The Best Cheesy Meatball Casserole
Hey guys this is the best Chessy Meatball Casserole you can ever make!! It requires simple ingredients and takes no time at all. Your kids will love you for making this, and you won't be sorry!!! ????????????☺️❤️ Please do give this video a thumbs up if you enjoy! And don't for get to Subscribe if you haven't ????
Ingredients
1 lb macaroni noodles
1 jar Ragu, Barilla or any brand Pasta Sauce
2-3 cups of Ricotta cheese
Ingredients for the Meatballs are
2 lbs lean ground beef
2 tbs garlic
1 large onion
1 large green chili pepper
1 tbs salt
1 tbs paprika powder
1/4 cup bread crumbs
1 egg
1 tsp black pepper optional
oil for frying
For the Sauce
1 jar Pasta sauce
2 cups mushrooms
1/4 tsp salt
1/4 black pepper
1/4 italian seasoning
1/4 garlic powder
1/4 onion powder
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How To Make Spaghetti and Meatballs Recipe | Homemade Marinara Sauce
How to make Spaghetti and Meatballs in homemade marinara sauce. Sharing our secrets for tender, juicy meatballs. This spaghetti and meatballs recipe is a keeper - perfect comfort food!
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Ingredients for Meatballs (makes 22-23 meatballs):
►3 slices white bread crusts removed and diced or torn to pieces
►2/3 cup cold water
►1 lb lean ground beef 7% fat
►1 lb Sweet Ground Italian sausage
►1/4 cup grated parmesan cheese plus more to serve
►4 cloves garlic minced or pressed with a garlic press
►1 tsp sea salt
►1/2 tsp black pepper
►1 large egg
►3/4 cup all-purpose flour to dredge meatballs
►Light olive oil to saute or use vegetable oil
Ingredients for Marinara Sauce:
►1 cup chopped yellow onion 1 medium onion
►4 cloves garlic minced or pressed with a garlic press
►2 - 28-ounce cans crushed tomatoes *see notes
►2 bay leaves
►Salt & pepper to taste
►2 Tbsp basil finely minced, optional
Other Ingredients:
►1 lb spaghetti cooked aldente according to package instructions
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Baked Spaghetti - Make Ahead + Freezer Friendly!
This Baked Spaghetti recipe is easy to make with ground beef, sausage, or meatballs! Add your favorite marinara sauce, ricotta cheese, cream cheese, and your favorite additions! Serve it casserole style with plenty of mozzarella cheese. You can even freeze it and bake it another day! *Get the Recipe:
This cheesy meatball pasta bake is so EASY to make
Is there anything more comforting than a cheesy meatball pasta bake? well, yes there probably is but you know what I mean. So I had a bunch of meatball mix leftover in the freezer, from the IKEA series and I needed to use it up. I created this simple, family cheesy meatball pasta bake and it was insanely good. Now, you can use whatever meatball recipe you like. but a simple mix would be 225g of pork mince, 225g of beef mince, 1-2 tsp of dried oregano, salt and pepper. Mix it up and boom you have basic meatball. You can go extra and add some breadcrumbs, extra spices and herbs too. or you can find a recipe on the internet/cookbook that suits your meatball requirements.
This meatball pasta bake will happily feed 3-4 people with some side salad, maybe some corn on the cob, heck even fries and garlic bread if you want to play that game! it's your dinner.
