HOW TO MAKE MEATBALLS FOR SPAGHETTI RECIPES

Name: Italian Spaghetti and Meatballs
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings.
Cuisine: Europe, Italian
Ingredients: 2 cans (28 ounces each) diced tomatoes, undrained; 1 can (12 ounces) tomato paste; 1-1/2 cups water, divided; 3 tablespoons grated onion; 1 tablespoon sugar; 1-1/2 teaspoons dried oregano; 1 bay leaf; 1-1/4 teaspoons salt, divided; 1 teaspoon minced garlic, divided; 3/4 teaspoon pepper, divided; 6 slices day-old bread, torn into pieces; 2 large eggs, lightly beaten; 1/2 cup grated Parmesan cheese; 2 tablespoons minced fresh parsley; 1 pound ground beef; Hot cooked spaghetti; Additional Parmesan cheese, optional

ITALIAN SPAGHETTI AND MEATBALLS RECIPE: HOW TO MAKE IT

Italian Spaghetti and Meatballs Recipe: How to Make It image

This authentic Italian recipe was given to me by my cousin's wife, who is from Italy. It's so hearty and satisfying, everyone's eyes light up when I tell my family that we're having this for supper! —Etta Winter, Pavillion, New York

Provided by Taste of Home

Categories Dinner

Total Time 02 hours 00 minutes

Prep Time 30 minutes

Cook Time 01 hours 30 minutes

Yield 6 servings.

Number Of Ingredients 17

Ingredients

2 cans (28 ounces each) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1-1/2 cups water, divided
3 tablespoons grated onion
1 tablespoon sugar
1-1/2 teaspoons dried oregano
1 bay leaf
1-1/4 teaspoons salt, divided
1 teaspoon minced garlic, divided
3/4 teaspoon pepper, divided
6 slices day-old bread, torn into pieces
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 pound ground beef
Hot cooked spaghetti
Additional Parmesan cheese, optional

Steps:

In a Dutch oven, combine the tomatoes, tomato paste, 1 cup water, onion, sugar, oregano, bay leaf and 1/2 teaspoon each of salt, garlic and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 1-1/4 hours., Meanwhile, soak bread in remaining water. Squeeze out excess moisture. In a large bowl, combine the bread, eggs, Parmesan cheese, parsley and remaining salt, garlic and pepper. Crumble beef over mixture and mix well. Shape into thirty-six 1-1/2-in. meatballs. , Preheat oven to 400°. Place meatballs on a rack in a shallow baking pan. Bake, uncovered, until no longer pink, 20 minutes; drain. Transfer to spaghetti sauce. Simmer, uncovered, until heated through, stirring occasionally. Discard bay leaf. Serve with spaghetti; if desired, top with additional Parmesan.

Nutrition Facts : Calories 373 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 123mg cholesterol, SodiumContent 1201mg sodium, CarbohydrateContent 39g carbohydrate (17g sugars, FiberContent 7g fiber), ProteinContent 26g protein.

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

Ingredients

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.

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