Chinese Spaghetti And Meatballs Recipes

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BEST SPAGHETTI AND MEATBALLS



Best Spaghetti and Meatballs image

One evening, we had unexpected company. Since I had the ingredients on hand, I made this spaghetti and meatballs recipe. Everyone raved! This classic recipe makes a big batch and is perfect for entertaining. -Mary Lou Koskella, Prescott, Arizona

Provided by Taste of Home

Categories     Dinner

Time 2h30m

Yield 16 servings.

Number Of Ingredients 21

2 tablespoons olive oil
1-1/2 cups chopped onions
3 garlic cloves, minced
2 cans (12 ounces each) tomato paste
3 cups water
1 can (29 ounces) tomato sauce
1/3 cup minced fresh parsley
1 tablespoon dried basil
2 teaspoons salt
1/2 teaspoon pepper
MEATBALLS:
4 large eggs, lightly beaten
2 cups soft bread cubes (cut into 1/4-inch pieces)
1-1/2 cups whole milk
1 cup grated Parmesan cheese
3 garlic cloves, minced
2 teaspoons salt
1/2 teaspoon pepper
3 pounds ground beef
2 tablespoons canola oil
2 pounds spaghetti, cooked

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.

Nutrition Facts : Calories 519 calories, Fat 18g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 1043mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.

MEXICAN-STYLE SPAGHETTI AND MEATBALLS



Mexican-Style Spaghetti and Meatballs image

It's your classic Italian entree with a Mexican kick! The crumbled corn tostadas, chili powders, chili peppers, and chipotle peppers are the difference from your run-of-the-mill meatballs and sauce. The lean turkey makes it very healthy!

Provided by Sachin K.

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 6

Number Of Ingredients 19

1 pound ground turkey
1 ½ teaspoons Mexican-style chili Powder
1 teaspoon guajillo chile powder
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon grated Parmesan cheese
1 egg
1 tablespoon olive oil
½ onion, finely chopped
1 small jalapeno pepper, seeded and minced
½ Anaheim (New Mexico) chile pepper, seeded and minced
2 tostada shells, crushed into fine crumbs
¼ cup bread crumbs
1 (16 ounce) package spaghetti
1 (14.5 ounce) can diced tomatoes
½ onion, diced
1 chipotle chile in adobo sauce, finely chopped
1 (24 ounce) jar spaghetti sauce
1 tablespoon taco seasoning mix

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Place a sheet of aluminum foil onto a baking sheet, and lightly grease with cooking spray.
  • Place the ground turkey into a large mixing bowl and sprinkle with the Mexican chili powder, guajillo chile powder, salt, black pepper, and Parmesan cheese. Add the egg, olive oil, chopped onion, jalapeno pepper, and Anaheim pepper. Mix well with your hands until evenly blended, then sprinkle with the tostada crumbs and bread crumbs. Mix again until the bread crumbs are incorporated. Form the meatball mixture into 1-inch balls and place onto the prepared baking sheet.
  • Bake in the preheated oven until the meatballs have lightly browned and are no longer pink in the center, about 40 minutes. Turn the meatballs over after 20 minutes to ensure even cooking.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  • After you have flipped the meatballs, stir together the diced tomatoes, diced onion, chipotle chile, spaghetti sauce, and taco seasoning in a large saucepan. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer 10 to 15 minutes until the onion is tender.
  • Once the meatballs are ready, stir them into the sauce, and cook 5 minutes longer. Spoon the meatballs and sauce over the spaghetti to serve.

Nutrition Facts : Calories 595.1 calories, Carbohydrate 83.6 g, Cholesterol 93.7 mg, Fat 15.2 g, Fiber 7.3 g, Protein 28.2 g, SaturatedFat 3.7 g, Sodium 1041 mg, Sugar 15.3 g

ITALIAN SPAGHETTI AND MEATBALLS



Italian Spaghetti and Meatballs image

This authentic Italian recipe was given to me by my cousin's wife, who is from Italy. It's so hearty and satisfying, everyone's eyes light up when I tell my family that we're having this for supper! -Etta Winter, Pavillion, New York

Provided by Taste of Home

Categories     Dinner

Time 2h

Yield 6 servings.

Number Of Ingredients 17

2 cans (28 ounces each) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1-1/2 cups water, divided
3 tablespoons grated onion
1 tablespoon sugar
1-1/2 teaspoons dried oregano
1 bay leaf
1-1/4 teaspoons salt, divided
1 teaspoon minced garlic, divided
3/4 teaspoon pepper, divided
6 slices day-old bread, torn into pieces
2 large eggs, lightly beaten
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1 pound ground beef
Hot cooked spaghetti
Additional Parmesan cheese, optional

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.

Nutrition Facts : Calories 373 calories, Fat 13g fat (5g saturated fat), Cholesterol 123mg cholesterol, Sodium 1201mg sodium, Carbohydrate 39g carbohydrate (17g sugars, Fiber 7g fiber), Protein 26g protein.

