Baked Meatballs In A Rich Tomato Sauce Recipes

BAKED MEATBALLS IN TOMATO SAUCE

Steps:

• Preheat oven to 350 degrees.
• In a large non-stick skillet cook celery, green pepper, and red onion until just beginning to soften. Add mix to a large bowl and stir in the brown rice, parsley, kosher salt, thyme, rosemary and black pepper. Set aside until cool enough to handle. When cool add ground turkey and work together until well combined and form into 16 evenly sized meatballs.
• Grease or use cooking spray on large casserole dish and place meatballs gently. In a large bowl add the undiluted tomato soup, worcestershire sauce, hot beef broth, stewed tomatoes and stir well. Pour mixture over meatballs and cover with lid or aluminum foil. Bake for approximately 2 hours and turn meatballs twice during cooking.

BAKED MEATBALLS IN A RICH TOMATO SAUCE

Steps:

• 1. For the meatballs: heat 2 tablespoons of the oil in a large deep frying pan, add the onions and cook gently until softened but not coloured. Add the garlic and anchovy fillets, if using. Increase the heat and cook for a few minutes. Spoon half the onion mix into a large bowl and the other half into a small bowl. 2. When the reserved onions in the large bowl have cooled, add the beef mince, breadcrumbs, oregano and egg with plenty of seasoning. Mix with your hands, then using wet hands shape into 20 meatballs. Heat the remaining oil in the frying pan and brown the meatballs in batches, adding more oil, as you need - the meatballs should be almost cooked through. Spoon the meatballs out of the pan on to a plate. 3. Preheat the oven to 180°C, fan oven 160°C, Gas mark 4. 4. For the rich tomato sauce: wipe the frying pan clean and return the remaining cooked onions to the pan. Add the thyme, tomatoes, passata, tomato purée, brown sugar and red wine vinegar, and bring to a simmer. Bubble for 25 minutes until the sauce has reduced and thickened. Season to taste. 5. Return the meatballs to the pan. 6. Scatter the mozzarella on top. Bake in the oven for 30 minutes, or until the meatballs are piping hot and cooked through, and the cheesey top is golden and bubbling. Serve with a tomato and cucumber salad.

CONTADINA® BAKED MEATBALLS IN TOMATO HERB SAUCE

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with foil; coat with cooking spray.
• Combine 1/2 can tomato paste, egg, 1 tsp. each basil and oregano, onion powder, garlic powder and pepper in a large bowl. Stir in bread crumbs, Parmesan and raisins.
• Mix in turkey with hands or a large spoon until mixture is combined well. Shape into 16 meatballs, about 1 1/2-inches in diameter. Bake 20 minutes or until browned and cooked through (165 degrees F internal temperature).
• Meanwhile, stir together remaining tomato paste, diced tomatoes, 1 tsp. each oregano and basil, sugar and salt in a large saucepan. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes. Add baked meatballs to sauce and simmer 5 minutes for flavors to blend. Serve meatballs and sauce over pasta with Parmesan cheese, if desired.