To make my cheesy meatball pasta bake you will need:
►450g of meatball mix
►250g of pasta such as penne, fiorelli, rigatoni, fusili
►400g can of chopped tomatoes
►About 2 tsp of worcester sauce
►About 8 basil leaves
►1 small onion
►1 med carrot
►1 stick of celery
►2 garlic cloves minced
►Salt & pepper
►Oil for cooking
►About 1 tbsp of extra virgin olive oil
►Cheese for topping (I used cheddar and mozzarella)
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Baked ZITI Recipe - Easy PASTA CASSEROLE
Baked Ziti is an easy, saucy, and cheesy pasta casserole. It has all of the great flavors of lasagna but is much easier to make as a pasta bake with ziti or penne noodles.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
BAKED ZITI INGREDIENTS:
►1 lb ziti (or penne pasta)
►1 lb ground beef (85% lean)
►1 onion, chopped
►2 garlic cloves, minced
►1 tsp salt
►1/2 tsp black pepper
►5 cups marinara sauce
►15 oz fresh ricotta,
►10 fresh basil leaves
►12 oz mozzarella cheese, shredded
►1 cup grated parmesan cheese
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:31 How to cook pasta
1:06 Prepping onion and garlic
1:48 Grating cheese
2:17 Cooking beef and onions
2:51 Adding garlic and seasonings
3:06 Adding marinara sauce
3:32 Draining the pasta
3:57 How to assemble Ziti casserole
4:27 How to cut basil leaves
5:44 How to layer ziti casserole
7:04 Ziti casserole baking instructions
7:52 Taste test
8:43 Describing ziti pasta flavors and texture
9:14 Make-ahead suggestions
9:40 More comfort food ideas
9:54 Bloopers and behind the scenes
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Creamy Baked Spaghetti Casserole
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Juicy MEATBALL RECIPE - How to Cook Italian Meatballs
Our go-to Meatball Recipe. Find out our secrets to big and juicy homemade meatballs. They are make-ahead and freezer friendly which makes them perfect for meal prep.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
Ingredients for Juicy Meatballs:
►3 slices white bread (crusts removed), diced
►2/3 cup cold water
►1 lb lean ground beef (85/15 fat content)
►1 lb ground pork
►1/4 cup grated parmesan cheese
►1 large egg
►3 garlic cloves, minced
►2 Tbsp parsley, finely chopped
►1 tsp sea salt
►1/2 tsp black pepper
►2 Tbsp olive oil, to sautee
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►Freezing uncooked meatballs:
Prepare the meatballs through Step 5. Arrange in a single layer on a baking sheet and freeze until solid. Transfer the meatballs to a freezer container or freezer bag, and freeze for up to 1 month. (Meatballs can be frozen for longer, but tend to develop freezer burn.) Thaw meatballs in the refrigerator overnight before cooking.
►Freezing cooked meatballs:
Let the cooked meatballs cool completely, then arrange in a single layer on a baking sheet and freeze until solid. Transfer to a freezer container or bag and freeze for up to 2 months. Frozen meatballs can be thawed overnight in the refrigerator or reheated directly from the freezer. Reheat meatballs in a simmering sauce for 10 to 15 minutes or in a warm oven for 10 to 15 minutes.
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Cheesy Meatball Bake
Here is what you'll need!
CHEESY MEATBALL BAKE
Makes: 20 meatballs
INGREDIENTS
1 pound ground beef
1 pound hot Italian sausage
4 cloves garlic, minced
½ cup parsley, chopped
½ cup parmesan cheese
1 teaspoon salt
½ teaspoon pepper
1 cup Italian bread crumbs
2 eggs
1 cup milk
24 ounces marinara sauce
2 cups mozzarella cheese
PREPARATION
1. Preheat oven to 425°F/220°C.
2. In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.
3. Roll into 4-5 ounce meatballs. For even amounts, use a medium-sized ice cream scooper.
4. Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.
5. In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of
the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese. Cover in foil and bake at 425°F/220°C for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.
6. Garnish with parsley.
7. Enjoy!
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How to Make Italian Spaghetti Sauce with Meatballs | Spaghetti Recipe | Allrecipes.com
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Watch how to make delicious homemade Italian tomato sauce with meatballs to top spaghetti or your other favorite pasta. It's an easy recipe that's seasoned just right, and the meatballs can be made ahead while you're cooking the sauce—and then they cook right in the sauce as it simmers.
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Italian Sausage Spaghetti - Food Wishes
There are basically three ways you can do Italian sausage and spaghetti. Two of those ways are very popular, and perfectly acceptable. This recipe features the much lesser known third method, which I feel is vastly superior in both taste and texture. Enjoy!
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GUILT-FREE Pasta and Meatballs with Rocco DiSpirito | The Best Thing I Ever Made | Food Network
All of the comfort of spaghetti and meatballs, but much lighter and healthier!
