need to make meatballs with spaghetti... need what goes in and how to cook it.?

Answer 1

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

Answer 2

To make spaghetti with meatballs to serve four you'll need a pound of spaghetti, good marinara sauce (make the full recipe), and the meatballs, which will require:

An inch-thick (2.5 cm) slice of bread.
Milk or broth
1 1/2 pounds (675 g) of ground meat (either all beef, or beef with veal or pork, as you prefer)
2 eggs, well beaten
3 tablespoons unsalted butter
1/4 cup minced onion
A small clove of garlic, chopped
3 tablespoons minced parsley
1 1/4 teaspoons salt
1/4 cup freshly grated Parmigiano
1/4 teaspoon dried oregano
A dried hot pepper, seeded and shredded (optional)
1 teaspoon grated lemon zest from an organically grown lemon
Salt and pepper to taste
Steep the bread in milk or broth to cover for 5 minutes, and then squeeze the excess liquid from the bread (the crumb should be moist but not dripping).

In the meantime, sauté the minced onion until golden in a tablespoon of the butter.

Put the ground meat in a mixing bowl, crumble the bread over it, and add the remaining ingredients except the butter. Mix well and shape the mixture into balls about 1 1/2 inches (3.75 cm) in diameter. You should obtain about a dozen meatballs.

Preheat your oven to 350 F (175 C).

Heat the remaining butter in an ovenproof pot and gently brown the meatballs on all sides; while you are browning them bring your marinara sauce to a simmer. At this point add enough marinara sauce to cover the meatballs a little more than half way, cover the pot, and bake them for a half hour. While they're cooking, bring pasta water to a boil and cook your spaghetti. Drain the pasta, season it with the sauce, and serve it with grated cheese for those who want it.

Answer 3

paste cooked aldente...vermecilli is a nice departure.

ground beef or ground beef mixed with Italian sausage or substiture ground pork for sausage

Two cans tomato pieces, two cans tomato sauce, one can tomoato paste. Oregano, basil, garlic, onion celery ...anise seed gently. If you're nervous about too much acid a table spoon or so of molassas....or brown sugar.

Sautee the onion, garlic and celery in olive oil, DON'T scrape the pan...add more olive oil and brown meat balls until slightly cooked...about 4 minutes....
Simmer low heat stirring for several hours...the meatballs need at least an hour to finish....so put them in a hour before serving and this time scrape the pan when you add the meat.

Paramesian or Romano grated over the top when serving.

If you old enough and enjoy REAL Italian....a good chianti wine.

While spaghetti is traditionally served as a side this dish and a simple tossed salad will serve as a most hearty entree and, in my opinion, one of the best meals ever....although I prefer the meat in the sauce and not in balls.

This is an ITALIAN receipe handed down thru my family from a Chicago Italian immigrant....THE BEST!

Answer 4

get some ground beef and some sausage, put olive oil in the bottom of a dutch oven cover the bottom with meat balls and the sausage cook until brown. Then get some rago spaghetti sauce. they make all kinds get the kind you like. put it in the pot then get a can of mushrooms and put that in. Green peppers sliced up and a onion and somee garlic. Season it to your taste. Then cook about half pound spaghetti with som salt. when that is done mix the whole mess up. Very Good

Answer 5

MEATBALLS AND SPAGHETTI SAUCE

MEATBALLS:

2 lbs. lean ground beef
1 sm. onion, chopped
1 tbsp. Parmesan cheese
1 c. bread crumbs
2 eggs
2 tbsp. parsley flakes
2 sm. cloves of garlic, minced
1/4 c. milk
Salt & pepper to taste

SPAGHETTI SAUCE:

3 tbsp. oil
1 tbsp. parsley flakes
1 lg. clove garlic, minced
2 (29 oz.) cans tomato puree
2 (6 oz.) cans tomato paste
1 tsp. sugar
2 c. water
1 med. carrot, chopped in sauce

FOR MEATBALLS: Combine all ingredients. Shape into 2 inch meatballs. Brown under broiler 3 to 4 minutes. Turn meatballs, brown 3 minutes more. Drop into spaghetti sauce and coat with sauce.
FOR SAUCE: Cook tomato paste in oil until bright red tomato color turns dark red. Add other ingredients. Simmer, covered for 3 to 4 hours. Serve over your favorite pasta - our favorite is fettuccini.

Answer 6

take some ground beef, one egg, some saltines crushed up, or bread crumbs, little garlic salt and few shakes of pepper, and mix it. Roll meatballs in your hand, about a pinch worth, and try to pack them tight. You can either fry them in a pan first, then add to sauce or cook them in the sauce..

Answer 7

umm spagetti noodles, meatballs, and tomato sauce

Answer 8

play my game