Spaghetti With Green Chili Pine Nut Meatballs Recipes

SPAGHETTI WITH CHICKEN PINE NUT MEATBALLS

Steps:

• In a bowl combine chicken, onion, egg, kethcup, bread crumbs, pine nuts, Parmesan cheese, garlic and basil.
• Mix very well.
• Form mixture into 1.
• 5 inch balls.
• Place meatballs into a large skillet and brown meatballs over medium-high.
• Reduce heat to medium, cover and cook about 15 minutes, or until meatballs are no longer pink in the center.
• Drain any oil in pan.
• Combine tomato juice, grape jelly, chili sauce, and optional ingredients, if using, in large pot.
• Bring to a boil and add meatballs.
• Reduce heat to medium low and cook, covered, for 20 minutes.
• Combine pasta and meatball mixture.
• Garnish with fresh parsley.

SPAGHETTI WITH SICILIAN MEATBALLS

Steps:

• For Sauce:
• Heat oil in heavy large pot over medium-low heat. Add onion; sauté until golden, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes with juices and 2 tablespoons basil; bring to boil. Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. Mix in 2 tablespoons basil. Season with salt and pepper. Set sauce aside.
• For Meatballs:
• Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, pine nuts and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce.
• Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain. Mound in dish. Bring sauce and meatballs to simmer. Spoon over spaghetti.

SPAGHETTI WITH GREEN CHILI-PINE NUT MEATBALLS

Steps:

• For tomato sauce:
• Heat oil in heavy large saucepan over medium-high heat. Add garlic and sauté 1 minute. Add crushed tomatoes, diced tomatoes with juices and sugar. Simmer over medium heat for 15 minutes, stirring occasionally. Add stock and wine. Simmer uncovered until reduced to 5 cups, about 20 minutes. Remove from heat. Whisk in butter. Season with salt and pepper. (Can be made 2 days ahead. Cool. Cover and chill.)
• For meatballs:
• Preheat oven to 375°F. Combine beef, breadcrumbs, chilies, 1/4 cup tomato sauce, pine nuts, onion, bell pepper, egg, tomato paste, garlic, salt, pepper, fennel and thyme in large bowl; mix well. Using 1 heaping tablespoon for each, form mixture into balls; transfer to 2 baking sheets. Bake until cooked through, about 15 minutes.
• Bring tomato sauce to simmer. Add meatballs and simmer 1 minute.
• Meanwhile, cook spaghetti in large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1 cup cooking liquid. Transfer cooked spaghetti to large serving bowl. Add tomato sauce and meatballs and toss to coat. Add reserved cooking liquid to spaghetti by tablespoonfuls to moisten if necessary. Serve, passing Parmesan separately.