SPAGHETTI AND MEATBALLS

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Spaghetti and Meatballs image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 22

For the tomato sauce:
3/4 cup minced garlic
3/4 cup olive oil
Two 1 pound 8 -ounce cans of crushed, peeled tomatoes with their juice
2 tomato cans of water
1 teaspoon ground pepper
1 tablespoon chopped parsley
2 tablespoons chopped fresh basil
2 heaping teaspoons salt
Sugar to taste
For the meatballs:
1 1/2 cups soft white bread cubes
1/3 cup milk
1 small egg
1 pound ground beef
1/2 cup grated Romano cheese
1/2 teaspoon finely minced garlic
1/4 cup finely minced parsley
Salt and pepper to taste
2 tablespoons olive oil
1 pound spaghetti
1 tablespoon butter

Steps:

  • Tomato sauce:
  • Heat oil in a casserole. Add garlic and stir until lightly golden. Then add the crushed tomatoes with their juice, 2 tomato cans of water, the ground pepper, chopped parsley, chopped fresh basil and salt. Then taste it. If it seems a little acidic, add a little sugar
  • Bring to a boil and simmer, stirring occasionally, for 45 minutes.
  • Meatballs:
  • In a bowl mix together the milk and egg. Add mixture to bowl of bread cubes. Toss to coat.
  • Let the bread stand for 15 minutes.
  • Mash the bread cubes and add to a 1 pound of ground beef, grated Romano, garlic, and parsley. Mix together. Add salt and pepper to taste.
  • With wet hands form walnut size balls. Brown the meatballs lightly in olive oil. Add meatballs to 6 cups sauce bubbling in pot. Simmer 45 minutes.
  • Cook the spaghetti in boiling, salted water for the length of time specified on the box. Drain spaghetti by lifting it out of its cooking pot in a strainer/colander, pour the water out of the pot, transfer some cooked spaghetti from strainer/colander to pot in which it was cooked.
  • Ladle some sauce over pasta. Stir to coat. Add a knob of butter and toss again. Add meatballs and toss. Plate the pasta on 4 serving plates or pasta bowls. Add more sauce on top. Serve immediately with a block of Parmigiano-Reggiano and a cheese grater on the side.
  • Suggested wine: Montevina Barbera, Amador County, 1994

Mohsin Ramzan
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I've been making this recipe for years and it never disappoints. The meatballs are always so tender and juicy.


Raymond Letourneau
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This is my go-to recipe for spaghetti and meatballs. It's always a crowd-pleaser.


Sadi King
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I'm not a huge fan of spaghetti and meatballs, but this recipe was pretty good. The meatballs were moist and the sauce was flavorful.


Ariful Lslam Ariful Lslam
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The meatballs were a bit bland, but the sauce was very good.


Ajay Sahani
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This recipe was easy to follow and the meatballs turned out great! I will definitely be making this again.


Md Noyon Islam Ridoy
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I made this dish for my family and they loved it! The meatballs were a little dry, but the sauce was delicious.


Shair joiya
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I've made this recipe several times and it's always a hit. The meatballs are so flavorful and the sauce is the perfect consistency.


Taslima Akther
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5 stars! This recipe is a keeper. The meatballs were perfectly seasoned and the sauce was amazing.


Ghulam Khubra
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Easy to follow recipe and the meatballs were so tender and juicy!


Nimat Shuaibu
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Absolutely delicious! The meatballs were moist and flavorful, and the sauce was rich and tangy. I served it with spaghetti, but it would also be great with mashed potatoes or rice.


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