Big Batch Meatballs And Red Sauce Recipes

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OLD-FASHIONED MEATBALLS IN RED SAUCE



Old-Fashioned Meatballs in Red Sauce image

Provided by Leslie Revsin

Categories     Beef     Cheese     Egg     Pasta     Tomato     Bake     Kid-Friendly     Sausage     Gourmet     Small Plates

Yield Makes twelve 2 1/2-inch meatballs

Number Of Ingredients 7

1 pound ground round (15 percent fat)
1/2 pound sweet Italian sausage
1/3 cup plain dry bread crumbs
2 eggs, lightly beaten
2 large garlic cloves, minced
1/3 cup grated Pecorino Romano cheese
1 3/4 cups canned crushed tomatoes in heavy purée

Steps:

  • Remove ground round and sausage from refrigerator 30 to 60 minutes before cooking, if possible. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, 1/4 cup grated Romano, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Preheat oven to 425°F. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in 1 layer in 8 x 14-inch baking dish so each is separated by about 1 inch.
  • Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1 1/3 tablespoons grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot.

BIG-BATCH BEEF SAUCE



Big-Batch Beef Sauce image

"I prepare this beef mixture on weekends when I have a little more time," relates Debbie Hodge of Kitscoty, Alberta. "Having it in the freezer is a real time-saver during the week and a great way to serve unexpected guests." She uses the versatile sauce to get a head start on casseroles, stews and several swift suppers she shares here.

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield about 15 cups total.

Number Of Ingredients 13

4 pounds ground beef
4 medium onions, chopped
5 celery ribs, thinly sliced
4 garlic cloves, minced
3 cans (28 ounces each) diced tomatoes, undrained
2 cans (6 ounces each) tomato paste
2 jars (4-1/2 ounces each) sliced mushrooms, drained, optional
1/4 cup minced fresh parsley
1 tablespoon salt
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes

Steps:

  • In a Dutch oven over medium heat, cook beef, onions, celery and garlic until meat is no longer pink and vegetables are tender; drain. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 1 to 1-1/2 hours, stirring occasionally. Cool. , Transfer to freezer bags or containers, about 2 cups in each. May be frozen for up to 3 months.

Nutrition Facts : Calories 437 calories, Fat 21g fat (9g saturated fat), Cholesterol 111mg cholesterol, Sodium 1271mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 6g fiber), Protein 43g protein.

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