spaghetti and meatballs

Spaghetti and meatballs, uit het kookboek 'New York - recepten uit de Big Apple' van Marc Grossman. Kijk voor de bereidingswijze op okokorecepten.nl.

Spaghetti And Meatballs

250 g rundergehakt

250 g varkensgehakt

teentjes knoflook, geplet

ei, losgeklopt

g Parmezaanse kaas, geraspt

g paneermeel

eetlepel fijngehakte blaadjes bladpeterselie

ml melk

eetlepels gesnipperde ui

eetlepel fijngesneden wortel en bleekselderij

eetlepels olijfolie

500 g tomatenpuree

snufjes gedroogde oregano (of basilicum)

suiker (eventueel)

spaghetti

Spaghetti and meatballs

Spaghetti and Meatballs in homemade marinara sauce. Learn how to make juicy Italian Meatballs - so tender and big! The Best Homemade Spaghetti Meatballs.

Spaghetti and Meatballs Recipe

white bread ((crusts removed), diced or torn to pieces)

water

lb lean ground beef ((7%-15% fat))

lb Sweet Ground Italian sausage (casings removed)

parmesan cheese (plus more to serve)

garlic (minced)

tsp sea salt

tsp black pepper

all-purpose flour (to dredge meatballs)

olive oil

medium yellow onion ((1 cup chopped))

56 oz crushed tomatoes ((from 2 - 28 oz cans))

bay leaves (optional)

Salt & pepper (to taste)

Tbsp basil (finely minced*)

Combine bread pieces with 2/3 cup water and set aside 5 min then mash with a fork.

In a large mixing bowl add: 1 lb ground beef, 1 lb sausage, 1/4 cup parmesan, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, 1 egg and mashed bread crumbs. Mix until well combined.

Form into 1 1/2" meatballs (about a flat ice cream scoop of meat). Dredge/roll meatballs in flour, dusting off excess. Heat a deep, large, heavy skillet or a Dutch oven over medium heat with about 3 Tbsp oil. Add meatballs in 2 batches without crowding the pan and saute until browned on all sides (about 6 min total or 2 min per side). Remove meatballs and set aside (don't worry about cooking through at this point).

How to Make the Best Italian Meatballs:

In the same skillet over medium heat, add more oil if needed and saute 1 cup chopped onion stirring often until soft and golden (5 min). Add 4 cloves minced garlic and stir 1-2 min until fragrant.

Stir in 2 cans of crushed tomatoes and 2 bay leaves. Bring to a light boil (stir to make sure it's actually boiling and not just sending bubbles to the surface).

Add meatballs back into the pan with tomato sauce, partially cover with lid or cover with a splatter screen to reduce splatter and cook at a gentle simmer for 30 min, turning the meatballs occasionally. Meatballs will be tender and sauce will be thickened. Five minutes before sauce is done, stir in chopped fresh basil and season with salt and pepper to taste.

How to Make Easy Marinara Sauce:

Cook pasta according to package instructions until aldente (or to desired doneness), drain and return to the empty pot.

Pour sauce and meatballs over spaghetti and toss gently to combine. To serve family-style, transfer to a large platter, garnish with parmesan cheese and fresh basil and serve hot.

How to Make Spaghetti and Meatballs:

How to make Spaghetti and Meatballs in homemade marinara sauce. Sharing our secrets for tender, juicy meatballs. This spaghetti and meatballs recipe is a keeper - perfect comfort food! 
⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️

Ingredients for Meatballs (makes 22-23 meatballs):
►3 slices white bread crusts removed and diced or torn to pieces
►2/3 cup cold water
►1 lb lean ground beef 7% fat
►1 lb Sweet Ground Italian sausage
►1/4 cup grated parmesan cheese plus more to serve
►4 cloves garlic minced or pressed with a garlic press
►1 tsp sea salt
►1/2 tsp black pepper
►1 large egg
►3/4 cup all-purpose flour to dredge meatballs
►Light olive oil to saute or use vegetable oil

Ingredients for Marinara Sauce:
►1 cup chopped yellow onion 1 medium onion
►4 cloves garlic minced or pressed with a garlic press
►2 - 28-ounce cans crushed tomatoes *see notes
►2 bay leaves
►Salt & pepper to taste
►2 Tbsp basil finely minced, optional

Other Ingredients:
►1 lb spaghetti cooked aldente according to package instructions

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How To Make Spaghetti and Meatballs Recipe | Homemade Marinara Sauce

Grandma's Sunday Meatballs and Sauce is the ultimate Sunday dinner recipe! These slow cooked meatballs in sauce will take you right back to your childhood!

