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.
MEATBALLS WITH TOMATO SAUCE
Provided by Robert Irvine : Food Network
Time 1h50m
Yield 8 to 12 meatballs
Number Of Ingredients 19
Steps:
- In a bowl, blend the garlic, salt, oregano, parsley, Tomato Sauce and egg, mixing well with a whisk. Next, by hand, add the ground beef, pork and veal, mixing well, ensuring not to over-mix. After mixing, portion the meatballs to desired size, 1 1/2 to 2 ounces, then allow to rest in the refrigerator for 20 to 30 minutes. This will allow the meatballs to bind.
- Preheat the oven to 350 degrees F.
- Over medium-high heat, add enough grapeseed oil to coat the bottom of a large skillet. Sear the meatballs until browned, 2 to 3 minutes each side. After searing, finish the meatballs in the oven until cooked through. This time will vary according to the size of the meatballs.
- Over medium-high heat, add the olive oil to a saucepan and heat. Add the garlic and onions and cook until the onions soften. Next, add the wine, deglazing the pan. Reduce the heat to medium and add the carrots and thyme, cooking for an additional 5 minutes. Finally, add the tomatoes and their juices, bring to a boil and reduce the heat to a simmer. Add the basil and continue to cook over a low heat for 20 to 30 minutes. Season to taste and remove from the heat. Yield: 1 gallon.;
MEATBALLS WITH TOMATO SAUCE
Provided by Robert Irvine : Food Network
Time 1h50m
Yield 8 to 12 meatballs
Number Of Ingredients 19
Steps:
- In a bowl, blend the garlic, salt, oregano, parsley, Tomato Sauce and egg, mixing well with a whisk. Next, by hand, add the ground beef, pork and veal, mixing well, ensuring not to over-mix. After mixing, portion the meatballs to desired size, 1 1/2 to 2 ounces, then allow to rest in the refrigerator for 20 to 30 minutes. This will allow the meatballs to bind.
- Preheat the oven to 350 degrees F.
- Over medium-high heat, add enough grape seed oil to coat the bottom of a large skillet. Sear the meatballs until browned, 2 to 3 minutes each side. After searing, finish the meatballs in the oven until cooked through. This time will vary according to the size of the meatballs
- Over medium-high heat, add the olive oil to a saucepan and heat. Add the garlic and onions and cook until the onions soften. Next, add the wine, deglazing the pan. Reduce the heat to medium and add the carrots and thyme, cooking for an additional 5 minutes. Finally, add the tomatoes and their juices, bring to a boil and reduce the heat to a simmer. Add the basil and continue to cook over a low heat for 20 to 30 minutes. Season to taste and remove from the heat.
BEST EVER MEATBALLS IN TOMATO SAUCE
Perfect over spaghetti or another pasta, these light yet savory meatballs are also surprisingly good served over steaming hot couscous, quartered baked potatoes, or packed into a split toasted sub roll.
Provided by looneytunesfan
Categories Long Grain Rice
Time 4h50m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- To make meatballs: In a bowl, stir rice into 4 cups boiling water. Set aside for 30 minutes to soak. Drain well. Return rice to bowl. Add remaining ingredients, except oil, and mix well. Form into 16 balls, each about 2 inch in diameter.
- In a large nonstick skillet, heat oil over medium high heat. Add meatballs, in batches, and brown on all sides. Transfer to slow cooker. Drain all but 1 Tablespoon fat from pan. (If you used extra lean ground beef, you may have to add oil.).
- To make tomato sauce: Reduce heat to medium. Add onions to pan and cook, stirring until softened. Add garlic, oregano, salt, peppercorns and cinnamon stick and cook, stirring, for 1 minute. Stir in tomatoes and lemon juice and bring to a boil, breaking up tomatoes with a spoon as they cook.
- Pour sauce over meatballs. Cover and cook on HIGH 4 hours or on LOW for 8 hours, until meatballs are no longer pink inside. Discard cinnamon stick.
Nutrition Facts : Calories 312, Fat 16.4, SaturatedFat 5.5, Cholesterol 126.6, Sodium 535.9, Carbohydrate 14.5, Fiber 2.2, Sugar 4.7, Protein 26.2
MEATBALLS WITH FRESH TOMATO SAUCE
Three types of ground meat, aged cheese, and fresh herbs converge for a meatball that's light yet super flavorful, especially when paired with fresh tomato sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h20m
Number Of Ingredients 17
Steps:
- Make the sauce: Combine tomatoes, garlic, oil, 1 teaspoon salt, and the red-pepper flakes. Let stand for 30 minutes.
