Nancy St Pierres Spaghetti And Meatballs Recipes

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SPAGHETTI AND MEATBALLS



Spaghetti and Meatballs image

There's little more comforting on a weeknight - or any night - than spaghetti, tossed in marinara sauce and paired with savory meatballs. This hearty recipe features three kinds of meat - ground pork shoulder, veal and beef chuck, along with minced bacon - rolled into small balls, which are then browned in a sauté pan, and baked until cooked through. Serve the whole thing with a bowl of grated Parmesan, ready to be heaped on.

Provided by Pete Wells

Categories     dinner, weekday, pastas, main course

Time 1h

Yield Serves 6

Number Of Ingredients 15

1 loaf fresh ciabatta, crusts removed, whirred in a blender or food processor to make crumbs (about 2 cups)
1/3 cup heavy cream
1 teaspoon fresh oregano leaves, chopped
¼ teaspoon red-pepper flakes
1 teaspoon black pepper
2 teaspoons salt
½ cup minced bacon about 3 slices
½ pound ground pork shoulder
½ pound ground veal
½ pound ground beef chuck
2 tablespoons butter
2 tablespoons olive oil
1 pound spaghetti
2 cups marinara sauce
Grated Parmesan cheese, for serving

Steps:

  • Make the meatballs: In a large bowl, combine bread crumbs and cream. Let it sit for 5 minutes, then mash the mixture with a fork. Mix in the oregano, pepper flakes, black pepper, salt and bacon. Gently work in the pork, veal and beef. Be careful not to knead it into oblivion, or the meatballs will be tough little pebbles. Fry a little of the mixture in some butter and oil in a skillet and taste, adjusting seasonings. Roll into small meatballs, about an inch across. (If you have a kitchen scale, measure an ounce apiece.)
  • Heat the oven to 375 degrees. In a large sauté pan, warm the butter and olive oil over medium-high heat. Brown the meatballs, turning every couple of minutes. (Work in batches if they won't all fit in the pan.) Transfer them to a roasting pan big enough to hold them all. Pour 2 cups of cold water into the pan and transfer it to the oven to bake for 20 to 30 minutes or so, until the meatballs are cooked through. Transfer to a plate and cover with aluminum foil to keep warm.
  • Boil the spaghetti in a large pot of salted water, and heat the marinara sauce in a pot. When the spaghetti is tender, toss it with the sauce. Season to taste. Put the cheese in a bowl and set it on the table. Make sure to ask your family if they want their meatballs on top of the spaghetti or on the side.

Nutrition Facts : @context http, Calories 841, UnsaturatedFat 19 grams, Carbohydrate 91 grams, Fat 35 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 13 grams, Sodium 862 milligrams, Sugar 8 grams, TransFat 1 gram

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.

SPAGHETTI AND MEATBALLS



Spaghetti and Meatballs image

Provided by Nancy Fuller

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 19

2 slices soft white bread, torn into pieces
1/2 cup milk
1 pound ground beef
8 ounces ground pork
1 egg, lightly beaten
1 teaspoon Worcestershire sauce
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 tablespoons grated pecorino, plus 1/2 cup for topping
Kosher salt and ground black pepper
1/4 cup olive oil
8 ounces spaghetti
1/4 cup extra-virgin olive oil
2 cups chopped fresh tomatoes
1 cup chicken broth
1 stick (8 tablespoons) butter
1/4 cup chopped fresh basil and parsley mix, plus for garnish
1 cup grated pecorino, plus for garnish
Kosher salt and ground black pepper

Steps:

  • For the meatballs: Preheat the oven to 425 degrees F.
  • Combine the bread with the milk in a large bowl. Let soften for about 1 minute, then mash to a paste with a fork. Add the beef, pork, egg, Worcestershire, granulated garlic, granulated onion, 2 tablespoons pecorino, 2 teaspoons salt and 1/2 teaspoon pepper. Mix until well blended. Form into twelve 2-inch balls (about 1/4 cup each) and place on a plate or tray.
  • Heat the olive oil in a large skillet over medium heat. Sear the meatballs on all sides until a crust forms, about 2 minutes per side. Transfer to a baking dish.
  • Bake until cooked through, 20 to 25 minutes.
  • For the pasta and sauce: In a large pot, cook the spaghetti according to package directions. Drain and set aside.
  • To a pan over medium heat, add the olive oil, tomatoes, broth, butter, and basil and parsley. Simmer until the tomatoes are soft, 4 to 5 minutes. Add the pecorino to help thicken the sauce, and season with a pinch of salt and pepper. Stir in the cooked pasta and top with the meatballs. Garnish with some more pecorino and basil-parsley mix.

