Best Maddys Roasted Red Pepper Spaghetti And Meatballs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

REAL MEATBALLS AND SPAGHETTI



Real Meatballs and Spaghetti image

For homemade Italian comfort, make Ina Garten's Real Meatballs and Spaghetti recipe from Barefoot Contessa on Food Network, starring veal, pork and beef.

Provided by Ina Garten

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 23

1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan

Steps:

  • Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
  • Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
  • For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
  • Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

SPAGHETTI AND SPICY ROASTED PEPPER MEATBALLS



Spaghetti and Spicy Roasted Pepper Meatballs image

I like to use some of the frozen red bell peppers which I have roasted and frozen last summer but store bought works well. This meal goes well with a tossed salad or grilled zucchini, as well as garlic bread and Shiraz wine. Fresh fruit or espresso with biscotti makes a nice finish to the meal.

Provided by PalatablePastime

Categories     Veal

Time 1h30m

Yield 18 large meatballs, 6 serving(s)

Number Of Ingredients 14

1 lb lean ground beef
1 lb ground veal (or may use ground beef or ground pork as well)
2/3 cup roasted red pepper, minced
1/2 cup grated parmesan cheese
1 tablespoon minced garlic
1/2 onion, minced
2 eggs
1 cup soft breadcrumbs (pulse bread slices in your food processor or crumble stale bread with fingertips)
1 teaspoon salt
1/2 teaspoon black pepper
1/2-1 teaspoon red pepper flakes (adjust for preferred spiciness)
1/2-1 cup water
1 1/2-2 quarts spaghetti sauce
cooked spaghetti (I use Dreamfield's lower glycemic spaghetti)

Steps:

  • Mix together all ingredients, adding water last and using only as much water as it takes for the meat to come together without being too thick.
  • Line a baking pan with nonstick foil or nonstick spray.
  • Form meat mixture into 18 large meatballs, patting them lightly into large balls, and placing them evenly apart on the baking pan.
  • Bake in a preheated 350F oven for 40 minutes or until firm.
  • Place meatballs in a large saucepan or dutch oven and cover with 1 1/2-2 quarts of spaghetti sauce and simmer over low heat for about 30 minutes.
  • Serve meatballs in sauce over cooked spaghetti.

Nutrition Facts : Calories 516.9, Fat 23, SaturatedFat 8, Cholesterol 189, Sodium 2117.9, Carbohydrate 34.6, Fiber 1.6, Sugar 23.1, Protein 40.8

MADDY'S ROASTED RED PEPPER SPAGHETTI AND MEATBALLS



Maddy's Roasted Red Pepper Spaghetti and Meatballs image

A sweet and tangy light sauce that compliments savory meatballs. The spaghetti is great on its own as well.

Provided by Maddy HELEINE

Categories     Pasta

Time 2h

Number Of Ingredients 25

FOR THE SAUCE
2 large tomatoes seeded
12 oz jar(s) sweet roasted red peppers drained
2 tsp chopped fresh garlic or jarred
1 Tbsp red wine vinegar
1 tsp salt
1/2 tsp coarse black pepper
1/2 tsp anise seed
1/2 Tbsp fresh basil
1/2 Tbsp fresh oregano
2 Tbsp sliced black olives
5 Tbsp sugar
FOR THE MEATBALLS
1 lb hamburger
1 lb rolled sausage
1 medium sweet white onion finely diced
1 large egg
1/2 c grated parmesan cheese
4 slice artisan or white bread finely chopped
1 Tbsp parsley
1 Tbsp salt
1/2 Tbsp coarse black pepper
1/4 c milk
PASTA
1 box barilla spaghetti, or another of your choice.

Steps:

  • 1. Place Seeded tomatoes (to seed them, cut them in quarters and remove seeds with a spoon), roasted red bell peppers, garlic, red wine vinegar, salt, pepper, anise seed, basil and oregano in a blender. Blend on low until well mixed, about 3 - 5 minutes.
  • 2. Pour the sauce into a cooking pan, and heat to a simmer. Add the black olives and the sugar in and stir. Simmer for 10 minutes and taste. If you want your sauce slightly sweeter, add a little more sugar a little bit at a time. Allow the sauce to simmer while you make the meatballs.
  • 3. Preheat oven to 400 degrees. Place all the meatball ingredients in a large bowl. Mix together lightly using your fingertips until combined. TIP: When making meatballs, meatloaf, hamburgers etc., packing the meat down will lead to less moist and more dense meat, so roll gently!
  • 4. Line a baking sheet with parchment paper. Use a standard ice cream scoop to scoop out the meat mixture onto the paper. Using a scoop creates even-sized meatballs that cook evenly. You can make as many meatballs as you feel you and your dinner companions will eat, or you can make them all at once. I always make just enough meatballs for one serving for Bill and I. The remaining meat mixture can be frozen in zip lock bags in quantities that you choose. The left over sauce can be frozen in the same way. Then when you want spaghetti and meatballs you can simply warm up a bag of the sauce and bake fresh meatballs.
  • 5. Lightly roll each scoop of meat into a ball and place back on the parchment paper. Bake at 400 degrees for 10 minutes. Open the oven and turn the meatballs over with a small spoon. Bake for another 10 minutes.
  • 6. When baked, placed the meatballs in the sauce and simmer for 15-30minutes with the lid off, until sauce thickens. If you want a thicker sauce, add a little cornstarch. Serve over Al dente spaghetti, and sprinkle with parmesan.

Related Topics