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Spaghetti with My Mamas Meatballs
RECIPE COURTESY OF ROCCO DISPIRITO
Level: Easy
Total: 2 hr 30 min
Prep: 30 min
Cook: 2 hr
Yield: 4 adult lunch/dinner entrees (16 meatballs)
Ingredients
Olive oil cooking spray
2 cloves garlic, chopped
1/2 cup chopped onion
Dried red chili flakes
1 cup fat-free reduced sodium chicken stock, such as College Inn Fat-Free Light Sodium
1 1/2 cups red pack tomato puree
1 1/2 cups red pack diced tomatoes
1/2 medium eggplant, halved lengthwise
Salt
6 ounces lean ground turkey breast, such as Jennie-O
4 ounces 94-percent fat-free ground beef sirloin, such as Laura's Lean 94-percent
2 ounces extra-lean ground pork, such as Farmer John's
1 egg white
1/4 cup fresh parsley leaves, chopped
1/2 ounce Parmigiano-Reggiano
2 cups puffed kamut
6 ounces 100-percent kamut spaghetti
Directions
Spray a large saucepan with 4 sprays of olive oil spray. Add half the garlic and half the onion and a pinch of red chili flakes and cook over medium heat until tender, about 2 minutes. Add half the chicken stock, tomato puree and diced tomatoes and simmer over low heat for an hour.
Preheat the broiler. Meanwhile, using the tip of a knife, score the eggplant deeply and sprinkle with salt. Place the eggplant cut-side up and cook under the broiler until lightly browned, about 4 minutes. Remove the eggplant from the broiler and place on a plate and microwave on high until tender, about 2 minutes. Let cool.
In a large bowl, add the meats and mix gently to incorporate. Place the egg white, remaining chicken stock, onion, garlic and parsley in the beaker of a blender and blend until smooth, about 30 seconds. Add the mixture to the bowl with the meats, add the cheese and crumble the kamut in with your fingers. Sprinkle with salt and chili flakes.
Scoop the eggplant pulp out of its skin and let any excess water drip off. Measure out 1/2 cup of the pulp, and then lightly chop and add to the meat mixture, folding in to incorporate. With the use of a tablespoon, measure out 16 even heaping mounds on to a clean work surface and then form into balls with your hands.
Spray a large nonstick saute pan with 4 sprays of olive oil spray and heat over medium-high heat. Once the pan is hot, add half of the meatballs and cook until lightly browned on one side, about 1 minute. Roll the meatballs on the other side and brown evenly, about 2 minutes. Remove the browned meatballs from the pan and then spray the pan with 4 more sprays and repeat the browning with the rest of the meatballs. Add the meatballs to the sauce and simmer very slowly for an hour.
Meanwhile, bring 4 quarts of water to a simmer and then add 1 tablespoon of salt. Drop the pasta in the water and cook per manufacturer's instructions. Place 4 meatballs each on 4 plates, and then add the spaghetti to the remaining sauce in the pan with 1/2 cup of the pasta water and cook until the sauce holds well on the pasta. Evenly distribute the pasta to each of the 4 plates.
Cook’s Note
Wet your hands with clean cold water while shaping the meatballs, it helps tremendously.
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LARGE FAMILY MEALS MAKE-AHEAD HOLIDAY HAM & CHEESE CASSEROLES (Two 9x13 Pans!) Holiday Cook with Me!
Today we're cooking up LARGE FAMILY MEALS with Make Ahead Ham & Cheese Casseroles in TWO 9x13 pans! This big family make ahead casserole ideas are great for upcoming holiday dinners, family events, and easy dinner ideas to feed a crowd. You can prep this Make Ahead Ham & Cheese Casserole and bake it a day or two later. You can cook this dish the day you prep it, or you can even freeze it in advance and follow the freezer meal directions for defrosting, finished up, and cooking later.
HERE is the large family recipe on the blog and HERE is the NEW MAKE-AHEAD HOLIDAY MEGA MEALS TO FEED A CROWD with several new make-ahead holiday meals plus grocery list options - yay!
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How to Make Giada's Smoked Mozzarella Meatballs | Food Network
Giada prepares meatballs with a surprise in the center.
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Bucatini All'Amatriciana with Spicy Smoked Mozzarella Meatballs
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Intermediate
Total: 1 hr 15 min
Prep: 20 min
Cook: 55 min
Yield: 4 to 6 servings
Ingredients
All'Amatriciana Sauce:
2 tablespoons olive oil
6 ounces pancetta, diced
1 yellow onion, finely chopped
2 garlic cloves, minced
Pinch crushed red pepper flakes
1 (14-ounce) can crushed tomatoes
1/2 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup grated Pecorino Romano
Meatballs:
1 small (6-ounce) onion, grated
1/2 cup chopped fresh flat-leaf parsley, plus 1/4 cup
2/3 cup grated Parmesan cheese, plus 1/4 cup
1/3 cup Italian-style bread crumbs
1 large egg
2 tablespoons ketchup
3 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
8 ounces ground beef
8 ounces ground veal
2 ounces smoked mozzarella cheese, cut into 16 (1/2-inch) cubes
1 pound bucatini or other long pasta
Directions
For the sauce: In a large heavy skillet, heat the oil over medium heat. Add the pancetta and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and reserve. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and the cooked pancetta. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste.
