Beef Meatballs In Tomato Sauce Recipes

MEATBALLS WITH TOMATO SAUCE

Steps:

• For the meatballs: In a mixing bowl, add the ground beef, ricotta cheese, egg, sun-dried tomatoes, Parmigiano cheese, salt, and pepper. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls and then pat them down so they will evenly cook.
• For the tomato sauce: In a large pot, heat the extra-virgin olive oil and cook the onions until translucent. Add the tomato puree and bring to a boil. Add the salt, and pepper, to taste and lower the heat to medium. Add the uncooked meatballs to the pot and let cook on medium heat for 30 minutes.

BEEF MEATBALLS IN TOMATO SAUCE

Steps:

• Put 1 tbsp of the oil into a pan, add the spring onion and cook for about 5 minutes until soft. Remove from the heat and set aside to cool.
• Put the beef mince and half the onion into a large bowl. In a small bowl, lightly whisk the egg with a fork, then add to the meat and onion. Season and mix everything together with your hands - you can use a fork but it is more fun using your hands.
• Divide the mixture evenly into 8 balls. Sprinkle the flour onto a plate, then roll each meatball in the flour. Chill for 10 minutes.
• Heat the remaining oil in a frying pan, add the meatballs and cook for 5 minutes without moving them. Using tongs, carefully turn them over and cook for another 5 minutes.
• Mix the tomatoes, cumin and tomato purée and remaining spring onion together, then add to the pan. Cover and cook gently for 25 minutes until the meatballs are cooked.

SWEET AND SOUR MEATBALLS IN SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the ground beef, eggs, bread crumbs, onion, milk, salt, and black pepper together in a large mixing bowl until evenly combined. Form the mixture into 12 large meatballs. Arrange the meatballs into a 9x13-inch baking dish.
• Stir the ketchup, tomato sauce, water, brown sugar, white sugar, Worcestershire sauce, Italian seasoning, and chili powder together in a saucepan over medium heat; cook and stir until well combined and hot, about 5 minutes. Pour the tomato sauce mixture over the meatballs in the baking dish. Turn the meatballs to coat in the sauce.
• Bake in the preheated oven until the meatballs are cooked through and no longer pink in the center, 60 to 90 minutes.

MEATBALLS AND TOMATO SAUCE

Steps:

• In a small saucepan, heat the milk. Soak the bread in the milk, turning the slices over to absorb it. Cool and mince the bread. Place it in a large bowl. Add the meats, garlic, onion, eggs, cheese, parsley, pepper, and salt. Using clean hands, mix together until completely combined.
• Have a rimmed baking sheet or platter ready. Roll into 1 1/2-inch meatballs. (If you periodically run cold water over your hands, the meat won't stick to them as you roll.) If you have time, chill the raw meatballs to firm them up.
• Heat a 14-inch skillet (or two smaller skillets to fry in batches) over high heat. Add the olive oil and when it is very hot, add the meatballs in a single layer. Don't crowd the pan; work in batches if necessary. Fry the meatballs without moving for a few minutes, then turn as they cook to brown on all sides, 8 to 10 minutes. Spoon out any excess oil from the pan, carefully scraping around the meatballs.
• Add the tomatoes and scrape the bottom of the pan to incorporate all the browned bits. Simmer for 30 minutes. Serve hot pasta with 3 meatballs on top, some sauce, the grated cheese, and freshly ground black pepper.

PORCUPINE MEATBALLS IN TOMATO SAUCE

Steps:

• Mix ground beef, rice, onion, and egg together in a bowl with your hands; shape into tennis-ball sized balls.
• Stir tomato sauce and water together in a large pot; bring too a boil. Gently lie meatballs into the sauce, place cover on the pot, and reduce heat to medium-low.
• Cook until meatballs are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Put meatballs on a plate, cut each into halves, and ladle sauce over the meatballs to serve.

MEATBALLS WITH TOMATO SAUCE

Steps:

• In a bowl, blend the garlic, salt, oregano, parsley, Tomato Sauce and egg, mixing well with a whisk. Next, by hand, add the ground beef, pork and veal, mixing well, ensuring not to over-mix. After mixing, portion the meatballs to desired size, 1 1/2 to 2 ounces, then allow to rest in the refrigerator for 20 to 30 minutes. This will allow the meatballs to bind.
• Preheat the oven to 350 degrees F.
• Over medium-high heat, add enough grape seed oil to coat the bottom of a large skillet. Sear the meatballs until browned, 2 to 3 minutes each side. After searing, finish the meatballs in the oven until cooked through. This time will vary according to the size of the meatballs
• Over medium-high heat, add the olive oil to a saucepan and heat. Add the garlic and onions and cook until the onions soften. Next, add the wine, deglazing the pan. Reduce the heat to medium and add the carrots and thyme, cooking for an additional 5 minutes. Finally, add the tomatoes and their juices, bring to a boil and reduce the heat to a simmer. Add the basil and continue to cook over a low heat for 20 to 30 minutes. Season to taste and remove from the heat.

