Meatball Pasta Recipe
We Answered:Lil garlic salt and dried onions, YUM!
Joseph Said:help...i need a meatball recipe for my lil brothers dinner!?
We Answered:Definitely add some diced vegetables, maybe some basil, oregano, italian seasonings. Serve it with a nice side salad and some garlic cheese bread too!!
Jacob Said:does anyone have a good pasta recipe?
We Answered:Pizza Hut Cavatini (copycat)
1/4 lb. spiral noodles
1/4 lb. shell noodles
1/4 lb. wheel noodles
2 jars (32 oz. )spaghetti sauce or your choice
1/2 lb. browned hamburger
1/2 lb. Italian sausage, browned
1/2 lbs. pepperoni, sliced thin
1 green pepper, sliced thin
1 onion, sliced thin
8 oz. shredded mozzarella cheese
8 oz. shredded parmesan cheese
Cook noodles according to box directions. Heat sauce and combine
with cooked burger and cooked sausage. In 11X13 greased or sprayed
pan, layer noodles and sauce. Top layer with pepperoni, onions, and
green peppers, mushrooms and cheeses. Make about 3 layers and top
with cheese. Bake at 350 for about 45 minutes or until cheese is
Cheese Filled Manicotti
1 8 oz package ronzoni manicotti
15 ounces ricotta cheese
2 cups mozzarella cheese -- shredded
1/2 cup parmesan cheese -- grated
1 tablespoon parsley -- chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
16 ounces spaghetti sauce
Prepare pasta as directed on package; drain. Rinse with cold water, drain and arrange in single layer to fill. Meanwhile, mix ricotta cheese, 1-1/2 cups of the mozzarella cheese, 1/4 cup of the Parmesan cheese, the egg, parsley, salt, pepper and nutmeg. Spoon misture into manicotti shells in a single layer in greased 13x9-inch baking pan. Pour spaghetti sauce over manicotti shells. Sprinkle with remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese; bake at 350F for 35 minutes or until hot. Makes 4 servings.
Marion Said:Does anyone have an AWESOME meatball recipe they wouldl like to share?
We Answered:Mamaâ€™s Spaghetti and Meatball Sauce
The trick to this recipe, as in most Italian cooking is to use the best ingredients you can find. The choice of meat is up to you, but I try to add a piece of both sparerib, and beef to the sauce, and prefer a combination of beef and veal, or beef and turkey for the meatballs. Here is the recipe;
For The Sauce:
2 Tbsp. Olive Oil
2 Cloves of Garlic, Minced
1 Small Onion, Chopped Fine
1 Stalk of Celery, Finely Chopped
2 or 3 Small Pieces of Meat (Pork, Beef, or Chicken)
Salt & Pepper
1/4 Cup Chopped Basil
1/2 Tbsp. Dried Oregano
1/2 Tbsp. Dried Thyme
1/4 Cup Chopped Fresh Parsley
Dash of Red Pepper Flakes (Optional)
2 (6oz) Cans Tomato Paste
1 (26 oz. can/box) Pureed Tomatoes
About 5 Cups water
3 Tbsp. Grated Parmesan Cheese
1 Pound Of Spaghetti or Pasta of Choice
Brown the meat pieces in the oil until well browned. Add the garlic, onion, and celery and sautÃ© until tender. Add the paste, tomatoes, water and herbs, and bring to a boil. Season with salt and pepper to your own personal taste. Turn mixture down to a simmer, then drop the prepared meatballs into the sauce. Do not stir for the first 15 minutes or so until the meatballs begin to firm up.
Continue to cook for 2-3 hours, stirring occasionally, and adding extra water as needed if the sauce becomes too thick. This sauce, with or without the meatballs can now be used over your pasta of choice. Just before serving, stir the 3 Tbsp. of grated cheese into the sauce. Though most people would choose spaghetti, personally I prefer rigatoni or penne. Serve over pasta cooked al dente, and offer a little more parmesan cheese at the table. With the addition of a nice mixed salad and some crusty Italian bread, this pasta dish would easily make a complete meal. I would choose a robust Chianti wine to accompany this meal.
1 lb. Ground Beef
1/2 lb. Ground Pork or Veal
Salt & Pepper
1 or 2 Cloves Garlic, Minced
2 Tbsp. Fresh Chopped Parsley
2 Tbsp. Grated Parmesan Cheese
1 Cup Soft Bread Crumbs
1/2 Cup Water
Add the bread crumbs to the water to moisten. Mix all the ingredients together with the bread crumb mixture. Shape into golf ball sized balls, and gently drop into the simmering sauce.
Louis Said:Italian meatball recipe?
We Answered:Here's a normal meatball recipe from Food Network. For your allergic man, just leave out the white bread, onion and garlic. Use a gluten free bread instead and add about a half cup of grated carrot (to replace the moisture of the onion). To add some extra flavor, add a teaspoon or so of italian seasoning.
Italian-American Meatballs Food Network Kitchens
2 slices white sandwich bread, stale and crusts removed (see note)
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef chuck
1/4 cup plus 2 tablespoons grated Parmesan
1/4 cup plus 2 tablespoons grated Pecorino Romano
1/4 cup chopped flat-leaf parsley
2 teaspoons kosher salt
1/2 medium onion, grated (about 1/4 cup)
2 cloves garlic, minced
1 large egg, beaten
Freshly ground black pepper to taste
1/3 cup olive oil, divided
3 cups QUICK MARINARA SAUCE (see recipe)
1 pound cooked spaghetti or linquini
On hero rolls for sandwiches
Grate the bread or pulse into crumbs in a food processor. In a small bowl toss the breadcrumbs with 1/3 cup cold water to re-hydrate.
In a large bowl, combine the breadcrumbs, pork, veal, beef, Parmesan, Pecorino, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper.
Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs). Refrigerate for at least an hour or up to 24.
Heat half the oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer the meatballs to a plate. Drain the oil and wipe out the skillet, return to the heat, and repeat with the remaining oil and meatballs.
Drain and wipe out the skillet again. Return all the meatballs to the skillet and pour in the marinara sauce. Bring to a boil, lower the heat, and simmer, covered, swirling the pan occasionally, until the meatballs are cooked through about 15 minutes. The cheese in the meat balls will start to melt when the meatballs are ready. Serve immediately with spaghetti or on sandwiches. These meatballs can be stored, covered in the refrigerator for 3 days or frozen for up to 6 weeks.
Cook's Note: If your bread is fresh, dry it out in at 350 degree F for 10 to15 minutes.
QUICK MARINARA SAUCE
2 tablespoons extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), roughly chopped
Sprig of fresh thyme
Sprig of fresh basil
2 teaspoons kosher salt
Freshly ground black pepper
Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Gloria Said:best meatball recipe ever!?
We Answered:I always use the best minced beef,usually Topside and chop some basil & dried tomato finely with a little baco &onion or chives to flavour it. The amount you add depends on your personal tastes.That is my Italian meatball recipe & it would only be good with a pasta sauce such as Basil & Tomato/mushrooms etc.