Best Tylers Ultimate Spaghetti And Meatballs Recipes

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SPAGHETTI AND MEATBALLS



Spaghetti and Meatballs image

Provided by Tyler Florence

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 23

6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 tablespoons finely chopped fresh parsley leaves
1 cup milk
4 thick slices firm white bread, crust removed, cut into cubes, about 2 cups
2 pounds ground beef
2 pounds ground pork
1 egg
1/2 cup freshly grated Parmesan, plus more for serving
Kosher salt and freshly ground black pepper
1/2 pound mozzarella cheese, cut into 10 (1-inch) cubes
2 cups heated Sugo Sauce, recipe follows
1 pound dried spaghetti
8 fresh basil leaves
3 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, chopped
1/2 bunch fresh basil leaves, hand torn
1 cup pitted Alfonso olives
2 tablespoons capers, drained
1 (28-ounce) can whole peeled tomatoes, drained and hand crushed, liquid reserved
Kosher salt and freshly ground black pepper

Steps:

  • Heat 3 tablespoons oil in an ovenproof skillet over medium heat; cook the onions, garlic, and parsley until softened, about 10 minutes. Scrape out onto a plate and allow the mixture to cool; set the pan aside. Pour the milk over the bread into a medium bowl and let it soak while the onions are cooling. Combine the meats in a large bowl and add the egg and Parmesan. Season with salt and pepper. Squeeze the excess milk from the bread and add the bread to the bowl along with the cooled onion mixture. Using your hands, gently combine all the ingredients until they are thoroughly mixed. Don't overmix or the meatballs will be tough. Divide this mixture into 10 pieces and form them into patties. Place a mozzarella cube onto each patty and bring up the sides around the cheese to form a ball completely enclosing the cube.
  • Preheat the oven to 350 degrees F.
  • Heat the remaining oil in the skillet over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into the oven and bake until the meatballs are cooked through, about 15 minutes.
  • Cook the spaghetti in a large pot of boiling salted water until al dente, about 6 to 8 minutes. Drain the pasta and put it onto a large serving platter. Pour on half the Sugo Sauce and mix well. Place the meatballs over the spaghetti and garnish with the basil leaves. Serve immediately along with the extra sauce and Parmesan.
  • Pour the olive oil into a large skillet over medium heat. Add the onion, garlic, and half the basil and cook until soft, about 10 minutes. Add the olives, capers, and remaining basil. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid; cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper.
  • Yield: 2 cups

TYLER'S ULTIMATE SPAGHETTI AND MEATBALLS



Tyler's Ultimate Spaghetti and Meatballs image

From Tyler Florence's program, Tyler's Ultimate. This looks so good I just had to write it down so I can make it! Key points, he uses milk soaked fresh white bread. Dried breadcrumbs just don't make a nice meatball because they soak up moisture. He specifies San Marzano Plum/Italian Tomatoes for the sauce and uses a food mill to puree the tomatoes and seive the seeds out at the same time.

Provided by YnkyGrlDwndr

Categories     Pork

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

2 large onions
1 head garlic
3 tablespoons extra virgin olive oil
50 g fresh flat leaf parsley, approx 1 handful
2 (800 g) cans san marzano whole tomatoes
8 slices fresh white bread
1 cup whole milk
1 egg
2 tablespoons freshly grated parmesan cheese
1 1/2 lbs ground beef
1 1/2 lbs ground pork
salt
pepper
1 lb pasta
200 g fresh mozzarella cheese
fresh basil (to garnish)

Steps:

