Best Test Kitchens Favorite Spaghetti And Meatballs Recipes

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THE BEST SPAGHETTI AND MEATBALLS



The Best Spaghetti and Meatballs image

Who knew that the same technique for shredding pulled pork with two forks will also work for meatballs? In this case, the method ensures that your ingredients are thoroughly mixed yet not compressed, so the resulting meatballs are tender and light. After browning the meatballs, we finish them in a hearty tomato sauce. The meatballs flavor the sauce as they finish cooking.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 19

1 cup panko
1/2 cup grated Parmesan, plus more for serving
1/4 cup finely chopped flat-leaf parsley
1 teaspoon fennel seeds
1/2 teaspoon plus a pinch crushed red pepper flakes
1 3/4 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1 cup heavy cream
1 pound ground chuck
1/2 pound ground pork
1/2 pound ground veal
2 tablespoons olive oil, plus more for your hands
1/2 large onion, chopped
2 cloves garlic, finely grated
1 tablespoon tomato paste
1/2 cup dry white wine
One 28-ounce can whole peeled tomatoes
2 large sprigs basil
1 pound spaghetti

Steps:

  • Whisk together the panko, Parmesan, parsley, fennel seeds, 1/2 teaspoon red pepper flakes, 1 1/2 teaspoons of the oregano, 1 tablespoon salt and 1 teaspoon black pepper in a medium bowl until combined. Stir in the cream.
  • Combine the beef, pork and veal in a large bowl. Pull the ground meat apart with two forks as if you were shredding pulled pork, breaking up the clumps and incorporating the meat without compacting it until thoroughly mixed and no clumps remain. Add the panko mixture to the meat and use the same pulling technique to mix until all the ingredients are evenly incorporated.
  • Lightly oil your hands. Scoop out portions of the meat mixture with a 1/4-cup measuring cup or large ice cream scoop; roll the meat gently between your hands into balls. Arrange the balls on a rimmed baking sheet.
  • Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add half the meatballs and cook, turning and rolling occasionally, until they are browned on all sides, about 5 minutes total; remove to a plate. The meatballs will not be cooked through; they will finish cooking in the sauce. Repeat with the remaining meatballs.
  • Reduce the heat to medium, add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is tender, 6 to 8 minutes. Add the tomato paste, the remaining 1/2 teaspoon oregano and a pinch of red pepper flakes. Cook, stirring occasionally, until the tomato paste is brick red, about 1 minute. Stir in the wine, scraping any browned bits from the bottom of the pan, and cook until the liquid is almost completely evaporated, about 3 minutes.
  • Add the tomatoes and basil to the sauce, smashing and breaking up the tomatoes into bite-size pieces with a wooden spoon. Bring the sauce just to a boil, and then add the meatballs with any accumulated juices. Cover the pan, reduce the heat to low and simmer until the meatballs are cooked through, about 30 minutes.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to the package directions. Drain well.
  • Transfer the meatballs to a plate. Discard the basil and season with salt.
  • Add the pasta to the sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving platter and top with the meatballs. Sprinkle with Parmesan before serving.

BEST SPAGHETTI AND MEATBALLS



Best Spaghetti and Meatballs image

One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. -Mary Lou Koskella, Prescott, Arizona

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 16 servings.

Number Of Ingredients 21

2 tablespoons olive oil
1-1/2 cups chopped onions
3 garlic cloves, minced
2 cans (12 ounces each) tomato paste
3 cups water
1 can (29 ounces) tomato sauce
1/3 cup minced fresh parsley
1 tablespoon dried basil
2 teaspoons salt
1/2 teaspoon pepper
MEATBALLS:
4 large eggs, lightly beaten
2 cups soft bread cubes (cut into 1/4-inch pieces)
1-1/2 cups whole milk
1 cup grated Parmesan cheese
3 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper
3 pounds ground beef
2 tablespoons canola oil
2 pounds spaghetti, cooked

Steps:

  • In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.

Nutrition Facts : Calories 519 calories, Fat 18g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 1043mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.

