SPAGHETTI AND MEATBALLS (3 Tricks For Perfect Meatballs)
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PASTA ATTACHMENT (for kitchen aid):
STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
10 Chef's Knife:
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
IMMERSION BLENDER:
KITCHEN AID MIXER:
MY FAV STAINLESS BOWL:
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RECIPE - makes about 15 meatballs + sauce
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SPAGHETTI DOUGH (using pasta extruder)
▪4 lrg eggs
▪250g or 2c ap flour
▪210g or 1 1/4c semolina flour
▪5g or 1tsp salt
▪20g or 1 1/4Tbsp water
Add eggs, flour, semolina, and salt to mixer with paddle attachment. Mix on low for 60sec until dough begins to hydrate then add in water if needed. When dough is coming together into a mass, switch to dough hook and continue to mix on low for about 2 more mins.
Flip dough onto work surface and continue to knead by hand for about 60 seconds or until it’s formed into a ball. Place in the fridge covered for about 30min.
Grab dough from fridge and pinch off small pieces (about the size of a large walnut). Warm slightly and roll into a ball then drop into extruder (since im using my kitchen aid, the mixer is running on high speed). Cut at desired length then place on a floured tray and dust with flour.
Cook in well salted boiling water for 3-4 min (or per package instructions if using dried pasta).
Reserve some pasta water to finish pasta.
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MEATBALLS
▪250g or 1c buttermilk
▪1 egg
▪150g or about 4.5c bread, cubed (i find that regular white bread works well)
▪125g or 1 1/2c parmesan, grated
▪15g or 1/3c parsley, chopped
▪15g or 2Tbsp garlic, minced
▪18g or 1Tbsp salt
▪3g or 2tsp black pepper
▪15g or 1Tbsp lemon juice
▪Pinch chile flake
▪450g or 1lb 80/20 ground beef
▪450g or 1lb 80/20 ground pork
Add buttermilk, egg, and bread into a bowl and mix to hydrate. Add parm, parsley, garlic, salt, pepper, lemon juice, chile flake, and meats. Mix together until just combined. Try not to over mix.
Divide meat into 15 100-105g pieces, roll into balls, and place on a parchment lined sheet tray.
Bake at 475F/250C for 20 min until beginning to brown. Allow to rest for 10 min. Reduce oven heat to 325F/160C.
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TOMATO SAUCE
▪100g or about 1/2c olive oil
▪150g or 1.5c yellow onion, small diced
▪15g or 2Tbsp garlic, minced
▪Salt
▪Chile flake
▪1 28 oz can whole tomatoes (pureed until broken down)
▪1 28 oz can crushed tomatoes
▪5g or 1 1/4tsp sugar
Heat large pot or dutch oven over medium. Add very long squeeze olive oil, onion, garlic, and generous pinch of salt. Stir to combine and sweat over medium for 10min or until onions are translucent and softened. Add pinch of chile flake, stir. Add in both cans of tomatoes. Stir, reduce heat to medium low, cover and simmer for about 15min.
Taste for seasoning and add salt and 5g sugar if needed. Stir.
Gently lower cooked meatballs into the sauce and stir to coat. Return pot of sauce/meatballs into 325F/160C oven and cook for 20-30min.
When finished, the sauce should be nicely concentrated with browned edges.
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TO FINISH:
Add portion of pasta into a saute pan over low heat with 2 small pads of butter and a spoonful of pasta water. Swirl until combined and emulsify.
Add pasta to plate, top with 2 meatballs, sauce, grated parm, chopped parsley, and a drizzle of nice olive oil.
#spaghettiandmeatballs #meatballs #comfortfood
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EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 The internet's meatball recipe
0:38 Mixing the spag dough
1:52 Mixing and searing the balls
4:21 Making the sauce
5:23 Still working on a new website with Squarespace
6:22 Finishing the sauce and meatballs
7:34 Extruding the spaghetti
9:05 Boiling the spag and plating up
10:52 Let's eat this thing
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Swedish Meatball dan Brown Sauce, suami cakap lagi sedap dari IKEA!!
