Spaghetti Meatballs In Moms Meat Sauce Recipes

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MEATBALLS WITH SPAGHETTI SAUCE



Meatballs with Spaghetti Sauce image

"A friend gave me the recipe for this traditional favorite. It's her Italian mother-in-law's recipe from the old country, and it tastes wonderful," writes Denise Linnett of Picton, Ontario.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 2 servings.

Number Of Ingredients 23

1/2 cup soft bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon 2% milk
1 egg, lightly beaten
1-1/2 teaspoons minced fresh parsley
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
6 ounces lean ground beef
2 ounces ground pork
SAUCE:
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 can (14-1/2 ounces) whole tomatoes, quartered
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup water
3 tablespoons minced fresh parsley
1 teaspoon sugar
1 teaspoon dried basil
1/4 teaspoon pepper
Hot cooked spaghetti

Steps:

  • In a large bowl, combine the first eight ingredients. Crumble beef and pork over mixture and mix well. Shape into 1-3/4-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 25-30 minutes or until a thermometer reads 160°; drain., Meanwhile, in a large saucepan, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce and paste, water, parsley, sugar, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. , Add meatballs to sauce; simmer 5 minutes longer or until heated through. Serve with spaghetti.

Nutrition Facts : Calories 544 calories, Fat 24g fat (8g saturated fat), Cholesterol 186mg cholesterol, Sodium 1445mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 9g fiber), Protein 37g protein.

MOM'S SPAGHETTI AND MEATBALLS



Mom's Spaghetti and Meatballs image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h15m

Yield 12 servings

Number Of Ingredients 15

1 pound ground beef
1 pound ground pork
2 eggs, lightly beaten
1 cup Italian-style dried breadcrumbs
1/2 teaspoon dried oregano
8 cloves garlic, half grated or minced, the other half sliced
1/4 cup finely grated Pecorino Romano, plus more for garnish
1 1/4 teaspoons kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 yellow onion, finely chopped
1 cup dry white wine
Two 26.5-ounce boxes strained tomatoes, such as Pomi
4 fresh basil leaves, torn, plus torn leaves for garnish
2 pounds spaghetti

Steps:

  • Combine the beef, pork, eggs, breadcrumbs, dried oregano, grated garlic, Pecorino Romano, 1/2 teaspoon of the salt and pepper to taste in a large bowl. Using your hands, thoroughly mix the ingredients together until evenly incorporated. Roll into meatballs slightly larger than golf balls, setting them on baking sheets as you work.
  • Heat the oil over medium heat in a large Dutch oven until it shimmers. Working in batches and taking care not to crowd the pan, saute the meatballs, turning frequently, until browned on all sides, about 5 minutes. Using a slotted spoon, transfer from the pan back to the baking sheet.
  • Reduce the heat to medium-low, add the onion to the pan, and saute, stirring occasionally, until fragrant, about 2 minutes. Add the sliced garlic, stir, and cook 1 minute more. Add the wine, increase the heat, and bring to a boil, then reduce the heat and simmer for 2 minutes. Add the tomatoes, 4 of the basil leaves, the remaining 3/4 teaspoon salt and the meatballs along with any accumulated juices. Simmer, partially covered, until the flavors come together, about 1 hour 20 minutes. Taste and adjust the seasonings.
  • Meanwhile, cook the spaghetti in two batches in boiling salted water according to package directions. Drain and serve with the meatballs and sauce ladled on top. Garnish with torn basil and freshly grated Pecorino-Romano.

MOM'S SPAGHETTI AND MEATBALLS



Mom's Spaghetti and Meatballs image

A true comfort food I grew up with. My mom made this recipe for many loved ones over the years. I'm blessed that she taught me how to make this since she's no longer with us. Thanks mom... xoxoxo

Provided by drlntn

Categories     Spaghetti

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 22

1 1/4 lbs ground chuck
1 finely chopped sweet onion
1 finely chopped green pepper
1 (4 ounce) can sliced button mushrooms
16 ounces tomato paste
32 ounces tomato sauce
64 ounces water (use sauce can)
1 teaspoon garlic salt (may add more if wanted)
1/4 teaspoon oregano
pepper
1 tablespoon sugar
1 tablespoon parmesan cheese
1 lb thin spaghetti
3/4 lb ground chuck
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/4 teaspoon garlic salt
1/8 teaspoon oregano
pepper
1 beaten egg
1/4 cup milk
15 soda crackers, crushed

Steps:

  • For Meatballs: Put all ingredients into a mixing bowl. Use hands to incorporate all ingredients. With a mini scoop or a tablespoon form meatballs and brown in a skillet, turning to brown on all sides. Not necessary to cook all the way through. Put aside after browning.
  • For Spaghetti Sauce: Brown ground chuck along with your chopped onions and green peppers. Breaking up meat finely. Drain off any grease after browned. Add in your mushrooms, tomato paste, tomato sauce, water, garlic salt, oregano, pepper, sugar and parmesan cheese. Once the sauce has warmed up, then you may taste to see if you would like any additional garlic. At this time add your meatballs back into your sauce. Let this simmer all day long, the longer the better. Cook your pasta and serve with your sauce and meatballs -- enjoy.

