How to make the best spaghetti and meatballs?

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)

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.

----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.

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

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

The type of meat you use makes a big difference. And the sauce. We usually make our own. But have found that the meat makes the biggest overall difference. Each person has their own taste. Experiment with different grades and with what you are mixing in with the meat. One that produces an interesting taste is to mix a little ground ham in with the meat.

Italians

Spaghetti and Meatsauce

ING:-

1/2 lb. bacon

2 1/2 lbs. ground chuck

2 C. chopped onion

1 C. green pepper

6 lbs. 9 oz plum tomatoes (put in blender)

18 oz. tomato paste

1 1/2 C. red wine

1 1/2 C. water

4 t. oregano

4 t. basil

1 t. thyme

1/2 C. parsley

1 bay leaf

2 T. salt

1/4 C. brown sugar

In a 5-6 qt. pan, fry bacon until crisp. Set bacon aside and crumble. Brown ground beef in bacon fat. Add onions and green pepper and cook another 5 minutes. Add the rest of ingredients to the pot and bring to a boil. Add bacon bits. Cook 2 hours.

Venetto's has all kinds of Italian recipes for you to try. I hope you enjoy browsing our Italian recipes and find a Italian recipe or two your family might enjoy.

New Yorker Style Spaghetti

3/4 lb. thin spaghetti

1 bunch broccoli, about 1 lb

3 tablespoons butter or margarine

2 medium cloves garlic, minced

1/3 lb blue cheese

1/2 cup grated Parmesan cheese

Bring pan of water to boil. Wash broccoli and cut flowerettes off stalk leaving about 1" of stem on each one. Place flowerrettes in boiling water, cover and cook about 5 minutes. Drain and set aside.

Cook spaghetti according to package directions until just tender not mushy. Drain and set aside.

Melt butter in skillet. Briefly sauté garlic over low heat. Add cheese. Stir until melted.

Place hot spaghetti in serving bowl with cooked broccoli. Toss with cheese sauce. Sprinkle with Parmesan cheese and cracked pepper. Toss again.

Serve hot.

Serves 4

Barbeque Meatballs

Ingredients & Directions

1 pound ground beef

1/2 cup bread crumbs

1 teaspoon salt

1 egg -- beaten

1/2 cup evaporated milk

Mix and shape into balls. Brown meatballs in 1 Tbsp . cooking oil. Place into baking dish.

Mix and pour over meatballs: 1/2 cup catsup 1/2 cup chili sauce 2 Tbsp. margari ne 2 Tbsp. chopped onion vinegar and brown sugar, to taste

Bake at 375 for about 20 minutes.

Catherine Kent

Good served over rice.

Basic Swedish Meatballs

Ingredients & Directions

1 cup milk

1 1/2 pounds ground round

1 onion -- grated

1/8 teaspoon nutmeg

1/8 teaspoon ginger

1 teaspoon kosher salt

1/4 teaspoon pepper

3/4 cup flour

2 egg -- beaten

1/4 cup flour

2 cups beef stock -- unsalted

2 tablespoons dry sherry

Heat milk, do not boil. In separate bowl combine beef, onion and spices. Add flour slowly blending thoroughly. Gradually mix in milk. Add eggs and beat until mixture is light and puffy, about 5 minutes. Cover and refrigerate 1/2 h our. Then roll beef into 1-inch balls. Brown meatballs under broiler. Remove . Set aside. Add flour to broiler beef drippings and stir until smooth. Gr adually stir in beef stock and sherry; bring to boil. Season with salt and pep per. Simmer 5 minutes . Add meatballs to sauce. Simmer gently covered for 15 minutes. Place in serving dish.

Try my site it has a veriety of foods. Enjoy!

Do whatever to make it.

Then, add a ton of cheese!!!!!!!!!

Yum.