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
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
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.
ITALIAN SPAGHETTI SAUCE WITH MEATBALLS RECIPE | ALLRECIPES
This is a recipe I got from my mother years ago—it's great.
Provided by Jeremy
Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Tomato
Total Time 2 hours 20 minutes
Prep Time 20 minutes
Cook Time 2 hours 0 minutes
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
- In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
Nutrition Facts : Calories 346.6 calories, CarbohydrateContent 23 g, CholesterolContent 77.4 mg, FatContent 21.2 g, FiberContent 4.5 g, ProteinContent 18.9 g, SaturatedFatContent 5.9 g, SodiumContent 1492.5 mg, SugarContent 11.1 g
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ITALIAN SPAGHETTI SAUCE WITH MEATBALLS RECIPE | ALLRECIPES
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Reviews 4.5
Total Time 2 hours 20 minutes
Category Side Dish, Sauces and Condiments, Sauces, Pasta Sauces, Tomato
Calories 346.6 calories per serving
- In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
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Reviews 4.8
Total Time 1 hours 23 minutes
Category main-dish
Cuisine italian
- Yield: 2 quarts
ONE-PAN SPAGHETTI AND MEATBALLS RECIPE - PUREWOW
From purewow.com
Reviews 2.9
Total Time 30 minutes
Calories 518 calories per serving
- 1. Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine. 2. Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large saut? pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes. 3. ?Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions). 4. Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.
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