For the meatballs: Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, ketchup, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef and veal. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs and place on the prepared baking sheet. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl.
Add the meatballs and sauce. Toss gently and season with salt and pepper, to taste. Sprinkle with the remaining parsley and Parmesan.
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How to Make the Easiest Drop Meatballs
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Easy Chicken Tetrazzini Casserole Recipe - Comfort Food for Dinner
This tasty chicken tetrazzini recipe is comforting and supremely creamy; a cheesy pasta bake loaded with juicy chicken and plump mushrooms. Eat it for lunch or dinner - perfect comfort food.
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Chicken Tetrazzini Casserole Ingredients:
►12 oz thin spaghetti or linguine
►4 cups shredded rotisserie chicken *or cook 2 lbs chicken breast
►1 lb button mushrooms thickly sliced
►1 medium onion finely chopped
►3-4 garlic cloves minced
►2 Olive Oil
For the Tetrazzini Creamy Sauce:
►4 Tbsp unsalted butter
►1/3 cup all-purpose flour
►2 1/2 cups low sodium chicken broth
►1 Tbsp lemon juice
►1 1/2 cups half and half or sub with equal parts milk & heavy cream
►1 tsp sea salt or to taste
►1/4 tsp black pepper, freshly ground
►1/4 cup parsley, chopped, plus more to garnish
►1 1/2 cups shredded mozzarella cheese
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How to make Meatballs and Pasta Bake
Ingredients used:
2 pounds ground chuck
1 pound of pasta noodles (your choice) I used Ziti noodles
1/4 large onion cut up fine
2 cloves of fresh garlic minced
Seasonings used: salt, black pepper, all purpose, Lawry's seasoning, garlic powder (I used approx. 1 tbs. of each) Season to your taste and your preferred seasonings
Let meatballs cook in oven at 350 degrees for approx. 15-20 minutes
Fresh basil (few leaves)
(2) 24oz jars of Marinara sauce
(1) 14.5oz can of diced tomatoes (optional)
Shredded parmesan cheese
Mozzarella cheese
Once put together, put in oven at 350 degrees for 20 minutes or until cheese melts and have beautiful color.
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Spaghetti Meatballs Recipe | Spaghetti with Meatballs in Marinara Sauce | Nick Saraf's Foodlog
Learn how to make Spaghetti with Meatballs in Marinara Sauce with Chef Nick Saraf, only on Get Curried.
If you go Mamma Mia over Italian food, then go ahead and make mouth-watering and tasty Spaghetti with Meatballs in Marinara Sauce with chef Nick Saraf only on Get Curried.
Marinara sauce recipe -
Spaghetti Meatballs Ingredients:
Meatballs
500gms of minced chicken
oregano
parsley
1tbsp of sweet paprika powder
grated parmesan cheese
salt and pepper
2 eggs
200gms of breadcrumbs
oil
Spaghetti
Method:
Meatballs
- To make the spaghetti balls, take a bowl and add minced chicken, oregano, parsley, sweet paprika powder, grated Parmesan cheese, salt and pepper and mix it all
- Then add whisked eggs mix it all together and finally add breadcrumbs and mix properly.
- Oil your hands and take about a tablespoon of chicken mince and roll it to form a meatball.
- In a pan add oil and once it's heated, fry the meatballs from all the sides until they turn golden brown.
- When the meatballs are cooked properly, place them on an absorbent paper
- Add the meatballs to the marinara sauce and let it cook for sometime
- In a pot boil some water add salt and oil to it, once it is boiled add the spaghetti without breaking it
- Once it cools down add in cold water, drain it and apply some oil to it.
- Once done, place the meatballs on the spaghetti and top it up with grated Parmesan cheese.
-Spaghetti Meatballs are ready to be served.