Grandma's Sunday Meatballs and Sauce

For the Sauce

pork neck

Italian sausage (sweet

onions

salt

garlic, chopped (about 4 cloves)

red wine

tomato paste

tomatoes

tomato puree

basil

oregano

2 teaspoons kosher salt

black pepper

For the Meatballs

garlic

meatloaf mix (a mixture of beef, pork and

eggs, beaten

breadcrumbs

parmesan cheese

parsley

Start making the meatballs first by adding the olive oil to a large skillet over medium low heat.

Add the onions and cook for 15 minutes until very soft, stirring often.

Next add the garlic and cook for another 2-3 minutes, being careful not to burn the garlic. Turn the heat off and let cool.

Add the meatloaf mix, eggs, the soaked bread crumbs (squeezed out), parmesan cheese, salt, pepper, parsley, oregano and basil and cooled onions and garlic to a large bowl.

Mix well until all the ingredients are combined then make a small meatball with the mixture and fry it up in the same skillet you used to cook the onions to test for seasonings.

Adjust seasonings if needed then start to form the meatballs. (I like to make the meatballs an extra large golf ball size, about 2 inches in diameter but you can make them as big as you like)

Place the meatballs on a parchment lined baking sheet and bake for 20 minutes. The meatballs don&#8217;t have to be cooked all the way through as they&#8217;ll finish cooking in the sauce.

While the meatballs are in the oven you can start the sauce by adding the oil to a large sauce pot over medium heat.

Add the pork bones and cook for 15 minutes, turning so the bones brown on both sides then remove from the pot.

Next add the sausage and brown on all sides, about 7-8 minutes, then remove from the pot.

Add the onions to the pot and cook for 15 minutes, stirring, until softened.

Next add the garlic and salt, stir and cook for 2-3 minutes more.

Now pour in the red wine to deglaze the pot, scraping the bottom with a spoon as the wine cooks down, about 3-4 minutes.

Add the tomato paste to the pot, breaking up and stirring into the onions. Then pour in the crushed tomatoes, the tomato puree and a can of water from one of the empty tomato cans.

Add the oregano, basil, salt and pepper to the sauce and stir.

Add the cooked meatballs, sausage and pork bones to the sauce and bring to a simmer.

Partially cover the pot with a lid, stirring occasionally for 3-4 hours or even longer if you have time.

To serve, remove the meatballs and sausage from the sauce and place in a serving bowl. Remove the pork bones and either shred the meat and add back to the sauce or serve the pork bones in a serving bowl on the side.

Oh!! Thank you times one hundred!
This is my mom’s recipe, also, which had been lost!
I have mourned its absence all the years since my mom passed away and I could not ask her for it, obviously.
You have brought me back a treasure and I can’t thank you enough!
P.S. My family was also in Chicago and you described our Sunday meal ritual to a “T”... God bless the Midwesterners!
Thank you again so, so much!!❤️????

Thank you so much for the visit back to my childhood. Im from Philadelphia and my adopted Italian family had Sunday dinner every week with the tables stretched into the. Livingg room and Sunday "gravy" was the star of the show but with bracciole also.  I can still smell everything cooking. Life is too fast and full now for many people to often take the time for family. Im old school and still cook like that however. And wouldn't have it any 
other way

I have not made it yet but this looks great and will make it soon.

I am rating by reading recipe.  I know this will take me back to our family's Sunday dinner. I am making this this weekend for an italian potluck dinner this Sunday afternoon.   I can just tell as my mouth is salivating that this will be out of this world.  Someone is making lasagna and another a huge Cesar salad.   Will write and let you know my results.  Have you ever made a day earlier and reheated the next day?

I, too, had lost this recipe and so happy you posted this. However, I found the prep time twice as long. I had to use the pork spare ribs and I was not comfortable with 2lbs so I didn't use all of them. Next time ill use more sausage meat. Also, what size pot do you use? I had a 10 quart Dutch oven and I had to leave some meat out because the sauce started spilling out. In the end it was absolutely delicious.

That was my style of eating wayyyyyyyyyyyyy back when.  Now I'm like you, 1 dish main courses and a salad.  Boring, huh?   It would have been fun to be in the kitchen and cook with your family!  That's where we learn the best.  

Thanks for sharing.  
Wishes for tasty dishes,  
Linda

A serious recipe, old school. Very impressive.