SPAGHETTI AND MEATBALLS RECIPE BY TASTY



Spaghetti And Meatballs Recipe by Tasty image

Here's what you need: olive oil, large yellow onions, garlic, kosher salt, pepper, red pepper flakes, tomato paste, crushed tomato, dried basil, dried oregano, dried parsley, ground beef, ground pork, bread crumbs, ricotta cheese, fresh parsley, large eggs, grated parmesan cheese, milk, kosher salt, black pepper, dried spathetti, fresh basil, grated parmesan cheese

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 24

¼ cup olive oil
2 large yellow onions, chopped
10 cloves garlic, minced
kosher salt, to taste
pepper, to taste
½ teaspoon red pepper flakes
12 oz tomato paste
55 oz crushed tomato, 2 cans
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley
1 lb ground beef
1 lb ground pork
1 cup bread crumbs
½ cup ricotta cheese
¼ cup fresh parsley, chopped
2 large eggs, beaten
½ cup grated parmesan cheese
¼ cup milk
kosher salt, to taste
black pepper, to taste
1 lb dried spathetti
fresh basil, chopped
grated parmesan cheese, fresh

Steps:

  • Preheat the oven to 425°F (220°C). Set a wire rack over a baking sheet and grease with nonstick spray.
  • Make the marinara sauce: Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and season with salt, pepper, and the red pepper flakes. Cook until soft and caramelized, about 15 minutes.
  • Set aside ⅓ cup (50 G) of the cooked onions and garlic for the meatballs and let cool.
  • Stir the tomato paste into the onions and cook until browned and aromatic, 3-5 minutes.
  • Add the crushed tomatoes, dried basil, dried oregano, and dried parsley. Stir together and bring to a boil. Reduce the heat to low, cover, and simmer for at least 30 minutes.
  • Make the meatballs: In a large bowl, combine the ground beef, ground pork, reserved onion and garlic mixture, bread crumbs, ricotta, parsley, eggs, Parmesan, milk, salt, and pepper. Mix with your hands until well combined.
  • Shape about 2 ounces (55 G) of meat at a time into balls and set on the prepared wire rack.
  • Bake the meatballs for 20 minutes, until the outsides are browned and the centers are tender and juicy and reach about 155˚F (68˚C).
  • Bring a large pot of water to boil and add a generous pinch of salt. Cook the pasta according to the package instructions, 7-10 minutes, until al dente. Stir occasionally to keep the noodles from sticking together.
  • Drain the pasta and add it directly to the simmering marinara sauce. Reserve some pasta water, in case you need it to loosen the sauce. Stir the pasta into the sauce until fully coated.
  • Add the pasta to serving bowls, top with the meatballs, and garnish with Parmesan, fresh basil, and cracked pepper.
  • Enjoy!

Nutrition Facts : Calories 1173 calories, Carbohydrate 119 grams, Fat 47 grams, Fiber 13 grams, Protein 69 grams, Sugar 26 grams

EASY SPAGHETTI AND MEATBALLS



Easy Spaghetti and Meatballs image

WHEN I was a teenager, I cooked dinner every night for our family of four...Mom, Dad, Grandmother, who lived next door, and myself. Through the years, I have modified and changed this recipe for two people to better fit our tastes. That's one of the great things about this dish. It's easy to do just that! -David Stierheim, Pittsburgh, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 2 servings.

