ITALIAN PARMESAN MEATBALLS
Cheesy meatballs are simmered in marinara sauce, finished with fresh basil and served with your favorite pasta shape.
Provided by Food Network Kitchen
Time 2h25m
Yield 4
Number Of Ingredients 13
Steps:
- Grate the bread on the large holes of a box grater into coarse crumbs and put into a large bowl along with the milk and set aside for 5 minutes to allow the bread to soak up the milk. Add the meatloaf mix, Parmesan, parsley, onion, garlic, egg, 1 teaspoon salt and a few grinds of pepper and mix until just combined. Shape the meat mixture into 18 meatballs. Refrigerate for at least 1 hour or up to overnight.
- Bring the marinara sauce to a very light simmer in a large Dutch oven or large wide pot. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Working in batches, add half the meatballs and cook, turning occasionally until browned on all sides, about 6 minutes. Transfer the meatballs to the marinara sauce as they are browned. Heat the remaining 2 tablespoons oil in the skillet and repeat with the remaining meatballs.
- Bring the sauce to a boil, lower the heat, and simmer, covered, gently stirring occasionally until the meatballs are cooked through, about 15 minutes. Remove from the heat and stir in the basil. Adjust the seasoning with additional salt and pepper. Serve over hot pasta.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
KITTENCAL'S ITALIAN TOMATO PASTA SAUCE AND PARMESAN MEATBALLS
There is a method to making the perfect sauce and that is a very long slow cooking time then refrigerate to blend the flavors, a good sauce needs time to "ripen" and develop it's full flavor, this sauce must be made a day or even up 4 days ahead in order for the flavors to intensify, the longer you leave it refrigerated the better it will be --- this recipe makes a fair amount use what you need then freeze the rest in plastic containers for another meal, for a quick thaw just pop in the microwave for about 8 minutes or a little more or thaw in refrigerator overnight, if desired you may partially precook the meatballs on a greased baking sheet in oven before adding to the sauce --- you will love this sauce and you will be making it often! ---- also see my recipe#150207
Provided by Kittencalrecipezazz
Categories Sauces
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
- Drain the diced tomatoes over a strainer.
- Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
- Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
- Add in fresh garlic; cook stirring for 2 minutes.
- Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
- Add in the wine; stir well to combine.
- Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
- Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
- Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
- Skim off any fat that might gather on top of sauce.
- Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
- Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
- Note: if desired, you can bake the meatballs in the oven before adding to the sauce.
Nutrition Facts : Calories 116.3, Fat 0.9, SaturatedFat 0.1, Sodium 1052.2, Carbohydrate 25.1, Fiber 6.2, Sugar 8.3, Protein 5.2
DEE DEE'S ITALIAN MEATBALLS AND PASTA
I found an older model electric pasta machine in the box and like new for $8 in a thrift store. Previous owner(s) had obviously not used this machine very often. SCORE! I couldn't wait to get home and play with this new gadget and I really wanted to make an impression with the 1st meal since I was making my own pasta. I love...
Provided by Diane Atherton
Categories Beef
Time 1h30m
Number Of Ingredients 26
Steps:
- 1. Soak bread slices in milk; squeeze excess moisture out of bread. Combine bread and remaining ingredients together except for the olive oil; mix well. Form meatballs. I made 21 large meatballs using a 1/4 cup measuring cup. You can make any size you desire.
- 2. Heat olive oil in a large skillet over a medium heat; add meatballs and brown. Once browned, cover an reduce heat to low (just to keep warm). Prepare sauce.
- 3. SAUCE: Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic; cook until tender.
- 4. Add red pepper flakes, fennel seeds, tomatoes, tomato sauce, basil, Italian seasoning, salt and pepper; stir. Bring to a slow boil, reduce heat slighly and let simmer for 15 minutes covered. Remove lid and simmer another 15 minutes, stirring occasionally, to thicken.
- 5. Add meatballs to sauce, cover and simmer for another 30 minutes.
- 6. Plate up pasta, place 2 or 3 meatballs on top of spaghetti (or pasta of choice) and spoon sauce over top. Sprinkle with a little parmesan. Serve with a side salad and a fresh roll.
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