SPAGHETTI & MEATBALLS - AMERICA'S TEST KITCHEN RECIPE



Spaghetti & Meatballs - America's Test Kitchen Recipe image

Provided by rdgplus3

Number Of Ingredients 26

Meatballs:
2 1/4 cups Panko breadcrumbs
1 1/2 cups buttermilk
1 1/2 tsp gelatin dissolved in 3 tbsp cold water
2 lbs 85% ground beef
1 lb ground pork
3 large eggs
6 oz prosciutto, finely chopped
3 oz grated Parmesan cheese
3 cloves garlic, minced
1 1/2 tsp salt
1/2 tsp pepper
Sauce:
3 tsp olive oil
1 - 2 onions grated (to make 1 1/2 cups onion pulp)
6 cloves garlic, minced
1/2 tsp red pepper flakes
1 tsp dried oregano
3- 28 oz cans crushed tomatoes
6 tbsp white wine
6 cups tomato juice
1 1/2 tsp salt
Pinch pepper
1/2 cup chopped basil
3 tbsp parsley
Parmesan cheese

Steps:

  • Meatballs: Preheat oven to 450oF Mix together Panko and buttermilk. Let sit 10 minutes. Combine all ingredients and mix gently with hands until combined. Using a ¼ cup scoop, form meatballs and place them on a wire rack, which has been placed on a foil lined cookie sheet. Bake in a 450o F oven for 30 minutes. Sauce: Heat olive oil in a Dutch oven. Add onions and cook 6 - 8 minutes just until golden around the edges. Add garlic, red pepper flakes and oregano and cook for 30 seconds until you can smell them. Add crushed tomatoes and white wine. Stir, then add tomato juice and salt and pepper. Simmer and then reduce heat to medium low for about 15 minutes. Remove meatballs from oven and reduce heat to 300o F. Add meatballs to sauce and place Dutch oven in the oven. Cook for 1 hour. Cook 3 lbs of pasta according to directions. Once cooked add ½ cups of sauce so pasta doesn't stick together. To the meatballs and sauce add the basil and parsley. Serve the pasta and meatballs and top with Parmesan cheese.

TEST KITCHEN'S FAVORITE SPAGHETTI AND MEATBALLS



Test Kitchen's Favorite Spaghetti and Meatballs image

Swapping out some of the ground beef for chopped mushrooms is the secret behind the complex flavor of these meatballs. A quick blast in the broiler gives them a nice crust -- and the noncrisp parts soak up the delicious sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h10m

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil
3 cups finely chopped onion (from 1 large)
Kosher salt
2 tablespoons minced garlic (4 to 5 cloves)
1/2 teaspoon red-pepper flakes, plus more for serving
2 cans (each 28 ounces) whole peeled tomatoes in juice, pureed in a blender or food processor
2 tablespoons extra-virgin olive oil, plus more for brushing
1 pound cremini mushrooms, finely chopped
1/2 cup dried breadcrumbs
1/4 cup whole milk
1/3 cup finely grated Pecorino Romano (1 ounce), plus more for serving
1/2 cup chopped fresh flat-leaf parsley leaves, plus more for serving
1 1/2 teaspoons finely chopped fresh oregano
1 large egg, lightly beaten
Kosher salt and freshly ground pepper
3/4 pound ground beef (85 percent lean), preferably grass-fed
1 pound spaghetti, spaghettini, or bucatini

Steps:

  • Red Sauce: Heat a straight-sided skillet over medium. Swirl in oil; add onion and 1 teaspoon salt. Cook, stirring occasionally, until onion is soft and translucent, 7 to 9 minutes. Stir in garlic and red-pepper flakes; cook 30 seconds. Transfer one-third of onion mixture to a bowl and reserve for meatballs. Add tomatoes to skillet; bring to a boil. Reduce heat and simmer, stirring occasionally, until reduced and thickened slightly, about 20 minutes.
  • Meatballs: While sauce simmers, heat a large skillet over medium-high. Swirl in oil. Add mushrooms and cook, stirring occasionally, until soft and most of moisture has evaporated, 8 to 10 minutes. Transfer to bowl with reserved onion mixture; let cool slightly.
  • Preheat broiler with rack 4 inches below heating element. Stir breadcrumbs and milk into mushroom mixture until milk is absorbed. Add cheese, parsley, oregano, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Add beef and gently fold with your hands until evenly combined (don't overwork, or meatballs will be tough). Use an ice cream scoop, or roll heaping tablespoons between dampened palms, to form thirty 1 1/2-inch balls. Transfer to a rimmed baking sheet brushed with oil. Broil, undisturbed, until browned on top, about 5 minutes.
  • Transfer meatballs to skillet with red sauce. Simmer, stirring gently, until just cooked through, about 5 minutes. Meanwhile, boil pasta in a large pot of generously salted water until al dente, about 2 minutes less than per package instructions. Drain pasta and return to pot; toss with 1 1/2 cups sauce. Serve, topped with meatballs, more sauce, cheese, red-pepper flakes, and parsley.

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