Best 6 Spaghetti And Meatballs Lidia Bastianich Recipes

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Spaghetti and meatballs is a classic Italian-American dish that is enjoyed by people of all ages. It is a hearty and flavorful meal that is perfect for a family dinner or a casual gathering with friends. This article provides three different recipes for spaghetti and meatballs, each with its own unique flavor and texture.

The first recipe is for a traditional spaghetti and meatballs dish that is made with ground beef, pork, and veal. The meatballs are simmered in a rich tomato sauce and then served over spaghetti. The second recipe is for a lighter version of spaghetti and meatballs that is made with ground turkey and chicken. The meatballs are baked instead of fried, and the sauce is made with a combination of fresh tomatoes and tomato sauce. The third recipe is for a vegetarian spaghetti and meatballs dish that is made with a combination of lentils, beans, and vegetables. The meatballs are simmered in a tomato sauce and then served over spaghetti.

No matter which recipe you choose, you are sure to enjoy this classic Italian-American dish. Spaghetti and meatballs is a delicious and satisfying meal that is perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

LIDIA'S SPAGHETTI AND MEATBALLS



Lidia's Spaghetti and Meatballs image

This is Lidia Bastianich's recipe for spaghetti and meatballs. She is a chef on tv who makes very authentic italian food. This recipe is the next best thing to being in New York City in Little Italy.

Provided by Mrs. Piggy

Categories     Spaghetti

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 21

two 35-ounce cans Italian plum tomato (preferably San Marzano)
1/4 cup extra virgin olive oil
1 medium onion, chopped (about 1 cup)
1 teaspoon crushed red pepper flakes
2 bay leaves
salt
fresh ground black pepper
1/2 lb ground pork
1/2 lb ground beef
1 cup fine dry white bread crumbs
1/3 cup freshly grated parmigiano-reggiano cheese
1/4 cup chopped fresh Italian parsley
2 garlic cloves, peeled and chopped fine
1 large egg
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
all-purpose flour
1/4 cup olive oil
1/4 cup vegetable oil
1 lb spaghetti
2/3 cup parmigiano-reggiano cheese (grated, and I want to add that it's important to use FRESHLY grated)

Steps:

  • Pass the tomatoes and their liquid through a food mill fitted with the fine disc.
  • Heat 1/4 cup olive oil in a 4- to 5-quart pot over medium high heat. Stir in the onion and cook, stirring, until wilted, about 4 minutes.
  • Pour in the tomatoes, crushed red pepper and bay leaves, and season lightly with salt and pepper.
  • Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook, stirring occasionally, 30 minutes.
  • Meanwhile, crumble the pork and beef into a mixing bowl.
  • Sprinkle the bread crumbs, 1/3 cup grated cheese, the parsley, and garlic over the meat.
  • Beat the egg with 1 teaspoon salt and 1/4 teaspoon salt and 1/2 teaspoon black pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don't overmix.
  • Shape the meat mixture into 1-1/2 inch balls.
  • Dredge the meatballs in the flour until lightly but evenly coated.
  • Heat 1/4 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat.
  • Slip as many meatballs into the skillet as will fit without crowding. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from overbrowning.
  • Remove the meatballs, and repeat if necessary with the remaining meatballs.
  • Add the browned meatballs to the tomato sauce and cook, stirring gently with a wooden spoon, until no trace of pink remains at the center of the meatballs, about 30 minutes.
  • Stir the spaghetti into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, about 8 minutes.
  • Drain the pasta and return it to the pot. Spoon in about 2 cups of the tomato sauce, tossing well until the pasta is coated with sauce.
  • Remove from the heat and toss in 2/3 cup grated cheese. Check the seasoning, and add salt and pepper if necessary.
  • Serve the pasta in warm bowls or piled high on a large warm platter.
  • Spoon a little more of the sauce over the pasta, and pass the remaining sauce separately. Pass the meatballs family-style in a bowl, or top the bowls or platter of spaghetti with them.

HOMEMADE SPAGHETTI AND MEATBALLS



Homemade Spaghetti and Meatballs image

I have been making this spaghetti recipe, from a dear family friend, for over 25 years. It is by far the best homemade sauce and meatballs we have ever had. I've also just fried the beef and added it to the sauce, then used it to make lasagna.

