OLD-FASHIONED SPAGHETTI AND MEATBALLS
Provided by Midge Stark
Categories Beef Pasta Tomato Kid-Friendly Bon Appétit California Small Plates
Yield Serves 2 to 4
Number Of Ingredients 9
Steps:
- Combine first 4 ingredients in medium bowl. Season with salt and pepper. Form mixture into 1 1/2-inch-diameter meatballs. Heat oil in heavy large skillet over medium-high heat. Add meatballs in batches (do not crowd) and cook until brown on all sides, about 8 minutes.
- Meanwhile, warm Marinara Sauce in heavy small saucepan over low heat. Pour sauce over spaghetti. Top with meatballs. Serve immediately, passing additional Parmesan separately.
OLD FASHIONED MEATBALLS & SPAGHETTI
This makes a very large sauce and is freezable. The longer you simmer the better the sauce tastes. You can also cook meatballs in a 400* oven for about 20 minutes.
Provided by Carmen B.
Categories Spaghetti
Time 2h35m
Yield 12 serving(s)
Number Of Ingredients 25
Steps:
- Combine ingredients for gravy; set aside.
- In a food processor or blender, whirl bread to make crumbs (you should have 2 cups lightly pressed crumbs).
- In a large bowl, mix together crumbs, ground beef, parmesan cheese, onion, parsley, salt, pepper, garlic, and eggs.
- Form mixture into 1 1/2 inch balls.
- Heat oil in a large frying pan and brown meatballs.
- Drain on paper towels.
- Add meatballs to gravy.
- Add 1/4 cup parmesan cheese to gravy.
- Bring to a boil, reduce heat, and simmer 1 1/2 to 2 hours.
- Serve over cooked spaghetti.
Nutrition Facts : Calories 367.5, Fat 19.5, SaturatedFat 6.9, Cholesterol 111.6, Sodium 1243.8, Carbohydrate 22.4, Fiber 2.5, Sugar 4, Protein 23
OLD FASHIONED SPAGHETTI AND MEATBALLS
Steps:
- To preparemeatballs: Combine bulgur and water in a small bowl. Let stand untilthe bulgur is tender and the liquid is absorbed, about 30 minutes. Preheat oven to 350°F. Coat a rack with cooking spray and place it over a baking sheet lined with foil. Combineground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper,breadcrumbs and the soaked bulgur in a large bowl; mix well. Form themixture into 1-inch meatballs (about 24). Place the meatballs on therack and bake for 25 minutes. Blot well with paper towel. Toprepare sauce & spaghetti: Put a large pot of lightly saltedwater on to boil. Bring sauce to a simmer in a Dutch oven. Add themeatballs to the sauce and simmer, covered, for 20 minutes. Stir inbasil (or parsley). Meanwhile, cook spaghetti (orlinguine) until just tender, 8 to 10 minutes. Drain and transfer to aserving bowl. Top with the sauce and meatballs and serve with gratedcheese.
FOOD NETWORK'S OLD-FASHIONED SPAGHETTI & MEATBALLS
This recipe is delicious, I made it for my very critical parents, who never like anything I make, just because they don't like anything new... but even they loved it!!!! it's the best spaghetti & meatballs I've ever had!
Provided by beckyd52890
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To prepare meatballs: Combine bulgur and water in a small bowl. Let stand until the bulgur is tender and the liquid is absorbed, about 30 minutes.
- Preheat oven to 350°F Coat a rack with cooking spray and place it over a baking sheet lined with foil.
- Combine ground beef, sausage, onion, egg whites, garlic, oregano, salt, pepper, breadcrumbs and the soaked bulgur in a large bowl; mix well. Form the mixture into 1-inch meatballs (about 24). Place the meatballs on the rack and bake for 25 minutes. Blot well with paper towel.
- To prepare sauce & spaghetti: Put a large pot of lightly salted water on to boil. Bring sauce to a simmer in a pan. Add the sauce to meatballs and simmer, covered, for 20 minutes. Stir in basil (or parsley).
- Meanwhile, cook spaghetti (or linguine) until just tender, 8 to 10 minutes. Drain and transfer to a serving bowl. Top with the sauce and meatballs and serve with grated cheese.
Nutrition Facts : Calories 583.9, Fat 14.8, SaturatedFat 4.8, Cholesterol 30.5, Sodium 1388.4, Carbohydrate 85.4, Fiber 5.1, Sugar 17.3, Protein 26.3
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