Spaghetti And Meatball Hand Pies Recipes
SPAGHETTI AND MEATBALLS
For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 19
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!)
SPAGHETTI AND MEATBALL HAND PIES
These savory little hand pies are so easy to put together. They are a super way to serve spaghetti and meatballs, and are formed by placing a swirl of spaghetti and one meatball onto a circular piece of pastry-style dough, and topping with another piece of slightly larger dough, and crimping the edges closed. Your kids will love these, and if you serve them at a tailgate party, expect them to be gone first!
Provided by Diana71
Categories Trusted Brands: Recipes and Tips Barilla
Time 1h5m
Yield 8
Number Of Ingredients 6
Steps:
- Place meatballs and pasta sauce in a saucepan. Bring to a simmer over medium-high heat; reduce heat. Simmer 40 minutes.
- 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.
- Transfer drained spaghetti to saucepan with meatballs and sauce; stir to combine.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Place pie crusts on lightly floured work surface. Use a 5-1/2-inch circular cookie cutter and cut out as many dough circles as you can. Divide circles in half; roll out half so they are just slightly larger than the others.
- Arrange the smaller dough circles on a work surface. Top with a small pile of spaghetti and sauce with 1 meatball in the center. Leave an empty border around the edges for crimping.
- Place a second larger dough circle onto the first. Press this circle over the top of the meatball, with the edges reaching past the spaghetti. Fold the sides of the bottom circle over the top piece of dough. Pinch the fold firmly to seal into place.
- Whisk egg and milk together to make an egg wash. Brush over top and sides of each hand pie with the egg wash. Place onto a parchment-covered baking sheet.
- Bake in preheated oven until pies are golden brown and filling is piping hot, 25 to 30 minutes.
Nutrition Facts : Calories 641.4 calories, Carbohydrate 76.7 g, Cholesterol 70.5 mg, Fat 27.5 g, Fiber 6.1 g, Protein 21.8 g, SaturatedFat 7.2 g, Sodium 652.3 mg, Sugar 0.2 g
SPAGHETTI AND MEATBALL HAND PIES
These savory little hand pies are so easy to put together. They are a super way to serve spaghetti and meatballs, and are formed by placing a swirl of spaghetti and one meatball onto a circular piece of pastry-style dough, and topping with another piece of slightly larger dough, and crimping the edges closed. Your kids will love these, and if you serve them at a tailgate party, expect them to be gone first!
Provided by Diana71
Categories Barilla
Time 1h5m
Yield 8
Number Of Ingredients 6
Steps:
- Place meatballs and pasta sauce in a saucepan. Bring to a simmer over medium-high heat; reduce heat. Simmer 40 minutes.
- 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.
- Transfer drained spaghetti to saucepan with meatballs and sauce; stir to combine.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Place pie crusts on lightly floured work surface. Use a 5-1/2-inch circular cookie cutter and cut out as many dough circles as you can. Divide circles in half; roll out half so they are just slightly larger than the others.
- Arrange the smaller dough circles on a work surface. Top with a small pile of spaghetti and sauce with 1 meatball in the center. Leave an empty border around the edges for crimping.
- Place a second larger dough circle onto the first. Press this circle over the top of the meatball, with the edges reaching past the spaghetti. Fold the sides of the bottom circle over the top piece of dough. Pinch the fold firmly to seal into place.
- Whisk egg and milk together to make an egg wash. Brush over top and sides of each hand pie with the egg wash. Place onto a parchment-covered baking sheet.
- Bake in preheated oven until pies are golden brown and filling is piping hot, 25 to 30 minutes.
Nutrition Facts : Calories 641.4 calories, Carbohydrate 76.7 g, Cholesterol 70.5 mg, Fat 27.5 g, Fiber 6.1 g, Protein 21.8 g, SaturatedFat 7.2 g, Sodium 652.3 mg, Sugar 0.2 g
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