How To Make Homestyle Spaghetti
Place large pot of salted water over high heat and heat until a rolling boil. Add your favorite spaghetti. Cook per package instructions or until al dente. Strain noodles and set aside. Add avocado oil to saute pan over medium-high heat. Add onions and cook until translucent, about 5 minutes. Add in ground beef. Season with salt and pepper. Saute until browned, about 8 minutes. Add your favorite jar of marinara sauce. Saute until heated through.
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Tips For Instant Pot Spaghetti Success:
- Resist the urge to stir the ingredients together after adding them to the instant pot.
- Add more flavor to the dish by using a more flavorful pasta sauce, extra Italian seasoning, or freshly minced garlic.
- Dont stress if your pasta looks watery after youve opened it up. Give it a stir and let it sit for a minute and the liquid should absorb into a delicious sauce.
Im sure youre going to LOVE this quick and easy Instant Pot Spaghetti with Meatballs!
What Is The Difference Between Marinara Sauce And Spaghetti Sauce
Although both marinara sauce and spaghetti sauce appear and smell the same, marinara is essentially tomato sauce with aromatics such as herbs and onion, and spaghetti sauce is typically made with meat and vegetables.
Then theres a Bolognese sauce, which is typically made with carrots, wine, and/or milk as ingredients. That said, this specific dish is a cross between the three categories!
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How Do You Make Spaghetti With Tomato Sauce
Directions
Can Spaghetti And Meatballs
Chef Boyardee Spaghetti and meatballs is so simple and easy to prepare, you can grab it off The shelf for a quick and filling snack. Each 14.5 oz, easy-open can of Chef Boyardee Spaghetti and meatballs contains 2 servings of meatballs, pasta, and tomato sauce, with 9 grams of protein and 260 calories per serving.
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Instant Pot Spaghetti Ingredients:
- Meatballs fresh or frozen. This is my favorite Homemade Meatball Recipe.
- Pasta Sauce You can use any kind of pasta sauce you enjoy. I like mushroom and basil pasta sauce, more flavor with less effort.
- Spaghetti Noodles Any kind you like, whole wheat, regular, anything. I even use penne pasta sometimes, and it works just fine.
A Bonus Pasta Sauce And Meatballs Video The Correct Way To Put The Sauce On The Pasta Video
and here is a very important video I made in efforts of trying to explain the correct way to put sauce on the pasta. The one thing you hate to see as the person who spent all day making the sauce and meats is to have a guest put a tiny bit of sauce on the pasta. You have to pour a lot of sauce on and then half way through you will need some more. Think of it like eating pancakes with syrup, dont you find that you need more syrup have way through eating the pancakes? Always have gravy bowls full of sauce at the table!
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Ok Back To The Chops And Balls
Very Important Tip: When frying the Meat Balls and Pork Chops you MUST have a very good Non-Stick pan. Believe me, this helps! However, keep in mind, if you use a non-stick pan you will ruin it over time because you need very high heat on the pan to brown the meats and non-stick pans do not like high heat. What I recommend is a well seasoned iron skillet. The best for browning the meatballs, pork chops, sausage and Braciole! Check out this very helpful Irreplaceable Cast Iron Pans page. A lot of good tips on how to care for your cast iron skillets.
Important Note: Before you make the Meat Balls you need to add the Pork Chops to the Mix. Remember as I said in the beginning of the recipe Pork Chops This comes into the recipe when you start making the Meatballs hey.. Here we are :-))
Pork Chops: Add a little olive oil to the pan. Take the thin Pork Chops and fry them in a pan. Cook on high heat for about 2 to 3 minutes on each side, enough to sear and brown the chops on both sides. Add the chops to the sauce and stir. You want them to cook in the sauce while youre making the Meatballs. ~ Now you can move onto the Meatballs
OK, Here is the stuff you will need for the Meatballs:
Why Use Sugar In Spaghetti Sauce
Sugar is getting a bad name these days, and its not fair. The problem isnt with the adversary, friends. Sugar, like salt, is a wonderful component that helps to bring balance to a dish while also contributing to its overall flavor. It is very important in a spaghetti sauce since it helps to reduce the acidity of the tomatoes.
Also Check: Kraft Sweet And Sour Sauce Recipes
How To Make The Best Meatballs
Learn how to make the BEST Italian meatballs. Incredibly tender and well-seasoned, these meatballs are cooked directly in a thick tomato sauce. Serve with any tubular pasta for an easy dinner your whole family will love.
Of all the delicious recipes I nearly chose from Andie Mitchells book Eating In the Middle: A Mostly Wholesome Cookbook, I had no idea that this one meant so much to her and that she would mention it so much in our interview. Im taking it to be a sign that I chose right. But it wasnt just a sign. My husband whole heartedly agreed.
