HOW TO MAKE MEATBALLS EASY FOR SPAGHETTI RECIPES

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BEST SPAGHETTI AND MEATBALLS RECIPE: HOW TO MAKE IT



Best Spaghetti and Meatballs Recipe: How to Make It image

One evening we had unexpected company. Since I had some of these meatballs left over in the freezer, I warmed them up as appetizers. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. —Mary Lou Koskella, Prescott, Arizona

Provided by Taste of Home

Categories     Dinner

Total Time 02 hours 30 minutes

Prep Time 30 minutes

Cook Time 02 hours 00 minutes

Yield 16 servings.

Number Of Ingredients 21

2 tablespoons olive oil
1-1/2 cups chopped onions
3 garlic cloves, minced
2 cans (12 ounces each) tomato paste
3 cups water
1 can (29 ounces) tomato sauce
1/3 cup minced fresh parsley
1 tablespoon dried basil
2 teaspoons salt
1/2 teaspoon pepper
MEATBALLS:
4 large eggs, lightly beaten
2 cups soft bread cubes (cut into 1/4-inch pieces)
1-1/2 cups whole milk
1 cup grated Parmesan cheese
3 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper
3 pounds ground beef
2 tablespoons canola oil
2 pounds spaghetti, cooked

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.

Nutrition Facts : Calories 519 calories, FatContent 18g fat (6g saturated fat), CholesterolContent 106mg cholesterol, SodiumContent 1043mg sodium, CarbohydrateContent 59g carbohydrate (8g sugars, FiberContent 4g fiber), ProteinContent 30g protein.

EASY MEATBALLS – INSTANT POT RECIPES



Easy Meatballs – Instant Pot Recipes image

Provided by Instant Pot Recipe Collection Cookbook

Prep Time 10 minutes

Cook Time 8 minutes

Yield 4 servings

Number Of Ingredients 12

1 lb ground beef
1 egg (beaten)
3 tbsp Italian seasoned dry bread crumbs
1 clove garlic (minced)
1 tsp dried oregano
3/4 tsp salt
1/4 tsp black pepper
1/8 tsp ground red pepper
3 cups marinara (or tomato-basil pasta sauce)
Hot cooked spaghetti
Chopped fresh ((optional))
grated parmesan cheese ((optional))

Steps:

  • Combine beef, egg, bread crumbs, garlic, oregano, salt, black pepper and red pepper in medium bowl; mix gently. Shape into 16 meatballs (1 1/2-inch).
  • Pour pasta sauce into Instant Pot®. Add meatballs to sauce; turn to coat and submerge meatballs in sauce.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 8 minutes.
  • When cooking is complete, press Cancel and use quick release. Serve meatballs and sauce over spaghetti; top with basil and cheese, if desired.

