Italian Meatballs With Caper Tomato Sauce Recipes
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.
ITALIAN SPAGHETTI SAUCE WITH MEATBALLS
This is a recipe I got from my mother years ago -- it's great.
Provided by Jeremy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 23 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 5.9 g, Sodium 1492.5 mg, Sugar 11.1 g
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- In a blender or food processor, puree the tomatoes. In a saucepan, heat 1 tablespoon of the oil. Add the pureed tomatoes and bring to a boil. Simmer over moderate heat, stirring, until the sauce starts to thicken, about 5 minutes. Add the capers and oregano and simmer until the sauce is reduced to 1 1/4 cups, 5 minutes. Season with salt; keep warm.
- Meanwhile, in a small bowl, cover the bread with the milk. Let stand until the bread has absorbed the milk, about 5 minutes.
- In a large bowl, combine the ground pork and beef. Add the milk-soaked bread, egg, olives, cheese, parsley and 1 teaspoon of salt. Mix well with your hands and shape the mixture into 1 1/2-inch meatballs.
- In a large skillet, heat the remaining 1 tablespoon of oil. Add the meatballs and cook over moderately high heat until starting to brown, about 1 minute. Reduce the heat to moderate and cook until browned all over and cooked through, about 8 minutes. Drain the meatballs and transfer to a platter. Pour the hot tomato sauce on top and serve.
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- In a blender or food processor, puree the tomatoes. In a saucepan, heat 1 tablespoon of the oil. Add the pureed tomatoes and bring to a boil. Simmer over moderate heat, stirring, until the sauce starts to thicken, about 5 minutes. Add the capers and oregano and simmer until the sauce is reduced to 1 1/4 cups, 5 minutes. Season with salt; keep warm.
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