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Host: Nick Saraf
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Spaghetti and meatballs or spaghetti with meatballs is an Italian-American dish consisting of spaghetti, tomato sauce and meatballs.It is most similar to the Italian dish maccheroni alla chitarra con polpette
How to Make Rachael’s Sloppy Joe and Macaroni Casserole | Rachael Ray's Week In A Day | Food Network
Rachael Ray combines two of your favorite nostalgic comfort foods into one cozy casserole, mac and cheese and a sloppy joe.
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If you've ever wished there was an easier and better way to get dinner on the table every night, you need Rachael Ray's Week in a Day. The woman who taught America how to make a meal in 30 minutes is back with an even bigger promise: one day of cooking, up to five days of eating! In every episode, Rachael will show you five meals you can put together in a single day. So when you come home from a hard day of work, the hard work in the kitchen's already done. Using the recipes, strategies, and tips from Week in a Day, you can eat well every night - even on those days when the clock is working against you.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Sloppy Joe and Macaroni Casserole
Recipe courtesy of Rachael Ray
Total: 1 hr 15 min
Active: 15 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
3 tablespoons dark brown sugar
3 tablespoons red wine vinegar
3 tablespoons Worcestershire sauce
One 15-ounce can tomato sauce
2 tablespoons EVOO
1 1/2 pounds ground beef (80-to-85-percent lean)
Kosher salt and freshly ground pepper
3 to 4 cloves garlic, finely chopped
1 red bell pepper, seeded and finely chopped
1 onion, finely chopped
1 cup beef broth
12 ounces elbow macaroni with ridges
2 cups shredded yellow Cheddar
1/2 cup chopped crisp deli-style dill pickles
Directions
Preheat the oven to 400 degrees F.
Combine the brown sugar, vinegar, Worcestershire sauce and tomato sauce in a small bowl. Heat the EVOO in a large skillet or Dutch oven over medium-high heat. Add the beef and cook until well browned. Season with salt and lots of pepper. Add the garlic, bell peppers and onions and cook, stirring, for 5 minutes. Pour the tomato mixture over the beef, add the beef broth and stir until well combined. Simmer until thickened, 5 to 10 minutes.
Meanwhile, cook the macaroni in a large pot of salted boiling water until not quite tender, about 5 minutes. Drain and add to the sauce. Pour the mixture into a casserole dish and top with the cheese.
Bake until the casserole is bubbling and the top is browned. Top with the pickles and serve from the dish.
Cook's Note
The unbaked casserole can be covered and refrigerated for a make-ahead meal. Bring to room temperature and bake as directed before serving.
Recipe courtesy of Rachael Ray
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How to Make Rachael’s Sloppy Joe and Macaroni Casserole | Rachael Ray's Week In A Day | Food Network
How to Make: Spaghetti Bake
2 lb ground beef
1/4 tsp basil
1/4 tsp Italian seasoning
1/2 tsp oregano
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2 tbsp. of sugar
1 small onion (chopped)
1/2 green bell pepper (chopped)
28 oz Prego spaghetti sauce
1 box spaghetti (follow package instructions)
8 oz cheddar cheese (shredded)
8 oz mozzarella cheese (shredded)
Bake for 30 minutes @ 350 degrees, follow tutorial
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The Best Swedish Meatballs and Gravy
The Best Swedish Meatballs and Gravy are made with a combination of ground pork and beef and spiced to perfection for a flavorful meatball and with a rich and flavorful gravy to go with it!
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✅Ingredients
MEATBALLS:
• 1 pound ground beef (85-90%)
• 1 pound ground pork or country style ground pork sausage
• 1/2 cup panko bread crumbs
• 1/4 cup Worcestershire sauce
• 2 egg yolks
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
GRAVY:
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 4 cups beef broth
• 1/4 cup Worcestershire sauce
• 2/3 cup sour cream
• salt and pepper, to taste
• chopped fresh parsley, for garnish (optional)
• 1 lb. egg noodles
✅Instructions
02:07 - How to make gravy for Swedish meatballs
1️⃣ Preheat oven to 400 degrees. Lightly grease a baking sheet.
2️⃣ 00:31 - In a medium-size mixing bowl, knead together ground beef, ground pork, bread crumbs, Worcestershire sauce, egg yolks, 1/2 tsp allspice, 1/2 tsp nutmeg, 1/2 tsp salt, and 1/2 tsp pepper. Form into 1-inch meatballs and place on baking sheet. Bake in the preheated oven for about 30 minutes.
