ITALIAN SAUSAGE MARINARA WITH PENNE
Fill your house with the warm, wonderful aroma of this rich, bold-flavored sauce. It's my first original recipe and a family favorite from the start. We love its zesty blend of veggies and Italian turkey links. -Teresa Kriese, Eau Claire, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute sausage until no longer pink; drain. Remove and set aside. In the same pan, saute the zucchini, pepper and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan., Add the crushed tomatoes, diced tomatoes, cheese, hot sauce, Italian seasoning, sugar and salt. Stir in sausage. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until slightly thickened., Meanwhile, cook pasta according to package directions; drain. Serve with sauce.
Nutrition Facts : Calories 441 calories, Fat 12g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 991mg sodium, Carbohydrate 56g carbohydrate (8g sugars, Fiber 8g fiber), Protein 24g protein.
MARINARA MEATBALLS RECIPE BY TASTY
Here's what you need: ground beef, ground beef, ground pork, ground pork, panko breadcrumbs, panko breadcrumbs, onion, onion, fresh parsley, fresh parsley, garlic, garlic, eggs, eggs, kosher salt, kosher salt, pepper, pepper, olive oil, onion, garlic, dried oregano, dried parsley, dried basil, red pepper flakes, tomato paste, tomato sauce, grated parmesan cheese
Provided by Matthew Johnson
Categories Appetizers
Yield 40 meatballs
Number Of Ingredients 28
Steps:
- Preheat oven to 425°F (220°C).
- In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
- Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
- Bake meatballs for 15 minutes, until golden brown. Set aside.
- Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized.
- Add in the oregano, parsley, basil, red pepper flakes, tomato paste, and tomato sauce.
- Stir the mixture and bring to a simmer for 5 minutes.
- Add the meatballs and coat them with the sauce.
- Sprinkle with Parmesan cheese, poke with toothpicks, and serve!
- Enjoy!
Nutrition Facts : Calories 170 calories, Carbohydrate 6 grams, Fat 9 grams, Fiber 0 grams, Protein 13 grams, Sugar 1 gram
SIMPLE ITALIAN MEATBALLS IN MARINARA SAUCE
This recipe is based upon an Italian family recipe, modified for working or busy moms like me, who need something homemade but quick. While cooking the sauce, prepare a fresh salad and garlic bread to complete the meal. Serve hot over your favorite pasta.
Provided by darcy907
Categories Main Dish Recipes Meatball Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Blend ketchup and milk together in a bowl. Mix in beef, egg, bread crumbs, and Greek seasoning to combine.
- Heat marinara sauce to a simmer in a 2-quart pot over low heat.
- Roll beef mixture with your hands to form meatballs. Drop into the simmering sauce. Add sugar and cayenne pepper. Cook, stirring gently and regularly, until meatballs are no longer pink and sauce is heated through, 25 to 30 minutes.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 31.4 g, Cholesterol 86.9 mg, Fat 16.7 g, Fiber 5.1 g, Protein 21.2 g, SaturatedFat 5.8 g, Sodium 1018.5 mg, Sugar 18.8 g
SAUSAGE MEATBALLS MARINARA WITH KHORASAN WHEAT
We love the texture of khorasan wheat (often sold under the brand name Kamut). The long plump grains are chewy and buttery and go perfectly with marinara sauce. They're just as satisfying as a bowl of spaghetti but with a lot more fiber-11 grams per serving!
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 servings (5 meatballs, 1 heaping cup of grains and sauce)
Number Of Ingredients 10
Steps:
- Bring a medium saucepan filled two-thirds full with water to a boil. Add the wheat berries, and cook until the grains have plumped and are tender but still chewy, 55 minutes to 1 hour; strain. (The wheat berries can be cooked and refrigerated up to 2 days in advance.)
- Squeeze the sausage out of the casings, divide into 20 pieces and roll into Ping-Pong-ball-sized meatballs.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add the meatballs, and cook, undisturbed, until golden brown and crispy on the bottom, about 3 minutes. Flip and cook the other side until brown and crispy, about 3 minutes more. Remove the skillet from the heat, and transfer the meatballs to a plate. They should be about 3/4 of the way cooked. Wipe out the skillet.
- Put the remaining 1 tablespoon oil, garlic, 1/2 teaspoon salt and crushed red pepper in the skillet, and set over medium heat. Once the oil starts to shimmer, stir until the garlic is lightly golden, about 30 seconds. Add the tomato paste, and stir until the oil turns yellow, about 30 seconds. Add the tomatoes and their juices, the basil and 1/2 cup water, and bring to a boil. Lower the heat to medium-low, and simmer gently for 5 minutes. Add the meatballs, and continue to simmer until the sauce thickens and the meatballs are cooked through, 5 to 7 minutes more.
- Stir in the wheat berries, and transfer to a serving dish. Sprinkle with the Parmesan and basil, and serve hot.