- Make the meatballs: Combine meats, garlic, breadcrumbs, cheese, parsley, eggs, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper in a bowl; mix together using 2 forks until just combined. Roll into 1-inch balls; transfer to a baking sheet.
- Heat 2 tablespoons oil in a large, heavy-bottomed skillet over medium heat. Working in batches and adding more oil as necessary, cook meatballs until browned on all sides and cooked through, 6 to 8 minutes. Add basil to tomato sauce. Serve meatballs warm, topped with sauce. Garnish with parsley.
MEATBALLS IN TOMATO GARLIC SAUCE
Categories Beef Garlic Herb Onion Pork Tomato Appetizer Bell Pepper Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8 to 10 as part of a tapas buffet
Number Of Ingredients 15
Steps:
- Make meatballs:
- In a 9-inch heavy well-seasoned skillet (preferably cast-iron) cook onion and bell pepper in 2 tablespoons oil over moderately low heat, stirring occasionally, until softened and cool mixture. In a large bowl combine well onion mixture, ground meat, bread crumbs, salt, nutmeg, and parsley. Form level tablespoons of mixture into balls (about 90). In skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown meatballs in batches (about 16 at a time), shaking skillet frequently so that meatballs maintain their shape and adding remaining 3 tablespoons oil as necessary. Transfer meatballs with a slotted spoon as browned to a bowl.
- make sauce:
- In a heavy kettle (at least 6 quarts) cook garlic in oil over moderately low heat, stirring, until fragrant, about 15 seconds. Add tomatoes with juice and oregano and simmer, breaking up tomatoes.
- Add meatballs and simmer, covered, gently stirring occasionally, 25 minutes, or until meatballs are tender and sauce is thickened slightly. Transfer meatballs with slotted spoon to heated serving dish. If sauce seems thin, boil gently, stirring frequently, until thickened to desired consistency. Season sauce with salt and pepper and spoon over meatballs. Meatballs and sauce may be made 2 days ahead, cooled, uncovered, and chilled, covered. Reheat meatballs before serving.
ISMIR MEATBALLS IN TOMATO SAUCE
When Greek chef Theodore Kyriakou first opened his London restaurant The Real Greek, this dish was one of his "runaway successes, despite a heated debate among all concerned as to just what they should be called in English. Were they meatballs, dumplings or even rissoles?" Whatever their name, they are delicious, and like all his recipes, this recipe retains "the true essence of Greek food (and its) traditional ingredients". And like all his recipes, this is a recipe for those who want to make authentic recipes, not those in which half the ingredients are pre-packaged shortcuts. His recipes may take a little longer to make, but the reward is in the flavour and aroma of the finished dish. I am posting this recipe for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories One Dish Meal
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Start by making the meatballs so that you can rest them while you are making the sauce. Knead the minced lamb with breadcrumbs, powdered cumin, chopped onion, garlic, olives and the beaten egg. Season the mixture with salt and the freshly ground black pepper.
- Wet your hands and mould the mixture into spheres, about 2-cm in diameter (2.5-cm = 1 inch), and leave them in the fridge for the flavours to meld.
- To make the sauce, add the jar of passata, 80 ml (1/3 cup) olive oil and the sugar to a large non-reactive saucepan, and pass the tomatoes and their juice through a sieve into the pan. They will add extra flavour to the ready-made passata.
- Season with salt and the freshly ground pepper, add the muslin-wrapped spices and leave the sauce to simmer for 30 minutes; and remember to skim it regularly.
- Add the onions to the pan and allow the sauce to simmer for another hour until they are cooked, then cook for another 20 minutes.
- Blanch the remaining cracked olives in boiling water for 2 minutes and add them to the tomato sauce. Place the lid on the pan, and leave them to simmer gently.
- Roll the meatballs in flour and fry them in a little olive oil to brown them and firm them before they are added to the sauce.
- Place the yoghurt in a small bowl or jug and add the cumin seeds and stir well. Cover, and leave in the fridge.
- Bring the sauce to simmering point, add the meatballs and leave to simmer with the lid on until cooked, about 15 minutes.
- Serve the meatballs on boiled, long-grain rice, with the sauce in which they were cooked, with the cool, cumin yoghurt on the side.
Nutrition Facts : Calories 959.9, Fat 65.5, SaturatedFat 18, Cholesterol 132.2, Sodium 2026.1, Carbohydrate 63.9, Fiber 8.1, Sugar 12.3, Protein 32.5
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