Provided by Lynn1964

Categories     World Cuisine Recipes     European     Italian

Time 3h15m

Yield 10

Number Of Ingredients 18

1 (29 ounce) can whole peeled tomatoes
19 fluid ounces tomato juice
1 (5.5 ounce) can tomato paste
1 large onion, chopped
2 tablespoons dried parsley
1 teaspoon salt
½ teaspoon crushed red pepper flakes, or to taste
½ teaspoon ground black pepper
¼ teaspoon dried thyme
¼ teaspoon ground cloves
1 ½ pounds lean ground beef
16 soda crackers, crushed
2 eggs, beaten
3 tablespoons grated Parmesan cheese
1 large clove garlic, crushed
1 tablespoon dried parsley
⅛ teaspoon dried thyme
1 (16 ounce) package spaghetti

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine tomatoes, tomato juice, tomato paste, onion, parsley, salt, red pepper flakes, black pepper, thyme, and cloves in a large pot. Bring to a boil over high heat; reduce heat to low and let simmer for 1 to 1 1/2 hours.
  • Meanwhile, combine beef, crackers, eggs, Parmesan cheese, garlic, parsley, and thyme in a bowl. Form into large meatballs and place into a broiler pan.
  • Bake in the preheated oven until browned and no longer pink in the centers, about 30 minutes.
  • Transfer meatballs to sauce and continue to simmer, 2 to 2 1/2 hours more.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Serve sauce and meatballs over cooked spaghetti.

Nutrition Facts : Calories 384 calories, Carbohydrate 47.6 g, Cholesterol 85.9 mg, Fat 11.2 g, Fiber 3.8 g, Protein 23.4 g, SaturatedFat 4.1 g, Sodium 759.2 mg, Sugar 7.8 g

LIDIA'S BASIC MARINARA



Lidia's Basic Marinara image

Chef Lidia Bastianich's simple marinara sauce from her book "Lidia's Italy in America" puts the finishing touch on her Baked Gnocchi and Gnocchi with Marinara recipes.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Italian Recipes

Yield Makes 4 cups

Number Of Ingredients 7

4 cups canned San Marzano or other Italian plum tomatoes in their juices (from one 35-ounce can)
1/3 cup extra-virgin olive oil
1/2 cup sliced garlic
1/4 teaspoon crushed red-pepper flakes
1 cup hot water
1 teaspoon coarse salt
3 sprigs fresh basil

Steps:

  • Place tomatoes and their juices in a large bowl. Using your hands, crush tomatoes, breaking them up into small pieces; set aside.
  • Heat oil in a large skillet over medium-high heat. Add garlic slices and cook until sizzling, about 1 1/2 minutes. Push garlic to one side of skillet and add red-pepper flakes; toast for 30 seconds. Stir garlic slices and continue to cook until lightly golden.
  • Add tomatoes to skillet and stir to combine. Add hot water to rinse bowl containing tomatoes and add to skillet. Increase heat and stir in salt. Add basil sprigs to sauce, pressing down to completely cover.
  • Bring to a boil. Cover, and immediately reduce heat to a simmer; cook for 10 minutes. Uncover and continue cooking 5 minutes more. Remove basil from sauce and discard. Let sauce simmer until ready to serve with pasta.

SPAGHETTI AND MEATBALLS LIDIA BASTIANICH RECIPE - (4/5)



Spaghetti and meatballs Lidia Bastianich Recipe - (4/5) image

Provided by á-32

Number Of Ingredients 20

MEATBALLS:
1 medium carrot, coarsely chopped
2 stalks celery, coarsely chopped
1 medium onion, coarsely chopped
1 pound ground beef
1 pound ground pork
1 pound ground veal
2 large eggs, beaten
1 teaspoon ground oregano
1/2 cup chopped parsley
2 cups bread crumbs
1 tablespoon kosher salt
SAUCE:
1/4 cup extra-virgin olive oil
1 medium onion, chopped (about 1 1/2 cups)
2 teaspoons kosher salt, plus more as needed
2 fresh bay leaves
1/2 teaspoon peperoncino
3 (28 ounce) cans Italian plum tomatoes, preferably San Marzano, crushed by hand
1 pound spaghetti

Steps:

  • Preheat oven to 425 degrees fahrenheit. In a food processor, combine the carrot, celery, onion and pulse to make a fine-textured paste or pestata. Scrape pestata into a large bowl and add remaining meatball ingredients. Mix well with your hands to combine all of the ingredients. Roll into golf ball size meatballs and place on baking sheets. You should get about 4 dozen (48) meatballs. Bake meatballs until browned all over, about 18 to 20 minutes. (They do not need to be entirely cooked through, as they will cook more in the sauce). While the meatballs are baking begin the sauce. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until glossy, about 2 to 3 minutes. Ladle in ½ cup water and simmer the onions to break them down, about 2 to 3 minutes. Once the water has cooked away, add 1 teaspoon salt, the bay leaves and peperoncino. Let the peperoncino toast for a minute, then pour in the tomatoes. Slosh out the tomato cans and bowl with 4 cups hot water and add to the pot. Add the remaining teaspoon salt and bring to a simmer while the meatballs finish baking, about 10 minutes more. When the meatballs have finished baking, gently add them to the sauce and return to a simmer. Simmer, shaking the pan periodically to move but not break the meatballs, until sauce is thick and flavorful, about ½ hour. Add 1 pound spaghetti to boiling salted water. When the pasta is al dente, drain with tongs and add directly to ½ the sauce. Toss and serve immediately with some grated Grana Padano and a meatball or two on top. Add extra sauce to your taste.

