Spaghetti and Meatballs
Spaghetti and meatballs, how to make them, and who makes them better, are always highly contested topics. Flay might not have won this Throwdown challenge, but his recipe won us over. Simple and delicious, it's great for kids and adults — and adults who want to feel like kids again. Adapted from "Bobby Flay's Throwdown!" by Bobby Flay, Stephanie Banyas and Miriam Garron.   Click here to see 15 Classic Comforting Foods
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Spaghetti and Meatballs
Spaghetti and meatballs is the ultimate comfort dish, nothing lets someone know how much you care about them more than presenting them with a bowl of the homemade stuff. I am such a meatball fanatic, in fact, that I wrote my college admissions essay about them (not a joke). Coming from a traditional Italian heritage, it is a time-honored tradition in the Aronica family to pass down this very meatball recipe from generation to generation -- my dad loves to tell the story of the day his father said to him, “Son, today you learn to make the meatballs”. The trick to making this meatball recipe is that the consistency is all about how it feels. The ratio of breadcrumbs and water to meat are difficult to quantify since it varies from batch to batch. Be conservative with both to begin with and then add more later if the consistency seems off. Click here to see Recipe SWAT Team: Meatballs.
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I'mPat
A recipe from a National Supermarket chain as part of feed your family (based on 4 serves) dinner for $10 or less (that is aussie dollars and based on local prices for produce or chain specials at time of publication. Times are estimated. Though recipes recommends 500 grams of spaghetti I would only use about 350 grams for us and serve with a side salad of greens, tomatoes etc.
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Chef Shelby
I have tried a couple of recipes on zaar but I keep going back to my own. I got the sauce recipe from a friend of my moms and the meatball recipe is my own adaptation from a recipe on a Muellers box. Add your favorite pasta and you have a meal.
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choclytcandy
Bon Appetit Magazine--January 2010 Issue. Excerpt: All'amatriciana hails from Amatrice, a town northeast of Rome. Classic all'amatriciana sauce is made from tomatoes, guanciale (salt-cured pig's jowl), and hot peppers. Here, bacon stands in for the guabciale.
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Country Woman
Find recipes for Italian Spaghetti 'n' Meatballs and other Course recipes. Get all the best recipes at . Recipe directions: In a Dutch oven, saute onion in oil until tender. Stir in the tomatoes, tomato paste, sugar and seasonings. Bring to a boil.
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Country Ground Beef
Find recipes for Italian Spaghetti and Meatballs and other Course recipes. Get all the best recipes at . Recipe directions: In a Dutch oven, combine the tomatoes, tomato paste, 1 cup water, onion, sugar, oregano, bay leaf and 1/2 teaspoon each of salt, garlic and pepper. Bring to a boil. Reduce heat and simmer, uncovered, for 1-1/4 hours.
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Taste of Home
Find recipes for Italian Spaghetti with Meatballs and other Course recipes. Get all the best recipes at . Recipe directions: In two or three large soup kettles or Dutch ovens, saute garlic and parsley in oil for 1 minute. Add tomato puree, sauce, paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 2-1/2 hours.
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anon-nt9m0bju1nk1@base.google.com (Recipe Binder)
Not your standard past bake ;O)
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*christie
This has been a firm favourite of mine since I was a little girl. This recipe is from a New Zealander ( "kiwi" ) so the measurements are not standard US ones. 500 grams is roughly a pound. 1 cup is 250ml. Garlic, Salt and Pepper are to taste. I make the meatballs about the size of a walnut.
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