**Indulge in a Culinary Journey with Cook's Country Spaghetti and Meatballs: A Symphony of Flavors Awaits**
Prepare to tantalize your taste buds with Cook's Country Spaghetti and Meatballs, a delectable dish that weaves together the finest ingredients to create a symphony of flavors. This culinary masterpiece starts with tender, juicy meatballs crafted from a blend of ground beef, pork, and veal, expertly seasoned with a symphony of herbs and spices. Nestled atop al dente spaghetti, these meatballs bask in a rich, flavorful tomato sauce, simmered to perfection with a medley of aromatic vegetables and a touch of red wine for added depth. But the culinary journey doesn't end there. This comprehensive article presents a treasure trove of additional recipes that complement the Spaghetti and Meatballs, elevating your dining experience to new heights. Discover the secrets to crafting a light and airy garlic bread that perfectly soaks up the delectable sauce. Learn the art of preparing a refreshing green salad that adds a crisp, vibrant contrast to the richness of the main course. And for a sweet ending, indulge in a classic Italian dessert, a creamy and decadent tiramisu, that provides a perfect balance to the savory flavors of the meal. With Cook's Country Spaghetti and Meatballs as the centerpiece, these accompanying recipes create a culinary symphony that will leave you and your loved ones大満足ed and craving for more.
SPAGHETTI AND DROP MEATBALLS WITH TOMATO SAUCE
This fast version of spaghetti and meatballs with red gravy is ready in less than 30 minutes, but you'll be chopping, stirring and monitoring heat - actively working - from start to finish. You'll be busy, but not frantic, and rewarded not only with the twirling of pasta in half an hour, but with the satisfaction that you made every second count.
Provided by Mark Bittman
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium heat.
- Put the ground beef in a medium bowl. Grate the cheese, put 1 cup over the meat and reserve the rest, about 1/2 cup. Chop 1/2 cup of parsley and add all but 2 tablespoons to the meat mixture; save the rest of the parsley for another use. Add the bread crumbs, crack in the egg, and sprinkle with salt and pepper. Gently mix until everything is just combined.
- Raise the heat to medium-high; use 2 teaspoons to drop rounds of the meatball mixture into the skillet without touching one another if you can help it. Adjust the heat so the meatballs sizzle but don't burn and cook undisturbed until they're lightly browned on the bottom, 5 to 6 minutes.
- Meanwhile, trim, peel and chop the onion; scatter it around the meatballs. Peel and mince the garlic and put it on top of the onions.
- When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently but steadily, then cover the skillet and cook until the meat cooks through, about 8 minutes. Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks. Stir only as needed and carefully if you do.
- Add the pasta to the boiling water and stir. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving some cooking water. Return the pasta to the pot.
- Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust the seasoning. Discard the bay leaves and spoon about half the sauce into the pasta pot. Toss the pasta over low heat, adding a splash of cooking water to make it saucier if you like.
- To serve, divide the pasta among 4 plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the top.
Nutrition Facts : @context http, Calories 1052, UnsaturatedFat 19 grams, Carbohydrate 124 grams, Fat 39 grams, Fiber 13 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1594 milligrams, Sugar 22 grams, TransFat 1 gram
MEATBALL AND MARINARA FROM COOK'S COUNTRY TV
Make and share this Meatball and Marinara from Cook's Country Tv recipe from Food.com.
Provided by Xabbyy
Categories Meat
Time 2h
Yield 8 Cups, 8-10 serving(s)
Number Of Ingredients 21
Steps:
- 1. For the onion mixture: Heat oil in oven over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer half of onion mixture to large bowl and set aside.
- 2. For the marinara: Add tomato paste to remaining onion mixture in pot and cook until fragrant, about 1 minute. Add wine and cook until slightly thickened, about 2 minutes. Stir in water and tomatoes and simmer over low heat until sauce is no longer watery, 45 to 60 minutes. Stir in cheese and basil and adjust seasonings with salt and sugar.
- 3. For the meatballs: Meanwhile, adjust oven rack to upper-middle position and heat oven to 475 degrees. Mash bread and milk in bowl with reserved onion mixture until smooth. Add remaining ingredients, except ground beef, to bowl and mash to combine. Add beef and knead with hands until well combined. Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes.
- 4. Transfer meatballs to pot with sauce. Simmer for 15 minutes. Serve over pasta. (Meatballs and marinara can be frozen for up to 1 month.).
COOKS COUNTRY SPAGHETTI AND MEATBALLS
Make and share this Cooks Country Spaghetti and Meatballs recipe from Food.com.
Provided by Michelle Bertok
Categories European
Time 32m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Combine meat, bread crumbs, egg, and half of garlic in bowl and knead gently until combined. Form mixture into 4 dozen 1-inch meatballs. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook meatballs until well browned all over, about 5 minutes. Transfer meatballs to plate.
- 2. Add remaining garlic to skillet and cook until fragrant, about 30 seconds. Add tomatoes, water, and pasta and bring to boil. Cover, reduce heat to medium-low, and cook, stirring often, until pasta begins to soften, about 7 minutes. Return meatballs to pan and simmer, covered, until meatballs are cooked through and pasta is al dente, about 5 minutes longer. Off heat, stir in basil, and season with salt and pepper to taste. Serve.
Tips:
- Use a combination of ground beef and pork for the meatballs. This will give them a more flavorful and juicy texture.
- Add some grated Parmesan cheese to the meatballs. This will help to bind them together and give them a cheesy flavor.
- Brown the meatballs in a skillet before adding them to the sauce. This will help to develop their flavor and prevent them from falling apart in the sauce.
- Use a good quality canned tomato sauce for the sauce. This will make a big difference in the flavor of the dish.
- Simmer the sauce for at least 30 minutes. This will help to develop the flavors and thicken the sauce.
- Serve the spaghetti and meatballs with a sprinkle of grated Parmesan cheese and some chopped fresh basil. This will add a finishing touch of flavor and freshness to the dish.
Conclusion:
This spaghetti and meatballs recipe is a classic Italian dish that is sure to please everyone at your table. The meatballs are flavorful and juicy, the sauce is rich and hearty, and the spaghetti is cooked to perfection. This dish is perfect for a weeknight meal or a special occasion dinner. So next time you're looking for a delicious and easy Italian meal, give this spaghetti and meatballs recipe a try.
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