HOW TO BAKE.MEATBALLS RECIPES

Name: Spaghetti and Meatballs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 pound spaghetti; Salt, for pasta water; 1 1/4 pounds ground sirloin; 2 teaspoons Worcestershire sauce, eyeball it; 1 egg, beaten; 1/2 cup Italian bread crumbs, a couple of handfuls; 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese; 2 cloves garlic, chopped; Salt and pepper; 2 tablespoons extra-virgin olive oil, 2 turns of the pan; 1/2 teaspoon crushed red pepper flakes; 4 cloves garlic, crushed or chopped; 1 small onion, finely chopped; 1 cup beef stock, available on soup aisle in market in small paper boxes; 1 (28-ounce) can crushed tomatoes; A handful chopped flat-leaf parsley; 10 leaves fresh basil leaves, torn or thinly sliced; Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table; Crusty bread or garlic bread, for passing at the table

SPAGHETTI AND MEATBALLS RECIPE | RACHAEL RAY | FOOD NETWORK

Spaghetti and Meatballs Recipe | Rachael Ray | Food Network image

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

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 pound spaghetti
Salt, for pasta water
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table

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!)

MARINATED BEEF BRISKET RECIPE: HOW TO MAKE IT

Marinated Beef Brisket Recipe: How to Make It image

"This tender, tasty brisket cooks a long time, but it's so easy to prepare," confirms Janet Parham, Cibolo, Texas. "Just marinate the meat overnight in an oven bag, then add the sauce and roast with no more fuss!"

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 40 minutes

Prep Time 10 minutes

Cook Time 02 hours 30 minutes

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon all-purpose flour
1 large oven roasting bag
4 teaspoons Worcestershire sauce
2 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons pepper
1 to 3 tablespoons liquid smoke, optional
1 fresh beef brisket (about 4 pounds)
1 cup ketchup
3 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons ground mustard
3 drops hot pepper sauce

Steps:

Shake flour in the oven bag; place in ungreased 13-in. x 9-in. baking pan. Combine the Worcestershire sauce, garlic salt, onion salt, pepper and liquid smoke if desired; rub over both sides of brisket. Place in the oven bag. Close with tie and refrigerate for 8 hours or overnight, turning occasionally. Combine ketchup, brown sugar, lemon juice, mustard and hot pepper sauce; spread over brisket. Close oven bag with nylon tie; cut six 1/2-in. slits in top of bag. Return to pan. Bake at 325° for 2-1/2 to 3 hours or until beef is tender. If desired, thicken pan juices to serve with beef.

Nutrition Facts : Calories 348 calories, FatContent 10g fat (4g saturated fat), CholesterolContent 96mg cholesterol, SodiumContent 1392mg sodium, CarbohydrateContent 16g carbohydrate (13g sugars, FiberContent 0 fiber), ProteinContent 47g protein.

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