3️⃣ 03:44 - Meanwhile, you'll want to make the egg noodles, or white rice to go with the dish, whichever you prefer to serve the meatballs and gravy over.
4️⃣ 02:07 - Make the gravy by melting butter in a large saucepan. Once butter is melted, stir in flour, nutmeg, and allspice until it forms a paste. Pour in beef broth and 1/4 cup Worcestershire sauce and heat over medium-high heat until thickened. Season with salt and pepper to taste. Stir in sour cream.
5️⃣ 04:01 - Add cooked meatballs to sauce and serve hot over egg noodles (or mashed potatoes or rice).
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Oven Baked Meatballs in Creamy Mushroom Sauce
Oven baked meatballs in creamy mushroom sauce are incredibly delicious. The meat balls are a trusted standby of our meatloaf recipe. I have even used them for burgers. They also combine nicely with any type of pasta. Believe me, they will be an instant hit. The savory sauce is made with a combination of onions, heavy cream, mushrooms, beef stock, and salt and pepper. The outcome is a meatball that is simply out of this world. Watch the video and give these tasty little guys a try. Get the full recipe at:
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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World's Fastest Meatballs - Easy No-Chop No-Roll Meatball Recipe
Learn how to make a Worlds Fastest Meatballs Recipe! - Visit for over 700 additional original video recipes! I hope you enjoy this easy No-Chop No-Roll Meatball Recipe!
AMAZING! Turkey Meatballs #TastyTuesdays | ChrisDeLaRosa.com
Learn how to make tasty Turkey Meatballs in this episode of #TastyTuesdays with simple step by step cooking instructions from Chris De La Rosa of ChrisDeLaRosa.com You'll have tender, moist and tasty turkey meatballs, the next time you feel like cooking Italian for you and your family.
For these Turkey meatballs you'll need..
3/4 lbs ground turkey
1/2 teaspoon salt
1/4 teaspoon black pepper
1 slice bread
2-3 tablespoon milk
1 tablespoon parsley
1 small onion (diced fine)
2 cloves garlic (crushed or diced fine)
1-2 tablespoon Parmesan cheese
oil for frying (I used olive oil)
2 cups Marinara sauce
2 tablespoon Parmesan cheese
1 teaspoon chopped parsley
3 cloves garlic
1 bird's eye pepper (or pepper flakes)
1/2 teaspoon oregano
1 teaspoon brown sugar
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PIZZA PASTA BAKE | MEAT LOVERS PIZZA PASTA | SUPREME PIZZA PASTA | FREEZER MEALS | SCHOOL LUNCH PREP
Calling all pizza and pasta lovers for this match made in heaven! This simple and tasty recipe combines the flavor of pizza in a pasta style casserole to create an easy meal that can be made ready to serve or prepared ahead & placed in freezer tins or microwavable plastic containers for freezer meal prepping. Even with picky eaters, it's easy to customize this recipe to your taste.
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EXTREMELY EASY RECIPES 2021 | Freezer meal recipes | Make ahead family meals | Simple recipes
This week's video I share three recipes that I made for my family a few weeks before we moved. Each recipe is easy to make in bulk and freeze for future meals. These meals saved us so much time and effort during the first month in our new home. Not having to worry about meal planning was such a plus!
The recipes for each meal is below. I hope you enjoyed watching this video! If you did, please take a moment to give this video a thumbs up and subscribe if you're new. Thank you so much for watching!
With love,
KJ
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**Hawaiian Meatballs**
Ingredients:
1-2 pounds precooked, frozen meatballs (or see homemade meatball recipe below)
20 oz. can pineapple tidbits (put juice aside in a bowl)
1-2 green bell peppers, diced
1/2 cup brown sugar
2 Tablespoons cornstarch
⅔ cup vinegar
2 Tablespoons soy sauce (or 1 Tablespoon liquid aminos)
Instructions
Place the meatballs, drained pineapple tidbits and diced bell pepper in the crock pot.
In a bowl, mix the brown sugar and cornstarch. Add in the pineapple juice, vinegar, and soy sauce. Mix well.
Pour the sauce on top of the meatballs.
Cook in crock pot on high for 3-4 hours or on low for 6-8 hours. Serve with rice.
TO MAKE A FREEZER MEAL:
Place the meatballs, drained pineapple tidbits and diced bell pepper in a large gallon-size Ziploc bag.