Di sini Che Nom akan tunjuk cara untuk hasilkan meatball homemade yang sedap dengan beberapa bahan perapan tertentu. Teknik untuk dapatkan bebola kenyal pun ada dikongsi dalam video ni. Kita perlu goreng meatball, hasilnya nanti sedikit rangup di luar dan moist di dalamnya.
Ada juga cara utk hasilkan brown sauce yang pekat dan lemak tanpa perlu guna bancuhan brown sauce segera dan rasa pun lagi sedap.
Kalau sekarang di IKEA side dish nya mashed potato dan kacang pis, Che Nom pula akan hidang bersama kentang goreng dan brokoli yang dicelur dengan cara yang betul, untuk hasil yg fresh dan menarik rupa sayurnya. Kalau dulu2 mmg side dish nya fries dan brokoli.
Meatball resepi homemade dari segi rasa dan teksture, memang terbaik..dimakan pula dengan brown sauce dan side dish tu..tak perlu lagi beratur Panjang di IKEA, yang kadang-kadang nak dapat meja di restoran pun susah sebab ramai.
//Bahasa Melayu
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Bahan-bahan untuk meatball:
600g daging kisar
1 biji bawang holland
2 keping roti putih
5 sudu besar /75 ml susu full cream
1 biji telur
½ sudu kecil serbuk lada hitam
½ sudu kecil serbuk lada putih
1 ulas bawang putih
¼ sudu kecil rempah mixed spice
¾ sudu kecil garam
Minyak, untuk menggoreng
Bahan-bahan untuk brown sauce:
40g /3 sudu besar mentega
3 sudu besar tepung gandum
1 cawan air
1 ketul kiub pati daging
1 cawan susu full cream
½ cawan krim masakan
2 sudu kecil kicap
½ sudu kecil cuka (**boleh ganti cuka dengan 1 sudu kecil dijon mustard)
NOTA Penting: Jumlah kesemua susu full cream, air dan krim ialah 2 ½ cawan. Anda boleh sesuaikan ikut bahan sama ada lebihkan susu atau krim.
Lebih banyak krim, lebih sedap rasa brown sauce
Bahan-bahan hidangan sampingan:
Sayur brokoli
Kentang goreng
Jem lingonberry
//English
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Ingredients for meatballs:
600g minced beef
1 yellow onion
2 slices white bread
5 tablespoons /75 ml full cream milk
1 egg
½ teaspoon black pepper powder
½ teaspoon white pepper powder
1 clove garlic
¼ teaspoon mixed spice
¾ teaspoon salt
Oil, for frying
Ingredients for brown sauce:
40g /3 tablespoons butter
3 tablespoons plain flour
1 cup water
1 beef stock cube
1 cup full cream milk
½ cup cooking cream
2 teaspoons soy sauce
½ teaspoon vinegar (** can replace the vinegar with 1 teaspoon of dijon mustard)
Important NOTE: The total of all full cream milk, water and cream is 2 ½ cups. You can adjust according to the ingredients either more milk or cream.
The more cream, the tastier the brown sauce
Side dish ingredients:
Broccoli
French fries
Lingonberry jam
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Spaghetti and The Best Meatballs Recipe Ever
Enjoy a classic delicious weeknight meal with this spaghetti and homemade meatballs recipe that comes together in under 1 hour.
There isn’t much in the food world that is more traditional then spaghetti and meatballs. It’s easy to make, it’s delicious and when it’s homemade, there’s absolutely nothing like it.
Whether you’re serving it with homemade pasta or regular spaghetti noodles, this recipe with homemade pomodoro sauce and the best meatball recipe ever is amazing!