I may have chosen this Italian meatballs recipe to try first, but my husband is the one who fixed it for us for dinner. This was the easiest recipe weve made in a while! he commented as he served up PJs meatballs doused in a rich sauce with toothy pasta for me and Smudge.
Words like that in any kitchen are music to every home cooks ears.
Andie notes in the head notes of the recipe in her book that this is a family staple. I can see why. The meatballs are named for her stepfather, Paul Joseph, who Andie nicknamed PJ. Hes the one who created this easy meatballs recipe and included an unusual ingredient addition to classic Italian meatballs: dried mint.
How To Make Homemade Spaghetti Meat Sauce
To prepare this homemade spaghetti sauce recipe, youll need a few simple items, such as canned tomatoes, dry herbs, ground beef, and garlic. You may use whatever ground beef that you choose for this recipe. Ground Beef- The surplus oil will be drained from it, so the proportion of fat you use isnt particularly important here. Every time I cook with ground beef, I use 93/7. This dish works well with a sweet onion, which I have discovered. It is OK to substitute a white or a yellow onion, though. A plethora of choices for garlic are available.
- Use pre-chopped garlic from a jar instead of freshly chopped garlic.
- Crumbled Tomatoes- If you are unable to locate the 15 ounce size can, get the larger 29 ounce size can and use half of the contents.
- Sauce de Tomates The Italian version of diced tomatoes is made with basil, garlic, and oregano, and it is delicious.
- My children are the reason why I do what I do.
- Granulated sugar- This is used to balance out the acidity of the tomatoes and other ingredients.
Adding sugar to the tomato sauce helps to balance out its acidity. Make sure you dont forget about it! You will add the salt in two distinct locations when preparing this dish as usual, adjust the amount of salt to your liking.
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Place The Frozen Meatballs Into The Crock Pot
How to cook frozen meatballs in crockpot without sauce. Set the number of frozen meatballs you want to use on a baking sheet with plenty of space between them and in a single layer. Combine the meatballs and sauce in a pan and cook over low heat until the meatballs are warmed through. Pour meatball sauce of your choice.preheat the oven to 350.raw meatballs can be cooked in sauce in the crockpot or on the stove from frozen or thawed first.
The best way to reheat meatballs without sauce. If you use either of these methods, don’t put the meatballs back in the fridge when you’re done. So you want it at low settings, and then add a few more hours to the time, so the meatballs cook to tenderness.
The reading should be at least 165 degrees fahrenheit for them to be safe to eat. Can you cook frozen meatballs without defrosting? Instead of cooking frozen meatballs in the oven and then adding them to a sauce, you can bake frozen meatballs and a sauce together at the same time.
How do i cook frozen big meatballs? Refrigerate with or without sauce, for up to three days. How to cook frozen meatballs in crockpot without sauce.
Combine the meatballs and sauce in a pan and cook over low heat until the meatballs are warmed through. Freeze, with or without sauce, for up to 3 months. The timing is dependent on how many meatballs youre heating.
Easy heat & serve preheat oven to 350 degrees fahrenheit. Pour frozen meatballs in slow cooker. Can you cook frozen meatballs without defrosting?
How Do You Bind Meatballs Without Eggs
In the absence of eggs, the combination of breadcrumbs and milk will work to bind your meatballs together. Using milk and breadcrumbs is also a good trick to cooking a more tender meatballs. The combination of these two ingredients provides added moisture to the meatballs and will prevent them from becoming tough.
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Watch Us Make The Recipe
Sauce for Spaghetti and Meat ground beef, turkey, chicken, or lamb 1 pound lean ground meat 3 tablespoons extra-virgin olive oil one-half cup finely chopped onion 3 garlic cloves, peeled and minced the tomato paste 1/2 teaspoon oregano leaves a pinch of red pepper flakes 1 cup of liquid 1 can crushed tomato sauce Season with salt and freshly ground black pepper.
Fresh basil leaves in a handful, plus more leaves for serving 12 ounces of dry spaghetti or your favorite type of pasta parmesan cheese shredded Optional ingredients are listed in the notes.
3 to 4 anchovy fillets, minced with part of their oil, or anchovy paste can be substituted.
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Ok Lets Get Your Hands Dirty
Mix all the ingredients in the bowl well. You will need to work the meat for about 3 minutes until you end up with a big relatively firm ball. You are shooting for the consistency of play dough. If the meatball mixture is still wet you might need to add just a little bit more bread crumbs, but not too much. however its OK for the balls to be a little wet, you just dont want the meatball mixture wet to the point of being mushy. Only way I can explain it. You also dont want the meatballs too dry either. You have to make these just right. It will take practice.
