Rachel Ray Spaghetti and Meatballs is a delicious, yet easy recipe to prepare. With these step-by-step instructions, you can make dinner from scratch, in just thirty-five minutes. Be sure to check out these tips and tricks to help make your dinner preparation a lot simpler.
Spaghetti and Meatballs
One delicious dinner that many people love to eat is spaghetti. This can be enjoyed in a variety of ways. However, the two most common ways are with meat sauce or with meatballs on top. Growing up, I always thought meatballs were a special treat. However, with this simple recipe from Rachel Ray, you can easily make your own spaghetti and meatballs at home.
Rachel Ray Spaghetti and meatballs is a simple recipe to make and provides a delicious meal to a group of individuals. For this dish, you prepare your spaghetti as you normally would, by boiling it in water with a little salt and your noodles until the spaghetti noodles are al dente. You then create your meatballs by combining ground sirloin, a few other ingredients in addition to seasonings. Then bake the meatballs until they are cooked. This recipe also provides instructions on how to make your own homemade pasta sauce, but, if you’re short on time, using a jar of sauce will taste good as well. Once all your components are prepared, you simply dish your noodles onto a plate, add meatballs, top with sauce, and cheese. This recipe is really that easy!
The delicious taste of spaghetti and meatballs is a combination of flavors. There is a bit of savory flavor to it, which impacts this food being a comfort food to some people. Spaghetti is also somewhat salty in taste, but not overly salty. This food is also somewhat sweet. The dimension of sweetness in your dish depends primarily on your sauce, and if you make it using fresh tomatoes, or use a jar of purchased sauce. In general, the combination of taste for noodles, tomato sauce, and beef mixed together, makes a tasty dinner for many people throughout the world.
Rachael Ray Spaghetti Sauce Homemade
One of the delicious touches that this recipe includes is optional homemade spaghetti sauce. While it might not be ideal to make the sauce every time, especially if you are crunched on time. This recipe is worth the little extra time and adds an extra pop of flavor to your dish. If your time allows, I would highly recommend making this recipe.
Ingredients for Rachael Ray’s Meatballs
The ingredients for making Rachael Ray’s meatballs are not extensive. You may add more seasonings if you wish. However, below is a list of what her recipe calls for.
Salt and pepper to taste
It is worth noting that I have made these meatballs in the past, using ground chuck instead of ground sirloin, and it worked just as well. If you do not desire to spend the couple extra bucks, ground chuck will work just fine.
Steps to Make Rachael Ray’s Meatballs
If you have ever made a meatloaf, making meatballs is quite similar. More details will follow later, as we take a deep dive into the step-by-step instructions. For now, there are three main parts to creating meatballs. The first is to place your beef in a mixing bowl and combine it thoroughly with all of your other ingredients. Once it has been mixed together, scoop some of the meat into your hand and roll it into a ball. Place on a greased baking sheet and cook in your oven until they are cooked all the way through. Assemble your spaghetti using your baked meatballs.
How To Make Rachael Ray Meatballs At Home
Below we are going to walk through some step-by-step instructions on how to make your version of Rachel Ray’s homemade meatballs. These meatballs are made from scratch and taste amazing when used to top of your spaghetti. Check out these easy instructions for making spaghetti and meatballs from scratch.
Rachel Ray’s Spaghetti and Meatballs Recipes
1 ¼ pound ground sirloin (or ground chuck)
2 tsp Worcestershire sauce
1 egg, beaten
½ cup Italian breadcrumbs
¼ cup grated parmesan cheese
2 cloves garlic, minced or chopped
Salt and pepper
1 pound spaghetti
Salt, for pasta water
2 Tbsp extra virgin olive oil
½ tsp crushed red pepper flakes
4 cloves garlic, crushed or chopped
1 small onion, finely chopped
1 cup beef stock
A handful chopped flat-leaf parsley (about ¼ cup)
1 (28-oz) can crushed tomatoes
10 leaves fresh basil leaves, torn or thinly sliced
Grated cheese to top
Garlic bread to serve as a side
-You can substitute 1:1 ground sirloin for ground chuck if desired.
-Plain breadcrumbs may be used, if you are unable to find Italian ones. You simply may want to add some Italian seasoning, or garlic powder to compensate for the substitute.
-In the sauce, you may use a jar of pasta sauce if you desire.
-You can also substitute fresh tomatoes for the can of crushed tomatoes, but please note that fresh tomatoes tend to be a little sweeter than canned. About five medium-sized fresh tomatoes will make up 3 ½ cups which is the equivalent of 28 ounces.
Below are a few steps you will want to be sure to follow as you prepare to make an amazing meal.
Preparation 1: be sure that the ground beef you are using to make your meatballs is thawed.
Preparation 2: gather all of your ingredients so that you are sure you have everything you will need to make this dish.
Preparation 3: you will want to be sure to follow the steps below in order so that your components are all ready at the same time. Starting with your meatballs, moving on to getting your water for spaghetti boiling and making the sauce, then allowing your noodles to cook before assembling your final dish.
This recipe serves four people. The estimated preparation time is 35 minutes and is thought to be a recipe that is easy to prepare.