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EASY SWEDISH MEATBALLS RECIPE: HOW TO MAKE IT
This recipe relies on ingredients we always have on hand. While the tender homemade meatballs cook in the microwave, make your favorite noodles on the stovetop to get this saucy entree on the table in minutes. —Sheryl Ludeman, Kenosha, Wisconsin
From tasteofhome.com
Reviews 4
Total Time 30 minutes
Category Dinner
Calories 366 calories per serving
  • In a large bowl, combine the onion, egg, bread crumbs, milk, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. meatballs, about 24. , Place in a shallow 1-1/2-qt. microwave-safe dish. Cover and microwave on high until meat is no longer pink, 7-1/2 minutes; drain. , Combine the soup, sour cream, milk, parsley and, if desired, nutmeg; pour over meatballs. Cover and cook on high until heated through, 5-6 minutes. Serve with noodles and, if desired, top with parsley.
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BEST SPAGHETTI AND MEATBALLS RECIPE: HOW TO MAKE IT
One evening we had unexpected company. Since I had some of these meatballs left over in the freezer, I warmed them up as appetizers. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. —Mary Lou Koskella, Prescott, Arizona
From tasteofhome.com
Reviews 4.8
Total Time 02 hours 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 519 calories per serving
  • 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.
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EASY MEATBALLS – INSTANT POT RECIPES
From recipes.instantpot.com
Reviews 5
Cuisine Italian
  • When cooking is complete, press Cancel and use quick release. Serve meatballs and sauce over spaghetti; top with basil and cheese, if desired.
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EASY SWEDISH MEATBALLS RECIPE: HOW TO MAKE IT
This recipe relies on ingredients we always have on hand. While the tender homemade meatballs cook in the microwave, make your favorite noodles on the stovetop to get this saucy entree on the table in minutes. —Sheryl Ludeman, Kenosha, Wisconsin
From tasteofhome.com
Reviews 4
Total Time 30 minutes
Category Dinner
Calories 366 calories per serving
  • In a large bowl, combine the onion, egg, bread crumbs, milk, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. meatballs, about 24. , Place in a shallow 1-1/2-qt. microwave-safe dish. Cover and microwave on high until meat is no longer pink, 7-1/2 minutes; drain. , Combine the soup, sour cream, milk, parsley and, if desired, nutmeg; pour over meatballs. Cover and cook on high until heated through, 5-6 minutes. Serve with noodles and, if desired, top with parsley.
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SPAGHETTI & MEATBALLS RECIPE | BBC GOOD FOOD
Get everyone to help rolling meatballs and you'll soon have one supper on the table and another in the freezer
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course
Cuisine Italian
Calories 870 calories per serving
  • Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.
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HOW TO MAKE TENDER JUICY MEATBALLS - INSPIRED TASTE
This is our go-to meatball recipe. It’s quick to make, calls on ingredients we always have on hand and the recipe guarantees juicy, tender and flavorful meatballs. The recipe calls for one pound of ground meat. The meat you choose is up to you. We love using a combination of ground pork and ground turkey.
From inspiredtaste.net
Reviews 4.9
Total Time 40 minutes
Cuisine American, Italian
Calories 189 per serving
  • Cooked meatballs will last in the fridge when stored in an airtight container for three days. Cooked meatballs can be frozen up to three months. Store them in an airtight, freezer-friendly container.
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EASY SWEDISH MEATBALLS RECIPE: HOW TO MAKE IT
This recipe relies on ingredients we always have on hand. While the tender homemade meatballs cook in the microwave, make your favorite noodles on the stovetop to get this saucy entree on the table in minutes. —Sheryl Ludeman, Kenosha, Wisconsin
From tasteofhome.com
Reviews 4
Total Time 30 minutes
Category Dinner
Calories 366 calories per serving
  • In a large bowl, combine the onion, egg, bread crumbs, milk, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. meatballs, about 24. , Place in a shallow 1-1/2-qt. microwave-safe dish. Cover and microwave on high until meat is no longer pink, 7-1/2 minutes; drain. , Combine the soup, sour cream, milk, parsley and, if desired, nutmeg; pour over meatballs. Cover and cook on high until heated through, 5-6 minutes. Serve with noodles and, if desired, top with parsley.
See details


SPAGHETTI & MEATBALLS RECIPE | BBC GOOD FOOD
Get everyone to help rolling meatballs and you'll soon have one supper on the table and another in the freezer
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course
Cuisine Italian
Calories 870 calories per serving
  • Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.
See details


HOW TO MAKE TENDER JUICY MEATBALLS - INSPIRED TASTE
This is our go-to meatball recipe. It’s quick to make, calls on ingredients we always have on hand and the recipe guarantees juicy, tender and flavorful meatballs. The recipe calls for one pound of ground meat. The meat you choose is up to you. We love using a combination of ground pork and ground turkey.
From inspiredtaste.net
Reviews 4.9
Total Time 40 minutes
Cuisine American, Italian
Calories 189 per serving
  • Cooked meatballs will last in the fridge when stored in an airtight container for three days. Cooked meatballs can be frozen up to three months. Store them in an airtight, freezer-friendly container.
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This really easy beef and pork meatball recipe with simple tomato sauce delivers big on flavour – a simple, wholesome dinner for the whole family.
From jamieoliver.com
Total Time 45 minutes
Calories 756 calories per serving
    1. Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
    2. Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.
    3. Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.
    4. With clean hands, scrunch and mix everything up well. Divide into 4 large and balls, then with wet hands divide each ball into 6 and roll into little meatballs – you should end up with 24.
    5. Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed – this will help to firm them up.
    6. Pick the basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion and the garlic, and trim and finely slice or crumble the chilli.
    7. Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden.
    8. Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves.
    9. Tip in the the tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly.
    10. Meanwhile, heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until cooked through, turning regularly To check if they’re cooked, cut one opening – there should be no sign of pink.
    11. Once cooked, add the meatballs to the sauce and simmer while you cook the pasta.
    12. Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Return the pasta to the pan.
    13. Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed
    14. Transfer to a large platter or divide between bowls, serving the remaining sauce and meatballs on top. Add a fine grating of Parmesan and scatter over the reserved basil, then tuck in.
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