Spaghetti With Middle Eastern Meatballs Recipes

EASY SPAGHETTI AND MEATBALLS

Steps:

• In a large bowl, combine the first five ingredients. Crumble the meat over mixture and mix well. Shape into 2-in. meatballs., In a large skillet, brown meatballs over medium heat until a thermometer reads 160°; drain. Add spaghetti sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until heated through. Serve with spaghetti; sprinkle with cheese if desired.

EASY SPAGHETTI AND MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a baking dish with cooking spray.
• Combine ground beef, onion, crackers, egg, salt, and pepper in a large bowl and mix until well combined. Shape mixture into 1-inch meatballs and place in the prepared baking dish.
• Bake in the preheated oven until no longer pink inside, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While meatballs are cooking, heat 2 tablespoons olive oil in a large pot over medium heat. Add onion, mushrooms, broccoli, carrots, celery, bell pepper, and garlic. Cook, stirring frequently, until vegetables are soft, about 10 minutes. Add tomato sauce, tomato paste, oregano, salt, and pepper. Reduce heat to medium-low and simmer for 15 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add spaghetti and oil and boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Add cooked meatballs to the sauce and simmer over medium-low heat for 5 minutes.
• Serve noodles with meatballs and sauce on top. Sprinkle with Parmesan cheese.

MIDDLE EASTERN MEATBALLS (KOFTA KEBABS)

Steps:

• Preheat the oven to 425 degrees.
• Add all the ingredients except the beef into a bowl and stir well.
• Add in the beef and stir until just combined.
• Form into 1/4 cup meatballs (I use an ice cream scoop) onto your cast iron skillet or sheet pan.
• Cook for 15-18 minutes or until cooked through.

CLASSIC SPAGHETTI AND MEATBALLS

Steps:

• Break the bread slices into pieces and place in a large bowl. Pour the milk over them and let the bread soak for about 10 minutes.
• To the same bowl add the remaining meatball ingredients. Mix well using your clean hands. Shape the meatball mixture into balls around the size of a golf ball.
• Heat the olive oil in a large skillet. Add the meatballs and saute until brown and cooked through. Turn them often so they hold their shape. You might also need to do this in a couple batches, depends on how big or small your meatballs are and the size of your skillet. It should take about 10 to 15 minutes per batch.
• Transfer the meatballs to a plate and set aside. If there's too much oil in your skillet, drain some of it out. You need about 1 tbsp of fat remaining in skillet.
• Add the onion and garlic to the skillet and cook for about 3 to 5 minutes until onion is soft and becomes translucent. Deglaze the pan with the chicken broth and scrape all the brown bits from the meatballs, this will add flavor to the sauce. Add the crushed tomatoes, red pepper flakes, salt, pepper and basil springs. Stir and bring to a boil. Reduce the heat to a simmer, cover the skillet with a lid and simmer for about 20 to 30 minutes, stirring occasionally. The sauce should reduce a bit.
• While the sauce is simmering cook the spaghetti according to package instructions. Reserve about 1 cup of the pasta water.
• If your sauce is too thick, add some of the pasta water to thin it out a bit until desired consistency is achieved.
• Place pasta in a large bowl and add about 1 to 2 cups of the sauce to the pasta and toss well. Add the meatballs to the remaining sauce in the skillet and toss. Serve the meatballs over spaghetti, sprinkled with Parmesan cheese and garnished with parsley or basil.

EASY SPAGHETTI AND MEATBALLS

Steps:

• Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls.
• In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes.
• Meanwhile, cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.

MIDDLE EASTERN CUMIN MEATBALLS

Steps:

• Combine the ground beef, egg, garlic, bread crumbs, cumin, salt, and pepper in a large bowl until well mixed. Roll the mixture into egg-sized balls, and set aside.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the meatballs; cook until firm, and browned on all sides, about 10 minutes. Remove meatballs from the skillet and pour out the fat.
• Bring the water to a boil in the same skillet over medium-high heat. Stir in the tomato paste, lemon juice, garlic powder, salt, and pepper. Bring to a boil, then reduce heat to medium. Add the cooked meatballs, and simmer in the tomato sauce for 5 to 10 minutes until completely cooked.

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.

SPAGHETTI AND MEATBALLS

Steps:

• For the meatballs: Preheat the oven to 450 degrees F.
• Combine the ground meats in a large bowl. In a smaller bowl, combine the breadcrumbs and milk to soak.
• In a blender or food processor, combine the onion, basil, parsley and garlic into a thick puree. Add to the ground meats. Add the milk and breadcrumbs, cheese, salt and egg to the meat. Knead together until combined. Scoop into 2-ounce balls (about 1 1/2 inches) on a baking sheet lined with foil or parchment.
• Bake until browned, about 10 minutes.
• For the sauce: Lower the oven to 350 degrees F.
• Mix the tomatoes together with the salt in a casserole dish, then add the roasted meatballs. Cover with foil and bake, 1 hour.
• For spaghetti: Bring at least 6 quarts salted water to a boil. Cook the spaghetti according to the package directions. Place in a bowl and top with meatballs, sauce and grated parm.

SPAGHETTI WITH MIDDLE-EASTERN MEATBALLS

Steps:

• In a large bowl, combine ground beef, 1/4 cup onion, bread crumbs, half of the minced garlic (2 cloves), cumin seeds, 2 TBS parsley and 3 TBS olive oil and mix well with your hands.
• Pull off small pieces of the mixture and roll into 1 inch balls.
• In a large nonstick skillet, add a small amount of olive oil and cook the meatballs for about 10 minutes or until browned on all sides; transfer to a platter.
• In the same pan, melt butter and 2 TBS olive oil over medium heat.
• Add remainder of the chopped onion, bell pepper, remaining garlic and cook stirring frequently for 5-7 minutes or until the vegetables are softened.
• Stir in the red wine, reduce heat to a simmer.
• Add tomatoes with juices and all remaining ingredients except the spaghetti and feta.
• Simmer, partially covered and stirring occasionally for 20 minutes.
• Add the meatballs and cook for 10 minutes more.
• Meanwhile, cook the spaghetti as directed on the package and drain; serve topped with meatballs and sauce, sprinkled with the feta.