  • Preheat oven 350°F.
  • Dice onions & crush garlic by first peeling and flattening with knife and then roughly chopping. Keeping garlic on cutting board and drizzling some olive oil and a sprinkle of salt take knife and crush together to make a paste. (Oil keeps it together and the salt acts as an abrasive). Divide onions and crushed garlic between two pans with oil, one for the sauce and the other for the meatball base (and eventually to fry them in). Put both of them on moderate heat to sweat and slightly caramelize.
  • To the meatball base add a roughly chopped handful of flat leaf parsley.
  • Meanwhile (both onion mixes are still cooking) remove the crusts from the slices of bread and place in bowl with about 1 cup of milk. Put aside to allow the milk to soak into the bread.
  • Put water in large pot for cooking pasta on (bring to simmer and then salt it.).
  • Once you've put the water for the pasta on you should be able to turn the heat off the meatball base.
  • Allowing time for the meatball base to cool, put the tomatoes through a food mill and add to the onions and garlic which have sweated down and started to caramelize. This will then cook down and thicken.
  • To make the meatballs place all of the base in a bowl, (put pan back on heat with some olive oil for frying the meatballs) squeeze the soaked bread slightly and place in bowl with base along with egg, a good grating of parmesan cheese, stir and add ground meats and salt and pepper to taste. Incorporate together with hands. Shape into balls between golf ball and tennis ball in size.
  • Fry meatballs in 2 batches of about 8 (depending on pan size) to seal and caramelize them on both sides. You can place them straight from forming them into the pan, once you have made about 8 then the first one will be ready to turn.
  • Place them in an oven proof pan all together and place 1/2 the tomato sauce in with the meatballs and place torn bits of fresh mozzarella on top and place uncovered in oven for 15 minutes to finish of cooking.
  • Add salt to simmering water, cook pasta for 12 minutes, al dente and drain, add to pan with remaining tomato sauce drizzle extra virgin olive oil and a good amount of grated parmesan and stir to mix.
  • Plate up pasta with 2 meat balls and garnish with a couple of basil leaves and more grated parmesan.
  • Cooking times and yield are estimates, once I make this dish I will change them if necessary.

TYLER FLORENCE'S ULTIMATE SPAGHETTI AND MEATBALLS



Tyler Florence's Ultimate Spaghetti and Meatballs image

Make and share this Tyler Florence's Ultimate Spaghetti and Meatballs recipe from Food.com.

Provided by Rljacdcjecl

Categories     Spaghetti

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 15

extra virgin olive oil
1 onion, chopped
2 garlic cloves, smashed
2 tablespoons roughly chopped fresh parsley leaves
1 cup milk
4 slices firm white bread, crust removed
1 1/2 lbs ground beef
1 1/2 lbs ground pork
1 large egg
1/2 cup freshly grated parmigiano-reggiano cheese, plus more for serving
kosher salt & freshly ground black pepper
4 cups good quality jarred tomato sauce
1/2 lb mozzarella cheese, cut into chunks
3 sprigs fresh basil
1 lb spaghetti

Steps:

  • Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.
  • Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.
  • Preheat the oven to 350 degrees F.
  • Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.
  • Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.

Nutrition Facts : Calories 1722.8, Fat 82.9, SaturatedFat 34.7, Cholesterol 389.1, Sodium 2271, Carbohydrate 123.8, Fiber 8.4, Sugar 15.4, Protein 115.7