In a bowl, mix the brown sugar and cornstarch. Add in the pineapple juice, vinegar, and soy sauce. Mix well. Pour the sauce into a small Ziploc bag and seal.
Place the small bag of sauce inside the large bag with the meatballs. Seal the large bag.
Write the date on the bag and label it with instructions to cook everything in a crock pot on high for 3-4 hours or low for 6-8 hours. Place bag in freezer.
*Homemade Meatballs*
1 lb. ground beef
1 lb. ground turkey
⅔ cup cracker crumbs or bread crumbs
⅔ cup onion, chopped
1 egg
¼ cup milk
2 teaspoons salt
1 teaspoon pepper
1 teaspoon ginger
To make the meatballs, mix together the ground beef/turkey, cracker crumbs, onion, egg, milk, salt, pepper, and ginger.
Roll them into 1-inch diameter balls and place on a baking sheet with parchment paper. Bake at 375 degrees for 15-20 minutes.
The meatballs can be prepared ahead of time and stored in the fridge or freezer.
Recipe By: savingcentbycent.com
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**Tuscan Chicken Pasta**
Ingredients:
1 bag (16 oz.) of bow tie pasta
4 Tablespoons butter
4 cloves garlic, minced
1/2 Tablespoon dried basil
8 oz. cream cheese, softened and cubed
8 oz. jar sun-dried tomatoes, rinsed, drained and chopped
2 cups milk
8 oz. Parmesan cheese, grated (about 2 cups)
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 cup chicken, cooked and cubed or shredded
Instructions:
Cook the bow tie pasta according to the directions on the package. Rinse and set aside.
Cook and prepare the chicken.
In a medium pot, melt the butter. Add the garlic and cook for a few minutes. Stir in the dried basil. Add the cream cheese and whisk for 2-3 minutes until it becomes smooth and creamy. Stir in the sun-dried tomatoes. Add the milk, Parmesan, pepper and salt. Stir constantly for 5-10 minutes until the Parmesan is melted.
In a large bowl, combine the cooked pasta, chicken and sauce and mix well.
Divide the Tuscan Chicken Pasta into two 9×9 foil tins. Cover with heavy duty aluminum foil. Label and freeze.
To cook: Thaw Tuscan Chicken Pasta in fridge. Bake at 350 degrees for 40 minutes until heated through.
Recipe By: savingcentbycent.com
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**Slow Cooker Pulled Pork**
Ingredients
4 lb boneless pork loin trimmed if desired
1 cup apple juice (or soda)
1 tablespoon seasoning salt
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 teaspoon dried mustard
1 teaspoon onion powder
1/2 teaspoon black pepper
2 cups barbecue sauce as desired
Instructions
Place pork loin in a 4-6 quart crock pot and pour in apple juice or soda.
Combine seasoning salt, garlic powder, Italian seasoning, mustard, onion powder and black pepper and sprinkle half over pork loin. Turn and sprinkle on the remaining half.
Cover and cook on low until fall apart tender — 8 to 10 hours.
Shred with two forks, discarding excess fat. Toss in remaining juices and coat with barbecue sauce as desired. Serve on hamburger buns.
Recipe By: thereciperebel.com
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Moving Day & Empty House Tour
3 Year Old Bedtime Routine
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The Best Baked Ziti - Food Wishes
If there’s a large Italian-American community near where you live, there’s a great chance you’re familiar with baked ziti. Done right, it’s a real crowd pleaser, and an easier to make alternative to lasagna. And what does “done right” mean? You’re about to see. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
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How to Make Baked Meatballs for spaghetti - Baked Meatballs
how to make baked meatballs for spaghetti or anything else really!
Baked Meatballs Recipe
INGREDIENTS:
For the tomato sauce:
5 tbsp olive oil
3 garlic cloves, finely sliced
4 cups of tomato sauce
1/2 cup dry red wine
1 tsp dried oregano
1 tsp dried red chili flakes
1 mozzarella ball, sliced
Salt & pepper to taste, about 2 tsp of salt
For the meatballs:
1 lb ground beef
1 lb ground pork
1 small onion, finely chopped
4 cloves garlic, finely minced
1/2 cup buttermilk
1/3 cup breadcrumbs
1 tbsp dried oregano, chopped
A handful of fresh parsley, finely chopped
2 large free-range egg, lightly beaten
1/2 cup Parmesan cheese, finely grated (keeping a little extra back)
Directions:
In a large mixing bowl, combine all the ingredients for the meatballs. Season with salt and pepper and mix until completely and evenly combined.