Nutrition Facts : Calories 450, Fat 18 grams, SaturatedFat 5 grams, Cholesterol 35 milligrams, Sodium 950 milligrams, Carbohydrate 44 grams, Fiber 11 grams, Protein 26 grams, Sugar 4 grams
SAMMY'S ITALIAN MEATBALLS
Provided by Food Network
Time 1h50m
Yield 80 to 100 meatballs
Number Of Ingredients 14
Steps:
- In a saute pan over medium-high heat, cook the diced onions and canola oil until the onions are translucent, about 5 minutes. Place the ground sausage, beef, breadcrumbs, cream, cheese, mustard, oregano, thyme, eggs and some salt and pepper in large mixing bowl. Add the sauteed onions to the bowl and mix the ingredients by hand, until completely incorporated.
- Preheat the oven to 375 degrees F.
- Form the meatball mixture by hand into balls slightly larger than a golf ball, repeat for the remaining meat. Place all the meatballs on a sheet pan and cook until fully cooked throughout, 45 minutes to 1 hour.
- Drain all excess grease and let the meatballs cool. Serve alone with some marinara sauce, with spaghetti and marinara or in a meatball sub sandwich.
ITALIAN SAUSAGE MEATBALL HEROES
This is a true man pleaser, think of it for TV game parties. Fresh marinara sauce makes all the difference in these hearty sandwiches. Look for it near the cheeses and fresh pasta at the supermarket. I'm thinking that a mess of meatballs could be made ahead and frozen to be used as and when wanted.
Provided by Annacia
Categories Meatballs
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Mix sausage meat,1/2 cup marinara sauce, Parmesan cheese, 2 tablespoons parsley, and 2 tablespoons basil in large bowl.
- Using wet hands, shape mixture into 8 meatballs.
- Bring 2 tablespoons parsley, 2 tablespoons basil, remaining marinara, and meatballs to boil in large skillet.
- Cover; reduce heat; simmer until meatballs are cooked through, turning often, for about 20 minutes.
- Place baguette bottoms on a baking sheet; spread each with about 2 tablespoons sauce from the skillet.
- Cut meatballs in half in skillet; overlap 4 halves on each baguette bottom. Spoon remaining sauce over meatballs.
- Sprinkle mozzarella over top, dividing equally.
- Bake until cheese melts, about 5 minutes.
- Sprinkle with remaining parsley and basil.
- Cover with baguette tops.
ITALIAN SAUSAGE MEATBALL HEROES
Categories Cheese Dairy Herb Pork Bake Quick & Easy High Fiber Dinner Lunch Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Mix sausage, 1/2 cup marinara, Parmesan, 2 tablespoons parsley, and 2 tablespoons basil in large bowl. Using wet hands, shape mixture into 8 meatballs. Bring 2 tablespoons parsley, 2 tablespoons basil, remaining marinara, and meatballs to boil in large skillet. Cover, reduce heat, and simmer until meatballs are cooked through, turning often, about 20 minutes.
- Place baguette bottoms on baking sheet; spread each with about 2 tablespoons sauce from skillet. Cut meatballs in half in skillet; overlap 4 halves on each baguette bottom. Spoon remaining sauce over meatballs, then sprinkle mozzarella over, dividing equally. Bake until cheese melts, about 5 minutes. Sprinkle with remaining parsley and basil and cover with baguette tops.
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- Melt butter in 10-inch skillet until sizzling; add green pepper, onion and garlic. Cook, stirring occasionally, 6-8 minutes or until vegetables are softened.
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- Make the Marinara Sauce: In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat. When the oil is shimmering, add the onions. Stir to coat evenly with the oil. Cook, stirring occasionally until softened and translucent but not browned, about 3 minutes. Stir in the basil, and oregano to infuse their flavor in the oil. Add the garlic and when it becomes fragrant (about 30 seconds), add tomatoes and wine. Add salt, pepper and sugar; stir to combine. Bring to a boil. Reduce heat to medium-low or low and let sauce simmer slowly for at least 30 minutes and up to 1-1/2 hours. Add a little water if sauce becomes too thick. If you like a smoother sauce use an immersion blender to purée. Taste and adjust seasonings.
- Near the end of cooking, stack the fresh basil leaves and slice with a very sharp knife across into very thin strips. Stir half into the sauce and use the rest for garnish. The sauce can be made several days in advance. Store, covered, in the refrigerator and reheat before using in this recipe.
- Make the Meatballs: Line 2 baking sheets with parchment paper. In a large mixing bowl, combine the eggs, Parmesan, basil, sausage, garlic, salt and pepper. Use your hands to blend everything evenly together. Pinch off a little of the mixture and fry it in a skillet until cooked through. Taste and adjust seasonings if needed.
- Use an ice cream scoop to quickly portion pieces about the size of a walnut, dropping them onto the baking sheets. Use your dampened hands to roll them into round balls.
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