Ever tried spaghetti and meatballs… deep-fried? This crispy take on the Italian classic is crunchy, cheesy, and totally ...

Add the meatballs and cook until brown on all sides, about 5 minutes. Remove and set aside. In the same skillet, add the chopped onion and cook until softened, about 3 minutes.

Spaghetti and meatballs may be the most basic dish at an Italian restaurant. However, it can also be the most delicious – or ...

It’s also a perfect symbol of the Italian-American sensibility; there is no such thing as spaghetti and meatballs in Italy, but it encapsulates the entire notion of the culture.While other pasta ...

2 or 3 skinless chicken thighs, skin and fat removed 1 large yellow onion, chopped 3 cloves garlic, chopped Dried or fresh basil and oregano, to taste 3 28-ounce cans tomato sauce 6-ounce can ...

Make the meatballs: Combine all meatball ingredients and form into balls. Bake in 400-degree oven for about 20 minutes. Make the sauce: Cut pork roast into cubes and season with salt and pepper.

In a Dutch oven or large, heavy-bottom saucepan, combine the tomatoes, oregano, salt and garlic. Using an immersion blender, purée the contents until smooth.

The spaghetti and meatballs is on the Carbone’s dinner menu daily for $16 (six meatballs per serving), and also available for takeout. Marinara is $8 a pound (2 cups), and fresh spaghetti is $10 ...

And, nothing says Italian food like a big bowl of spaghetti and meatballs—unless you are Italian. If you go to Italy, you will not find a dish called spaghetti and meatballs.

Wipe out the pan and heat 2 tablespoons of duck fat (or olive oil) over medium-high heat. Add the onions, turn down the heat to low and saute until soft, about 4 minutes.