Made this on a snowy, sleety day when we were anticipating that the power would go out (it has not yet).  The sauce is simmering on top of the woodstove right now.  I had to use what I had on hand since we were snowed in, which means ground  venison and pork sausage meatballs and home canned tomatoes from our garden and dried herbs rather than fresh.  I didn't have neck bones or ribs, so we used the fatty ends of a package of bacon. As someone else commented, this recipe is very forgiving and adaptable.  The scent of it cooking is driving us mad.  Thank goodness it's so yummy. I invested 4 precious quarts of our tomatoes and a pile of onions and garlic that we grew this past summer, a dent in what we had put away for the winter. There is nothing like coming in from shoveling snow and snitching a meatball  from this luscious sauce!  It's in it's first hour of cooking.  I can't imagine how good it will be by suppertime when we've worked up an appetite snow shoeing.

This will be my first time making this and im super excited. My family is just getting so bored with the thrown together out of a jar spaghetti sauces . I do have a quick question though, what red wine do you recommend and are you using red wine vinegar or actual red wine?

I make this every single week! I add red pepper flakes and a little Cayenne pepper to my sauce to give it a little kick and skip the onions in the meatballs but everything else is the same. Best meatballs and sauce ever!

I am making this right now and the house smells so amazing can't wait to eat

I am not a fan of red wine. However I do like sweeter wines. Do u think a sweeter wine would ruin the taste?

Amazing recipe! Curious if you ever have issues with the pork neck bones breaking into shards? Had quite a few this weekend and looking for options as I have little kids.

I love ta cook. I needed a refresher on meatballs &amp; this came up. Fantastic! Such an awesome recipe. Thank you very much. John H

I made this recipe several weeks ago and it was delicious. I’m making it for Sunday family dinner tomorrow. Thank you so much for sharing it!

This is about as authentic as you can get. Just like my mother would make every Sunday. The comment about the chicken pastina soup brought a tear to my eye as well as the gravy. I miss my parents and even though I make all this myself and it's excellent, they made it better. I remember getting in trouble stealing something from the pot or dipping too much bread before it was done. When I was sick, the first thing my dad would do is cook me some pastina chicken soup. I did the same for my children. I was thinking of all the great things we ate as kids like ricotta macaroni, fava beans, braciole, pasta fagioli. Mmmmm I'm hungry. Time to reheat some of my rigatoni bolognese for breakfast in the pan with a little butter. ;)

Ninja Foodi Spaghetti and Meatballs

grape seed

spaghetti sauce

beef broth

22-24 Ninja Foodi Italian Meatballs

To make this, simply build layers in the Ninja Foodi.  

Place the meatballs as the base layer and stack as needed.  Cover with the beef stock.  

Add the spaghetti on the tops and simply press down into the beef stock.  Do not stir this in.  

Cover with the jar of sauce.

Select Pressure on Ninja Foodi.  Set to High for 8 minutes.

Quick release the pressure once cooking is completed

Open and stir the spaghetti.  Let rest for 5 minutes

Sprinkle with Parmesan cheese and serve immediately.

Juicy seasoned beef and pork meatballs in an easy homemade tomato sauce.

Spaghetti and Meatballs

onion

Italian seasoning

red pepper

beef

pork

bread crumbs

onion (finely diced)

parsley (chopped)

salt & black pepper

parmesan cheese (shredded)

olive oil (for frying)

Cook onion in olive oil over medium heat until tender, about 5 minutes. Add garlic and cook 1 minute more.

Reduce heat to low, add remaining sauce ingredients with 1 cup of water. Simmer covered 60 minutes.

Meanwhile, combine all meatball ingredients (except olive oil) and form 18 meatballs.&nbsp;

In a large pan, heat olive oil over medium-high heat and add meatballs. Brown on all sides until golden (they do not need to be cooked through), about 10 minutes.

Add meatballs to sauce, cover and simmer 30 minutes. Uncover and simmer until sauce reaches desired consistency.

Serve over spaghetti.

This classic Spaghetti and Meatballs recipe is a hearty and comforting family dinner idea. One bite of this Italian-American dinner recipe will transport you to a Midwestern red sauce restaurant.

heavy cream

white sandwich bread ((see note 1))

Parmesan cheese (grated,

oregano (crushed)

garlic (peeled and smashed)

(28 ounce) can crushed tomatoes

(14.5 ounce) can diced tomatoes (undrained)

sugar

Salt and black pepper

spaghetti (for serving (see note 5))

parsley (minced, for garnish)

In a large bowl, mash together egg, cream, and bread until a smooth paste forms. Add beef, onion, fresh parsley, dried oregano, 1 teaspoon salt, and 1/2 teaspoon pepper.

