Megans Amazing Spaghetti And Meatballs Recipes

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

Ingredients

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.

JENN'S OUT OF THIS WORLD SPAGHETTI AND MEATBALLS

Jenn's Out Of This World Spaghetti and Meatballs image

This authentic spaghetti and meatballs recipe is made with fresh oregano and parsley. Because the meatballs are cooked in the sauce, they are tender and savory.

Provided by JENNGOETZ

Categories World Cuisine Recipes European Italian

Time 1h15m

Yield 8

Number Of Ingredients 16

Ingredients

3 tablespoons olive oil
¾ cup chopped onion
4 cloves garlic, minced
2 (16 ounce) cans crushed tomatoes
3 (6 ounce) cans tomato paste
1 cup water
½ cup sugar
¼ cup chopped fresh oregano, divided
1 dried bay leaf
salt and pepper to taste
1 pound ground round
½ cup Italian seasoned bread crumbs
¼ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup grated Parmesan cheese
1 (16 ounce) package uncooked spaghetti

Steps:

Heat the olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in 2 cloves garlic, and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer while preparing meatballs.
In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls, and drop into the sauce. Cook 40 minutes in the sauce, or until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C).
Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.

Nutrition Facts : Calories 571.9 calories, Carbohydrate 80.1 g, Cholesterol 86.6 mg, Fat 17 g, Fiber 7.7 g, Protein 27.7 g, SaturatedFat 5 g, Sodium 1177.2 mg, Sugar 21.3 g

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