate 150.4, Fiber 4.2, Sugar 65.8, Protein 8.3
SPAGHETTI WITH MEATBALLS AND GARLIC BREAD
These are good, richly flavored meatballs, baked in the oven, till pink, and then simmered in the sauce, you can make your own sauce, buy one, or cook the one given here. I have others on the site, but this is a good all-purpose one, and excellent on spaghetti, I think. You will not use all of the it.
Provided by Tuck Burnette
Categories Sauces
Time 1h10m
Yield 12 meatballs, 4 serving(s)
Number Of Ingredients 32
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.
Nutrition Facts : Calories 1769.8, Fat 52.3, SaturatedFat 13.8, Cholesterol 172.2, Sodium 2497.5, Carbohydrate 248.6, Fiber 13.6, Sugar 20.2, Protein 75.5
SPAGHETTI AND MEATBALLS
For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
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 WITH MEATBALLS
Steps:
- To make sauce, saute garlic in olive oil until just brown. Add both cans of tomatoes with liquid and let simmer. Season with salt and pepper. Break casing of sausage to release meat. Form meatballs by mixing sausage meat with ground beef, pork and veal, egg, cheese, parsley, garlic, and shallots. Add in bread crumbs until fully incorporated. Add in water until mixture is moist and holds together. Form into balls. Heat oil in a large pot and fry meatballs in batches, making sure to brown all sides. Remove and drain on paper towel. Place meatballs in sauce and continue to simmer for 20 minutes. Serve sauce and meatballs on top of pasta.
SPAGHETTI WITH MEATBALLS
A recipe from a National Supermarket chain as part of feed your family (based on 4 serves) dinner for $10 or less (that is aussie dollars and based on local prices for produce or chain specials at time of publication. Times are estimated. Though recipes recommends 500 grams of spaghetti I would only use about 350 grams for us and serve with a side salad of greens, tomatoes etc.
Provided by ImPat
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine mince, egg and chopped parsley in a bowl and season with salt and pepper.
- Roll mixture into small balls.
- Cook spaghetti according to manufacturers instructions.
- Heat pan and 2 tablespoons oil and fry meatballs for approximately 3 minutes until nearly cooked through and set aside, cook in batches if needed, when completed clean pan.
- Add remaining 2 tablespoons of oil and saute onion and garlic in oil for 3 minutes, add diced tomatoes and meatballs, them simmer for 5 minutes.
- Serve meatball and sauce over the spaghetti.
- Personally would serve with a green/tossed salad.
- ALTERNATIVE TO COOK MEATBALLS - Roll mince and place into an alfoil line baking dish and bake at 175C (fan forced) for about 8 to 12 minutes and follow instructions from step 5.
Nutrition Facts : Calories 1100.2, Fat 45.3, SaturatedFat 13.6, Cholesterol 174, Sodium 156.8, Carbohydrate 113.2, Fiber 6.3, Sugar 7.6, Protein 56.3
SPAGHETTI AND MEATBALLS WITH GARLIC CRUMBS
Garlic crumbs add a nice crunch to this spaghetti from my cookbook, Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy, Delicious Meals. No one would guess this hearty, Italian-style favorite is gluten-free. -Silvana Nardone, Brooklyn, New York
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 750 calories, Fat 20g fat (5g saturated fat), Cholesterol 123mg cholesterol, Sodium 1999mg sodium, Carbohydrate 107g carbohydrate (3g sugars, Fiber 11g fiber), Protein 39g protein.
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