How To make Spaghetti with Meatballs

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 and Meatballs Recipe #shorts

Learn the secret to the juiciest homemade meatballs!
PRINT RECIPE HERE:
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#dinner #spaghettiandmeatballs #natashaskitchen

Pasta Bolognese! #shorts #fyp #viral #chef #food #recipe #cooking #trending #beef #pasta #italian

Recipe @Natashaskitchen

BOLOGNESE SAUCE INGREDIENTS:
2 Tbsp extra virgin olive oil
2 Tbsp unsalted butter, plus 2 Tbsp more to toss pasta
1 1/2 cups chopped onion (from 1 medium onion)
1 celery stalk, finely chopped)
1 medium carrot, peeled and shredded
3 garlic cloves, minced
1 lb ground beef (20% fat), or use a mixture of beef and pork
1/2 tsp fine sea salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
1 cup dry white wine (or red wine)
28 oz canned crushed tomatoes
1 1/2 cups hot water, plus more as needed
2 Tbsp double-concentrated tomato paste (or 4 Tbsp regular tomato paste)
1/4 cup parsley, finely chopped (or fresh basil), plus more to serve
1/2 cup whole milk

TO SERVE:
1 1/2 lbs papperdelle or tagliatelle pasta
Parmesan cheese, to serve

Spaghetti and Meatballs with Meaty Marinara Sauce | Panlasang Pinoy

This video will teach you How to Cook Spaghetti and Meatballs.

Here are the ingredients:

1/2 lb. Spaghetti

Meatball:

1/2 lb. ground pork
1/2 lb. ground beef
1/4 cup bread crumbs
1 piece egg
3 cloves garlic, minced
1/4 cup Parmesan cheese
12 pieces Cheddar cheese, cubed
1/4 teaspoon ground black pepper
1/2 teaspoon salt
4 tablespoons extra virgin olive oil

Meaty Marinara Sauce:

14 oz. Stewed tomato
14 oz. tomato sauce
1 piece Knorr Beef Cube
1 piece onion, chopped
3 cloves garlic, minced
5 pieces basil leaves
Salt and ground black pepper to taste

MY Best SPAGHETTI and MEATBALLS // BEATS ANY RESTAURANT ❤️

My SPAGHETTI AND MEATBALLS with SPAGHETTI SAUCE has to be one of my best dishes, that’s what everybody who’s tasted it says, I’ve got to say I believe it. I’ve had SPAGHETTI AND MEATBALLS in many restaurants through the years , but I love mine the best. The seasoning and time put into the dish will make it a winner or a loser, and you just can’t make a good SPAGHETTI AND MEATBALLS WITH DELICIOUS SPAGHETTI SAUCE if you skimp on seasoning and time. I like to seat my meatballs to lock in the flavor and I add special attention to the sauce, many believe a good sauce takes hours to simmer, but I feel that a good 45 minutes or a little more is enough for a winning sauce. I’m not afraid to use sugar in the sauce, it’s important to balance the acidity of the tomatoes. Whether you use fresh tomatoes or good canned tomatoes and whether you’re Italian or not you will love this recipe, I hope you give it a try. ❤️

As an AMAZON associate I profit from qualified purchases (affiliate)
Measuring batter bowl ( Pampered chef)



INGREDIENTS FOR MEATBALLS ___________
1 lb 80/20 ground beef
1/2 lb Mild Italian sausage
1 1/2 tsp Garlic powder
1/2 tsp ground black pepper
1 tsp SALT (you decide )
1 large egg
3 Tbsp chopped fresh parsley
1/2 C. Panko bread crumbs

SPAGHETTI SAUCE _______________________
3 -14.5 oz. Crushed canned tomatoes (I used my fresh canned )
1 C. Water (or as needed)
3 Tbsp Tomato paste
2 large Bay Leaves
1/2 tsp garlic powder
1/2 tsp onion powder
2 tsp sugar (you decide amount)
1 tsp Salt (you decide amount )
1 tsp Red pepper flakes (optional )
1/2 C. Diced green bell pepper ????
1 tsp Oregano ????
4 large garlic cloves (finely minced )
3/4 of 1 lb Box Spaghetti pasta

TOPPINGS AND SIDE__________
Freshly grated Parmigiano Reggiano cheese
( as needed)
Chopped parsley and fresh basil ????
Breadsticks


DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.

#spaghetti
#meatballs
#pastasauce

Spaghetti and meatballs  #shortvideo #cooking

Ingredients

- 100g Parmesan cheese, finely grated (plus extra for the top)
- 50g breadcrumbs
- 50ml milk
- Small bunch parsley, finely chopped
- 500g of veal mince (or you can use beef or lamb)
- Salt and pepper to taste
- Olive oil
- 2 sticks celery, finely diced
- 1 carrot, finely diced
- 4 cloves garlic, finely diced
- 1 jar of tomato passata
- 1/2 bunch basil
- 1 packet spaghetti

Method

1. To make the meatballs, add the cheese, breadcrumbs and milk to a bowl and stir to hydrate the breadcrumbs.
2. Add the mince meat, parsley and season with salt and pepper.
3. Mix well until you have a bouncy, sticky meat mixture.
4. Drizzle a good amount of olive oil onto an oven-safe tray. Roll your meatballs just smaller than a golf ball.
5. Once all the balls are rolled, place into a 180°c oven for 25-30 minutes.
6. Get a large pot of salted water on to boil to cook the pasta.
7. In a separate saucepan, add a good amount of olive oil over medium-high heat. Add the celery, carrot and garlic.
8. Season with salt and cook this for 10-12 minutes.
9. Add the tomato passata and bring to a light simmer. Once it's simmering, add your basil and stir through.
10. Cook the sauce for 25 minutes before removing the basil and adding the cooked meatballs to the sauce.
11. Stir well and start cooking your pasta to the packet instructions.
12. Once your pasta is cooked, drain well, preserving some of the cooking water to stir through your meatballs and sauce.
13. Garnish with a drizzle of olive oil, grated Parmesan and a little bit more basil.