Bonnies Spaghetti And Meatballs Italiano Recipes

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ITALIAN SPAGHETTI SAUCE WITH MEATBALLS



Italian Spaghetti Sauce with Meatballs image

This is a recipe I got from my mother years ago -- it's great.

Provided by Jeremy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 2h20m

Yield 6

Number Of Ingredients 17

1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
1 egg, beaten
¾ cup chopped onion
5 cloves garlic, minced
¼ cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
¾ teaspoon dried basil
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 346.6 calories, Carbohydrate 23 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 5.9 g, Sodium 1492.5 mg, Sugar 11.1 g

EASY SPAGHETTI AND MEATBALLS



Easy Spaghetti and Meatballs image

Easy spaghetti and meatballs. Yummy, yum, yum, yum! Serve with garlic bread.

Provided by aimeejean

Categories     Main Dish Recipes     Pasta     Spaghetti Recipes

Time 1h

Yield 8

Number Of Ingredients 21

1 serving cooking spray
1 pound ground beef
¼ cup chopped onion
4 each buttery round crackers, crushed
1 egg
1 pinch salt and ground black pepper to taste
2 tablespoons olive oil
1 onion, chopped
1 cup sliced mushrooms
1 cup small broccoli florets
½ cup chopped carrots
½ cup chopped celery
½ large bell pepper, chopped
4 cloves garlic, diced
1 (24 ounce) jar tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon dried oregano
1 pinch salt and ground black pepper to taste
1 (16 ounce) package spaghetti
1 tablespoon oil
½ cup grated Parmesan cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
  • Combine ground beef, onion, crackers, egg, salt, and pepper in a large bowl and mix until well combined. Shape mixture into 1-inch meatballs and place in the prepared baking dish.
  • Bake in the preheated oven until no longer pink inside, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • While meatballs are cooking, heat 2 tablespoons olive oil in a large pot over medium heat. Add onion, mushrooms, broccoli, carrots, celery, bell pepper, and garlic. Cook, stirring frequently, until vegetables are soft, about 10 minutes. Add tomato sauce, tomato paste, oregano, salt, and pepper. Reduce heat to medium-low and simmer for 15 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add spaghetti and oil and boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Add cooked meatballs to the sauce and simmer over medium-low heat for 5 minutes.
  • Serve noodles with meatballs and sauce on top. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 466.2 calories, Carbohydrate 56.8 g, Cholesterol 60.1 mg, Fat 17 g, Fiber 5.4 g, Protein 22.7 g, SaturatedFat 5.3 g, Sodium 805.7 mg, Sugar 9.6 g

BONNIE'S ITALIAN MEATBALLS



BONNIE'S ITALIAN MEATBALLS image

This is the way I make my basic meatballs. They are very flavorful and just wonderful in gravy, soups, spaghetti sauce, meatball sandwiches or eaten as a snack or appetizer. This recipe makes about 75 meatballs. I freeze cooked meatballs, 10 to a package, which is just the right amount for us for a meal. Great to have on hand...

Provided by BonniE !

Categories     Beef

Time 50m

Number Of Ingredients 15

2 pounds ground beef
½ pound ground pork (italian sausage can be used.)
1 pound ground veal
3 eggs, beaten
1/3 cup milk
1 ½ cups bread crumbs (i use 4c's bread crumbs)
2 tablespoons worcestershire sauce
½ cup minced fresh parsley
1 teaspoon kosher salt
2 teaspoons coarse ground black pepper
1 teaspoon dried leaf basil
½ teaspoon dried leaf oregano
1 teaspoon fennel seeds
3 cloves minced garlic
2/3 cup hand grated romano cheese

Steps:

  • 1. Meatballs 101, Cook's Advice: Use a gentle hand when it comes to making meatballs. If you over mix them, they will be tough. For the most tender meatballs, mix the meat with the binder of milk and breadcrumbs and other ingredients just until everything is combined. Use a scoop to measure meatballs the same size. When making balls, don't pack them together too tightly, or they will cook up tough, rubbery, and chewy. Again, use a gentle hand when mixing and forming meatballs.
  • 2. Lightly mix the meats, spices, Worcestershire sauce, garlic and cheese together.
  • 3. Mix breadcrumbs with the milk. Add beaten eggs to the meat mixture.
  • 4. Lightly mix by hand.
  • 5. Forming the Meatballs: Using a 1 ½ inch or 2 inch scoop, make meatballs by scooping the mixture into your hand and gently forming a ball without packing the meat mixture.
  • 6. Place the meatballs on the prepared pan.
  • 7. Cooking the Meatballs: You can brown the meatballs on all sides in a heavy skillet, or you can use this oven method: Take a large sheet pan and line it with foil (reflective side up and they won't stick) and spray the pan with kitchen spray. Bake in a 375 oven about 30 minutes until the thermometer reaches 165 degrees. Do NOT overcook. Remember, some oven temps may vary.
  • 8. These meatballs are delicious in soups or sauces. They don't fall apart.