MY VERSION OF RACHAEL RAY'S CHINESE SPAGHETTI AND MEATBALLS



My Version of Rachael Ray's Chinese Spaghetti and Meatballs image

After seeing this recipe on an episode of 30 Minute Meals, I decided to tweak it a little to suit what I had on hand and what I knew would work in my house. It's a fairly simple (although, I won't claim that it only takes 30 minutes...nothing ever does, does it?) meal that is pretty healthy with the lean protein, the whole grain, and all the veggies. Although as with any Asian inspired meal, the soy sauce does account for a lot of sodium.

Provided by Ms B.

Categories     Spaghetti

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 20

salt
1 lb whole wheat spaghetti or 1 lb whole grain spaghetti
1 lb ground turkey
1 egg
3 slices whole grain bread
black pepper
1 garlic clove, finely minced
1 teaspoon Chinese five spice powder
2 tablespoons cilantro, chopped
9 scallions, 3 finely chopped, 6 cut into 2-inch lengths
2 tablespoons tamari dark soy sauce, divided
1/3 cup tamari dark soy sauce, divided
cooking spray
2 cups snow pea pods, thinly sliced on an angle
1 red bell pepper, very thinly sliced
2 inches gingerroot, grated
4 garlic cloves, grated
1 lb spinach, coarsely chopped
1 tablespoon toasted sesame oil
3 tablespoons toasted sesame seeds

Steps:

  • Preheat oven to 375 degrees F.
  • Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente.
  • Combine ground turkey with egg in a mixing bowl.
  • Place whole grain bread in food processor and pulse into crumbs. Add crumbs to meat mixture.
  • Add salt, pepper, garlic, five-spice powder, 3 chopped scallions, cilantro, and 2 tablespoons soy sauce to meat mixture.
  • Form 1 1/2-inch balls and place on a baking sheet that has been sprayed with cooking spray. Roast 15 minutes, turning halfway, if the meatballs are over browning on the bottoms.
  • When the meatballs are close to done and the pasta is in, spray a large skillet with cooking spray and place over high heat.
  • Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes.
  • Add spinach and wilt, 1 minute.
  • Drain the pasta and add to the vegetables.
  • Add the remaining soy sauce, about 1/3 cup, and the sesame oil.
  • Toss to combine so pasta can soak up sauce, about 1 minute.
  • Garnish with sesame seeds and top with lots of meatballs.

Nutrition Facts : Calories 531.1, Fat 14.2, SaturatedFat 3, Cholesterol 83.2, Sodium 1439.3, Carbohydrate 72.4, Fiber 4.8, Sugar 2.9, Protein 35.3

CHINESE SPAGHETTI AND MEATBALLS



Chinese Spaghetti and Meatballs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16

12 ounces ground pork
1 teaspoon Chinese 5-spice powder (about 1/3 palmful)
Salt and white pepper
2 inches gingerroot, 1 inch grated and 1 inch sliced
Handful breadcrumbs
4 to 6 thin scallions, 1/2 minced, 1/2 finely chopped
1 egg yolk, beaten
1 to 2 large cloves garlic, 1/2 grated and 1/2 sliced
Sesame oil, for drizzling
Vegetable oil, for drizzling
1 to 2 red chiles (depending on your preferred level of heat), seeded and sliced
2 quarts chicken stock
3 cups shredded baby bok choy
1/4 cup soy sauce
About 1/2 pound spaghetti
Fried onions, such as Durkee, or Chinese fried noodles, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Place the pork in a bowl and sprinkle with the Chinese 5-spice powder, salt and white pepper. Add the grated ginger, breadcrumbs, finely chopped scallions, egg yolk, grated garlic and a drizzle of sesame oil. Mix together and roll into small meatballs. Dress in vegetable oil and roast until brown and golden, 15 to 18 minutes.
  • Heat a drizzle of vegetable oil in a soup pot. Stir in the sliced ginger, sliced garlic and chile peppers, followed by the chicken stock, 2 cups water, the bok choy and soy sauce. Simmer to flavor, cooking until the bok choy is tender-crisp, and then combine with the meatballs.
  • Bring a pot of salted water to a boil and cook the pasta to al dente. Combine the pasta with the sauce and meatballs, and serve in shallow bowls garnished with sesame oil, the thinly sliced scallions and crispy fried onions or fried noodles.

KEN HOM'S EAST - WEST SPAGHETTI AND MEATBALLS



Ken Hom's East - West Spaghetti and Meatballs image

From Easy Family Recipes from an Chinese American Childhood by Ken Hom. I originally found a reprint in of this recipe in an issue of Gourmet Magazine. The recipe calls for ground beef, but I prefer to use beef/pork mixture. Just a little bit different from the usual spaghetti and meatballs, but very tasty.

