How To make Pasta with Meatballs
2 c Peeled fresh plum tomatoes
-or canned Italian plum -tomatoes. 4 tb Butter
2 sm Onions, chopped fine
1 Clove garlic, chopped fine
4 sl Bacon, cooked and crumbled
Salt and black pepper 1/2 c Marsala
1/2 ts Dried oregano
1/2 lb Vermicelli
1 c Fresh grated Parmesan or
-Romano cheese
MEATBALLS:
1/2 lb Ground chuck
2 sl French bread, moistened
-with 1/2 cup milk and -squeezed dry 1 tb Minced parsley
2 Eggs, lightly beaten
1/4 c Grated Parmesan cheese
Salt and ground pepper 3 tb Vegetable oil
Here's the recipe I made the other night with the nice pasta sauce. The meatballs were mediocre, mainly because I'd never made meatballs before that I can remember. The sauce, on the other hand, was very tasty. For the pasta I used rigatoni++the first type of pasta I made with the new machine. Serves 4 to 6. 1. Put the tomatoes trough a food mill to puree pulp and remove
seeds. 2. In a large skillet or medium saucepan, melt half the butter and
cook the onions9on until soft. Add the garlic, tomato puree, and crumbled bacon. Then add salt and pepper to taste and boil this sauce hard for five minutes. 3. Add the marsala and oregano, and cook for another 5 minutes. Set
aside. 4. Put all the meatball ingredients except the vegetable oil in a
bowl, and mix with your hands. Shape the mixture into 12 balls, and in the skillet brown them on all sides in the vegetable oil. Do not overcook, they will cook further in the sauce. Add the meatballs to the tomato sauce and keep warm. (You can brown the meatballs ahead of time and add them to the sauce when you are ready.) 5. Cook the pasta until al dente, drain well and return to the pot in
which it cooked. Add remaining butter and toss well. Add several large spoonfuls of the tomato sauce and toss well again. Transfer pasta to a large serving platter or bowl. Pour sauce and meatballs overall, serve and pass the cheese. Wine: A chianti classico From "The Joy of Pasta", Joe Famularo and Louise Imperiale. Baron's Educational Series, Inc., N.Y. 1983. ISBN 0-8120-5510-1. Posted by Stephen Ceideberg; May 2 1991.
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Easy and Delicious Spaghetti & Meatballs Recipe (You'll Never Need Another Meatball Recipe)
Spaghetti and Meatballs is an Italian Restaurant classic. These homemade meatballs really take this dish to the next level. We are making everything from scratch and it's STILL easy! Let's #makeithappen
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Meatballs:
1lb 80/20 ground beef
1/4 cup diced parsley
1 small onion grated
2.5 oz Boursin Garlic & Herbs Cheese
1 tbsp sour cream
1/2 cup parmesan cheese
1 tbsp garlic paste
1 eggs
1.5 - 2 cups bread crumbs
AP Seasoning, Italian Seasoning, Red pepper flakes
Spaghetti:
1 lb spaghetti noodles
1 diced onion
3-4 cloves minced garlic
1/4 cup tomato paste
1-2 tsps beef bouillon powder
red pepper flakes and italian seasoning
15 oz tomato sauce
28 oz crushed tomatoes
2 tsps white sugar (optional)
AP seasoning
1/4 cup parmesan cheese
1/4 cup chopped basil
Spaghetti and Meatballs Recipe by Food Fusion
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Spaghetti with Meatballs
Recipe in English
Ingredients:
Step 1:
- Spaghetti 300 gm
- Water as required
- Salt ½ tsp
- Oil 1 tbsp
Step 2:
- Beef Mince 250 gm
- Garlic Paste 1 ½ tbsp.
- Onion small chopped 1
- Salt 1 tsp
- Black pepper ½ tsp
- Fresh Coriander ¼ cup
- Paprika ½ tsp
- Bread crumbs ¼ cup
- Egg 1
- Milk 1 tbsp
- Nutmeg Powder ¼ tsp
- Oil 1 tbsp
Step 3:
- Tomato paste ½ cup
- Water 1/2 cup or as required
- Tomatoes (Boiled, peeled and deseeded) 3
- Oil 1 tbsp
- Oregano 1 tsp
- Salt 1 ½ tsp
- Black pepper ½ tsp
- White pepper ¼ tsp
- Onion small chopped 1
- Garlic Paste 1 tbsp
- Sugar ½ tsp
- Vinegar 1 tsp
- Red Chili Flakes 1 tsp
- Dried parsley 2 tsp
Assembling:
- Coriander 1 tbsp
- Parmesan cheese or cheddar cheese powder 1 tsp
Directions:
- Boil water by adding salt and oil.
- Add spaghetti in it and boil for 5-7 mins.
- Once boiled drain and rinse with cold water and set aside.