NextVERY IMPORTANT STEP! Chop up the salt pork into 1/2 small bits and fry it up in the cast iron skillet so you get enough salt pork grease to fill the bottom of the pan. Then take your meatball mix and make 1-1/2 to 2 balls. Roll them around in your hand and try to make them as firm as possible. You might want to start out with 1-1/2 balls the first time you make them. 1-1/2 balls are easier to handle. What I mean is they dont fall apart as easy. Also what I use is two flat wooden spoons to roll the balls around while browning. Important note: The meatballs will not be perfectly round when your done searing them, you may have some odd shape balls, but dont worry about it, youre more concerned about the taste.
*** Important Note: Did you put the tbsps of sugar into the sauce like you where directed just prior to making the Meatballs? If not, do it now! This is an important step.
OK, Stay with me now
How Do I Use Store Bought Pasta Sauce
The Epi staffs favorite way to use jarred pasta sauce is baking it, which lets those sugars really caramelize and the flavors cook down and deepen, as well as take on some of the flavor of the foods the sauce is cooked with. Use it for Parmigiana, lasagna, meatballs, baked ziti, or any other baked tomato sauce dish.
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How To Make The Meatballs
Break the beef apart in a large bowl. Add the beaten egg, bread crumbs, oregano, mint, salt and pepper. Gently mix with your hands until blended. Dont overwork the beef or the meatballs will be tough.
Shape the meatballs. Form the mixture into about 12 1 1/2-inch meatballs.
Simmer the meatballs in the tomato sauce. Drop them into the sauce and stir gently to cover in sauce. Cover the pan and cook, stirring occasionally, until the meatballs are cooked through, about 45 minutes to 1 hour.
Cook your pasta. Boil the pasta according to the package directions. Drain.
Serve it all up. Remove the meatballs from the sauce and add the pasta. Gently stir to coat the pasta then add the meatballs back to the pan. Serve with grated Parmesan cheese and sprinkle with fresh chopped parsley.
Quick Release Or Natural Release Of Pressure
For this Instant Pot Spaghetti recipe, youll want to do a quick release of pressure. This will prevent your noodles from getting overcooked. Once cooking time is finished, just flip open the steam valve and wait until all the pressure is released before opening.
Give the ingredients inside a good stir and top with any parmesan cheese or fresh basil if desired!
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Tips For Making Ahead And Freezing Spaghetti Sauce:
If you plan to can this sauce or freeze it you will want to omit the Parmesan cheese. Make a note on the freezer bag and add the cheese when you cook the sauce following the recipe.
We often add ground beef or Italian sausage to it BEFORE freezing it. This just makes it that much easier to cook!
You can make this sauce with either canned crushed tomatoes or fresh tomatoes.
When I make my Slow Cooker Spaghetti and Meatballs I put the meatballs and sauce directly in the bag before I freeze it. Then throw it in the crockpot in the morning. In 6 hours I have a delicious and healthy meal for my family!
Tips For Making Crock Pot Spaghetti:
- Some older models of slow cookers cook slower than the newer models. Also, some slow cookers have metal inserts and some have ceramic. All of this affects cooking time. In general, a metal insert will cook a bit faster than a ceramic. So adjust your time accordingly.
- Frozen Meatballs dont all seem to come in standard size packaging. In addition, frozen meatballs can be on the larger size or smaller size. So, I use an amount of meatballs for reference. If the meatballs are fairly small, youll want to use about 40 meatballs. If they are larger meatballs, youll use about half that amount.
- I have not tried this recipe with homemade fresh meatballs. Im not sure if it would work because they may fall apart during cooking or may produce too much grease as they cook. If you try it out, please let me know how it turns out for you!
- Want to make this in your Instant Pot? Try my INSTANT POT SPAGHETTI AND MEATBALLS recipe!
Also Check: Rao’s Pasta Sauce
Meatballs Serving Sizes And Cooking Process
The meatball mixture here is sufficient to make 32 golf ball-size balls, with enough extra to cook down into the sauce like a ragù. The total batch size and meatball count is enough for eight servings with four meatballs each, or six servings with five meatballs each and two leftover, which, let’s be honest, is probably a good thing since it’s hard to resist popping a meatball in your mouth in the kitchen.
It’s admittedly a lot of meatball sauce. But my feeling is if you’re going to go to the effort of making this, it’s nice to be able to either feed a large crowd or have plenty of leftoversthe meatballs in their sauce freeze nicely anyway.
Here are tips for portioning the sauce and pasta as needed:
- For every one serving: Use 1/4 pound dried spaghetti, about 1 cup sauce, 4 or 5 meatballs, and 1/2 ounce grated Parmigiano-Reggiano.
- For four servings: Follow the instructions in the recipe below.
- To serve all the pasta and sauce at once: It will be difficult to fit all of the sauce and a full 2 pounds of spaghetti into the same pot, so we recommend either following the recipe instructions below for 4 servings, but using two pots to make double the amount, or, if you don’t have the confidence to juggle two pots of spaghetti at once, simply toss fully cooked al dente spaghetti with the sauce and cheese in a large, heatproof serving platter, adding pasta cooking water as needed to loosen.