THE ULTIMATE MEATBALLS AL FORNO WITH CREAMY POLENTA



The Ultimate Meatballs al Forno with Creamy Polenta image

Provided by Tyler Florence

Categories     appetizer

Time 1h30m

Yield 6 servings

Number Of Ingredients 23

1/2 baguette, crust removed
1 1/4 cups milk
1 1/2 pounds ground beef sirloin
1 1/2 pounds ground pork
1/2 bunch fresh parsley
1/2 bunch basil
2 cloves garlic, finely chopped
1/2 cup extra-virgin olive oil, plus extra for drizzling
4 eggs
1/2 cup freshly grated Parmesan
1/3 cup ground pinenuts
Sea salt and freshly ground black pepper
1 cup dried bread crumbs
1/2 pound chanterelle mushrooms
2 pints vine-ripened small tomatoes
1 medium ball fresh mozzarella
Creamy Polenta, recipe follows
1 quart chicken stock
1 1/2 cups finely ground cornmeal
1/4 cup heavy cream
1/4 cup freshly grated Parmesan
3 tablespoons whole butter
Pinch sea salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Break the baguette in pieces and soak in a bowl with milk for 10 minutes until the bread is soft. In a second bowl mix the beef and pork together. Twist up half the parsley and the basil into a little pile, roughly chop it and add to the meat. Add garlic and mix thoroughly with your hands. Squeeze the milk out of the bread and add it in small pieces. Add eggs, Parmesan, ground pinenuts, salt, and pepper and mix everything together thoroughly. Shape the meatballs into large patties then roll them in the bread crumbs.
  • In a large skillet heat the olive oil over medium high heat until it begins to smoke slightly. Fry the meatballs to seal the crust, flip them over so both sides are done. Transfer to a large baking dish.
  • Add a splash of oil to pan and fry the mushrooms on a low heat until they start to caramelize. Cut the tomatoes in 1/2 and hand-crush them into a separate bowl. Drizzle with olive oil. Add salt and a few cranks of fresh cracked pepper and mix. Add to the mushrooms. Let everything simmer together and reduce slightly for about 10 minutes. Pour the tomatoes and mushrooms over the meatballs. Shred the remaining basil and parsley and the mozzarella over it. Drizzle with olive oil and add a few cranks of pepper. Bake for 25 to 35 minutes.
  • Serve with Creamy Polenta.
  • In a large saucepan bring the chicken stock to a slow simmer. Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering. Stir in the cream, Parmesan, butter, and salt. Turn off the heat and keep in a warm place until the meatballs are ready.
  • Yield: 6 servings
  • Cooking Time: 15 minutes

THE ULTIMATE SPAGHETTI AND MEATBALLS RECIPE



The Ultimate Spaghetti and Meatballs Recipe image

This is the absolute best tasting spaghetti and meatballs. Be aware, however, it takes A LOT of time to prepare, but is well worth it.

Provided by Peg 4

Categories     One Dish Meal

Time 2h5m

Yield 6-8 serving(s)

Number Of Ingredients 21

2 eggs
1/2 cup milk
3 slices crumbled white bread
2 lbs ground beef
1/2 cup chopped onion
1 crushed garlic clove
1 teaspoon salt
2 tablespoons chopped parsley
1/2 teaspoon pepper
1/2 cup chopped onion
2 crushed garlic cloves
1 tablespoon sugar
1/4 cup olive oil
1 teaspoon salt
1 teaspoon dried basil
1/4 teaspoon pepper
12 ounces tomato paste
52 ounces canned plum tomatoes
1/2 cup water
1 lb spaghetti
1/2 cup freshly grated parmesan cheese

Steps:

  • Preheat oven to 450 degrees. To make meatballs, beat eggs lightly with a fork, add milk and bread, and let it stand for 5 minutes so the bread is moist.
  • Add ground beef, onion, parsley, garlic, salt, and pepper. Blend together well. Shape the mixture into meatballs (for some reason, making little tiny bite-sized meatballs makes them taste better, but takes up a lot of time as well).
  • Place the meatballs on a greased cookie sheet in the oven for 20-30 minutes, depending on the size of the meatballs.
  • Meanwhile, heat the oil in a really big pot over med-high heat. Add the garlic and onion and saute until it's a light golden brown. Add the plum tomatoes, tomato paste, sugar, basil, pepper, and the water to the pot. Make sure to crush up the tomatoes a bit with a spoon. Bring mixture to boil, then reduce heat to low. Continue simmering for half an hour.
  • When meatballs are done, remove them from the cookie sheet and put them into the sauce mixture. Cover and simmer them in the sauce for about an hour, stirring occasionally.
  • 20 minutes before the sauce is done, boil the spaghetti. Serve sauce and meatballs over the noodles and sprinkle with parmesan.

Nutrition Facts : Calories 927.5, Fat 38.8, SaturatedFat 13, Cholesterol 183.5, Sodium 2125.8, Carbohydrate 96.2, Fiber 8.3, Sugar 23.2, Protein 50.1

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.

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