FAMILY SICILIAN SAUCE AND MEATBALLS
My mother's family originally came from Sicily and every family member makes his or her own version - this version came most recently via Brooklyn. If there are any leftovers, they freeze very well. MANGIA! Serve with red wine and a good loaf of crusty Italian bread.
Provided by PETEIYC
Categories World Cuisine Recipes European Italian
Time 4h55m
Yield 24
Number Of Ingredients 23
Steps:
- To make the meatballs, combine bread and milk or water in a medium bowl. Mix in ground beef, eggs, Romano cheese, parsley, and salt and pepper to taste. Form golf ball-sized meatballs; place into freezer to firm up.
- To make sauce, heat olive oil in a large pot on medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and 1 sausage link; cook about 3 minutes more.
- Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; set aside.
- When onions and garlic are done, turn heat down to low. Add tomato paste and cook for a few minutes. Stir in the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil, and salt and pepper. Bring sauce to a simmer, then reduce the heat to low and cook for 3 to 4 hours.
- Once you add the meatballs, let sauce simmer for 1 hour. When sauce is nearly ready, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover pasta with sauce and meatballs and serve immediately.
Nutrition Facts : Calories 669.1 calories, Carbohydrate 58.6 g, Cholesterol 105.3 mg, Fat 34.4 g, Fiber 5.3 g, Protein 30.8 g, SaturatedFat 12.6 g, Sodium 921.5 mg, Sugar 6.1 g
ITALIAN MEATBALLS IN TOMATO SAUCE
Make and share this Italian Meatballs in Tomato Sauce recipe from Food.com.
Provided by Julesong
Categories Meat
Yield 4 serving(s)
Number Of Ingredients 23
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.
30 EASY WAYS TO MAKE CARIBBEAN FOOD
These Caribbean recipes bring the flavors of the tropics right into your home! From entrees to sides to cocktails, these easy dishes are the next best thing to a vacation!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 30
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Caribbean dish in 30 minutes or less!
Nutrition Facts :
CARIBBEAN MEATBALLS IN SPICED RUM SAUCE
These hearty beef meatballs are delicious, but the zippy zesty sauce puts them over the top! From "The Meatball Cookbook Bible"....
Provided by loof751
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- For the meatballs:.
- Grate the onion. Mince the 2 garlic cloves. Line a rimmed baking sheet with foil and spray with cooking spray.
- In a large bowl mix the ground beef, rice, onion, garlic, salt and pepper. Form mixture into 2" meatballs and put on the prepared baking sheet. Spray tops of meatballs with cooking spray.
- Broil meatballs, 6 inches from the heat, turning to brown all sides. Remove pan from oven and set aside while preparing the sauce.
- For the sauce:.
- Chop the onion, bell pepper, and tomatoes. Mince the garlic and jalapeno.
- Heat the oil in a large skillet over medium high heat. Saute the onion, garlic, bell pepper, and jalapeno for about 3 minutes. Stir in stock, rum, olives, tomatoes, ginger, tomato paste, molasses, and lime juice. Bring to a boil, stirring frequently, then reduce heat to low and simmer for about 10 minutes.
- Add meatballs and cilantro to the sauce and bring to a boil Reduce heat, cover, and simmer over low heat for about 15 minutes. Turn meatballs occasionally while simmering.
- Combine cornstarch and 1 tablespoon cold water in a small cup, mixing well. Stir into the skillet and simmer for 2 more minutes, until the sauce is slightly thickened.
- Serve sprinkled with chopped peanuts.
Nutrition Facts : Calories 742.5, Fat 44.3, SaturatedFat 11.6, Cholesterol 96.4, Sodium 978.1, Carbohydrate 43.1, Fiber 5.9, Sugar 12.8, Protein 38
MOROCCAN-SPICED CHICKEN MEATBALLS
Chicken meatballs may not be a traditionally Moroccan dish, but they work beautifully when spiced with paprika, cumin, cinnamon, ginger and garlic, which are commonly found in the country's cuisine. Whole-milk yogurt does double duty here: It's used to make the meatballs moist and tender, and makes for a speedy sauce to serve with them. Don't use ground chicken made with ultralean breasts; look for labels that show a mix of white and dark meat. (Or if you're feeling ambitious, grind your own boneless, skinless chicken thighs in the food processor.) Serve the meatballs with couscous and a green vegetable for a flavorful weeknight dinner that's well worth the effort.
Provided by Lidey Heuck
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- First, make the yogurt sauce: Combine 1 cup of the yogurt, 1 teaspoon of the garlic, the lemon juice, 1/4 teaspoon salt and black pepper to taste in a small bowl. Mix well, and chill until ready to use.
- Make the meatballs: In a large bowl, combine the remaining 1/3 cup yogurt, remaining 1 tablespoon garlic, chicken, panko, egg, parsley, olive oil, sugar, paprika, cumin, ginger, cinnamon, 1 1/2 teaspoons salt and a few generous grinds of black pepper. Mix gently but thoroughly, until incorporated. Using an ice cream scoop or two spoons, form meatballs about 1 1/2-inches in diameter, then place them on a plate or sheet pan until ready to use.
- In a large skillet, heat 1/8-inch olive oil over medium-high heat. When the oil is hot, fry the meatballs in batches, flipping occasionally, until browned all over and cooked through, 4 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the cooked meatballs to a paper towel-lined plate.
- To serve, spread the yogurt sauce in an even layer on a flat platter. Arrange the meatballs on top, and top with a sprinkle of chopped parsley and the pine nuts, if using. Serve hot.
MEATBALLS WITH CHIMICHURRI SAUCE
This South American condiment, featuring fresh cilantro and parsley, is more than just a sauce for tossing with meatballs. You'll want plenty for extra dipping. -Amy Chase, Vanderhoof, British Columbia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 20 (2/3 cup sauce).
Number Of Ingredients 8
Steps:
- Prepare meatballs according to package directions., Meanwhile, place garlic in a small food processor; pulse until chopped. Add parsley, cilantro, salt and pepper; pulse until finely chopped. Add vinegar. While processing, gradually add oil in a steady stream., In a large bowl, toss meatballs with a little more than half of the chimichurri sauce. Transfer to a platter. Serve with remaining sauce for dipping.
Nutrition Facts : Calories 130 calories, Fat 12g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 318mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
CARIBBEAN BBQ SAUCE II
Living in the Caribbean is a wonderful way of life! I am always trying to come up with new recipes that combine my new culture and my roots. Although I grew up in the Pacific Northwest, southern barbecue was a big part of my youth. Coming up with unique BBQ sauces was family fun. Spice this recipe up or down according to your personal taste.
Provided by BAJATHECAT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 25m
Yield 24
Number Of Ingredients 13
Steps:
- Heat the olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, and ginger, and cook until tender. Reduce heat to low. Mix in ketchup, brown sugar, molasses, rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 12.7 g, Cholesterol 0.1 mg, Fat 1.3 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 271.8 mg, Sugar 10.4 g
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