Nutrition Facts : Calories 1079.1, Fat 26.5, SaturatedFat 9, Cholesterol 203.5, Sodium 2462, Carbohydrate 134.1, Fiber 10.4, Sugar 30, Protein 79.5

SPAGHETTI WITH MEATBALLS



Spaghetti with Meatballs image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 5h30m

Yield 6 to 8 servings

Number Of Ingredients 29

1/4 cup olive oil
1 rack baby back ribs, separated (about 2 pounds)
1 large Spanish onion, diced
1 tablespoon kosher salt
6 cloves garlic, sliced
1 bottle dry white wine
Two 28-ounce cans San Marzano tomatoes, chopped
3 tablespoons fresh oregano leaves
1 tablespoon crushed red pepper flakes, optional
1 fresh bay leaf
One 2-to 3-inch Parmesan rind
1/3 cup olive oil
1 clove garlic, minced
1 shallot, minced
1 1/2 cups diced day-old wheat bread (like from a pullman loaf)
1/4 cup whole milk
1 1/2 pounds ground beef (80/20 or 75/25)
3/4 cup whole-milk ricotta
1/2 cup fresh basil leaves, chopped
1/2 cup chopped fresh flat-leaf parsley
1/4 cup grated Parmesan
1 teaspoon kosher salt
1 egg
Yia Yia's Neapolitan Sauce
Kosher salt
1 pound spaghetti
15 fresh basil leaves, torn
1 to 2 tablespoons butter
1/4 cup grated Parmesan

Steps:

  • For the sauce: Heat the oil in a large Dutch oven over medium heat. Add the ribs and brown evenly, about 4 minutes. Add the onions, sprinkle with salt and cook until translucent, 2 minutes. Add the garlic and cook until everything is soft but not browned, about 3 minutes. Add the white wine, stirring to deglaze the pan. Add the tomatoes along with the oregano, red pepper flakes if using, bay leaf and Parmesan rind. Bring the sauce to a simmer, reduce the heat to its lowest possible setting and continue to cook until reduced by about a third, for up to 8 hours.
  • Taste for seasoning and add more salt if necessary. Remove the bay leaf. If not using right away, let the sauce cool, and then cover and refrigerate for up to 1 week or freeze for up to 2 months. Makes about 2 quarts.
  • For the meatballs and sauce: In a small saute pan over medium heat, add 1 tablespoon of the oil, the garlic and shallots and sweat until translucent, 2 to 3 minutes.
  • Soak the bread in the milk in a medium bowl.
  • In a separate bowl, combine the beef with the ricotta, basil, parsley, Parmesan, salt, egg and the cooked shallots and garlic. After the bread has soaked up the milk, remove it from the bowl and ring out the remaining liquid. Thoroughly mix the bread into the meat mixture.
  • Form the meat mixture into 2-inch balls using about 1/4 cup for each. Heat the remaining olive oil in a large frying pan and add the meatballs. Cook until golden on the outside, 2 to 3 minutes per side.
  • Place Yia Yia's Neapolitan Sauce in a large saucepan and add the meatballs. (Keep the frying pan for finishing the pasta.) Bring to a simmer and simmer about 30 minutes.
  • For the spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti al dente, according to the package directions.
  • Add a cup or two of the sauce to the empty meatball pan over medium heat. Drain the spaghetti and add it to the pan, along with the basil leaves, Parmesan and butter. Toss to coat. Transfer to a serving platter, top with the meatballs and ribs from Yia Yia's Neapolitan Sauce and serve with the remaining sauce on the side.

MOM'S SPAGHETTI SAUCE



Mom's Spaghetti Sauce image

Provided by Food Network

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 13

1 pound ground round beef
1 pound ground pork
1 pound Italian sausage
2 large onions, chopped
4 cloves garlic, pressed
5 large cans tomato paste
10 tomato paste cans water
4 tablespoons Parmesan
1 1/2 tablespoons salt
6 leaves fresh basil or 1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1/2 teaspoon Italian seasoning

Steps:

  • In a large saucepan over medium heat, saute the ground beef, pork and sausage until it is brown. Drain off excess fat. Add the remaining ingredients and stir until smooth. Cook for 3 to 4 hours on medium heat, stirring often to prevent scorching.

MOM'S MEATBALLS



Mom's Meatballs image

Scrumptious meatballs from Mom. Mom never browned them first if she was using in her spaghetti sauce. See her recipe for sauce posted in my recipes, recipe #210729. She would drop them in raw and let them simmer for 40 mins. You will have to skim off any excess fat that rises to the top of the sauce if done this way. Or you can saute them first or bake in the oven before adding them to the sauce. No need to skim off any grease if pre-cooked.

