Cyt Skinny Spaghetti Meatballs Recipes

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!)

CYT SKINNY SPAGHETTI & MEATBALLS

Steps:

• Heat marinara sauce in a large, wide pot over medium heat. Cover to prevent splattering.
• Remove crusts from bread, place bread in a medium bowl and pour water over. Let sit 10 minutes, and gently squeeze out excess liquid. Put bread in a large bowl; discard water.
• Add the ground turkey, cheese, egg, onion, parsley, basil, oregano, salt and red pepper flakes to bowl with bread. Gently toss to combine, maintaining a light touch to keep air in the meatballs (don't squish the meat too much, or you'll end up with tough meatballs). Roll the meat mixture in your hands to create meatballs slightly larger than a golf ball.
• Remove marinara sauce from heat to prevent splattering, and gently drop the meatballs in the warm sauce. Return tomato sauce to medium-low heat, bring to a simmer and cook, covered, until meatballs have cooked through, about 30 minutes.
• Cook pasta according to package directions, toss with marinara sauce and top with meatballs.
• Make your own marinara: Heat 1 tablespoon olive oil and saute 2 cloves minced garlic until lightly golden. Add 32 ounces of canned, peeled, crushed plum tomatoes and simmer for 10 minutes. Add meatballs and 2 tablespoons of torn fresh basil leaves, and season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook for 30 minutes.

SPAGHETTI WITH ITALIAN MEATBALLS

Steps:

• In a large saucepan, cook onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Meanwhile, in a small bowl, soak bread in water for 5 minutes. Squeeze out excess liquid. In a large bowl, combine the eggs, cheese, garlic, basil, parsley, salt and bread. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, heat 1 tablespoon oil over medium heat. In batches, brown meatballs, adding more oil as needed. Remove to paper towels to drain. Add meatballs to sauce; return to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until meatballs are no longer pink. , Cook spaghetti according to package directions; drain. Serve with meatballs and sauce.

SPICY SPAGHETTI & MEATBALLS

Steps:

• Combine beef, bread crumbs, parsley, fresh minced garlic, onions, jalapeños, chili garlic sauce, egg, milk, parmesan cheese, oregano, and a generous sprinkle of salt and pepper. Using your hands mix gently, careful not to over mix.
• Roll meat mixture into golf sized balls and then fry the meatballs in vegetable oil over medium high heat, working in batches. Brown them on all sides. Each batch should take about 7 minutes.
• Heat a separate skillet over medium low heat, add onions and cook until translucent
• Add fresh minced garlic and red chili flakes, season with salt and pepper and cook until garlic turns golden and fragrant.
• Add crushed tomatoes, red wine, sugar, basil, salt, and pepper. Cook for 15-20 minutes before adding the meatballs.
• Place the browned meatballs in the sauce and let it cook for an additional 30-40 minutes or until the meatballs are tender and fully cooked through.
• Add some fresh basil and serve over Spaghetti

HOMEMADE SPAGHETTI AND MEATBALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine tomatoes, tomato juice, tomato paste, onion, parsley, salt, red pepper flakes, black pepper, thyme, and cloves in a large pot. Bring to a boil over high heat; reduce heat to low and let simmer for 1 to 1 1/2 hours.
• Meanwhile, combine beef, crackers, eggs, Parmesan cheese, garlic, parsley, and thyme in a bowl. Form into large meatballs and place into a broiler pan.
• Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes.
• Transfer meatballs to sauce and continue to simmer, 2 to 2 1/2 hours more.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Serve sauce and meatballs over cooked spaghetti.

MEGAN'S AMAZING SPAGHETTI AND MEATBALLS

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender and translucent, about 5 minutes. Stir in crushed tomatoes, tomato paste, red wine, Italian seasoning, sugar, garlic powder, and garlic salt. Season with salt and black pepper. Bring to a boil, reduce heat to medium-low, and continue simmering while preparing meatballs.
• Mix ground beef, egg, bread crumbs, mozzarella cheese, and parsley in a large bowl. Roll walnut-size meatballs and place in the simmering sauce, making sure sauce covers entire meatball. Increase heat to medium and simmering until meatballs are no longer pink in the center, about 40 minutes, turning meatballs once about halfway through.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
• Serve meatballs and sauce over spaghetti with a sprinkle of Parmesan cheese.