Best My Version Of Rachael Rays Chinese Spaghetti And Meatballs Recipes

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MY VERSION OF RACHAEL RAY'S CHINESE SPAGHETTI AND MEATBALLS



My Version of Rachael Ray's Chinese Spaghetti and Meatballs image

After seeing this recipe on an episode of 30 Minute Meals, I decided to tweak it a little to suit what I had on hand and what I knew would work in my house. It's a fairly simple (although, I won't claim that it only takes 30 minutes...nothing ever does, does it?) meal that is pretty healthy with the lean protein, the whole grain, and all the veggies. Although as with any Asian inspired meal, the soy sauce does account for a lot of sodium.

Provided by Ms B.

Categories     Spaghetti

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 20

salt
1 lb whole wheat spaghetti or 1 lb whole grain spaghetti
1 lb ground turkey
1 egg
3 slices whole grain bread
black pepper
1 garlic clove, finely minced
1 teaspoon Chinese five spice powder
2 tablespoons cilantro, chopped
9 scallions, 3 finely chopped, 6 cut into 2-inch lengths
2 tablespoons tamari dark soy sauce, divided
1/3 cup tamari dark soy sauce, divided
cooking spray
2 cups snow pea pods, thinly sliced on an angle
1 red bell pepper, very thinly sliced
2 inches gingerroot, grated
4 garlic cloves, grated
1 lb spinach, coarsely chopped
1 tablespoon toasted sesame oil
3 tablespoons toasted sesame seeds

Steps:

  • Preheat oven to 375 degrees F.
  • Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente.
  • Combine ground turkey with egg in a mixing bowl.
  • Place whole grain bread in food processor and pulse into crumbs. Add crumbs to meat mixture.
  • Add salt, pepper, garlic, five-spice powder, 3 chopped scallions, cilantro, and 2 tablespoons soy sauce to meat mixture.
  • Form 1 1/2-inch balls and place on a baking sheet that has been sprayed with cooking spray. Roast 15 minutes, turning halfway, if the meatballs are over browning on the bottoms.
  • When the meatballs are close to done and the pasta is in, spray a large skillet with cooking spray and place over high heat.
  • Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes.
  • Add spinach and wilt, 1 minute.
  • Drain the pasta and add to the vegetables.
  • Add the remaining soy sauce, about 1/3 cup, and the sesame oil.
  • Toss to combine so pasta can soak up sauce, about 1 minute.
  • Garnish with sesame seeds and top with lots of meatballs.

Nutrition Facts : Calories 531.1, Fat 14.2, SaturatedFat 3, Cholesterol 83.2, Sodium 1439.3, Carbohydrate 72.4, Fiber 4.8, Sugar 2.9, Protein 35.3

CHINESE SPAGHETTI AND MEATBALLS



Chinese Spaghetti and Meatballs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

12 ounces ground pork
1 teaspoon Chinese 5-spice powder (about 1/3 palmful)
Salt and white pepper
2 inches gingerroot, 1 inch grated and 1 inch sliced
Handful breadcrumbs
4 to 6 thin scallions, 1/2 minced, 1/2 finely chopped
1 egg yolk, beaten
1 to 2 large cloves garlic, 1/2 grated and 1/2 sliced
Sesame oil, for drizzling
Vegetable oil, for drizzling
1 to 2 red chiles (depending on your preferred level of heat), seeded and sliced
2 quarts chicken stock
3 cups shredded baby bok choy
1/4 cup soy sauce
About 1/2 pound spaghetti
Fried onions, such as Durkee, or Chinese fried noodles, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the pork in a bowl and sprinkle with the Chinese 5-spice powder, salt and white pepper. Add the grated ginger, breadcrumbs, finely chopped scallions, egg yolk, grated garlic and a drizzle of sesame oil. Mix together and roll into small meatballs. Dress in vegetable oil and roast until brown and golden, 15 to 18 minutes.
  • Heat a drizzle of vegetable oil in a soup pot. Stir in the sliced ginger, sliced garlic and chile peppers, followed by the chicken stock, 2 cups water, the bok choy and soy sauce. Simmer to flavor, cooking until the bok choy is tender-crisp, and then combine with the meatballs.
  • Bring a pot of salted water to a boil and cook the pasta to al dente. Combine the pasta with the sauce and meatballs, and serve in shallow bowls garnished with sesame oil, the thinly sliced scallions and crispy fried onions or fried noodles.

RACHAEL RAY'S BUFFALO CHICKEN MEATBALLS



Rachael Ray's Buffalo Chicken Meatballs image

Make and share this Rachael Ray's Buffalo Chicken Meatballs recipe from Food.com.

