What is a good Meatball recipe for Spaghetti & meatballs?

Spaghetti of choice cooked and drained





Sauce:





2 large cans of crushed tomatoes


1 1/2 small cans of chicken broth/stock


4 cloves of garlic smashed and chopped


1/2 large white onion chopped


olive oil


salt, pepper and maybe sugar to taste





Saute your onion and garlic in olive oil till translucent...add the remaining ingredients and simmer until desired consistency is reached.





Meatballs:





1 to 2 lbs of ground beef. This depends, of course, on how many you are serving. The rest of the following you can ';eye ball'; depending on how much meat you are using. FYI: Its kind of hard to screw this up...





Italian style bread crumbs


parm cheese


an egg or two


splash of milk


some fresh or dried parsley


salt and pepper





Form your balls. Cooking options are infinite. You can fry, bake or poach the balls in your sauce. I prefer poaching them in my sauce. It flavors the sauce and makes a very tender meat ball.





Good luck!What is a good Meatball recipe for Spaghetti %26amp; meatballs?
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What is a good Meatball recipe for Spaghetti %26amp; meatballs?
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I love meatballs, especially if they're really meaty.
Porcupine Meatballs





Porcupine meatballs are made with ground beef, rice, onion, tomato soup, and seasonings.


INGREDIENTS:





* 1 pound lean ground beef


* 1/3 cup uncooked long-grain rice


* 1/4 cup chopped onion


* 1/4 cup water


* 1 teaspoon salt


* dash ground black pepper


* 1 can condensed tomato soup


* 1/2 teaspoon chili powder


* 1/2 cup water





PREPARATION:


Combine the ground beef, rice, onion, 1/4 cup of the water, salt, and pepper. Shape meat mixture into 12 to 15 meat balls. Combine the soup, chili powder, and water in a large saucepan; bring to a boil.





Add meatballs; reduce heat, cover, and simmer over very low heat for 1 hour. Stir occasionally.


Serves 4.





Porcupine Meatballs with Enchilada Sauce





INGREDIENTS:





* 1 to 1 1/2 pounds lean ground beef or turkey


* 1/2 cup long-grain rice


* 1/2 cup finely chopped green bell pepper


* 2 tablespoons minced onion


* 1/2 teaspoon salt


* 1/4 teaspoon ground black pepper


* 1 can (approximately 20 ounces) enchilada sauce


* 1/4 cup water





PREPARATION:


In a medium bowl, combine turkey, rice, bell pepper, onion, salt and black pepper; mix well. Shape into balls about 1 inch in diameter; place in slow cooker. Combine enchilada sauce with the water; pour over the turkey porcupine meatballs.





Cover and cook on LOW setting for about 5 1/2 to 6 1/2 hours or until rice is tender. Converted rice (Uncle Ben's) tends to hold up a little better than regular long grain. Check near the end of cooking time to make sure rice does not get mushy. To serve, spoon sauce over meatballs.


Makes about 2 dozen meatballs.








Porcupine Meatballs





* 1 1/2 pounds lean ground beef


* 1 large onion, minced


* 1 cup uncooked rice


* salt and pepper to taste


* garlic powder to taste


* 1 can (14.5 ounces) tomatoes


* 1 can (8 ounces) tomato sauce


* 1 can (10.5 ounces) condensed cream of mushroom soup


* 1 chopped green bell pepper





PREPARATION:


In a large bowl, mix together ground beef, onion and rice. Add salt, pepper and garlic powder. Form into 1 1/2-inch meatballs and saut茅 over medium heat in a large skillet until well browned on all sides. In a medium saucepan, mix tomatoes, tomato sauce, chopped green bell pepper and cream of mushroom soup.





Bring to a boil; reduce heat and simmer for 5 minutes. Pour tomato sauce over porcupine meatballs in skillet and bake at 350掳 for 1 hour or until meatballs are cooked through and sauce is thick. If skillet is not oven safe, transfer to a baking dish





Bon Appetit!!!
Italian Spaghetti Sauce with Meatballs





';This is a recipe I got from my mother years ago -- it's great.';


Original recipe yield: 6 servings.





INGREDIENTS:


MEATBALLS


1 pound lean ground beef


1 cup fresh bread crumbs


1 tablespoon dried parsley


1 tablespoon grated Parmesan cheese


1/4 teaspoon ground black pepper


1/8 teaspoon garlic powder


1 egg, beaten





SAUCE


3/4 cup chopped onion


5 cloves garlic, minced


1/4 cup olive oil


2 (28 ounce) cans whole peeled tomatoes


2 teaspoons salt


1 teaspoon white sugar


1 bay leaf


1 (6 ounce) can tomato paste


3/4 teaspoon dried basil


1/2 teaspoon ground black pepper





DIRECTIONS:


In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.


In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
Roll hamburger in little balls, then cook.
Spaghetti and meatballs with a homemade sauce.


INGREDIENTS:


Meatballs:


2 eggs


1/2 cup milk


3 slices bread, crumbled


2 pounds lean ground beef


1/2 cup finely chopped onion


2 tablespoons chopped parsley


1 clove garlic, smashed, minced


1 teaspoon salt


1/2 teaspoon pepper


.


Sauce:


3 tablespoons olive oil


1/2 cup chopped onion


2 cloves garlic, smashed and minced


1 tablespoon sugar


2 teaspoons salt


1 teaspoon dried leaf oregano


1/2 teaspoon dried leaf basil


1/4 teaspoon black pepper


1 large can (28 to 36 ounces total) crushed Italian tomatoes


2 cans (6 ounces each) tomato paste


16 ounces thin spaghetti


Parmesan cheese


PREPARATION:


Recipe for spaghetti and meatballs


Make meatballs. In a medium bowl, beat eggs lightly; add milk and bread and let stand for about 5 minutes. Add ground beef, onion, parsley, garlic, salt, and pepper; mix gently until well blended. Shape into about 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in a generously greased large shallow baking pan. Bake meatballs at 450掳 for 25 minutes.


In a Dutch oven, in hot oil over medium heat, saut茅 onion until tender and just begins to turn golden. Add remaining sauce ingredients; bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Taste and adjust seasoning, adding more salt, if necessary. Add meatballs; cover and simmer 50 to 60 minutes longer, stirring from time to time.





Cook spaghetti according to package directions; drain.





Serve spaghetti topped with meatballs in sauce; sprinkle with grated Parmesan cheese.


Spaghetti and meatballs serves 6.