Spaghetti And Meatball Frittata 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.

MEATBALL FRITTATA WITH MOZZARELLA AND TOMATOES



Meatball Frittata with Mozzarella and Tomatoes image

There may be no better way to stretch odds and ends around the kitchen than to make a frittata: there's no crust to fuss with, the eggy matrix can handle almost any savory inclusions, and the frittata itself can be enjoyed hot or at room temperature.

Provided by Sara Dickerman

Categories     HarperCollins     Dinner     leftovers     Meatball     Frittata     Egg     Mozzarella     Tomatillo     Tomato     Parmesan     Soy Free     Peanut Free     Tree Nut Free

Yield 4 main-course servings or 6 appetizer servings

Number Of Ingredients 10

1 tablespoon olive oil
2 garlic cloves, sliced
1 cup grape or cherry tomatoes, cut in half
Fine sea salt and freshly ground black pepper to taste
8 eggs
2 tablespoons grated Parmigiano- Reggiano
2 tablespoons slivered basil leaves
1/2 pound cooked meatballs, cut in half if more than 1 inch in diameter
4 ounces mozzarella, preferably fresh, cut into 1/2-inch chunks
Green salad, to serve

Steps:

  • Preheat the oven to 425°F.
  • In a large ovenproof and preferably nonstick skillet, heat 1/2 tablespoon of the olive oil over medium-high heat. Add the garlic and cook for 30 seconds, then add the tomatoes and a pinch of salt. Cook, stirring once or twice, until the tomato juices are viscous and glossy, about 2 minutes. Pour the tomatoes onto a plate, and use a silicone spatula to scrape any sticky tomato juices onto the plate as well.
  • Whisk the eggs until well blended, then mix in the Parmigiano and basil. Season with salt and pepper. (Start with 3/4 teaspoon salt: you can cook up a spoonful of the mix to check the seasoning.)
  • Heat the remaining 1/2 tablespoon of olive oil in the skillet over medium-high heat. Place the meatballs in the pan, cut sides down if they have been halved. Evenly sprinkle in the tomatoes. Pour in the egg mixture, using a fork to evenly redistribute tomatoes or basil if necessary. Sprinkle the mozzarella evenly across the pan. Cook until the edges of the frittata start to set, then use a silicone spatula to pull the cooked egg away from the sides of the pan a bit, letting the raw egg flow behind it. Repeat a few times and cook until the eggs are almost set in the perimeter of the pan, about 5 minutes.
  • Place the pan in the oven and bake until the eggs are just set in the center and the frittata and the top is dappled with toasty brown patches, about 5 minutes. Turn on the broiler and broil for 1 minute to help set the top and to foster bubbly, toasted cheese bites.
  • Remove the pan from the oven. The frittata is easiest to remove from the pan after resting 5 minutes. Slide the spatula underneath to loosen, then top with a large plate or pizza pan over the pan and invert the frittata onto it. Flip the frittata one more time onto a serving plate or cutting board so it is right side up. Serve with a green salad.

SPAGHETTI AND MEATBALL FRITTATA



Spaghetti and Meatball Frittata image

Make and share this Spaghetti and Meatball Frittata recipe from Food.com.

Provided by hungrykitten

Categories     Spaghetti

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces spaghetti, cooked, drained
24 frozen cocktail-size meatballs, thawed, halved
1 (15 1/2 ounce) jar pizza sauce
2 cups frozen pepper, stir-fry from 16 oz pkg (thawed,drained)
1 cup shredded Italian cheese blend
1 teaspoon dried basil
1/4 teaspoon pepper
5 eggs, beaten
1/4 cup shredded cheese

Steps:

  • Preheat oven to 375 degrees. Coat 10 inch nonstick skillet with cooking spray.
  • In large bowl, combine spaghetti, meatballs, sauce, pepper stir-fry, 1 cup cheese, basil and pepper. Stir in eggs until evenly coated. Spread mixture in skillet. Coat sheet of foil with cooking spray and place over skillet, coated side down. Bake until center is set, 25-30 minutes.
  • Remove foil; sprinkle with 1/4 c cheese. Bake until cheese melts. Cool 10 minutes before serving.

Nutrition Facts : Calories 361.3, Fat 8.8, SaturatedFat 2.7, Cholesterol 179.3, Sodium 473.4, Carbohydrate 60, Fiber 10.8, Sugar 7.7, Protein 16.4

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