Best Old Fashioned Spaghetti And Meatballs Recipes

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OLD-FASHIONED SPAGHETTI AND MEATBALLS



Old-Fashioned Spaghetti and Meatballs image

Provided by Midge Stark

Categories     Beef     Pasta     Tomato     Kid-Friendly     Bon Appétit     California     Small Plates

Yield Serves 2 to 4

Number Of Ingredients 9

1/2 pound ground beef
1 egg
1 1/2 slices white bread, torn into small pieces
2 tablespoon grated Parmesan
Salt and pepper
1/4 cup olive oil
1 1/2 cups Marinara Sauce
8 ounces spaghetti, freshly cooked
Additional grated Parmesan

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 SPAGHETTI AND MEATBALLS



OLD FASHIONED SPAGHETTI AND MEATBALLS image

Categories     Pasta     Kid-Friendly

Yield 6 servings

Number Of Ingredients 15

1/3 cup bulgur
1/2 cup hot water
4 ounces lean ground beef
4 ounces hot Italian sausage
1 medium onion, very finely chopped
2 large egg whites, lightly beaten
3 cloves garlic, very finely chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup fresh breadcrumbs, preferably whole-wheat (see Tip)
4 cups prepared marinara sauce
1/2 cup slivered fresh basil leaves, or chopped fresh parsley
1 pound whole-wheat spaghetti, or linguine
1/2 cup freshly grated Parmesan, or Romano cheese (1 ounce)

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.

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