Cherry Tomato Meatballs Recipes

SPANISH MEATBALLS WITH CHERRY TOMATO SAUCE - WHOLE30

Steps:

• Add all meatball ingredients into a large mixing bowl. Use your hands to mix until just combined. *Avoid overworking the meat or it will toughen.
• Use a spoon or melon baller to separate mixture into 14-16 golfball-sized portions. Rub your hands with tiny bit of oil or water and roll into meatballs.
• Preheat 1 tbsp EVOO in a non-stick or stainless steel skillet over med-high heat. Carefully add meatballs and brown in batches. Cook until golden brown and caramelized on all sides (approximately 12min total).
• Transfer cooked meatballs to a tray and set aside.
• Discard all but 2-3 tbsp of rendered fat in the pan. If required, add an additional 2-3 tbsp EVOO.
• Drop heat to med-low and add onions. Season with a tiny pinch of salt and cook 3-4 min or until onions have softened slightly. Add garlic and chili peppers, cook an additional 1-2 minutes.
• Add tomatoes and cook 4-5 min or until slightly softened. Add stock or water and reduce by half (approx. 2-3min).
• Taste for seasoning and adjust sauce with salt and pepper as required. Return meatballs to pan and toss everything to coat.
• Transfer Spanish Meatballs and Cherry Tomato Sauce to a serving platter and garnish with freshly chopped parsley.

CHERRY TOMATO MEATBALLS

Steps:

• Combine beaten egg, bread crumbs, milk, onion, salt, oregeno and pepper; add the ground beef and mix well.
• Shape about 1/4 cup of meat mixture evenly around each cherry tomato to form round meatballs.
• Place meatballs in a 13X9X2 baking pan; bake at 375 for 25 to 30 minutes.

CHERRY TOMATO MEATBALLS

Steps:

• In a bowl, combine all ingredients except meat and tomatoes.
• Add mixture to ground sirloin and mix well.
• Shape 1/4 cup of the meat mixture evenly around each tomato so that the tomato is hidden inside the meatball.
• Spray a baking dish with Pam.
• Place meatballs in baking dish and bake at 375 degrees Farenheit for 25-30 minutes.

MEATBALLS WITH SUNDAY GRAVY, WHIPPED RICOTTA AND 'CHERRY' TOMATO SALAD

Steps:

• In a small bowl, soak the bread slices in milk until completely soft. In a medium saucepan over medium heat, add the olive oil, onions and garlic and saute until translucent, about 8 minutes. Remove from the heat and allow to cool. In a large bowl, combine the ground meats with the dried seasonings, Parmesan, cooked onions, the eggs, salt and the bread mixture. Mix with your hands until well combined. Cover and refrigerate for 1 hour.
• Remove the chilled meat mixture from the refrigerator. Roll the mixture into 12 large meatballs. In a large skillet, add about 1/2-inch of canola oil. Heat the pan over medium-high heat. Fry the meatballs until browned on all sides. Cook them in batches, if they don't all fit in the pan at once. Set aside.
• In a large pot, heat 2 tablespoons olive oil over medium heat and saute the onions and garlic until soft, about 6 minutes. Stir in the banana, red pepper flakes and crushed tomatoes. Add the meatballs, lower the heat and simmer the sauce until thickened and the meatballs are cooked through, about 1 hour. Taste and season with salt and pepper, if needed.
• Preheat the oven to 350 degrees F.
• Put the garlic heads on a large square of foil, cut side up. Drizzle them with olive oil and wrap them up tightly. Put the packet on a baking sheet and roast for 30 minutes. Remove the garlic from the wrap and let it cool. Squeeze the garlic out of the heads into a small bowl. Stir in the softened butter, salt and parsley and blend well. Generously spread the butter mixture on each half of the bread. Put the bread halves on a sheet pan and bake until toasty and brown, about 15 minutes. Slice each half of the bread into 12 slices.
• Whipped Ricotta:
• In a large bowl, combine the ricotta, milk, half-and-half and salt and pepper, to taste. Using a whisk, blend everything together until creamy and fluffy.
• Tomato Salad:
• Stir together the olive oil, salt and pepper and basil. Toss the tomatoes in the oil.
• To serve the meatball 'sundae': put 3 meatballs and some sauce in each shallow bowl, top with some of the tomato salad, and the whipped ricotta. Arrange the bread slices on the sides of the meatballs to resemble a banana split and serve.

SWEET CHERRY-STEWED MEATBALLS

Steps:

• Combine beef, pine nuts and 1/2 teaspoon allspice. Season with salt. Form into balls or 2-inch long ovals about an inch thick. You should be able to make 12 to 16.
• In a shallow 3-quart saucepan, heat 2 tablespoons oil. Sauté meatballs over medium heat, turning, until lightly browned, about 3 minutes. Remove from pan.
• Add onions and sauté over medium-low heat until softened. Add tamarind, lemon juice, sugar, remaining allspice, 1 cup water or beef stock and wine or grape juice. Bring to a simmer. Season to taste with salt. Add cherries and meatballs, partly cover and simmer about 1 hour. Sauce should have thickened. Check seasoning.
• To serve, spoon over a bed of rice or onto split rounds of warmed pita. Sprinkle with scallions.

MEATBALLS IN CHERRY SAUCE

Steps:

• Preheat oven to 400°. In a large bowl, combine the first six ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-in. balls. Place on a greased rack in a shallow baking pan. Bake 11-13 minutes or until cooked through. Drain on paper towels., In a large saucepan, combine sauce ingredients. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, 2-3 minutes or until thickened. Add meatballs; heat through, stirring gently.

THAI MEATBALLS IN A TOMATO COCONUT CURRY SAUCE

Steps:

• Combine pork, fish sauce, garlic, ginger, lemon grass paste, cilantro, and peanut oil in a mixing bowl. Mix well. Refrigerate at least 1 hour to blend flavors.
• Shape pork mixture into 1 1/4-inch meatballs. (Mixture should yield approximately 34 to 36 meatballs.)
• Heat 1 tablespoon peanut oil in a large skillet over medium heat. Cook meatballs in batches, giving the pan a shake occasionally. Turn meatballs until brown on all sides and cooked through, approximately 14 to 16 minutes. Remove meatballs to a bowl.
• In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Cook onion until translucent, 5 to 6 minutes. Add tomatoes and bring to a simmer. Stir in curry paste. Cover and simmer over low heat until sauce begins to reduce, 20 to 25 minutes. Remove from heat and cool slightly.
• Process sauce with an immersion blender until smooth. Stir in coconut milk and adjust taste by adding additional salt if needed. Return meatballs to sauce and simmer for an additional 5 minutes, or until warmed through.
• Garnish with cilantro if desired.