MEATBALLS IN TOMATO GARLIC SAUCE

Steps:

• Make meatballs:
• In a 9-inch heavy well-seasoned skillet (preferably cast-iron) cook onion and bell pepper in 2 tablespoons oil over moderately low heat, stirring occasionally, until softened and cool mixture. In a large bowl combine well onion mixture, ground meat, bread crumbs, salt, nutmeg, and parsley. Form level tablespoons of mixture into balls (about 90). In skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown meatballs in batches (about 16 at a time), shaking skillet frequently so that meatballs maintain their shape and adding remaining 3 tablespoons oil as necessary. Transfer meatballs with a slotted spoon as browned to a bowl.
• make sauce:
• In a heavy kettle (at least 6 quarts) cook garlic in oil over moderately low heat, stirring, until fragrant, about 15 seconds. Add tomatoes with juice and oregano and simmer, breaking up tomatoes.
• Add meatballs and simmer, covered, gently stirring occasionally, 25 minutes, or until meatballs are tender and sauce is thickened slightly. Transfer meatballs with slotted spoon to heated serving dish. If sauce seems thin, boil gently, stirring frequently, until thickened to desired consistency. Season sauce with salt and pepper and spoon over meatballs. Meatballs and sauce may be made 2 days ahead, cooled, uncovered, and chilled, covered. Reheat meatballs before serving.

MEATBALLS IN TOMATO SAUCE

Steps:

• Pulse tomatoes with their juice in a food processor until chopped. Simmer tomatoes with garlic, oregano, and 1/2 teaspoon salt in a 3-quart heavy saucepan, uncovered, stirring occasionally, until thickened, about 20 minutes.
• While sauce is simmering, stir together bread crumbs and milk in a large bowl and let stand 5 minutes. Add meat, onion, 3 tablespoons parsley, red pepper flakes, and remaining teaspoon salt and blend with your hands until just combined well (do not overmix). Form 2-tablespoon amounts into meatballs (about 20).
• Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs in 2 batches, turning occasionally, until well browned, about 5 minutes. Transfer as browned with a slotted spoon to tomato sauce.
• Simmer meatballs, covered, stirring occasionally, until cooked through, about 5 minutes. Serve sprinkled with remaining 2 tablespoons parsley.

MEATBALLS WITH FRESH TOMATO SAUCE

Steps:

• Make the sauce: Combine tomatoes, garlic, oil, 1 teaspoon salt, and the red-pepper flakes. Let stand for 30 minutes.
• Make the meatballs: Combine meats, garlic, breadcrumbs, cheese, parsley, eggs, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper in a bowl; mix together using 2 forks until just combined. Roll into 1-inch balls; transfer to a baking sheet.
• Heat 2 tablespoons oil in a large, heavy-bottomed skillet over medium heat. Working in batches and adding more oil as necessary, cook meatballs until browned on all sides and cooked through, 6 to 8 minutes. Add basil to tomato sauce. Serve meatballs warm, topped with sauce. Garnish with parsley.

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.

BEST EVER MEATBALLS IN TOMATO SAUCE

Steps:

• To make meatballs: In a bowl, stir rice into 4 cups boiling water. Set aside for 30 minutes to soak. Drain well. Return rice to bowl. Add remaining ingredients, except oil, and mix well. Form into 16 balls, each about 2 inch in diameter.
• In a large nonstick skillet, heat oil over medium high heat. Add meatballs, in batches, and brown on all sides. Transfer to slow cooker. Drain all but 1 Tablespoon fat from pan. (If you used extra lean ground beef, you may have to add oil.).
• To make tomato sauce: Reduce heat to medium. Add onions to pan and cook, stirring until softened. Add garlic, oregano, salt, peppercorns and cinnamon stick and cook, stirring, for 1 minute. Stir in tomatoes and lemon juice and bring to a boil, breaking up tomatoes with a spoon as they cook.
• Pour sauce over meatballs. Cover and cook on HIGH 4 hours or on LOW for 8 hours, until meatballs are no longer pink inside. Discard cinnamon stick.