Form large golf ball-sized meatballs by rolling them in your hands. Transfer to a large baking sheet. Keeping a small bowl of cold water for dipping your hands in after each meatball will prevent things from getting too sticky.
Repeat with the remaining mixture, cover, and leave in the fridge to firm up for 30 minutes to 1 hour.
Place a large frying pan over medium-high heat and add a good glug of olive oil. If all the meatballs don’t fit in the pan at once, fry half the meatballs until browned on all sides, this will take 8-10 minutes, and then transfer to a plate lined with kitchen paper. If doing two batches, wipe out the pan with kitchen paper, add another glug of oil and fry the remaining batch.
Preheat the oven to 150˚C/300°F/Gas Mark 2. Drain any excess oil from the pan and place back on low heat, add the garlic and slowly simmer until just golden but not browned.
Pour in the tomato sauce and red wine and stir through. Season with dried oregano, chili flakes, salt & pepper. Bring to a steady simmer and allow to cook for 5-6 minutes before adding the meatballs to the pan and gently turning to coat them in the sauce with a tablespoon. Cover the pan with a lid and transfer to the oven.
Cook for 1 hour and 30 minutes. Towards the end of the cooking time, turn up the oven to 220°C/450°F/Gas Mark 8 and dot the meatballs with mozzarella and the remaining parmesan and return to the oven.
Buen Provecho!
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#Meatballs #BakedMeatBalls #EasyMeatBalls
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Freezer Meal #1 - Spaghetti & Meatballs
I make my meatballs first, that way I have them for several recipes. I make plenty of homemade pasta sauce as well; using this for several other recipes as well. So, the firsts recipe may take 2 hours or so to make, but the next few recipes only take as long as it takes to boil pasta! I then boil up extra pasta and use this in my 'cold pasta in a jar' recipe which takes mostly the same veggies and black olives my other 'freezer' meals take, so it's done in a jiff too! Lunch sides are always a good thing!
Cheesy Baked Ziti with Ree Drummond | The Pioneer Woman | Food Network
Whether it's for a crowd or a Sunday dinner, you can't get any better than cheesy cozy baked ziti.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Baked Ziti
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 35 min (includes standing time)
Active: 30 min
Yield: 12 servings
Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
1 large onion, diced
1 pound ground beef
1 pound Italian sausage
Two 14.5-ounce cans tomato sauce or marinara sauce
One 28-ounce can whole tomatoes with juice
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 pound ziti
1 1/2 pounds mozzarella, grated
One 15-ounce tub whole-milk ricotta
1/2 cup grated Parmesan
2 tablespoons chopped fresh parsley, plus more for sprinkling
2 eggs
Directions
Heat the olive oil in a pot over medium heat. Add the garlic and onions and saute until starting to soften, 3 to 4 minutes. Add the ground beef and sausage and cook until browned. Drain off almost all of the fat, leaving a bit behind for flavor and moisture. Add the tomato sauce, tomatoes, Italian seasoning, red pepper flakes and some salt and pepper. Stir, bring to a simmer and simmer for 25 to 30 minutes. Remove 3 to 4 cups of the cooked sauce to a bowl to cool down.
Bring a large pot of water to a boil and add some salt. Cook the ziti until not quite al dente.
Preheat the oven to 375 degrees F.
In a bowl, mix 2 cups of the grated mozzarella, the ricotta, Parmesan, parsley, eggs and some salt and pepper. Stir together just a couple of times (do not mix completely).
Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps). Add the cooled reserved meat sauce and toss to combine.
Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella. Repeat with another layer of the coated pasta and the remaining sauce and mozzarella.
Bake until bubbling, about 20 minutes. Let stand 5 minutes before sprinkling with chopped parsley to serve.
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Cheesy Baked Ziti with Ree Drummond | The Pioneer Woman | Food Network
Meatball-Stuffed Garlic Bread Sliders - Food Wishes
Learn how to make Meatball-Stuffed Garlic Bread Sliders! If you can cut a hole into the top of a packaged dinner roll, you’ve got what it takes to make these amazing, and very party-friendly mini meatball subs. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy these easy Meatball-Stuffed Garlic Bread Sliders!
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