Rice Cooker Spaghetti With Meatballs Recipes

SLOW-COOKER SPAGHETTI & MEATBALLS

Steps:

• In a large bowl, mix bread crumbs, cheese, pepper and salt; stir in eggs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain., Place the first 5 sauce ingredients in a 6-qt. slow cooker; stir in garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours, until meatballs are cooked through., Remove bay leaves. Serve with spaghetti.

SLOW COOKER SPAGHETTI AND MEATBALLS

Steps:

• In a 6- to 8-quart slow cooker, whisk together the tomato paste and red wine. In a bowl, stir together the panko, parsley, Parmesan, grated onion, eggs, milk, garlic, vinegar and red-pepper flakes. Season with 3/4 teaspoon salt and a generous amount of black pepper.
• Add the sausage and ground beef to the panko mixture, and gently mix using your hands just until all the ingredients are uniformly combined. (Don't overmix, or you'll end up with tough meatballs.) Form the mixture into 7 (3-inch) gently packed meatballs, and place them in the slow cooker. (They should fit snugly in one layer.) Pour the crushed tomatoes all over the top of the meatballs, then add the basil sprigs to the slow cooker. Cover, and cook on low for 4 hours.
• When ready to serve, cook the spaghetti according to the package directions in boiling, salted water and drain. Increase the slow cooker heat to high. Using a slotted spoon, remove the meatballs to a bowl. Discard the basil sprigs from the sauce. If there is more oil on the surface of the sauce than you'd like, use a ladle to skim it off and discard it. Add the drained pasta to the sauce and toss to coat the pasta evenly. Season to taste with salt and pepper. Add the meatballs back to the slow cooker and stir gently to combine. Serve the spaghetti and meatballs with more grated Parmesan and torn basil leaves for topping.

RICE COOKER SPAGHETTI WITH MEATBALLS

Steps:

• Combine all ingredients in cooking bowl in order listed.
• Place bowl into rice cooker and plug in the appliance; the warm light will come on.
• Push the on switch to cook and place the lid on the cooker.
• Set kitchen timer and cook for 20 minutes.
• Test pasta for doneness.
• Place the lid back on the cooker and if necessary, cook several minutes longer until pasta is tender,
• Serve immediately.
• If desired, garnish each serving with freshly grated Parmesan cheese and serve with Texas toast.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

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.

SPAGHETTI AND MEATLESS MEATBALLS

Steps:

• Combine water and flaxseed meal in a small bowl and stir together until well combined. Set aside and let flax "egg" thicken for 5 minutes.
• Combine beans, carrot, sun-dried tomatoes, and olive oil together in a food processor; puree until well combined. Transfer to a mixing bowl and add flax egg, beef substitute, parsley, herbes de Provence, garlic, onion, salt, and pepper. Mix everything together with your hands until thoroughly combined. Refrigerate "meat" mixture for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Form mixture into 2-inch balls and set on the prepared baking sheet.
• Bake meatballs in the preheated oven for 14 minutes, turning over halfway through. Remove from the oven and let rest while you start on the marinara.
• Combine crushed tomatoes, tomato sauce, olive oil, balsamic vinegar, herbes de Provence, sugar, onion, garlic, and salt in a wide saucepan or skillet. Bring to a boil over medium-high heat. Add meatballs, reduce heat, and simmer over low heat for at least 30 minutes.
• Meanwhile, 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 marinara sauce and meatballs over cooked spaghetti.

RICE MEATBALLS

Steps:

• In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.

RICE COOKER SPAGHETTI WITH MEATBALLS

Steps:

• 1. Combine all ingredients in cooking bowl in order listed. Place bowl into rice cooker and plug in the appliance; the "Warm" light will come on. Push the "On switch to "Cook." Place the lid on the cooker.
• 2. Set kitchen timer and cook for 20 minutes. Test pasta for doneness. Place the lid back on the .cooker. If necessary, cook several minutes longer until pasta is tender
• 3. Serve immediately. If desired, garnish each serving with freshly grated Parmesan cheese and serve with Texas toast.