Best Old Fashioned Spaghetti And Meatballs Recipes

Old-Fashioned Spaghetti and Meatballs image

Provided by Midge Stark

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 image

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.