Spaghetti Spicy Meatballs Recipes

BEST SPAGHETTI AND MEATBALLS

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.

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 & SPICY MEATBALLS

Steps:

• Firstly to make the meatballs.
• Tear the sliced bread into small pieces, put in a bowl and add the milk until the bread soaked it all.
• Then squeeze as much milk as possible out of the bread and add it to a medium sized mixing bowl.
• Add the mince, parsley, chilli flakes, egg and a little salt & pepper to the mixing bowl and thouroughly mix and nead until smooth and even.
• Get out a plate or tray and start to tear small tabletennis sized amounts from the mixture. Roll in the palms of your hands until smooth and place on the tray.
• Once all oof the mixture is used, put the tray in the fridge and leave for about 20 mins
• For the sauce, add the passatta, vegetable stock, parsley, chilli, sugar, salt and pepper and stir. Simmer on a low heat until later.
• After about 20 mins or once the sauce is made, get the meatballs from the fridge, add a little light olive oil (1-2 tbsp) to a frying pan and cook in batches of about 5 or 6 until browned but not completley cooked through.
• Once all of the meatballs are browned, Add all of the meatballs back to the pan for a couple of minutes and then add to your sauce and simmer for about 15 minutes.
• Now make your spaghetti, once this is ready serve with your meatballs and add a little parmesan and parsley to garnish.

SPICY SPAGHETTI & MEATBALLS

Steps:

• Combine beef, bread crumbs, parsley, fresh minced garlic, onions, jalapeños, chili garlic sauce, egg, milk, parmesan cheese, oregano, and a generous sprinkle of salt and pepper. Using your hands mix gently, careful not to over mix.
• Roll meat mixture into golf sized balls and then fry the meatballs in vegetable oil over medium high heat, working in batches. Brown them on all sides. Each batch should take about 7 minutes.
• Heat a separate skillet over medium low heat, add onions and cook until translucent
• Add fresh minced garlic and red chili flakes, season with salt and pepper and cook until garlic turns golden and fragrant.
• Add crushed tomatoes, red wine, sugar, basil, salt, and pepper. Cook for 15-20 minutes before adding the meatballs.
• Place the browned meatballs in the sauce and let it cook for an additional 30-40 minutes or until the meatballs are tender and fully cooked through.
• Add some fresh basil and serve over Spaghetti

SPAGHETTI WITH SPICY MEATBALLS

Steps:

• For the meatballs: Add the minced meat, breadcrumbs, egg, dried oregano, pepper, mustard, and ketchup into a bowl. Season with salt and pepper and add some grated nutmeg. Mix them using a hand.
• Form the meat into meatballs. We made 12 of them with the minced meat mixture.
• For the sauce: Heat the vegetable oil in a saucepan over low heat, then add the onion and cook it until tender.
• Add the tomato sauce, white wine, tomato juice, pepper, salt, garlic, and dried basil. Stir and bring it to a boil.
• Add the meatballs, cover, and simmer for 20 minutes. Stir a little and remove from heat.
• For the pasta: Fill a cooking pot halfway with water and bring it to a boil. Cook the spaghetti according to the instructions on the package.
• Serve them together with some meatballs with sauce. Drizzle some grated parmesan on top of them.

SUNNY'S SPICY SPAGHETTI WITH MEGA MEATBALLS

Steps:

• Preheat the oven to 375 degrees F.
• To make the meatballs: In a large bowl, combine the Parmesan, bread crumbs, onion powder, sage, salt, a few grinds of black pepper, to taste, and parsley. Add the ground round, pork, eggs, and garlic and gently combine. Form into 8 equal-sized meatballs.
• In a 10-inch saute pan over medium-high heat, add the vegetable oil. When the oil begins to swirl, add the meatballs and sear until light golden on all sides, about 10 minutes. Transfer the pan to the oven and roast until cooked through, 15 minutes.
• Meanwhile, make the sauce: In a large saucepan over medium heat, add the oil, onion, bell pepper, garlic, a pinch of salt, and a few grinds of black pepper, to taste. Saute until tender, then add the oregano, cayenne pepper, crushed tomatoes, and hot sauce. Taste and add sugar, if needed. Season, to taste, with salt and pepper. Bring the sauce to a simmer, and cook for about 20 minutes more.
• Taste the sauce and adjust seasoning, if necessary. Serve the cooked pasta with sauce and meatballs, divided among serving plates with 2 meatballs per serving. Garnish with Parmesan cheese.

