Best 7 Spaghetti Meatballs Aussie Style Recipes

BEST SPAGHETTI AND MEATBALLS

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.

SPAGHETTI AND MEATBALLS

Steps:

• Preheat oven to 425 degrees F.
• Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
• Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
• Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
• Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)

SPAGHETTI AND MEATBALLS

Steps:

• For the meatballs: Preheat the oven to 450 degrees F.
• Combine the ground meats in a large bowl. In a smaller bowl, combine the breadcrumbs and milk to soak.
• In a blender or food processor, combine the onion, basil, parsley and garlic into a thick puree. Add to the ground meats. Add the milk and breadcrumbs, cheese, salt and egg to the meat. Knead together until combined. Scoop into 2-ounce balls (about 1 1/2 inches) on a baking sheet lined with foil or parchment.
• Bake until browned, about 10 minutes.
• For the sauce: Lower the oven to 350 degrees F.
• Mix the tomatoes together with the salt in a casserole dish, then add the roasted meatballs. Cover with foil and bake, 1 hour.
• For spaghetti: Bring at least 6 quarts salted water to a boil. Cook the spaghetti according to the package directions. Place in a bowl and top with meatballs, sauce and grated parm.

SPAGHETTI WITH MEATBALLS

Steps:

• Combine mince, egg and chopped parsley in a bowl and season with salt and pepper.
• Roll mixture into small balls.
• Cook spaghetti according to manufacturers instructions.
• Heat pan and 2 tablespoons oil and fry meatballs for approximately 3 minutes until nearly cooked through and set aside, cook in batches if needed, when completed clean pan.
• Add remaining 2 tablespoons of oil and saute onion and garlic in oil for 3 minutes, add diced tomatoes and meatballs, them simmer for 5 minutes.
• Serve meatball and sauce over the spaghetti.
• Personally would serve with a green/tossed salad.
• ALTERNATIVE TO COOK MEATBALLS - Roll mince and place into an alfoil line baking dish and bake at 175C (fan forced) for about 8 to 12 minutes and follow instructions from step 5.

SPAGHETTI AND MEATBALLS (PALEO STYLE)

Steps:

• Mix beef, grated onion, quinoa, milk, 2 cloves minced garlic, egg, 2 tablespoons basil, 2 tablespoons oregano, 1 teaspoon red pepper flakes, salt, and black pepper together in a bowl until evenly combined. Form mixture into 1 1/2-inch meatballs.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches, cook meatballs in hot oil until browned on all sides, 5 to 10 minutes.
• Fill a large pot with 2 to 3 inches of cold water, 1 teaspoon olive oil, and a pinch of salt. Place spaghetti squash, cut side down, into pot. Cover the pot with a lid and place over high heat; cook until squash is tender, about 20 minutes. Drain and shred squash into "noodles" by scraping out the flesh with a fork.
• Heat 2 tablespoons olive oil in a large, deep skillet over medium-high heat. Saute chopped onion, 2 cloves minced garlic, and 1 teaspoon red pepper flakes in hot oil until soft and translucent, 5 to 7 minutes. Stir mushrooms, green bell pepper, zucchini, and olives into onion mixture; saute until slightly softened, 3 to 5 minutes. Add tomatoes, 2 tablespoons basil, 2 tablespoons oregano, and honey; bring to a simmer.
• Gently stir meatballs into tomato mixture, return to a simmer, and cook, stirring occasionally, until meatballs are heated through and vegetables are tender, 20 to 30 minutes. Divide squash "noodles" between serving bowls and ladle sauce and meatballs over the top.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
• In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

SPAGHETTI AND MEATBALLS

Steps:

• Make the meatballs: In a large bowl, combine bread crumbs and cream. Let it sit for 5 minutes, then mash the mixture with a fork. Mix in the oregano, pepper flakes, black pepper, salt and bacon. Gently work in the pork, veal and beef. Be careful not to knead it into oblivion, or the meatballs will be tough little pebbles. Fry a little of the mixture in some butter and oil in a skillet and taste, adjusting seasonings. Roll into small meatballs, about an inch across. (If you have a kitchen scale, measure an ounce apiece.)
• Heat the oven to 375 degrees. In a large sauté pan, warm the butter and olive oil over medium-high heat. Brown the meatballs, turning every couple of minutes. (Work in batches if they won't all fit in the pan.) Transfer them to a roasting pan big enough to hold them all. Pour 2 cups of cold water into the pan and transfer it to the oven to bake for 20 to 30 minutes or so, until the meatballs are cooked through. Transfer to a plate and cover with aluminum foil to keep warm.
• Boil the spaghetti in a large pot of salted water, and heat the marinara sauce in a pot. When the spaghetti is tender, toss it with the sauce. Season to taste. Put the cheese in a bowl and set it on the table. Make sure to ask your family if they want their meatballs on top of the spaghetti or on the side.