Spaghetti & Meatballs

Name: Spaghetti & Meatballs
Yield: 6-8
Ingredients: 1 lb dried spaghetti, cooked until al dente; 4 slices white bread, crusts removed, torn into pieces; ¾ cup milk; 2½ lb ground beef chuck (85% lean); ½ cup finely grated Parmigiano– Reggiano cheese, plus more for garnish; 3 tbsp. chopped fresh parsley leaves; ¾ tsp. salt; ½ tsp. freshly ground black pepper; ½ onion, pulsed in a food processor; 2 cloves garlic, minced; 3 tbsp. olive oil; 1 yellow onion, chopped; 5 cloves garlic, minced; 28 oz canned tomato puree; 28 oz canned crushed tomatoes; 2 bay leaves; 1½ cups water; Salt, to taste; Ground black pepper, to taste; ⅓ cup chopped fresh basil leaves; 1 tbsp. chopped fresh oregano leaves

Rated 5.0 stars by 1 users

Author:

Emeril

Servings

6-8

Featured appliance:

DUAL-ZONE 360 AIRFRYER OVEN™

Cook Mode

Ingredients

1 lb dried spaghetti, cooked until al dente
4 slices white bread, crusts removed, torn into pieces
¾ cup milk
2½ lb ground beef chuck (85% lean)
½ cup finely grated Parmigiano– Reggiano cheese, plus more for garnish
3 tbsp. chopped fresh parsley leaves
¾ tsp. salt
½ tsp. freshly ground black pepper
½ onion, pulsed in a food processor
2 cloves garlic, minced

Sauce:

3 tbsp. olive oil
1 yellow onion, chopped
5 cloves garlic, minced
28 oz canned tomato puree
28 oz canned crushed tomatoes
2 bay leaves
1½ cups water
Salt, to taste
Ground black pepper, to taste
⅓ cup chopped fresh basil leaves
1 tbsp. chopped fresh oregano leaves

Directions

Do not use the Divider for this recipe.
Place the bread and milk in a small bowl and set the bowl aside for 10 minutes. Then, mash the bread with a fork to form a paste.
Place the ground chuck, Parmigiano– Reggiano, parsley, salt, black pepper, onion, and 2 tbsp. minced garlic in a large bowl. Add the bread–buttermilk mixture and mix gently but thoroughly to combine. Shape the mixture into about 16 meatballs and place the meatballs on the XL Baking Pan.
Select the Roast setting. Set the cooking temperature to 350° F and the cooking time to 15 minutes. When the appliance is ready, slide the XL Baking Pan into the appliance
Place a Dutch oven that will fit inside the appliance on the stove top. Heat the olive oil over medium heat.
When the oil is hot, add the yellow onion and minced garlic and cook while stirring occasionally until the onion is soft and lightly browned (6–8 minutes).
Add the tomato puree, crushed tomatoes, bay leaves, and water and bring the sauce to a simmer for 10 minutes.
Season the sauce with the salt and black pepper. Carefully transfer the meatballs into the Dutch oven.
Slide the XL Oven Rack into the appliance. Place the Dutch oven on the XL Oven Rack. Select the Slow Cook setting. Set the cooking temperature to 225° F and the cooking time to 4 hours.
When the cooking time is complete, add the basil and oregano to the sauce. Remove the bay leaves
Ladle the meatballs and sauce over the cooked spaghetti. Garnish with some Parmigiano–Reggiano if desired.

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