Number Of Ingredients 10

1 egg
3 tablespoons Italian-seasoned bread crumbs
2 tablespoons chopped onion
1 tablespoon grated Parmesan cheese
1/8 teaspoon pepper
1/4 pound ground beef
1/4 pound bulk Italian sausage
1 jar (14 ounces) spaghetti sauce or 1-1/2 cups homemade spaghetti sauce
Hot cooked spaghetti
Additional Parmesan cheese, optional

Steps:

  • In a large bowl, combine the first five ingredients. Crumble the meat over mixture and mix well. Shape into 2-in. meatballs., In a large skillet, brown meatballs over medium heat until a thermometer reads 160°; drain. Add spaghetti sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until heated through. Serve with spaghetti; sprinkle with cheese if desired.

Nutrition Facts : Calories 388 calories, Fat 18g fat (7g saturated fat), Cholesterol 168mg cholesterol, Sodium 1503mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 4g fiber), Protein 26g protein.

SPAGHETTI AND MEATBALLS



Spaghetti and Meatballs image

Add something Italian to your family dinner! Serve Spaghetti and Meatballs - a flavorful international fare!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 6

Number Of Ingredients 23

1 1/2 pounds ground beef
3/4 cup dry bread crumbs
1/2 cup milk
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
1 medium onion, finely chopped (1/2 cup)
1 egg
1 tablespoon olive or vegetable oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 can (28 ounces) whole tomatoes, undrained
1 can (6 ounces) tomato paste
1/4 cup chopped fresh parsley
1/4 cup water
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 package (16 ounces) spaghetti
Grated Parmesan cheese

Steps:

  • Heat oven to 350°. Mix all ingredients. Shape mixture into 1 1/2-inch balls. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake uncovered 15 to 20 minutes or until beef is no longer pink in center and juice is clear.
  • Meanwhile, heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender.
  • Stir in remaining Sauce ingredients except spaghetti and cheese, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
  • Add meatballs to sauce. Cover and simmer 15 minutes. Cook and drain spaghetti as directed on package. Place spaghetti on large platter. Top with meatballs and sauce. Sprinkle with cheese.

Nutrition Facts : Calories 700, Carbohydrate 87 g, Cholesterol 105 mg, Fiber 6 g, Protein 40 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1470 mg

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

SPAGHETTI AND LAMB MEATBALLS



Spaghetti and Lamb Meatballs image

Provided by Nancy Fuller

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1 pound ground lamb
1 pound ground pork
1 cup finely grated Parmesan
1/2 cup chopped fresh parsley
1/3 cup plain breadcrumbs
1 large egg
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Olive oil, for coating the pan
2 cloves garlic, chopped
1 yellow onion, chopped
One 28-ounce can pureed tomatoes
3 sprigs fresh oregano
Salt and pepper
1 pound spaghetti
Freshly grated Parmesan, for garnish

Steps:

  • Bring a large pot of well-salted water to a boil for the spaghetti.
  • For the meatballs: In a large bowl, add the lamb, pork, Parmesan, parsley, breadcrumbs, egg, garlic and some salt and pepper. Mix until combined; be sure not to overmix, so the meatballs stay tender. Form into 24 golfball-size balls; place on a large plate, and chill in refrigerator for at least 15 minutes to firm up, so the meatballs don't fall apart when seared.
  • For the sauce: Heat a large Dutch oven over medium-high heat. Add olive oil to coat the pan, then add the meatballs. Cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer the seared meatballs to a plate. To the same pan, add the garlic and onion; saute until the garlic just begins to brown at the edges. Add the pureed tomatoes, oregano, some salt and pepper, and the meatballs. Reduce the heat to low and simmer until the meatballs are fully cooked, 30 minutes.
  • Add the spaghetti to the pot of boiling water, and cook according to package directions. Strain into a colander, then add the cooked pasta to tomato sauce, tossing everything together to coat the noodles. Garnish with freshly grated Parmesan, and serve.

HOMEMADE SPAGHETTI AND MEATBALLS



Homemade Spaghetti and Meatballs image

I have been making this spaghetti recipe, from a dear family friend, for over 25 years. It is by far the best homemade sauce and meatballs we have ever had. I've also just fried the beef and added it to the sauce, then used it to make lasagna.