SPICY SRIRACHA SPAGHETTI AND MEATBALLS

Steps:

• In a medium mixing bowl, combine the beef, Sriracha, yogurt, brown sugar, salt, bread crumbs, and egg. With a spoon, or your hands, mix the ingredients only until they are evenly combined. (Do not over mix!) Use your hands or a cookie scoop to form the mixture into 1 to 2-inch balls and place them on a plate. Cover and set aside.
• Over low-medium heat, in a large sauté pan, cook the onions in the oil until soft, about 4 minutes. Add the garlic and cook for another minute or so.
• Stir in the tomato purée, Sriracha sauce, brown sugar, and salt.
• Bring to a boil and then immediately reduce heat to low and simmer until the sauce thickens slightly, about fifteen minutes.
• Then stir in the cilantro.
• Add the prepared meatballs to the sauce, cover, and continue to simmer until the meatballs are cooked through, about 8 minutes. (About half way through the cooking process, remove the lid and gently move the meatballs around a bit.)
• While the meatballs are cooking, cook pasta in a large pot of boiling salted water until it's al dente -- just tender but still firm to bite. Drain the pasta and then return it to the pot and drizzle it with olive oil. Cover and set aside.
• When the meatballs are cooked, add them, along with the sauce, to pasta and toss to coat, taking care not to break the meatballs. (If you prefer, you can keep the meatballs and sauce separate and serve it over each portion of pasta.)

SPICY MEATBALLS SPAGHETTI

Steps:

• Combine all the meatballs ingredients together. Shape into palm-size balls, each roughly weighing about 20g.
• Chill the meatballs in the refrigerator for at least 30 minutes.
• In a large pot, heat oil over medium-high heat until it starts to smoke.
• Sear meatballs until a crust form over the meatballs on all sides and are browned in colour. Remove from pot and set aside.
• In the same pot, add more oil if required and add garlic, onions, and red chillies. Saute until golden.
• Season with salt, black pepper, and paprika.
• Stir in tomato paste and cook for a few minutes until deepened in colour.
• Add chopped tomatoes, beef/lamb broth, and bay leaves. Bring to a boil then lower heat to medium-low and allow to simmer for 15 minutes until slightly reduced.
• Discard the bay leaves. Using a hand-blender, blend the sauce until smooth.
• Return the meatballs into the sauce. Cover and simmer for 25-30 minutes.
• In the meantime, bring a large pot of water to boil. Season generously with salt and cook spaghetti according to package instructions.
• Stir in fresh coriander leaves and let cook for another 5 minutes.
• Toss in cooked spaghetti in the sauce. Garnish with more fresh coriander leaves and serve hot.

SPICY TURKEY ANDOUILLE MEATBALLS AND SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil.
• Add the Italian sausage, andouille sausage, breadcrumbs, Worcestershire sauce, Italian seasoning and egg to a medium bowl and mix together using your hands until well combined. Form the mixture into small to medium meatballs (about 1 1/2 tablespoons each; 16 total meatballs) and set aside on a parchment-lined baking sheet.
• Add the olive oil to a large pan or cast-iron skillet over medium-high heat. Cook the meatballs in batches, turning them over on all sides to make sure they are browned but not completely cooked through, until golden brown, 7 to 8 minutes. Add more olive oil if needed to cook all the meatballs.
• As the meatballs cook, boil the spaghetti according to the package instructions. Reserve 1/2 cup of the pasta water, then drain.
• Once the meatballs are browned, add them all back to the pan and pour in the pasta sauce. Add the reserved pasta water, then cover, bring to a simmer and cook until the meatballs are cooked through, about 10 minutes.
• Either toss the cooked spaghetti into the sauce or spoon the sauce and meatballs over the cooked spaghetti. Garnish with Parmesan and parsley if desired and serve.