Best 2 Spaghetti And Lamb Meatballs Recipes

**Indulge in a Flavorful Fusion: Spaghetti and Lamb Meatballs**

Prepare to embark on a culinary journey that harmoniously blends the classic Italian flavors of spaghetti with the aromatic spices of succulent lamb meatballs. This tantalizing dish promises an explosion of taste in every bite, featuring tender, juicy meatballs nestled in a rich, flavorful tomato sauce, all complemented by perfectly cooked spaghetti. Discover the secrets behind creating these delectable lamb meatballs, artfully seasoned with a blend of herbs and spices that capture the essence of Mediterranean cuisine. Elevate your spaghetti and meatballs experience by exploring variations such as baked spaghetti and meatballs, a hearty casserole-style dish, and spaghetti and meatballs soup, a comforting and flavorful broth-based creation. Get ready to delight your taste buds and impress your loved ones with this versatile and delectable dish that combines the best of Italian and Middle Eastern culinary traditions.

Here are our top 2 tried and tested recipes!

SPAGHETTI AND MEATBALLS

Spaghetti and Meatballs image

For a bowl of Italian comfort, make Rachael Ray's Spaghetti and Meatballs recipe from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 pound spaghetti
Salt, for pasta water
1 1/4 pounds ground sirloin
2 teaspoons Worcestershire sauce, eyeball it
1 egg, beaten
1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
Salt and pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock, available on soup aisle in market in small paper boxes
1 (28-ounce) can crushed tomatoes
A handful chopped flat-leaf parsley
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
Crusty bread or garlic bread, for passing at the table

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!)

MEDITERRANEAN PASTA WITH LAMB MEATBALLS

Mediterranean Pasta with Lamb Meatballs image

Provided by Food Network

Categories main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 22

Ingredients

1 1/2 pounds ground lamb
Spice mix, divided, recipe follows
15 mini unsalted matzoh crackers, ground into crumbs
5 cloves garlic, minced, divided
1 teaspoon kosher salt, divided
1 cup feta cheese, divided
2 tablespoons olive oil
2 shallots, minced
2 (28-ounce) cans diced tomatoes
1 teaspoon ground cinnamon
1 teaspoon freshly ground black pepper
3/4 cup fat free, low-sodium chicken stock
2 tablespoons chopped fresh parsley leaves
2 green onions, finely sliced
12 ounces spaghetti
1 1/2 teaspoons coriander seeds
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon cumin seeds
1/2 teaspoon dried marjoram
1 1/2 teaspoons dried oregano
1 1/2 teaspoons granulated onion

Steps:

Preheat oven to 350 degrees F.
For meatballs: combine lamb, 2 teaspoons of the spice mix, the ground matzoh crackers, 2 cloves garlic, 1/2 teaspoon salt and 3/4 cup feta cheese. Mix until combined but do not overmix. Divide into 16 equal portions; shape into meatballs. Place meatballs on rack over cookie sheet so grease will drain from meatballs while cooking; bake 20 minutes.
For sauce: heat olive oil in saucepan over medium heat and add shallots and remaining garlic. Cook until limp and translucent, 2 to 3 minutes. Add tomatoes, remainder of spice mix, cinnamon, pepper, remainder of the salt, chicken stock, and parsley. Bring to boil; reduce to a simmer and cook until thick, about 15 minutes, stirring occasionally.
Cook pasta according to package directions; drain.
To cooked sauce add sliced green onion, and meatballs stirring gently to coat. Serve meatballs with sauce over pasta and garnish with remaining feta cheese.
In a blender or coffee grinder pulse coriander, rosemary, thyme, cumin, marjoram, oregano, and onion until a fine consistency.

Tips:

Choose high-quality ingredients. This means using fresh, flavorful lamb, ripe tomatoes, and aromatic herbs.
Brown the meatballs well. This will help them develop a delicious crust and lock in their juices.
Simmer the meatballs in a flavorful sauce. The sauce should be made with a combination of tomatoes, broth, and spices.
Cook the spaghetti al dente. This means that it should be cooked until it is tender but still has a slight bite to it.
Serve the spaghetti and meatballs with a sprinkle of Parmesan cheese and a side of crusty bread.

Conclusion:

This spaghetti and lamb meatballs recipe is a delicious and hearty meal that is perfect for a family dinner. The meatballs are tender and flavorful, the sauce is rich and savory, and the spaghetti is cooked perfectly. With a few simple tips, you can make this recipe at home and enjoy a restaurant-quality meal.