Time 35m Yield 4 servings Number Of Ingredients 19 Steps:
Preheat oven to 425 degrees F. Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente. Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink. Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes. Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)
Time 2h30m Yield 16 servings. Number Of Ingredients 21 Steps:
In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.
Time 30m Number Of Ingredients 10 Steps:
Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls. In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes. Meanwhile, cook pasta until al dente. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.
Yield 6 Number Of Ingredients 9 Steps:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large rimmed baking sheet with olive oil. Combine ground beef, bread crumbs, egg, mozzarella cheese, and garlic in a medium bowl. Use a 1/4 cup measure or ice cream scoop to portion into 12 to 13 meatballs. Place on prepared baking sheet. Baked until browned and cooked through, about 15 minutes. Bring the Ragu® Sauce to a simmer in a 12-inch skillet. Gently place the cooked meatballs into the sauce. Simmer 10 minutes. Ladle some of the sauce over hot pasta and toss to coat. Serve with more sauce and the meatballs with a sprinkle of Parmesan cheese.
Yield 6 servings Number Of Ingredients 24 Steps:
Preheat the oven to 425°F (220°C). Set a wire rack over a baking sheet and grease with nonstick spray. Make the marinara sauce: Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and season with salt, pepper, and the red pepper flakes. Cook until soft and caramelized, about 15 minutes. Set aside ⅓ cup (50 G) of the cooked onions and garlic for the meatballs and let cool. Stir the tomato paste into the onions and cook until browned and aromatic, 3-5 minutes. Add the crushed tomatoes, dried basil, dried oregano, and dried parsley. Stir together and bring to a boil. Reduce the heat to low, cover, and simmer for at least 30 minutes. Make the meatballs: In a large bowl, combine the ground beef, ground pork, reserved onion and garlic mixture, bread crumbs, ricotta, parsley, eggs, Parmesan, milk, salt, and pepper. Mix with your hands until well combined. Shape about 2 ounces (55 G) of meat at a time into balls and set on the prepared wire rack. Bake the meatballs for 20 minutes, until the outsides are browned and the centers are tender and juicy and reach about 155˚F (68˚C). Bring a large pot of water to boil and add a generous pinch of salt. Cook the pasta according to the package instructions, 7-10 minutes, until al dente. Stir occasionally to keep the noodles from sticking together. Drain the pasta and add it directly to the simmering marinara sauce. Reserve some pasta water, in case you need it to loosen the sauce. Stir the pasta into the sauce until fully coated. Add the pasta to serving bowls, top with the meatballs, and garnish with Parmesan, fresh basil, and cracked pepper. Enjoy!
Time 1h20m Yield 6 Number Of Ingredients 18 Steps:
Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until onion is tender and translucent, about 5 minutes. Stir in crushed tomatoes, tomato paste, red wine, Italian seasoning, sugar, garlic powder, and garlic salt. Season with salt and black pepper. Bring to a boil, reduce heat to medium-low, and continue simmering while preparing meatballs. Mix ground beef, egg, bread crumbs, mozzarella cheese, and parsley in a large bowl. Roll walnut-size meatballs and place in the simmering sauce, making sure sauce covers entire meatball. Increase heat to medium and simmering until meatballs are no longer pink in the center, about 40 minutes, turning meatballs once about halfway through. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain. Serve meatballs and sauce over spaghetti with a sprinkle of Parmesan cheese.
Time 40m Yield 2 servings. Number Of Ingredients 8 Steps:
In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Divide into eight portions. Shape each portion around a cheese cube., Place meatballs in an 8x4-in. glass loaf pan coated with cooking spray; top with soup. Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink.
Time 2h5m Yield 6 Number Of Ingredients 10 Steps:
Place cheese cubes in small resealable freezer plastic bag; seal bag and freeze at least 1 hour. Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, mix bread crumbs and 3 tablespoons of the pasta sauce. Stir in beef, onion, salt, oregano and egg. Shape mixture into 18 (2-inch) balls. Press 1 cheese cube into center of each ball, sealing it inside. Gently place in pan. Bake 10 minutes. Meanwhile, pour remaining pasta sauce into 5-quart Dutch oven. Cover; heat to simmering over medium-high heat, stirring frequently. Gently stir in meatballs; reduce heat to medium-low. Cover; simmer about 10 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center. Meanwhile, cook and drain spaghetti as directed on package; keep warm. Serve meatballs and sauce over spaghetti. Serve with Parmesan cheese.
Time 20m Yield 6-8 plates of spaghetti, 6-8 serving(s) Number Of Ingredients 8 Steps:
heat stove top on medium. In medium sized sauce pan, put in cheddar cheese soup and meatballs. stir. Put dressing, bbq sauce, ketchup and butter into meatball mix. Stir on top of stove for 12-14 minutes or until meatballs are cooked. When the mixture is ready, put spaghetti over stove on med-lo and add mixture. Stir for 5 minutes. Serve into big bowl, and top with parmesan cheese.
Time 1h25m Yield 36 meatballs, 6-7 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees. Saute onion in olive oil on low-med heat until translucent, about 5 minutes Add minced garlic and saute one minute more. Set aside. In large bowl, beat egg. Add the cracker crumbs, seasonings, onion and garlic and mix well with fork. Crumble the ground beef into the bowl and gently mix with hands, being careful not to “overwork” it, as this can cause tough meatballs. Place a cooling rack in a cookie sheet with sides or large baking pan. shape mixture into 1 1/2 inch balls and place on rack. Bake at 350 for 25 minutes.
More about “cheddar meatball spaghetti recipes”
Yield 6 servings Number Of Ingredients 11 Steps:
Preheat the oven to 200°C/400°F/Gas Mark 6. Mix all of the meatball ingredients together into a large bowl, then form into 14 golfball-sized balls. Combine the full jar of sauce and half a jar of water together in a large bowl. Stir in the spaghetti until it’s fully coated in the sauce. Spread the coated spaghetti into a casserole dish then top with the meatballs. Cover and bake in the centre of the oven for 18-20 minutes. Sprinkle over the cheese and grill/broil for a further 5-7 minutes uncovered, until the cheese is melted and stringy and the top of the meatballs are brown. Sprinkle over the basil and serve immediately. Enjoy!