BONNIE'S SPAGHETTI AND MEATBALLS (ITALIANO)



BONNIE'S SPAGHETTI AND MEATBALLS (ITALIANO) image

One of my very favorite dishes! I dearly love spaghetti of any kind, and when I add meatballs to the dish, it takes it right over the top for me! This is a delicious, and easy-to-make Italian spaghetti and meatballs! I like cooking the meatballs right in the sauce, no browning is necessary, because it gives the sauce a rich,...

Provided by BonniE !

Categories     Beef

Time 2h30m

Number Of Ingredients 35

~ make the spaghetti sauce:
1 pound of spaghetti, uncooked
2 tablespoons vegetable oil for spaghetti water
2 15 ounce cans tomato sauce
1 15 ounce can of tomato puree
1 cup water
1 small onion, small dice
3 cloves of garlic, minced
2 tablespoons parsley, minced
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon dried marjoram
1 tablespoon dried oregano
1 teaspoon dried basil
2 teaspoons italian herbs
1 large bay leaf
2 tablespoons olive oil
........................
~ make the meatballs:
1 1/2 pounds lean ground beef
2 eggs slightly beaten
1 teaspoon worcestershire sauce
4 slices of wheat soft bread torn into tiny bread crumbs
1/4 cup of water
1/4 cup parsley, chopped fine
1/4 cup grated parmesan cheese
3 tablespoons white wine
1 teaspoon garlic minced
2 tablespoons minced onion flakes
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon baking soda
grated parmesan to serve

Steps:

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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!
  • 6. Slow Cooker: I have also prepared this dish successfully in the slow cooker which runs a little hotter than a crockpot.

MAMA'S BEST EVER SPAGHETTI & MEATBALLS



Mama's Best Ever Spaghetti & Meatballs image

A classic Italian-American dish that can be as simple or fancy as you want it to be.

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Time 40m

Yield 6

Number Of Ingredients 5

1 ½ pounds lean ground beef
½ cup Italian seasoned dry bread crumbs
2 large eggs eggs
1 (24 ounce) jar RAGÚ® Sauce, divided
12 ounces spaghetti, cooked and drained

Steps:

  • Combine ground beef, bread crumbs, eggs and 1/2 cup Sauce in medium bowl; shape into 18 meatballs.
  • Bring remaining Sauce to a boil over medium-high heat in 12-inch skillet. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done.
  • Serve over hot spaghetti.

Nutrition Facts : Calories 633 calories, Carbohydrate 57.9 g, Cholesterol 147.2 mg, Fat 28.8 g, Fiber 9.5 g, Protein 32.7 g, SaturatedFat 10.2 g, Sodium 716.4 mg, Sugar 2.2 g

NONNA'S SPAGHETTI & MEATBALLS



Nonna's Spaghetti & Meatballs image

The meatballs and sauce are cooked in the slow cooker for this traditional Italian spaghetti and meatballs recipe. You could also serve the meatballs over creamy polenta or on a sandwich with melted provolone.

Provided by Carolyn Malcoun

Categories     Healthy Meatball Recipes

Time 4h

Number Of Ingredients 21

2 large eggs
1/2 cup dry whole-wheat breadcrumbs (see Tip)
½ cup finely chopped onion
½ cup grated Parmigiano-Reggiano cheese, plus more for serving
¼ cup minced fresh parsley
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon freshly ground pepper
8 ounces lean (90% or leaner) ground beef
8 ounces ground pork or Italian pork sausage
8 ounces ground veal
1 tablespoon extra-virgin olive oil
1 cup finely chopped onion
3 cloves garlic, finely chopped
2 teaspoons Italian seasoning
¼ teaspoon crushed red pepper
1 cup dry red wine
1 28-ounce can crushed tomatoes
1 14-ounce can diced tomatoes
1 pound whole-wheat spaghetti
1 tablespoon finely chopped fresh oregano

Steps:

  • To prepare meatballs: Lightly beat eggs in a large bowl. Stir in breadcrumbs, 1/2 cup onion, cheese, parsley, garlic, salt and pepper. Add beef, pork (or sausage) and veal; gently mix until combined (do not overmix). Using 1/4 cup for each, make 16 meatballs and place in a 6-quart slow cooker.
  • To prepare sauce & spaghetti: Heat oil in a large skillet over medium heat. Add 1 cup onion and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring, for 30 seconds. Add wine and boil for 1 minute. Add crushed and diced tomatoes and bring to a simmer. Pour the sauce over the meatballs.
  • Put the lid on the slow cooker and cook on High for 4 hours or Low for 8 hours.
  • 30 minutes before you're ready to eat, bring a large pot of water to a boil. Cook the spaghetti until just tender, 8 to 10 minutes or according to package directions.
  • Spoon any fat off the sauce; add oregano. Serve the meatballs and sauce over the spaghetti with extra Parmesan, if desired.

Nutrition Facts : Calories 446.8 calories, Carbohydrate 61.3 g, Cholesterol 81.1 mg, Fat 10.8 g, Fiber 10.7 g, Protein 25.5 g, SaturatedFat 3.7 g, Sodium 765.4 mg, Sugar 9.4 g

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