Authentic Italian Meatballs With Tomato Sauce Recipes

AUTHENTIC ITALIAN MEATBALLS WITH TOMATO SAUCE

Steps:

• Boil, peel and mash the yellow potatoes. Mix in 1 Tbs of olive oil and set aside.
• In a medium bowl, mix together: pork, beef, grated Parmigiano Reggiano, parsley, salt, black pepper, minced garlic and nutmeg.
• Beat one whole egg and add to the mix.
• Add the mashed potatoes. Mix all ingredients thoroughly with a spoon or your hands.
• Cover and refrigerate at least 2 hours. Even better? Let them rest for 8-24 hours to allow the flavors to develop.
• Add several tablespoons of olive oil, the garlic, and tomato pulp or purée to a medium pot.
• Bring the sauce to a boil then reduce heat. Add salt, red chili pepper and fresh basil to taste.
• Simmer covered for 30 minutes. Remove the cloves of garlic from the sauce after the simmer.
• Form meatballs into 20-22 round balls. Coat each ball with fine breadcrumbs.
• Add a high-heat oil (like peanut) to a skillet (about 2 inches or 5 cm high). Heat oil to around 355° F - 375° F (180° C - 190° C).
• Fry the meatballs in batches. When the bottom of the meatballs brown, flip and continue frying until golden brown.
• When you think the batch is done, remove one meatball and cut open to inspect. Meat should NOT be pink inside. When meatballs are finished frying, transfer to a surface covered with paper towels.
• Bring tomato sauce to simmer. Add meatballs to the sauce. Simmer meatballs in sauce for 30 minutes and serve!

ITALIAN MEATBALLS IN TOMATO SAUCE

Steps:

• Make the sauce: in a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes; add parsley, basil, tomatoes, tomato paste, stock, wine, sugar, romano, salt, and oregano, and simmer the sauce, stirring occasionally, for 30 minutes.
• While sauce is cooking, prepare the meatballs: in a large bowl combine bread (with liquid squeezed from it), chuck (it's really good if you grind your own!), eggs, romano, parsley, garlic, the oregano, salt, and pepper; mix well and form into 8 meatballs.
• In a large skillet brown the meatballs in the oil over high heat, turning them often; make sure to not crowd them in the pan, otherwise they won't brown properly.
• Transfer the browned meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes.
• You can serve them with your favorite pasta right away, but these improve in flavor if they're cooled and chilled, covered, and refrigerated overnight or up to 2 days before serving.

BRAT'S, SPAGHETTI SAUCE AND MEATBALLS

Steps:

• In large pot saute onion and garlic in olive oil until onion is softened.
• Add tomato paste and stir into olive oil until completely mixed .
• Stir in tomato sauce and tomatoes.
• Slowly mix in the 4 cups of water.
• Add bay leaves,.
• oregano, basil, salt, pepper, sugar and stir well.
• Bring to a boil then turn down and simmer for one hour.
• For your meatballs combine the beef, finely minced garlic, Italian bread crumbs, basil, oregano, parmesan cheese, eggs, salt and pepper and mix together well.
• Shape into 1 inch size meatballs and place on a cookie sheet.
• Bake meatballs in 350 degree oven for 20 minutes.
• Add meatballs to the sauce after 1 hour of cooking sauce.
• Continue to cook the sauce and meatballs 1 more hour or longer if you like.
• Uncover the sauce during the last half hour to thicken up the sauce.
• Cook pasta according to package directions.
• Serve sauce and meatballs over spaghetti.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
• In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.