Best Old Spaghetti Factory 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.

Food Network's Old-Fashioned Spaghetti & Meatballs image

Provided by beckyd52890

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

1/3 cup bulgur
1/2 cup hot water
4 ounces lean ground beef
4 ounces Italian sausage
1 medium onion, very finely chopped
2 large egg whites, lightly beaten
3 garlic cloves, very finely chopped
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground pepper
4 cups spaghetti sauce (your favorite flavor)
1/2 cup fresh basil leaf (or chopped fresh parsley)
1 lb spaghetti noodles (whole-wheat preferably) or 1 lb linguine (whole-wheat preferably)
1/2 cup grated parmesan cheese or 1 ounce romano cheese

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

The Old Spaghetti Factory's Meatballs Recipe image

Provided by á-170456

Number Of Ingredients 12

1/3 cup very finely-chopped onion
1 tablespoon very finely-minced garlic
3 tablespoons finely-chopped parsley
1 cup fresh bread crumbs
1 egg
1/2 cup cold water
2 tablespoons olive oil
1 1/2 teaspoons salt - (to 1 tbspn)
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon ground nutmeg
2 1/2 pounds lean ground chuck
30 ounces tomato sauce

Steps:

Combine chopped onion, garlic, parsley and bread crumbs in a food processor and mix 30 seconds. Break the egg into a 3-quart bowl and mix well using a wire whisk. Add water, olive oil, salt, pepper, and nutmeg to the egg and whisk until well whisked. Add the bread crumb mixture, combining with a spatula. Add the ground meat and mix thoroughly until ingredients are well distributed and the mixture is binding together tightly. Preheat the oven to 425 degrees. Using a medium-sized ice cream scoop, scoop out a portion onto a lightly oiled jelly-roll pan. Form each meatball by rolling in the palm of your hand until they feel tight and solid. (The finished meatballs should be about the size of a golf ball.) Pour 1/4 cup water into the pan and place in the oven. Time 15 minutes. Remove from the oven and loosen with a spatula. Return to the oven an additional 10 minutes, or until cooked through. Drain. Heat the tomato sauce in a large skillet. Add the meatballs and simmer 2 minutes. Serve over pasta or rice. This recipe yields ?? servings.