- Blend all the ingredients in chopper till well blended.
- Make same size balls of 1 and ½ inch.
- Shallow fry in 1 tbsp oil on low heat for 5-8 mins or until golden brown and set aside.
- Add oil in a pan. When heated add onions and garlic paste. Fry till color changes.
- Now add tomatoes and mix well till they are mushy. Add tomato paste and mix well.
- Mix up all spices (salt, black & white pepper, oregano, dried parsley, sugar, chili flakes and vinegar) and give a good stir.
- Add water for your desired consistency.
- Add meatballs and mix well. And leave for 5-7 mins. Be careful so meatballs don’t break up.
- Set aside.
- Add spaghetti in a platter, pouring sauce and meatballs and finally sprinkling cheese of your choice and coriander.
Recipe in Urdu
Ingredients:
Step 1:
- Spaghetti 300 gm
- Pani as required
- Namak ½ tsp
- Tel 1 tbsp
Step 2:
- Beef ka Qeema250 gm
- Lehsun ka paste 1 ½ tbsp.
- Piyaz small chopped 1
- Namak 1 tsp
- Kali mirch powder ½ tsp
- Taza dhania ¼ cup
- Paprika ½ tsp
- Bread crumbs ¼ cup
- Anda 1
- Doodh 1 tbsp
- Jaifil powder ¼ tsp
- Tel 1 tbsp
Step 3:
- Tomato paste ½ cup
- Pani ½ cup
- Tamatar (Boiled, peeled and deseeded) 3
- tel 1 tbsp
- Oregano 1 tsp
- Namak 1 ½ tsp
- Kali mirchi powder ½ tsp
- Safed mirch powder ¼ tsp
- Piyaz small chopped 1
- Lehsun Paste 1 tbsp
- Shakar ½ tsp
- Sirka 1 tsp
- Kuti Lal Mirch 1 tsp
- Dried parsley 2 tsp
Assembling:
- Taza Dhania 1 tbsp
- Parmesan cheese or cheddar cheese powder 1 tsp
Directions:
- Pani boil Karen namak aur tel ke saath
- Spaghetti shamil Karen aure 5-7 min boil karlein.
- Jab boil hojaye to drain karlein aur thande pani se rinse karke alag rakh dein.
- Chopper main saare ajza daal ke grind karlein.
- Ek size ke balls bana kar 1 tbsp oil main halk aanch pe 5-8 min fry karlein aur alag rakh dein.
- Pan main tel shamil Karen and is main piyaz aur lehsun ka paste dhmail kar ke rang tabdeel hone tak fry kare.
- Boiled tamatar shmail kare aura chi tarah mash hone tak usko mix kare.
- Saare masalay shamil kare aura chi tarah mix kare(salt, black & white pepper, oregano, dried parsley, sugar, chili flakes and vinegar)
- Pani shamil kare apni marzi ke mutabiq
- Meatballs shamil kate aur 5-7 min ke liye chhor dein. Dehan rahe meatballs toot na jaye.
- Alag rakh dein.
- Spaghetti ko platter main daalein is per meatballs sauce ke saath daalein upper se hara dhania aur apni marzi ki cheese se garnish kar ke serve karein.
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4 Levels of Spaghetti & Meatballs: Amateur to Food Scientist | Epicurious
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of spaghetti & meatballs. And then we brought in a food scientist to review their work. Which one was the best?
Check out the professional's recipe here on the ICE blog:
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Spaghetti with Meatballs and Tomato sauce
Spaghetti and Meatballs - The 1 Ingredient You Should NEVER Leave Out
Today we're making spaghetti and meatballs. These meatballs are super tender because of the ricotta addition. The sauce is super flavorful too and the best part is the whole recipe can be made in under 75 minutes! We hope you enjoy this spaghetti and ricotta meatballs recipe!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
SPAGHETTI AND MEATBALLS PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS (Gram amounts are estimates)
For The Sauce
1 pound (454g) spaghetti
¼ cup (56g) extra virgin olive oil
8 cloves garlic - sliced
2 small anchovy fillets - optional
½ teaspoon crushed red pepper flakes
½ cup (120g) dry white wine
1 28-ounce (794g) can plum tomatoes - hand crushed or blender pulsed
2 24-ounce (680g per jar) jars passata
salt and pepper - to taste
¼ packed cup basil - hand torn
1 cup (240g) water - optional - For thinning sauce if needed
For The Meatballs
4 slices white bread - ends removed and cubed
1 cup (120g) ricotta
1 pound (454g) ground chuck
1 pound (454g) ground pork
1 cup (100g)Pecorino Romano - grated
½ cup flat-leaf Italian parsley - minced
2 large eggs
2 cloves garlic paste
1 ½ teaspoons kosher salt
½ teaspoon black pepper
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