When you’re craving something meaty, rich, and hearty, make these Rachael Ray meatballs.
It’s comfort food at its best, and they’re a breeze to recreate!
You are watching: Rachael Ray Meatballs (Copycat Recipe)
With her Italian and Sicilian roots, it’s no wonder Rachael Ray’s meatballs are some of the best around.
Juicy, tender, and incredibly delicious, they’re a flavorful blend of ground beef, veal, and pork served with a mouthwatering tomato sauce.
Homemade, of course.
They’re also loaded with a fantastic array of herbs, fresh Parmesan, and breadcrumbs. Oh, and they’re best over al dente spaghetti!
Hungry yet? Me too! So let’s make these Rachael Ray meatballs with spaghetti, shall we?
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Warm, tender, and oh-so-meaty, you just can’t beat a bowl of meatballs and pasta.
And this recipe from Rachael Ray is one of my all-time faves!
You’ll use three kinds of meat and simmer everything in a tangy and sweet homemade tomato sauce.
Throw in some freshly grated Parmesan and plenty of chewy noodles, and this dinner is sure to be a hit.
Store cooked meatballs in the tomato sauce for up to five days in an airtight container in the refrigerator.
Reheat them gently on the stovetop or in the microwave.
Whether they’re cooked or uncooked, the meatballs can also be frozen.
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If uncooked: Freeze the shaped meatballs on a parchment-lined tray until solid. Transfer them to a freezer container and store them for up to three months.
Thaw overnight in the fridge before cooking.
If cooked: Allow the meatballs to cool completely. Then transfer them to a freezer container and freeze for up to three months.
The meatballs can either be frozen on their own or with tomato sauce.
Thaw them overnight in the fridge before reheating.
Note: don’t freeze the meatballs with leftover spaghetti. It’s best to make some fresh when you need it.
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Source: https://gardencourte.com
Categories: Recipe
This post was last modified on 16/10/2023 03:03
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