Provided by Paula

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb ground chicken breast (all-white-meat)
1/2 small onion, grated
2 garlic cloves, grated
1/2 cup parsley, chopped
salt & freshly ground black pepper
extra virgin olive oil, for drizzling
2 tablespoons butter
1/2 cup hot sauce, Frank's Brand
blue cheese dressing, for dipping
3 scallions, green and white parts thinly sliced, for garnish
celery rib
carrot sticks

Steps:

  • Pre-heat oven to 400ºF.
  • In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley and season with salt and freshly ground black pepper.
  • Flatten out the meat in the bowl and score it into four portions using the side of your hand. Shape each portion into four balls - you should have sixteen meatballs in total.
  • Wash your hands after handling the raw poultry.
  • Arrange the meatballs on a nonstick sheet pan and drizzle them with extra-virgin olive oil.
  • Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes.
  • While the meatballs are baking, melt the butter in a large skillet over medium heat.
  • Add the hot sauce and whisk to combine.
  • Toss the baked meatballs in the hot sauce to coat.
  • Serve the meatballs with a bowl of blue cheese dressing garnished with scallions, celery and carrot sticks alongside.

Nutrition Facts : Calories 195.4, Fat 8.9, SaturatedFat 4.3, Cholesterol 87.9, Sodium 934.3, Carbohydrate 3.1, Fiber 0.8, Sugar 1.1, Protein 24.9

ULTIMATE SPAGHETTI AND MEATBALL SUPPER (RACHAEL RAY)



Ultimate Spaghetti and Meatball Supper (Rachael Ray) image

When I get home from work and the family is craving spaghetti and meatballs and there is just NOT time to make my usual gravy with meatballs, sausage, braciole, etc., this really hits the spot. I was skeptical, but this recipe has won me over.

Provided by axxo3846

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
4 garlic cloves
1 small onion
1 (28 ounce) can crushed tomatoes or 1 (28 ounce) can puree
1 (15 ounce) can tomato sauce
salt and pepper
1 lb ground pork (or mixed) or 1 lb ground veal (or mixed)
1/4 cup fresh flat leaf parsley (1 generous handful)
1 egg
1/2 cup Italian seasoned breadcrumbs
3/4 cup grated parmigiano-reggiano cheese
salt and pepper
2 beef bouillon cubes
1 bay leaf
1 lb spaghetti
2 tablespoons butter

Steps:

  • Bring a large pot of water to boil for the pasta.
  • Add olive oil to a medium saucepan over moderate heat. Add the onions and half of the chopped garlic, and cook until soft, about 5 minutes. Stir in the crushed tomatoes and tomato sauce. Season the sauce with salt and pepper. Let simmer for 8-10 minutes.
  • While the sauce is simmering, make the meatballs. Place the ground beef in a medium mixing bowl and add the remaining chopped garlic, parsley, egg, bread crumbs, 1/2 cup Parmigiano cheese, salt and pepper. After thoroughly combining everything with your hands, roll the mixture into balls the size of a large walnut and drop into the simmering sauce.
  • While the meatballs are simmering in the sauce, add the beef bouillon cubes and bay leaf to the boiling water for the pasta. Once the cubes are dissolved, add the spaghetti. Cook to al dente. Right before draining the pasta, reserve a ladle of pasta water for the sauce.
  • Once the meatballs are cooked through, add the reserved starchy beefy pasta water and the butter to the sauce. Drain the spaghetti, discard the bay leaf and transfer to a large serving bowl. Top with the sauce and the remaining 1/4 cup grated Parmigiano. Pass more grated cheese at the table.

SPAGHETTI AND MEATBALLS



Spaghetti and Meatballs image

For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

1 pound spaghetti
Salt, for pasta water
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table

Steps:

  • Preheat oven to 425 degrees F.
  • Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
  • Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
  • Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
  • Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

CHINESE SPAGHETTI AND MEATBALLS



Chinese Spaghetti and Meatballs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Salt
1 pound whole-wheat spaghetti
1 pound ground pork or chicken
1 egg
2 cups puffed rice cereal
Black pepper
1 teaspoon Chinese five-spice powder, 1/3 palm full
8 scallions, 2 finely chopped, 6 cut into 2-inch lengths
2 tablespoons plus 1/3 cup tamari dark soy, divided
4 tablespoons vegetable oil, divided
2 cups snow peas, thinly sliced on an angle
1 red bell pepper, very thinly sliced
2 inches ginger root, grated
4 cloves garlic, grated
1 pound triple washed spinach, leaves stripped of larger stems, coarsely chopped
1 tablespoon toasted sesame oil, available on Asian foods aisle of market
3 tablespoons toasted sesame seeds, available on Asian foods aisle of market

Steps:

  • Preheat oven to 375 degrees F.
  • Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente. Heads up: reserve 1/2 cup cooking water just before draining.
  • Place pork in a mixing bowl. Add the egg to the bowl. Place rice cereal in food processor and pulse into a bread crumb like consistency. Add cereal crumbs to bowl.
  • Add salt, pepper, five-spice powder, 2 chopped scallions and 2 tablespoons soy sauce. Mix the meat balls thoroughly. Form 1 1/2-inch balls and coat with 1 tablespoon oil, scatter onto a baking sheet and roast 15 minutes.
  • When the meatballs are close to done and the pasta is in, heat a large skillet over high heat with enough vegetable oil to coat the bottom of the skillet, a couple of tablespoons. Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes add spinach and wilt, 1 minute. Add the remaining soy sauce, about 1/3 cup, and the sesame oil then drain, add in pasta cooking water and toss to combine so pasta can soak up sauce, about 1 minute. Garnish with sesame seeds and top with lots of meatballs.

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