Ingredients for this recipe:
For the Meatballs:
• 2/3 loaf of French or Italian bread submerged in cold water
• 2 small or 1 large peeled and small diced yellow onion
• 4 finely minced cloves of garlic
• 1 ½ pounds of 90/10 ground sirloin
• 1 ½ pounds of ground pork
• 4 eggs
• ¼ cup chopped fresh parsley
• 1 ½ tablespoons chopped fresh rosemary
• 3 tablespoons chopped fresh basil
• 1 heaping cup grated parmesan cheese
• 1 ½ tablespoons sea salt and ½ teaspoon pepper
For the Sauce and Spaghetti
• 1 pound uncooked spaghetti noodles
• ½ batch of pomodoro sauce
Serves 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Procedures:
1. Preheat the oven 425°.
2. Squeeze as much of the liquid out of the water-soaked bread as possible and add to a large bowl along with all of the meatball ingredients and mix until completely combined.
3. Next for golf ball sized meatballs and place them 1” apart on cookie sheet trays lined with parchment paper.
4. Bake them at 425° for 25 to 30 minutes or until they begin to get a little brown on top and are cooked through out.
5. With 10 minutes left in the cooking process add the spaghetti to a large pot of boiling salted water and cook until al dente, about 7-8 minutes. Be sure to stir occasionally so that the noodles do not stick.
6. Remove the meatballs from the oven and place the desired serving amount for 4 people into the sauce and coat in the sauce. Remove and set aside.
7. Add the cooked spaghetti to the sauce and toss to coat.
8. Serve with meatballs overtop and garnish with parmesan cheese and parsley.
CHEF NOTES:
• I prefer to either pan sear the meatballs in olive oil until browned or cook them directly in the oven.
• Use all fresh herbs and you can add fresh oregano to the mix as well.
• This recipe makes 40 meatballs so be sure to freeze the remaining uneaten meatballs.
• REHEATING THE MEATBALLS: Add the meatballs to a casserole dish and cover off with foil. Bake in the oven for 8-10 minutes at 375° or until warm. You can also heat in the microwave. If serving with spaghetti and sauce, simply place them in a sauce pot along with the sauce and cook over low heat until warm.
• STORING AND FREEZING MEATBALLS: Store the meatballs covered in plastic in the refrigerator for up to 4 days. Meatballs freeze well covered in plastic for up to 2 months. Likewise, the pomodoro sauce freezes well, but will not if it is coated in the pasta.
Swedish Meatballs with Mushroom Gravy
This recipe is loosely based on the pork meatballs with mushroom gravy recipe from my book The Food Lab (which you can get here:
They are far larger than true Swedish meatballs, but the basic idea is the same. Also, I added a mushroom gravy, because I had some mushrooms and I like mushroom gravy.
If someone takes the time to transcribe the recipe I’ll pin it up top.
5-Star Sausage Gravy with Ree Drummond | The Pioneer Woman | Food Network
There's no cozier brunch recipe than buttery biscuits topped with creamy sausage gravy.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Sausage Gravy
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 25 min
Active: 25 min
Yield: 12 servings
Ingredients
1 pound breakfast sausage, hot or mild
1/3 cup all-purpose flour
3 to 4 cups whole milk, more to taste
1/2 teaspoon seasoned salt
2 teaspoons freshly ground black pepper, more to taste
Biscuits, warmed, for serving
Directions
With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.
Spoon the sausage gravy over warm biscuits and serve immediately!
Cook’s Note
This recipe can be easily doubled to serve 24.
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5-Star Sausage Gravy with Ree Drummond | The Pioneer Woman | Food Network
How to Make the Juiciest, Most Tender and Flavorful Italian-American Meatballs | Serious Eats
On top of spaghetti, all covered with cheese... What is the perfect meatball? For us, it's a plump, juicy ball of highly seasoned meat that's so tender a spoon can pass right through it with almost no resistance. For the best Italian-American meatballs, we use a couple tricks, like incorporating gelled stock and using a buttermilk panade.
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