SPICY TURKEY MEATBALLS AND SPAGHETTI RECIPE | INA GARTEN ...
Provided by Ina Garten
Categories main-dish
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 8 servings
Number Of Ingredients 30
Steps:
- Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper. Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes. In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine. With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked. Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side.
- Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper. Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes. In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine. With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked. Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side.
ITALIAN SAUSAGE SPAGHETTI SAUCE RECIPE: HOW TO MAKE IT
True, a jarred sauce offers wonderful convenience. But a homemade version absolutely can’t be beat! Try this versatile sauce over pasta, in a lasagna or stuffed in shells. Angus Barsch — Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 12 servings (about 2 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. , Add the tomatoes, broth, tomato paste, brown sugar, Italian seasoning and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. Stir in cheese., Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.
Nutrition Facts : Calories 231 calories, FatContent 13g fat (5g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 778mg sodium, CarbohydrateContent 13g carbohydrate (10g sugars, FiberContent 3g fiber), ProteinContent 15g protein.
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- Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper. Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes. In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine. With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked. Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side.
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- Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper. Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes. In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine. With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked. Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side.
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ITALIAN SAUSAGE SPAGHETTI SAUCE RECIPE: HOW TO MAKE IT
True, a jarred sauce offers wonderful convenience. But a homemade version absolutely can’t be beat! Try this versatile sauce over pasta, in a lasagna or stuffed in shells. Angus Barsch — Milwaukee, Wisconsin
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From tasteofhome.com
Reviews 5
Total Time 45 minutes
Category Dinner
Cuisine Europe, Italian
Calories 231 calories per serving
- In a Dutch oven, cook sausage and onion over medium heat until sausage is no longer pink. Add garlic; cook 1 minute longer. Drain. , Add the tomatoes, broth, tomato paste, brown sugar, Italian seasoning and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until heated through. Stir in cheese., Serve desired amount over spaghetti. Cool remaining sauce; transfer to freezer containers. Freeze for up to 3 months., To use frozen sauce: Thaw in the refrigerator overnight. Place in a saucepan and heat through.
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