Provided by Lynn1964

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 10

Number Of Ingredients 18

1 (29 ounce) can whole peeled tomatoes
19 fluid ounces tomato juice
1 (5.5 ounce) can tomato paste
1 large onion, chopped
2 tablespoons dried parsley
1 teaspoon salt
½ teaspoon crushed red pepper flakes, or to taste
½ teaspoon ground black pepper
¼ teaspoon dried thyme
¼ teaspoon ground cloves
1 ½ pounds lean ground beef
16 soda crackers, crushed
2 eggs, beaten
3 tablespoons grated Parmesan cheese
1 large clove garlic, crushed
1 tablespoon dried parsley
⅛ teaspoon dried thyme
1 (16 ounce) package spaghetti

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.

Nutrition Facts : Calories 384 calories, Carbohydrate 47.6 g, Cholesterol 85.9 mg, Fat 11.2 g, Fiber 3.8 g, Protein 23.4 g, SaturatedFat 4.1 g, Sodium 759.2 mg, Sugar 7.8 g

NANCY'S SPAGHETTI



Nancy's Spaghetti image

The spaghetti recipe is just one I made up, but the meatballs was a recipe I believe I got from Country Magazine. I make them up and freeze to use when I'm ready for them. They can be used for sweet and sour meatballs also.

Provided by Nancy Faivre

Categories     Pasta

Time 6h

Number Of Ingredients 11

1 lb hamburger {or meatballs, recipe to follow}
1 large can tomatoes, chopped
15 oz tomato sauce
12 oz can tomato paste
1 tsp basil, dried
1 tsp oregano, dried
1 or 2 bay leaves
3/4 c chopped onion
1 pkg spaghetti sauce mix, dried
fresh garlic {optional}
1 can(s) water {using tomato can}

Steps:

  • 1. If you're not using meat balls, cook hamburger and onion, and garlic. Drain. Spray crock pot with Pam or put in a liner. Put chopped tomatoes in crock pot. Add tomato sauce, tomato paste, spaghetti sauce mix, hamburger mixture {or meatballs}, water and seasonings. Stir and cook on low for 6 to 8 hours or on high for 4. Remove bay leaves. Cook spaghetti noodles and pour sauce over. Add Parmesan cheese.
  • 2. Make ahead Meatballs: 4 eggs 2 cups dry breadcrumbs 1/2 cup finely chopped onion 1 tbsp. salt 2 tsp. Worcestershire sauce 1/2 tsp. white pepper 4 lbs. lean ground beef In large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-in balls, about 12 dozen. Place in single layers in ungreased 15 x 10 x 1 inch baking pan. Bake at 400 degrees for 10 to 15 minutes or until no longer pink, turning often; drain. Cool. Place about 30 meatballs each into freezer containers. May be frozen up to 3 months. Yield 5 batches{30 meatballs per batch}

NANCY ST. PIERRE'S SPAGHETTI AND MEATBALLS



NANCY ST. PIERRE'S SPAGHETTI AND MEATBALLS image

Categories     Tomato     Dinner

Yield 12 servings

Number Of Ingredients 16

3 (28-oz.) cans of tomatoes
2 tbsp. olive oil
2 onions, chopped
5 garlic cloves, minced, divided
1/4 c. plus 3 tbsp. freshly minced basil
3/4 tsp. red pepper flakes, divided
11/2 tsp. salt, divided
1 tsp. freshly ground black pepper, divided
2/3 c. bread crumbs from day-old baguette (not toasted)
3 tbsp. whole milk
1/3 c. grated Parmesan Reggiano
1/4 c. minced white onion
1 egg
1/2 lb. ground beef
1/2 lb. ground pork
1 tsp. fennel seed

Steps:

  • Purée the canned tomatoes in a blender. Heat the olive oil in a large pot over medium heat. Add the chopped onions and 4 minced garlic cloves, and cook until soft and translucent but not browned, about 6 minutes. Add the puréed tomatoes, 1/4 cup basil and 1/2 teaspoon red pepper flakes. Increase heat. Once the sauce is boiling, turn it down to a simmer. Add 1 teaspoon salt and 1/2 teaspoon pepper; let sauce simmer while you prepare the meatballs. In a large bowl, soak the bread crumbs in milk for about 15 minutes. Squeeze the milk out of the bread crumbs and discard the milk. Add the Parmesan, minced onion, egg, beef, pork, 1/4 teaspoon red pepper flakes, fennel seed, and remaining 1/2 teaspoon salt and 3/4 teaspoon pepper. Make a small patty and fry in a small skillet over medium heat until cooked through; remove from the pan and cool. Taste to determine whether or not meat needs more seasoning; adjust as needed. Form the remaining meat mixture into walnut-size meatballs. Drop in sauce. Simmer on low for about 4 hours (or cook in a 325-degree oven for 4 hours). Serve over pasta.

NANCY'S SPAGHETTI AND MEATBALLS



NANCY'S SPAGHETTI AND MEATBALLS image

Categories     Tomato

Yield 12 servings

Number Of Ingredients 16

• 3 (28-oz.) cans of tomatoes
• 2 tbsp. olive oil
• 2 onions, chopped
• 5 garlic cloves, minced, divided
• 1/4 c. plus 3 tbsp. freshly minced basil
• 3/4 tsp. red pepper flakes, divided
• 11/2 tsp. salt, divided
• 1 tsp. freshly ground black pepper, divided
• 2/3 c. bread crumbs from day-old baguette (not toasted)
• 3 tbsp. whole milk
• 1/3 c. grated Parmesan Reggiano
• 1/4 c. minced white onion
• 1 egg
• 1/2 lb. ground beef
• 1/2 lb. ground pork
• 1 tsp. fennel seed

Steps:

  • Purée the canned tomatoes in a blender. Heat the olive oil in a large pot over medium heat. Add the chopped onions and 4 minced garlic cloves, and cook until soft and translucent but not browned, about 6 minutes. Add the puréed tomatoes, 1/4 cup basil and 1/2 teaspoon red pepper flakes. Increase heat. Once the sauce is boiling, turn it down to a simmer. Add 1 teaspoon salt and 1/2 teaspoon pepper; let sauce simmer while you prepare the meatballs. In a large bowl, soak the bread crumbs in milk for about 15 minutes. Squeeze the milk out of the bread crumbs and discard the milk. Add the Parmesan, minced onion, egg, beef, pork, 1/4 teaspoon red pepper flakes, fennel seed, and remaining 1/2 teaspoon salt and 3/4 teaspoon pepper. Make a small patty and fry in a small skillet over medium heat until cooked through; remove from the pan and cool. Taste to determine whether or not meat needs more seasoning; adjust as needed. Form the remaining meat mixture into walnut-size meatballs. Drop in sauce. Simmer on low for about 4 hours (or cook in a 325-degree oven for 4 hours). Add remaining basil and serve over pasta.

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SPAGHETTI AND MEATBALLS — DAMIEN PIERRE
2017-01-19 Ingredients 16 ounces spaghetti 1 lb ground beef 1 lb chicken or turkey sausage 2 eggs 2 Tbsp garlic, minced 1Tbsp Italian parsley, chopped 1 Tbsp Basil, chopped 1 Tbsp onion powder ½ Tsp Nutmeg ½ Tsp ground black pepper 1 ½ cups beef broth 2 cups bread crumbs ½ cup Romano cheese ½ cu
From damien-pierre.com


SPAGHETTI & MEATBALLS
Nov 24, 2020 - Explore Lorna St.Pierre's board "Spaghetti & Meatballs" on Pinterest. See more ideas about cooking recipes, recipes, italian recipes.
From pinterest.ca


RECIPES: CREAMY CHICKEN SOUP - STARTRIBUNE.COM
2012-09-26 Nancy's Spaghetti and Meatballs . Serves 12. Note: Isaac Becker's wife, Nancy St. Pierre, often does the cooking at their house. This dish of …
From startribune.com


NANCY ST. PIERRE'S SPAGHETTI AND MEATBALLS - PLAIN.RECIPES
Directions. Puree the canned tomatoes in a blender. Heat the olive oil in a large pot over medium heat. Add the chopped onions and 4 minced garlic cloves, and …
From plain.recipes


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