Provided by Doozie

Categories     Meat

Time 55m

Yield 25 meatballs

Number Of Ingredients 9

1 1/2 lbs hamburger
1/4 cup breadcrumbs
1/4 cup grated parmesan cheese
2 eggs
1 tablespoon chopped parsley
1/2 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
1/4 teaspoon oregano

Steps:

  • Mix all ingredients together lightly.
  • Add to Mom's Spaghetti Sauce (posted here).
  • Simmer 40 minutes.

BRAT'S, SPAGHETTI SAUCE AND MEATBALLS



Brat's, Spaghetti Sauce and Meatballs image

Make and share this Brat's, Spaghetti Sauce and Meatballs recipe from Food.com.

Provided by sheriboren

Categories     Sauces

Time 2h40m

Yield 3-4 serving(s)

Number Of Ingredients 22

1/4 cup olive oil
4 garlic cloves (minced)
1 large onion (chopped)
2 (12 ounce) cans tomato paste
2 (8 ounce) cans tomato sauce
1 (14 1/2 ounce) can diced tomatoes
4 cups water
2 bay leaves
1 teaspoon oregano
1 teaspoon basil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
2 lbs ground beef
2 garlic cloves (finely minced)
1 cup Italian breadcrumbs
1 teaspoon basil
1 teaspoon oregano
1/2 cup parmesan cheese
3 eggs
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In large pot saute onion and garlic in olive oil until onion is softened.
  • Add tomato paste and stir into olive oil until completely mixed .
  • Stir in tomato sauce and tomatoes.
  • Slowly mix in the 4 cups of water.
  • Add bay leaves,.
  • oregano, basil, salt, pepper, sugar and stir well.
  • Bring to a boil then turn down and simmer for one hour.
  • For your meatballs combine the beef, finely minced garlic, Italian bread crumbs, basil, oregano, parmesan cheese, eggs, salt and pepper and mix together well.
  • Shape into 1 inch size meatballs and place on a cookie sheet.
  • Bake meatballs in 350 degree oven for 20 minutes.
  • Add meatballs to the sauce after 1 hour of cooking sauce.
  • Continue to cook the sauce and meatballs 1 more hour or longer if you like.
  • Uncover the sauce during the last half hour to thicken up the sauce.
  • Cook pasta according to package directions.
  • Serve sauce and meatballs over spaghetti.

Nutrition Facts : Calories 1392.1, Fat 76.8, SaturatedFat 25.6, Cholesterol 406.7, Sodium 5403.5, Carbohydrate 94, Fiber 16.6, Sugar 44.1, Protein 88.7

MOM'S IRISH-AMERICAN SPAGHETTI SAUCE WITH SAUSAGE AND MEATBALLS



Mom's Irish-American Spaghetti Sauce With Sausage and Meatballs image

I just got Mom to e-mail me directions for how to make "meat sauce" like she did when we were kids. This was a staple in our house, always made in an enormous pot and simmering most of the day. It seemed like forever before we were allowed to taste test it! The measurements are mine, as Mom only gave vague instructions. There is something really special about this recipe ... everyone asks me what the secret ingredient is, but I think its the process of cooking the sausages in the sauce that makes it sooooo wonderful. This freezes well, so make extra. Can be defrosted slowly in the microwave.

Provided by Gingernut

Categories     Sauces

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 15

6 -8 links mild Italian sausage (for those in Australia, I have found Coles Tuscan sausages are the best for this recipe)
1 large onion, chopped finely
4 small garlic cloves, crushed
3 (400 g) cans tomato puree
1 (800 g) can crushed tomatoes
1 (400 g) can diced tomatoes
2 tablespoons tomato paste
2 teaspoons sugar
400 g lean ground beef
1/2 cup dry breadcrumbs
dried oregano, to taste
dried basil, to taste
dried parsley, to taste
salt, to taste
pepper, to taste

Steps:

  • Brown all but 3 of the sausages in olive oil in a big pot on the stove.
  • Turn down heat and add onion and garlic. Saute till just translucent.
  • Add tomato puree, crushed tomatoes, diced tomatoes, tomato paste and sugar. Season with oregano, basil, parsley, and salt and pepper. Let simmer.
  • Meanwhile, into a large bowl, squeeze the remaining 3 sausages out of their casings.
  • Add mince, breadcrumbs, herbs and salt and pepper. Mix well with your hands (rubber gloves work great!). Use the palms of your hands to firmly form golf ball-sized meatballs (I got 12 out of this mixture).
  • When the sauce is piping hot, and the sausages are cooked through (about 40 minutes), throw meatballs into the sauce and let cook for another 30-40 minutes.
  • If you want to let the sauce and sausages simmer longer, feel free. But don't throw in the meatballs till 40 minutes before the end.
  • Serve over spaghetti or use to make lasagna.

Nutrition Facts : Calories 294.9, Fat 15.3, SaturatedFat 5.4, Cholesterol 45.3, Sodium 822.5, Carbohydrate 23.1, Fiber 3.9, Sugar 10.8, Protein 17.9

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