I'm sick of my spaghetti and meatballs!?

Question

Can anyone give me their version of spaghetti and meatballs? I use frozen meatballs so don't give me that recipe for it. I'm just sick of making it my way, I want a new taste in my mouth for once.

Answer 1

Maybe you need to rethink the meat altogether. I'm Mexican and when we first tried spaghetti and meatballs we thought it was, well... sorry... pretty gross!!! We don't have anything like it. So, I tried something different. Instead of the meatballs I'd use chicken cut into cubes and cooked in garlic, onions, oregano, and cilantro. When it's cooked, I mix in the pasta/ tomato sauce of choice and set it aside. Then, I cook the spaghetti according to the directions on the box. I serve the pasta first and each person spoons the mixture of chicken with sauce they want on their pasta. I NEVER mix the sauce with the pasta because it gives it a blah sort of appearance that ends up translating into the taste (for us at least). It's different but all my family loves when I make it... except my husband and his family, they think it's an abomination to substitute the ground beef for chicken. It's different but it gives the dish a lighter taste thatn the usual meaty, overfilling taste of meat with tomato sauce. Enjoy!!!

Answer 2

Here is my simple version...

1pound 80% Lean Chop Meat
1pound ground pork
1 cup pecorino romano
1/2 cup bread crumbs
2 eggs
3 cloves minced garlic

Combine all together adding possibly a little bit more bread crumb if it is too gooey or a little water if it is too dry. Season to taste with salt and pepper. Shape into golf ball sized meatballs. Brown in a frying pan. Set aside.

4 Cans Crushed Tomatoes
1 small onion
1 pound pork neck bones
3 cloves of minced garlc
4 Basil Leaves chopped
Salt and pepper
1Tablespoon olive oil

Brown Pork neck bones in stockpot with the Olive Oil. Remove from pot. Saute onions,over low medium heat, in olive oil, scraping the browned bits from the pan (from the pork neck bones) Add the garlic and saute. Add the cans of crushed tomatoes, Basil leaves, salt and pepper and give it a good stir. Put the pork neck bones back in the pot. Bring to a boil and then lower to simmer. Cook for 3 hours...give it a good stir every now and then.

After 3 hours is up remove the pork neck bones and add the meatballs to the pot. Give them a gentle stir to cover. Cook the meatballs in the pot for 1/2 hour. Remove from pot or they will continue to cook and get a bit dry.

Serve with spaghetti or any type of pasta and a nice loaf of italian bread.

Answer 3

Spaghetti and Meatballs
My version of a classic.
1 lb angel hair pasta, cooked
Meatballs
1 1/2 lbs extra lean ground beef
1/2 onion, finely chopped
1 cup seasoned dry bread crumbs
1 egg
1/2 teaspoon salt
1/2 teaspoon pepper
Sauce
1 onion, chopped
1 green bell pepper, chopped
1/2 lb mushrooms, sliced
2 (15 ounce) cans diced tomatoes
2 (6 ounce) cans tomato sauce
2 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon sugar
2 teaspoons basil
2 teaspoons oregano
salt
pepper
6 servings

1. In a large bowl mix together ground beef, onion, breadcrumbs, egg, salt, and pepper.
2. Form into 1 inch balls and set aside.
3. Place olive oil in a large skillet over med-high heat and saute garlic for about 1 minute.
4. Add onion, bell pepper, and mushrooms to the oil and cook for 8-10 minutes until vegetables are soft.
5. Add diced tomatoes, tomato sauce, sugar, basil, oregano, salt, and pepper to the vegetables, and stir to combine. Cover and simmer for 10 minutes.
6. Place meatballs in sauce and simmer until done all the way through, 35-40 minutes.
7. Place sauce and meatballs over spaghetti and serve.

Answer 4

Why not venture into other spaghetti sauces such as bolognese, carbonara or pesto.

Carbonara is realy easy

Dice up 6 slices of bacon and saute until crispy in 3 tablespoons of olive oil in a large skilet, keep warm. Meanwhile put a pot of water on to boil and cook your pasta. In a separate medium size bowl break 3 eggs and add about 6 large tablespoons of fresh grated parmesean cheese. Mix the eggs well, like for scrambled eggs and set aside. When spaghetti is done, drain and put into skillet with bacon, toss to coat then immediately pour egg/cheese mixture on the pasta and toss to coat again. The heat will cook the eggs. Serve immediatly. My family loves this and it is quick to fix.

Answer 5

You can try spaghetti al fresco, my version is cooked spaghetti, a Tbsp. of olive oil, salt and pepper to taste, and a bit of parmesan cheese grated over, and a handful of torn basil leaves. It's great with or without meatballs... its light and tasty. Serve with garlic bread or a light salad.

Answer 6

I use lean ground beef, I cut up onion, green pepper and garlic. Add black pepper and salt. Mix it all together. Add an egg and flour and then make them in ball shape. Try Prego's three cheeses sauce. It's awesome definitely a nice tatse. And if you are tired of eating spaghetti you can also make lasagne, it's real easy. Oh and try multigrain Catelli's spaghetti, it's so good!!

Cook the ground beef, with green pepperl, onions and garlic, add salt and black pepper. Add the three cheese's sauce. Then layer your lasagne, put some sauce in the greased bottom, layer of noodle,layer of meat, put mozza on top, repeat about 2 more layers. then add sauce on the noodle layer on top, add mozza also, grease a piece of foil and cover dish and bake for 45 min in the oven at 350F. A caesar salad and garlic bread would go very nice with this meak

Answer 7

Sauce:
3 tablespoons olive oil
1/2 cup chopped onion
2 cloves garlic, smashed and minced
1 tablespoon sugar
2 teaspoons salt
1 teaspoon dried leaf oregano
1/2 teaspoon dried leaf basil
1/4 teaspoon black pepper
1 large can (28 to 36 ounces total) crushed Italian tomatoes
2 cans (6 ounces each) tomato paste
16 ounces thin spaghetti
Parmesan cheese

Answer 8

My wife and I use Hot Italian Turkey sausage in our meatballs. We mix it with a little pork, some bread crumbs, a little shredded cheese, some onion powder, garlic powder. Oh, and don't forget the binder....the egg. Bake it in the oven till done, and then put them in the sauce and let them sit overnight to absorb the flavor of the sauce. HHMMM HHMMMM GOOD!!!!!

Hope it sounds good, because I'm going home tonight and making it for myself now....I just made myself hungry!!!!

Answer 9

1 can italian plum tomatoes 2 -4 garlic cloves ,one medium onion handful of fresh basil ,few sprigs of fresh thyme ,oregano,pinch of rosemary 1/2 tsp. crushed red pepper,1/4 cup good olive oil put all in blender about a minute heat over medium high heat stirring occasionally about 5 mins .and its ready-ENJOY and really consider making your own meatballs(you can make a bunch at once then freeze and just use what you need.

Answer 10

Alfredo sauce and frozen Swedish meatballs on fettuccine. Try it!