Steps 1: Meatballs
Preheat your oven to 425°F
In a mixing bowl, combine beef, Worcestershire sauce, egg, breadcrumbs, parmesan, garlic, salt, and pepper. Form into balls that are about 1 ½ inch in diameter. Place the balls on a greased cookie sheet and bake for 10 to 12 minutes, or until no longer pink in the center.
Step 2: Spaghetti
Fill a large pot with water and bring it to a boil. Once boiling, add salt and pasta. Allow the pasta to boil until pasta is al dente. Drain the water entirely from the noodles, and let the noodles remain in the pan until ready to serve.
Step 3: Sauce
Taking a deep skillet, place over medium heat. Add in olive oil, pepper, garlic, and chopped onions. Allow them to sauté for 5 to 7 minutes or until the onions are soft.
Add in beef stock, tomatoes, parsley, and basil. Bring the mixture to a simmer and cook over medium heat for 10 minutes.
Step 4: Assembly
Now that your various components are prepared, it’s time to assemble your dish. Begin by taking your hot, drained pasta and plate it. Next, add a ladle of sauce, then meatballs, topped with more sauce, and grated cheese. Serve and enjoy!
Be careful when cooking your noodles. You want to be sure that they are completely cooked, but if you cook them too long, they will become mushy. The best test is to keep an eye on them and when they begin to look cooked, take a bite of one, this way you can be positive if the noodles are cooked all the way or not.
The nutritional facts can vary slightly depending on whether you tweak any portion of this recipe, or if you stick to it completely. Below is a general overview of nutritional risk areas, as well as the good things that this dish contains.
Nutritional Breakdown of Rachael Ray’s Meatballs
Risk Areas: This recipe contains high amounts of carbohydrates. This recipe is also high in sodium.
Benefits: This recipe is low in sugars, high in protein, as well as contains a good amount of vitamin A, vitamin C, calcium, and iron.
How Much Time It Will Take To Make Rachael Ray’s Meatballs?
If you are looking for a quick meal to prepare from scratch, this one is definitely for you! This recipe is estimated to take a total of 35 minutes to prepare everything. This is great for nights when you want to make something, but don’t want to spend forever making food. Making this meal is a winner for sure!
|Preparation Time||Cooking Time||Total Time|
|15 minutes||20 minutes||35 minutes|
How to Make Rachael Ray’s Meatballs at Home | Video
Classic Spaghetti And Meatballs
This recipe by Rachel Ray is essentially a classic take on spaghetti and meatballs. If you are all about comfort foods and easy recipes, but foods with a classic feel to them still, this one is a must-try!
Easy Spaghetti and Meatballs
If there are any made-from-scratch recipes that are easy, this one is it! The first time I made my own meatballs, I was surprised at how simple the process was. I assumed it would be more difficult. Try making this recipe for dinner and let us know what you think about it!
Italian Spaghetti Sauce with Meatballs
A great way to mix up your spaghetti and meatballs is by substituting beef for ground Italian turkey sausage. This will provide an extra kick to your meatballs but will also make them have a broader depth of taste. The rest of the instructions on how to prepare meatballs will remain the same. If you are looking to mix up your spaghetti and meatballs, try giving this idea a try, and let us know what you think!
On Top of Ole Smoky, All Covered with Cheese: Spaghetti and Meatballs
A bit of humor for you!
My Favorite Spaghetti and Meatballs
Spaghetti with meatballs has always been a favorite of mine, over spaghetti with meat sauce. I hope, now that you know how simple it is to prepare, this recipe becomes one of your favorites as well. Give it a try today and write to us with your feedback! We love hearing from you!
Have you made this recipe for Rachel Ray spaghetti and meatballs?
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Rachel Ray’s Spaghetti and Meatballs
- 1 ¼ lb ground sirloin or ground chuck
- 2 tsp Worcestershire sauce
- 1 egg
- ½ cup Italian breadcrumbs
- ¼ cup grated parmesan cheese
- 2 cloves garlic minced
- salt and pepper to taste
- 1 lb spaghetti
- salt for pasta water
- 1 cup beef stock
- 1 (28 oz) can crushed tomatoes
- chopped flat leaf parsley
- 10 leaves fresh basil
- grated cheese to top
- Preheat your oven to 425°F In a mixing bowl, combine beef, Worcestershire sauce, egg, breadcrumbs, parmesan, garlic, salt, and pepper. Form into balls that are about 1 ½ inch in diameter. Place the balls on a greased cookie sheet and bake for 10 to 12 minutes, or until no longer pink in the center.
- Fill a large pot with water and bring it to a boil. Once boiling, add salt and pasta. Allow the pasta to boil until pasta is al dente. Drain the water entirely from the noodles, and let the noodles remain in the pan until ready to serve.
- Taking a deep skillet, place over medium heat. Add in olive oil, pepper, garlic, and chopped onions. Allow them to sauté for 5 to 7 minutes or until the onions are soft. Add in beef stock, tomatoes, parsley, and basil. Bring the mixture to a simmer and cook over medium heat for 10 minutes.
- Now that your various components are prepared, it is time to assemble your dish. Begin by taking your hot, drained pasta and plate it. Next, add a ladle of sauce, then meatballs, topped with more sauce, and grated cheese. Serve and enjoy!