Anonymous
Favorite Answer
Buy it all pre-made.
You can buy several different brands of frozen meatballs.
Canned spaghetti sauce.
Spaghetti pasta (boil it per the directions on the box) then add the sauce and meatballs and continue cooking on a medium heat while continuously stirring until it is hot (when it bubbles)
cmriley1
Don't overcook the pasta. The Italians have it right when they try to cook pasta "Al Dente". Al dente means "to the tooth" this means that there's still a core of resistance when you bite into the pasta. Alot of really bad pasta I've eaten has been cooked so long it's turned to mush
Salt the water you cook the pasta in. If you were in the mediterranian, you'd be using sea water instead of water from the tap. The best pasta is cooked in water with that much salinity. This is the only time you can impart flavor into the pasta, everything else just goes on top.
Also, make sure you cook the pasta in enough water.
The meatballs should be of a size that's perfect for a single bite. Either by itself or stabbed onto the fork after you pick up some spaghetti.
Start by browning your meatballs on all sides in a pan with a little olive oil. Then put them into the spaghetti sauce to cook through. This will help keep them moist.
There are so many recipes it's hard to choose, so I just gave you some general tips.
Anonymous
----This is from a website. I've never made Spaghetti and meatballs. ENJOY!!!!!!!!!!
Ingredients:
1/2 pound ground beef
1 egg
1 1/2 slices white bread, torn into small pieces
2 tablespoon grated Parmesan
Salt and pepper
1/4 cup olive oil
1 1/2 cups Marinara Sauce
8 ounces spaghetti, freshly cooked
Additional grated Parmesan
Procedure (serves 2 to 4):
Combine first 4 ingredients in medium bowl. Season with salt and pepper. Form mixture into 1 1/2-inch-diameter meatballs. Heat oil in heavy large skillet over medium-high heat. Add meatballs in batches (do not crowd) and cook until brown on all sides, about 8 minutes.
Meanwhile, warm Marinara Sauce in heavy small saucepan over low heat. Pour sauce over spaghetti. Top with meatballs. Serve immediately, passing additional Parmesan separately.
Anonymous
Spaghetti Sauce and Meatballs
Meatballs
2# ground chuck
3/4-cup plain breadcrumbs wet with water
1 1/2 teas. Garlic powder
1 T parsley flakes
1 1/2 teas Salt
1 teas pepper
1/3 cup Romano cheese
1 egg
2 cloves of garlic
Mix very well add a little water if too dry. Shape into 2-inch balls.
Fry in a heavy skillet spayed with Pam.
Added chopped garlic as you fry
when browned add to sauce.
Pour a little water in the skillet and scrape the dripping from the frying pan and add to your sauce
Sauce
2 0r 3 county style spare ribs with bones
2 large cans of Crushed tomatoes ( I prefer Furmanos)
2 cans of Contadina tomato paste
16 oz of water
3 cloves of garlic sliced
2 teaspoons of salt
2 T. Romano cheese
Fresh basil leaves
Fry ribs in a large heavy skillet sprayed with Pam and a little oil. In the meantime start your sauce. Get a large stock pot and spray with Pam. Add Crushed tomatoes, paste and water. Cook on medium heat. Add the garlic and salt. Make meatballs and add to sauce. Don't forget the dripping. Bring to a boil and simmer for 1½ hours. Add the basil and Romano cheese. Simmer another ½ hours. Serve over your favorite pasta
scrappykins
One Original Spaghetti and Meatball Recipe
1-pound box of spaghetti noodles
1-pound of lean ground beef
2 large cans of crushed tomatoes
1 small can of tomato paste
1 tomato paste can of water
½ cup of Italian style bread crumbs
1 large egg
1-tablespoon of ketchup
3 cloves of fresh garlic, remove skin and chop (these are 3-individual pieces off the clump of garlic)
Olive oil
1-teaspoon of Worcestershire sauce
1 level teaspoon of sugar
1/8 teaspoon of season salt
1/8 teaspoon of black pepper
1/8 teaspoon of garlic powder
¼ teaspoon of Italian spice or oregano (optional)
¼ cup of grated Romano cheese
1/8 teaspoon of regular salt
½ teaspoon of kosher salt for spaghetti noodle water
In a large mixing bowl, add all of the ground beef, breadcrumbs, chopped garlic, ketchup, grated Romano cheese, 1 egg, season salt, black pepper, garlic powder, Italian spice or oregano and Worcestershire sauce.
Blend the above ingredients together very well and then form the mixture into meatballs.
Choose a large pot with a lid and add the 2 cans of crushed tomatoes and set aside.
Prepare a large skillet with olive oil and place the skillet over medium heat.
Begin by frying the meatballs until they are lightly brown on all sides and then drain the oil from the skillet and add the 1 can of tomato paste along with 1 tomato paste can of water.
Blend the sauce into the meatballs gently and continue cooking over medium-low heat until the sauce is hot and steaming through the meatballs.
Remove the meatballs and tomato paste sauce from the heat and carefully pour all of it into the pot containing the crushed tomatoes.
Add the regular salt to taste or approximately 1/8 of a teaspoonful.
Stir the sauce.
Add 1 level teaspoon of sugar to the pot of spaghetti sauce and stir.
Stir the spaghetti sauce mixture together very well and simmer partially covered over medium-low or low heat for approximately 45-55 minutes.
Stir often to make sure the sauce does not stick or burn, reduce the heat if necessary.
Remove the spaghetti sauce from the heat when it is ready to serve, but do not remove the lid. Simply set it aside and allow it to rest while you prepare the spaghetti noodles.
Cook the spaghetti noodles as directed on the box. We add a touch of olive oil and a pinch of kosher salt to the spaghetti water.
After adding the spaghetti noodles to the boiling water, stir, pick and separate them using a long fork or such to keep the noodles from sticking together. Repeat this process several times while cooking.
When the spaghetti noodles are tender, drain them using a colander and rinse them under cool water to stop the cooking process.
Shake off excess water and place the spaghetti noodles in a serving bowl.
If you like you can add just a touch of olive oil to the plain spaghetti noodles to prevent them from sticking together.
Simply add a little olive oil around the top, here and there, and use two forks to move the spaghetti noodles around in the olive oil.
If needed you can reheat the spaghetti noodles quickly by running them under hot water or setting the colander of noodles back down into a pot of hot water for just a minute or two.
Serve the spaghetti sauce and spaghetti noodles in separate serving bowls.
Dress the dinner table by offering grated Romano cheese and warm garlic bread