Italian Meatballs In Tomato Sauce Progresso Recipes

ITALIAN MEATBALLS IN TOMATO SAUCE

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.

ITALIAN MEATBALLS IN TOMATO SAUCE - PROGRESSO

Steps:

• Heat oven to 400°F. Line large rimmed baking sheet with foil; spray with cooking spray.
• In large bowl, mix beef, bread crumbs, onion, milk, salt, Worcestershire sauce, pepper and egg. Shape mixture into 12 (2-inch) meatballs. Place on baking sheet. Bake 20 to 24 minutes or until thoroughly cooked and no longer pink in center.
• In 12-inch skillet, heat pasta sauce over medium heat until hot. Add meatballs; cook 2 to 3 minutes, turning occasionally, until coated in sauce. Sprinkle with parsley.
• Use scissors to snip fresh parsley leaves right over the finished meatballs.
• Basic marinara sauce is fine in this recipe, but our favorite pasta sauce to use for these meatballs is tomato basil pasta sauce.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
• In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.