Using a strong rubber spatula or your hands, mix well. Working with 1 heaping tablespoon at a time, roll the meat mixture into 1-inch balls and place on a baking sheet.

In a large skillet over medium heat, heat olive oil. Add meatballs and cook, turning occasionally until brown on all sides, about 10 minutes. Remove from pan and place on a paper-lined plate.

To make the meatballs:

In a Dutch oven or large saucepan over medium-high heat, heat oil until shimmering. Add garlic cloves and sauté until browned, stirring occasionally to prevent scorching, about 3 to 4 minutes. Remove garlic and discard.

Stir in crushed tomatoes, diced tomatoes and their juice, sugar, basil, oregano, and salt and pepper to taste (I like 1/2 teaspoon salt and 1/4 teaspoon pepper).

Add meatballs to the pan, reduce heat to medium, and simmer uncovered until flavors have blended and meatballs reach an internal temperature of 155 degrees on an internal thermometer, about 10 to 15 minutes.

While the sauce is simmering, bring 4 quarts of water and 1 tablespoon salt to a boil. Add spaghetti and cook until al dente, about 10 minutes. Drain pasta well.

Serve pasta topped with tomato sauce and meatballs, garnishing with grated parmesan, if desired.

To make the sauce and pasta:

Swap beef mince and breadcrumbs with lean turkey and oats. Serve in a tomato sauce with pasta or potatoes. See the tip to make a vegetarian version - Penne with fennel & Parmesan.

Healthy turkey meatballs

tbsp rapeseed oil

carrots

celery sticks, finely diced

fennel bulb

carton tomato passata

chicken stock

broccoli and potatoes

pack lean turkey breast mince

tbsp porridge oat

fennel seed

<p>Heat the oil in a large non-stick frying pan with a lid, then tip in the onion, carrots, celery, garlic and fennel, and stir well. Cover the pan and cook over a medium heat for 8 mins, stirring every now and then. Pour in the passata and stock, cover and leave to simmer for 20 mins.</p>

<p>Meanwhile, tip the mince into a large bowl. Add the oats, fennel seeds and leaves, the garlic and plenty of black pepper, and mix in with your hands. Lightly shape into 25 meatballs about the size of a walnut. Spray or rub a non-stick pan with a little oil and gently cook the meatballs until they take on a little colour. Give the sauce a stir, then add the meatballs and parsley. Cover and cook for 10 mins until they are cooked through and the veg in the sauce is tender. Serve with broccoli and baby potatoes in their skins, or pasta and salad.</p>

Crock Pot Spaghetti and Meatballs is an all-in-one meal! Perfect for a buffet-style meal or potluck! So easy and only a handful of ingredients!

CROCK POT SPAGHETTI AND MEATBALLS

(24 oz) jar spaghetti sauce

(20 oz) bag frozen meatballs ((24 count

tsp minced garlic

(16 oz) box spaghetti noodles

In a 6-quart oval slow cooker, pour in half the jarred spaghetti sauce and do your best to spread it around evenly.

Layer the frozen meatballs in a single layer (as best as possible) on top of spaghetti sauce.

Pour the rest of the spaghetti sauce over the meatballs.

Then pour in 4 cups of water.

Sprinkle minced garlic, Italian seasoning, and basil on top. No need to stir.

Finally, layer the spaghetti noodles on top and evenly drizzle the spaghetti noodles with 2-3 tbsp olive oil to lightly coat.

Then, gently push down the spaghetti noodles until they are under the water (breaking them if necessary to fit.)

Try to make sure each noodle is coated in the sauce. This will help to keep the noodles from sticking together while cooking.

Cover and cook on low for about 2.5 hours (until noodles are soft and meatballs are heated through).

About halfway through, gently stir the noodles with a pasta fork to make sure none of the noodles are sticking together. 

Spaghetti is ready when the noodles are al dente and most of the liquid has been absorbed by the pasta.

https://www.youtube.com/watch?v=b2WNrFbfg64

Crock Pot Spaghetti and Meatballs is an all-in-one meal! Perfect for a buffet-style meal or potluck! So easy and only a handful of ingredients!
FULL RECIPE HERE: https://www.thecountrycook.net/crock-pot-spaghetti-and-meatballs-all-in-one/

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