EASY SPAGHETTI AND MEATBALLS



Easy Spaghetti and Meatballs image

No pasta's more iconic than spaghetti and meatballs, and now, it's a breeze to make -- the meatballs simmer right in the sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 30m

Number Of Ingredients 10

Coarse salt and ground pepper
1/4 cup finely grated Parmesan, plus more for serving
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1 large egg
1 pound ground beef chuck
1/4 cup plain dried breadcrumbs
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes in puree
3/4 pound spaghetti

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.

Nutrition Facts : Calories 678 g, Fat 20 g, Fiber 7 g, Protein 42 g

SPAGHETTI AND MEATBALLS FOR TWO



Spaghetti and Meatballs for Two image

Pasta and meatballs in tomato sauce twirl together onto a fork and then dance with your taste buds. All the elements work in concert: The spaghetti is slightly firm in contrast to the tender meatballs, made with beef and pork, and crushed red pepper flakes add fire and spice to the familiar sauce.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 17

1 tablespoon plus 1 teaspoon olive oil
1/8 teaspoon crushed red-pepper flakes
1 teaspoon minced garlic
1 can (28 ounces) whole peeled tomatoes, pulsed in blender until almost smooth
Coarse salt
1/4 cup whole milk
1 slice (4 inches square and 1/2 inch thick) white bread, crust removed
1/2 pound ground pork
1/2 pound lean ground beef
1/4 cup freshly grated aged pecorino Romano cheese, plus more for serving
1/4 cup freshly grated Parmesan cheese, plus more for serving
1 large egg
1 tablespoon finely chopped fresh flat-leaf parsley
1/8 teaspoon freshly ground pepper
1/4 teaspoon dried marjoram
1 tablespoon finely chopped shallot
8 ounces spaghetti

Steps:

  • Heat 1 tablespoon oil, the red-pepper flakes, and 1/2 teaspoon garlic in a large saucepan over medium heat until garlic is sizzling, about 30 seconds. Stir in tomatoes and 1/2 teaspoon salt. Reduce heat to low; simmer 30 minutes.
  • Heat milk in a saucepan over low heat until warm; remove from heat. Add bread; turn bread until milk is absorbed.
  • When cool enough to handle, squeeze out excess milk. Finely chop bread; place in a large bowl. Discard milk. Add meats, cheeses, egg, parsley, 1/2 teaspoon salt, the pepper, marjoram, remaining 1 teaspoon oil and 1/2 teaspoon garlic, and the shallot. Using your hands, mix until just combined. Moisten hands, and roll meat mixture into balls of different sizes: nine 1-inch balls, six 1 1/2-inch balls, and two 2-inch balls. Place on a baking sheet.
  • Add 2-inch meatballs to simmering sauce. After 5 minutes, add 1 1/2-inch balls. After 5 minutes, add 1-inch balls. Stir.
  • Meanwhile, bring a large stockpot of water to a boil; add salt. Add pasta; cook until al dente, about 8 minutes. Drain; return pasta to pot. Add 1/4 cup sauce; toss. Serve pasta in bowls with meatballs and extra sauce, and cheese on the side.

Tips:

  • Use high-quality ingredients. This will make a big difference in the flavor of your spaghetti and meatballs.
  • Make sure your meatballs are cooked through. You can check this by inserting a meat thermometer into the center of a meatball - it should read 165 degrees Fahrenheit.
  • Don't overcrowd the pan when you're cooking the meatballs. This will prevent them from cooking evenly.
  • Let the meatballs rest for a few minutes before serving. This will help them to stay juicy.
  • Serve the spaghetti and meatballs with a simple tomato sauce. This will allow the flavors of the meatballs and pasta to shine through.

Conclusion:

Spaghetti and meatballs is a classic Italian dish that is loved by people all over the world. It is a simple dish to make, but it can be elevated to a gourmet meal with the right ingredients and techniques. By following the tips in this article, you can create a delicious and memorable spaghetti and meatballs dish that your family and friends will love.

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