Cheesy Meatballs With Basil Tomato Sauce Recipes

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SPAGHETTI MEATBALLS AND TOMATO-BASIL SAUCE



Spaghetti Meatballs and Tomato-Basil Sauce image

Provided by Rachael Ray : Food Network

Time 1h20m

Yield 4 meatballs per person for dipping with sauce.

Number Of Ingredients 16

1/2 pound spaghetti, broken into pieces
Salt
1/4 cup pine nuts, lightly toasted
1 large bunch parsley, leaves only
1 bunch basil, leaves only
2/3 to 3/4 cup grated Parmigiano-Reggiano, a couple of handfuls
2 cloves garlic, grated or finely chopped
Freshly ground black pepper
Extra-virgin olive oil, about 1/3 cup plus some for liberal drizzling
2 pounds ground sirloin
1 large egg
A couple handfuls bread crumbs
1 small onion, finely chopped
1 small carrot, finely chopped or grated
1 cup beef stock
1 (28-ounce) can tomatoes (recommended: San Marzano)

Steps:

  • Heat oven to 425 degrees F.
  • Bring a medium sauce pot of water to a boil over high heat, salt water and cook pasta to al dente 7 minutes or so, drain and quick-cool on a baking sheet.
  • While pasta cooks, toast pine nuts. Make a thick herb pesto by placing the herbs, cheese, garlic and nuts in food processor with salt and pepper. Turn processor on and stream in about 1/3 cup olive oil - make the pesto very thick.
  • Place meat in a bowl. Season the meat with salt and pepper. Add cooked pasta, egg, bread crumbs and half the pesto to the meat. Mix to combine and form into 16 balls, and place on a parchment paper lined baking sheet. Let the spaghetti pop out of meatballs like porcupine quills. Coat balls with a little olive oil and roast 12 to 15 minutes until firm and golden in color. Remove from the oven and place on a serving platter.
  • While meat roasts heat a healthy drizzle olive oil in a sauce pot over medium-high heat. Add onions and carrots, season with salt and pepper, and saute for 5 minutes. Stir in the stock, add tomatoes and crush with the back of a wooden spoon. Cook for 5 minutes more, then stir in remaining pesto and transfer to a serving bowl or 4 individual ramekins for dipping.

CHEESY MEATBALLS WITH BASIL TOMATO SAUCE



Cheesy Meatballs With Basil Tomato Sauce image

Add the meatballs to the simmering sauce during the last 10 minutes of cooking. Serve over cooked pasta, if desired. Recipe is from Rachael Ray.

Provided by CookingONTheSide

Categories     Meat

Time 1h45m

Yield 60 meatballs, 60 serving(s)

Number Of Ingredients 18

1 lb ground chuck
1 small onion, grated
3/4 cup breadcrumbs
3/4 cup parmesan cheese, grated
3 tablespoons pecorino romano cheese, grated
3 tablespoons ketchup
1 tablespoon flat leaf parsley, chopped
4 fresh basil leaves, finely chopped
1 teaspoon salt
3/4 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 large egg, beaten
extra virgin olive oil
1/2 cup extra virgin olive oil
1 1/3 cups onions, chopped
3 teaspoons salt
2 (28 ounce) cans whole peeled san marzano tomatoes, pureed with their juices
7 leaves fresh basil

Steps:

  • For meatballs, in large mixing bowl, gently break apart the beef with a fork.
  • Add the onion, breadcrumbs, parmesan, pecorino-romano, ketchup, parsley, basil, salt, Worcestershire sauce and garlic powder and stir gently to combine.
  • Stir in the egg until just incorporated.
  • Using your hands, shape the meat into 1-inch balls, to make about 60 meatballs.
  • In a large nonstick skillet, heat 2 T olive oil over medium-high heat.
  • Working in batches, add the meatballs and cook, turning, until lightly browned, about 10 minutes, adding more oil when necessary.
  • Drain on paper towels.
  • Note: You could also bake the meatballs for about 20-25 minutes at 350 degrees.
  • For sauce,.
  • In large saucepan, heat the olive oil over medium heat.
  • Add the onions, season with 1 1/2 t salt and cook until softened, about 10 minutes.
  • Add the tomatoes, the remaining 1 1/2 t salt and the basil and bring to a simmer over high heat.
  • Lower the heat, cover and simmer for 45 minutes more.
  • Add the meatballs to the simmering sauce during the last 10 minutes of cooking.
  • Serve over cooked pasta.
  • The amount of sauce will serve 6 people. I listed the servings as 60 for 60 meatballs.

Nutrition Facts : Calories 47.3, Fat 3, SaturatedFat 0.8, Cholesterol 9.5, Sodium 234.2, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 2.5

CHEESY MEATBALLS IN SPICY TOMATO SAUCE



Cheesy Meatballs in Spicy Tomato Sauce image

All done in the microwave. Serve on their own or over pasta. A great dish to serve with a light green salad and fresh crusty bread or garlic bread.

Provided by Tisme

Categories     Meat

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

1 onion, chopped
2 slices bacon, chopped
500 g beef mince
1/4 cup breadcrumbs
2 tablespoons parsley, roughly chopped
1 egg, lightly beaten
salt & freshly ground black pepper, to taste
125 g cheddar cheese, cut into 1cm cubes
2 (400 g) cans diced roma tomatoes
1/2 cup roughly torn basil leaves
1 garlic clove, finely chopped
2 tablespoons tomato paste
1 small red fresh chili pepper, seeded and finely chopped (optional)
salt & freshly ground black pepper, extra, to taste
crusty bread or roll, to serve

Steps:

  • Cook the onion and bacon in a large bowl on high for 3-4 minutes approx 850W. Remove from microwave, add mince, breadcrumbs, parsley, egg, salt and pepper and mix well.
  • Take 1 tablespoon of the mixture and flatten into a patty shape.
  • Place a cube of cheese in the middle of the meat, fold meat to enclose cheese and roll to form a ball.
  • Refrigerate meatballs for 10-15 minutes.
  • Place meatballs in a 3 Litre casserole dish. Cook uncovered on medium to High approx 650W for 4-6 minutes. Turn meatballs over and cook for a further 4-6 minutes.
  • Meanwhile combine the tomatoes, basil, tomato paste, chilli, garlic and salt and pepper in a bowl.
  • Drain any excess fat from meatballs after cooking and pour the tomato mixture over par cooked and drained meatballs.
  • Cook uncovered on medium high approx 650W for 10-12 minutes, stirring occasionally.
  • Serve with on their own with crusty bread or over pasta.

Nutrition Facts : Calories 564.4, Fat 39.3, SaturatedFat 17.4, Cholesterol 170.8, Sodium 454.8, Carbohydrate 17.9, Fiber 3.8, Sugar 8.1, Protein 35

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Top Asked Questions

What is the best way to cook meatballs with tomato sauce?
There are the classic meatballs with tomato sauce, these are soaked creamy cheese! Heat oven to 375 ° F, line a cookie sheet with parchment paper and Set Aside. Mix the meat in a large bowl. Onions and garlic add the cheese, eggs, salt, pepper, milk, breadcrumbs and spices.
What is the best way to make cheesy meatballs?
Easy cheesy meatballs recipe is ideal for a warming mid-week family dinner, plus these meatballs may be even better for lunch the next day. In a bowl, add the beef, half the garlic, tomato paste, breadcrumbs, Perfect Italiano Parmesan and egg. Season with salt and pepper and then use your hands to mix together until combined.
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