Spaghetti with meatballs - 2 recipes for a hearty dinner

Hello! Today I will share 2 spaghetti recipes with meatballs. To save time, I will cook them together - in the first case in a pan, in the second - in the oven.

For reference. Spaghetti (Italian: Spaghetti) is a long thin (up to 2 mm in diameter) pasta.

Spaghetti with meatballs in a pan

• Cooking time: 30 minutes.
• Servings Per Container: 5-6.

I cook this dish in a pan with high sides, but if you have a pan with thick walls and a bottom, you can take it.

Ingredients for meatballs:

• minced chicken - 500 g;
• bread crumbs or ground crackers - 3 tbsp. l .;
• grated cheese - 70-80 g;
• greens - several branches;
• salt, spices - to taste;
• vegetable oil - for frying.

Garnish and Sauce Ingredients:

• spaghetti - 400 g;
• onion - 1 head;
• garlic - 1 clove;
• canned tomatoes in their own juice - 4-5 pcs.;
• tomato juice - 1 cup;
• tomato paste - 3 tbsp. l .;
• water - 700 ml;
• salt is a pinch.

Step by step recipe:

1. I add bread crumbs to the minced meat, half the cheese pre-grated on a fine grater and finely chopped greens, salt, pepper, knead and make 20 small balls.
2. I brown the billet in a pan in preheated vegetable oil for 3-4 minutes on each side. I make fire strong, meatballs should grab a steady crust. If all of them at once did not fit, I fry them portionwise.
3. Reduce the heat to medium, pour finely chopped onions to the meat balls and cook for several minutes until it becomes transparent, carefully stirring the contents.
4. Then I introduce the garlic, peeled and chopped tomatoes, pour in tomato juice, in which I pre-spread the pasta.
5. Add the prescription amount of boiled water, salt the contents and lay the spaghetti. As soon as they soften, gently mix the dish with a spatula so that the meatballs do not fall apart.
6. I cook for 10-15 minutes on low heat until the water evaporates, and the pasta is not cooked. I occasionally interfere.
7. Sprinkle with the remaining cheese, arrange on plates and serve.

The meatballs in tomato sauce are very tender, and pasta soaked in meat juice is incredibly tasty.

Oven pasta with meatballs

• Cooking time: 45 minutes.
• Servings Per Container: 4.

A familiar dish will turn out quite original if you bake it in the oven. You can cook it not only for everyday lunches and dinners, but also for the arrival of guests. Moreover, it takes very little time for this.

Ingredients for meatballs:

• minced pork and beef - 500 g;
• onion - 1 head;
• semolina - 2 tbsp. l .;
• egg - 1 pc.;
• milk - 100 ml;
• salt, spices - to taste;
• vegetable oil - for frying.

Garnish and Sauce Ingredients:

• thin pasta - 200 g;
• onion - 1 head;
• carrots - 1 pc.;
• bell pepper - 1 fruit;
• tomato paste - 3 tbsp. l .;
• meat broth or water - 1 glass;
• butter - 4 tsp;
• herbs, salt, spices - to taste.

Operating procedure:

1. Boil pasta al dente in salted water. Then strain in a colander and mix with butter so as not to stick together.
   

   For reference. Al dente (from Italian al dente - “for a tooth”) is the degree of readiness while maintaining some product hardness, which is felt when bitten. You need to cook spaghetti al dente for 1-2 minutes less than indicated on the package.

2. Finely chop the onion, add to the minced meat. I put semolina, an egg there, pour in milk, add salt and pepper.
3. I knead the mass, form small balls. Their number must be a multiple of 4, so that you can evenly divide between portions.
4. Fry the blanks in vegetable oil over medium heat until golden brown - about 3-4 minutes on each side, set aside on a plate.
5. In the same fat, I add a second onion, chopped into cubes, and chopped bell pepper.
6. After 5 minutes, add the grated carrots, fry the same amount.
7. I introduce tomato paste, broth or water, salt and pepper. Stirring, bring to a boil and remove from heat.
8. At the bottom of a deep refractory form I pour a small amount of sauce, spread about a third of meatballs, then a third of spaghetti. I repeat until the products run out.
9. I evenly water the remaining gravy.
10. I send the dish to the oven preheated to 220 degrees for 20-25 minutes.
11. When serving, sprinkle with chopped herbs.

It's pretty simple. And the result is amazing - delicious, fragrant and very satisfying. Give it a try!

Spaghetti with meatballs in a pan

I cook this dish in a pan with high sides, but if you have a pan with thick walls and a bottom, you can take it.

Training10 mins

Cooking20 mins

Total time30 mins

Dish on: Lunch, Dinner

Kitchen: International

Persons: 6

Calories 2819.87kcal

Ingredients

• 500 g Minced chicken
• 3 Art. l Breadcrumbs or Ground Crackers
• 70-80 g Grated cheese
• several branches Greenery
• taste Salt, spices
• for frying Vegetable oil
• 400 g Spaghetti
• 1 head Onion
• 1 clove Garlic
• 4-5 PC. Canned Tomatoes in Own Juice
• 1 glass Tomato juice
• 3 Art. l Tomato paste
• 700 ml Water

Step-by-step instruction

• I add bread crumbs to the minced meat, half the cheese pre-grated on a fine grater and finely chopped greens, salt, pepper, knead and make 20 small balls.
• I brown the billet in a pan in preheated vegetable oil for 3-4 minutes on each side. I make fire strong, meatballs should grab a steady crust. If all of them at once did not fit, I fry them portionwise.
• Reduce the heat to medium, pour finely chopped onions to the meat balls and cook for several minutes until it becomes transparent, carefully stirring the contents.
• Then I introduce the garlic, peeled and chopped tomatoes, pour in tomato juice, in which I pre-spread the pasta.
• Add the prescription amount of boiled water, salt the contents and lay the spaghetti.As soon as they soften, gently mix the dish with a spatula so that the meatballs do not fall apart.
• I cook for 10-15 minutes on low heat until the water evaporates, and the pasta is not cooked. I occasionally interfere.
• Sprinkle with the remaining cheese, arrange on plates and serve.

Final word

The meatballs in tomato sauce are very tender, and pasta soaked in meat juice is incredibly tasty.