Best 5 Bonnies Spaghetti And Meatballs Italiano Recipes

ITALIAN SPAGHETTI AND MEATBALLS

Steps:

• In a Dutch oven, combine the tomatoes, tomato paste, 1 cup water, onion, sugar, oregano, bay leaf and 1/2 teaspoon each of salt, garlic and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 1-1/4 hours., Meanwhile, soak bread in remaining water. Squeeze out excess moisture. In a large bowl, combine the bread, eggs, Parmesan cheese, parsley and remaining salt, garlic and pepper. Crumble beef over mixture and mix well. Shape into thirty-six 1-1/2-in. meatballs. , Preheat oven to 400°. Place meatballs on a rack in a shallow baking pan. Bake, uncovered, until no longer pink, 20 minutes; drain. Transfer to spaghetti sauce. Simmer, uncovered, until heated through, stirring occasionally. Discard bay leaf. Serve with spaghetti; if desired, top with additional Parmesan.

ITALIAN SPAGHETTI 'N' MEATBALLS

Steps:

• In a Dutch oven, saute onion in oil until tender. Stir in the tomatoes, tomato paste, sugar and seasonings. Bring to a boil., Meanwhile, in a large bowl, beat the eggs, garlic and parsley. Crumble beef over the mixture and mix well. Sprinkle with cheese and bread crumbs; mix gently. , Shape into 1-1/2-in. balls. Add to the sauce; reduce heat. Cover and simmer for 30 minutes or until meat is no longer pink. Serve meatballs and sauce with spaghetti.

LIDIA'S SPAGHETTI AND MEATBALLS

Steps:

• Pass the tomatoes and their liquid through a food mill fitted with the fine disc.
• Heat 1/4 cup olive oil in a 4- to 5-quart pot over medium high heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes.
• Pour in the tomatoes, crushed red pepper and bay leaves, and season lightly with salt and pepper.
• Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, 30 minutes.
• Meanwhile, crumble the pork and beef into a mixing bowl.
• Sprinkle the bread crumbs, 1/3 cup grated cheese, the parsley, and garlic over the meat.
• Beat the egg with 1 teaspoon salt and 1/4 teaspoon salt and 1/2 teaspoon black pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don't overmix.
• Shape the meat mixture into 1-1/2 inch balls.
• Dredge the meatballs in the flour until lightly but evenly coated.
• Heat 1/4 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat.
• Slip as many meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from overbrowning.
• Remove the meatballs, and repeat if necessary with the remaining meatballs.
• Add the browned meatballs to the tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes.
• Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
• Drain the pasta and return it to the pot. Spoon in about 2 cups of the tomato sauce, tossing well until the pasta is coated with sauce.
• Remove from the heat and toss in 2/3 cup grated cheese. Check the seasoning, and add salt and pepper if necessary.
• Serve the pasta in warm bowls or piled high on a large warm platter.
• Spoon a little more of the sauce over the pasta, and pass the remaining sauce separately. Pass the meatballs family-style in a bowl, or top the bowls or platter of spaghetti with them.

SPAGHETTI AND MEATBALLS ITALIAN

Steps:

• Mix all ingredients for meatballs, adding a little water if too dry. Shape into 50 meatballs, allowing 1/3 cup for each meatball. Put balls, one layer deep in 3 pans 13x9x2 inches. Bake in preheated very hot oven [450°F] for about 30 minutes. Put balls and dripping in roasting pan.
• To make sauce, cook onion and garlic in oil for 5 minutes. Add all other ingredients. Cover and simmer for 30 minutes.
• Pour over balls and bake covered in preheated oven [350°F] for 1 1/2 hours.
• Cook 4 pounds spaghetti and serve with parmesan cheese.

BONNIE'S SPAGHETTI AND MEATBALLS (ITALIANO)

Steps:

• MAKE THE SPAGHETTI SAUCE: In a large pot, saute the onion and garlic in the olive oil until onion is light brown. Add the tomato puree, tomato sauce, water, parsley, salt, pepper, oregano, Italian herbs, marjoram and bay leaf. Stir with a wooden spoon, and bring to a boil, then turn to simmer, cover the pot and simmer 1 1/2 hours, stirring occasionally. Meanwhile, prepare the meatballs.
• MAKE THE MEATBALLS: Note: do not brown the meatballs! In a small bowl, place the wheat bread and the 1/4 cup of water, let it soak while you combine the rest of the ingredients in a large mixing bowl. Add the ground beef, 2 eggs, parmesan cheese, parsley, wine, garlic, minced onion flakes, salt and pepper, basil, oregano, and the baking soda, then add the wet bread to the meat, tearing it into tiny pieces. Mix very gently with your hands; DO NOT over mix, as it makes the meatballs tough. Dampen your hands to form the meatballs. Make balls about the size of a golf ball. The recipe should make 20 to 24 meatballs. Put them on a plate, cover and refrigerate while the sauce simmers.
• COOK THE SPAGHETTI: Put on a large pot to boil water, add 2 tablespoons of vegetable oil, and salt. Cook it the way you like it. Some people like it al dente, others like it more done. When the spaghetti is cooked, drain, don't rinse, cover and keep hot until the meatballs have finished cooking.
• COOKING THE MEATBALLS: When the sauce has simmered for one and one-half hours, then take a long handled spoon and carefully drop one meat ball at a time into the sauce. Do not disturb the meatballs or the sauce while it simmers uncovered for 10 minutes. Stir very gently to make sure they are not sticking to the bottom of the pot, and continue to simmer, stirring occasionally for 20 minutes more.
• Cook's Tip: You can serve the spaghetti and meatballs in a pasta dish as my photo depicts. Sprinkle with fresh grated parmesan cheese. We like red pepper flakes with ours. Keep out a few meatballs and sauce for great meatball sandwiches the next day! Enjoy!
• Slow Cooker: I have also prepared this dish successfully in the slow cooker which runs a little hotter than a crockpot.