Best Spaghetti And Juicy Lucy Meatballs Recipes

JUICY LUCY MEATBALLS

Juicy Lucy Meatballs image

These delicious cheese-stuffed meatball appetizers are inspired by the Juicy Lucy burger!

Provided by Aaron Hutcherson

Categories Appetizer

Time 35m

Yield 30

Number Of Ingredients 8

Ingredients

2 lb ground beef
2 eggs
1/2 cup Progresso™ Bread Crumbs Plain
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
4 oz block Cheddar cheese

Steps:

Heat oven to 375°F.
In large bowl, mix 2 lb ground beef, 2 eggs, 1/2 cup Progresso™ plain bread crumbs, 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon onion powder.
Cut 4 oz block Cheddar cheese into 1/2-inch cubes. To assemble each meatball, surround 1 cube of cheese in beef mixture. Place meatballs on ungreased rimmed pan.
Bake 20 to 25 minutes or until thoroughly cooked and no longer pink in center. Serve immediately.

Nutrition Facts : Calories 100, Carbohydrate 2 g, Cholesterol 45 mg, Fat 1, Fiber 0 g, Protein 9 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 0 g, TransFat 0 g

SPAGHETTI AND MEATBALLS WITH TOMATO SAUCE

Spaghetti and Meatballs with Tomato Sauce image

Provided by Bobby Flay

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 27

Ingredients

2 tablespoons olive oil
1 large Spanish onion, finely chopped
4 cloves garlic, smashed with some kosher salt to make a paste
Two 28-ounce cans plum tomatoes and their juices, pureed in a blender
One 16-ounce can crushed tomatoes
1 small can tomato paste
1 bay leaf
1 small bunch Italian parsley
1 Cubano chile pepper, chopped
Salt and freshly ground pepper
1 recipe Meatballs, recipe follows
1 recipe Spaghetti, recipe follows
1/4 cup chopped fresh basil
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef
2 large eggs, lightly beaten
1/3 cup grated Parmesan
4 cloves garlic, finely chopped and sauteed
1/4 cup dry bread crumbs
1/4 cup finely chopped Italian parsley leaves
1 cup pure olive oil
Salt and freshly ground pepper
12 cups water
Salt
1 pound #8 or #9 spaghetti
Freshly grated Parmesan

Steps:

Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes. Add Meatballs and let simmer for 10 to 15 minutes, until the sauce has thickened and Meatballs are tender. Remove the bay leaf.
Add enough sauce to the drained pasta (that has been returned to the pot) to coat and continue cooking briefly, just until pasta is well combined with sauce. Serve pasta with Meatballs on top and garnished with fresh basil.
Combine all the ingredients in a medium bowl, except olive oil. Season with salt and pepper. Roll the mixture into 1 1/2-inch balls. Heat the oil in large saute pan over medium-high heat. When oil is hot, fry meatballs, in batches as needed, until golden brown, but not cooked through completely. Remove with a slotted spoon to a plate lined with paper towels.
Bring salted water to a boil in a large pot. Add spaghetti and cook until al dente. Drain well in a colander, return to pot, and toss with sauce. Serve with meatballs and Parmesan on top.