Provided by Clevergirl7

Categories     < 4 Hours

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 21

1 1/2 tablespoons olive oil
1 cup chopped red onion
4 garlic cloves, peeled and crushed
2 teaspoons finely chopped ginger
4 cups canned crushed tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1 lb ground beef
1 egg white
2 tablespoons cold water
1/2 lb fresh water chestnuts, peeled and coarsely chopped or 6 ounces of canned water chestnuts, coarsely chopped
2 tablespoons light soy sauce
2 tablespoons shaoxing rice wine or 2 tablespoons dry sherry
1 tablespoon dark soy sauce
1 teaspoon Chinese five spice powder
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
potato starch, for dusting
4 tablespoons peanut oil
1 lb spaghetti

Steps:

  • Heat a heavy saucepan and swirl in the olive oil. When it's hot, add the onions, garlic and ginger and cook for 2 minutes over medium heat. Add the tomatoes, sugar, salt, and pepper. Lower the heat, cover, and simmer for 20 minutes.
  • Put the beef in a food processor and mix with the egg white and cold water for one minute. The mixture should be light and fluffy. Do not use a blender, as the mixture will be too dense. Then toss in the water chestnuts, soy sauces, rice wine, five spice powder, sugar, salt and pepper and mix for another 30 seconds. The mixture should be slightly coarse with bits of water chestnuts adding texture.
  • Divide the mixture into 16 equal parts and roll each part into a meatball. Dust each meatball with potato starch. Heat a wok until it's hot and add 2 tablespoons of peanut oil. When the oil is hot and slightly smoking, drop in half of the meatballs, turn down the heat and slowly brown the meatballs. Swirl in the remaining 2 tablespoons of peanut oil and fry the remaining meatballs. Drain on paper towels.
  • Place the meatballs in the cooked tomato sauce, cover and simmer for 15 minutes.
  • Meanwhile, cook pasta to package directions.
  • Arrange pasta on a platter, lay the meatballs on top, and pour sauce over all. Serve at once.

Nutrition Facts : Calories 941.1, Fat 37.5, SaturatedFat 10, Cholesterol 77.1, Sodium 2023.1, Carbohydrate 107.7, Fiber 6.5, Sugar 9.9, Protein 39.9

SPAGHETTI AND CHIPOTLE MEATBALLS



Spaghetti and Chipotle Meatballs image

Zing up your usual pasta and meatballs with this Latin twist on an Italian staple.

Provided by MitchJGray

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 10

2 pounds ground beef
1 (7 ounce) can minced chipotle peppers in adobo sauce, or to taste
1 bunch green onions, minced
¼ cup bread crumbs
1 ½ teaspoons garlic powder, or to taste
1 ½ teaspoons salt, or to taste
1 ½ teaspoons ground black pepper, or to taste
1 (16 ounce) package spaghetti
1 (15 ounce) can spaghetti sauce
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Mix the ground beef, chipotle peppers with the adobo sauce, green onions, bread crumbs, garlic powder, salt, and pepper together in a bowl until evenly mixed. Roll the mixture into balls the size of cherry tomatoes. Arrange on the prepared baking sheet.
  • Bake in the preheated oven until cooked through, about 30 minutes.
  • While the meatballs bake, bring a large pot of lightly-salted water to a boil. Add the spaghetti and return to a boil. Cook until tender but still firm to the bite, about 12 minutes. Drain.
  • Pour the spaghetti sauce in a large saucepan over medium heat; cook until hot, 5 to 7 minutes. Add the cooked meatballs and stir to coat. Ladle over the drained spaghetti and top with the grated Parmesan cheese to serve.

Nutrition Facts : Calories 662.1 calories, Carbohydrate 71.8 g, Cholesterol 99 mg, Fat 23.2 g, Fiber 7.5 g, Protein 38.4 g, SaturatedFat 8.5 g, Sodium 1199.3 mg, Sugar 7.6 g

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From damndelicious.net


AUTHENTIC ITALIAN SPAGHETTI AND MEATBALLS - THE ASHCROFT FAMILY …
2021-01-23 Form the mixture into 16 gold-ball sized balls. Fry the balls in a bit of oil in a large frying pan rotating after each side is done cooking to keep the ball shape. Place the meatballs in the sauce to finish slow cooking for 3-4 hours. 15 minutes before serving, cook spaghetti according to package directions.
From ashcroftfamilytable.com


SPAGHETTI WITH MEATBALLS | PANLASANG PINOY RECIPES™
2020-12-09 Bring the water to boil, add some salt and cook the pasta in a pot, according to its label. 5. Heat the pan, add the butter and pan-fry the meatballs until they cook. Set aside. 6. After boiling, put in ice water to avoid overcooking the pasta. Set aside. 7. In the same pan saute the garlic, onion and laurel.
From panlasangpinoyrecipes.com


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