Mamas Marinara Sauce And Meatballs Recipes

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SPAGHETTI WITH MY MAMAS MEATBALLS



Spaghetti with My Mamas Meatballs image

Provided by Food Network

Categories     main-dish

Time 2h30m

Yield 4 adult lunch/dinner entrees (16 meatballs)

Number Of Ingredients 17

Olive oil cooking spray
2 cloves garlic, chopped
1/2 cup chopped onion
Dried red chili flakes
1 cup fat-free reduced sodium chicken stock, such as College Inn Fat-Free Light Sodium
1 1/2 cups red pack tomato puree
1 1/2 cups red pack diced tomatoes
1/2 medium eggplant, halved lengthwise
Salt
6 ounces lean ground turkey breast, such as Jennie-O
4 ounces 94-percent fat-free ground beef sirloin, such as Laura's Lean 94-percent
2 ounces extra-lean ground pork, such as Farmer John's
1 egg white
1/4 cup fresh parsley leaves, chopped
1/2 ounce Parmigiano-Reggiano
2 cups puffed kamut
6 ounces 100-percent kamut spaghetti

Steps:

  • Spray a large saucepan with 4 sprays of olive oil spray. Add half the garlic and half the onion and a pinch of red chili flakes and cook over medium heat until tender, about 2 minutes. Add half the chicken stock, tomato puree and diced tomatoes and simmer over low heat for an hour.
  • Preheat the broiler. Meanwhile, using the tip of a knife, score the eggplant deeply and sprinkle with salt. Place the eggplant cut-side up and cook under the broiler until lightly browned, about 4 minutes. Remove the eggplant from the broiler and place on a plate and microwave on high until tender, about 2 minutes. Let cool.
  • In a large bowl, add the meats and mix gently to incorporate. Place the egg white, remaining chicken stock, onion, garlic and parsley in the beaker of a blender and blend until smooth, about 30 seconds. Add the mixture to the bowl with the meats, add the cheese and crumble the kamut in with your fingers. Sprinkle with salt and chili flakes.
  • Scoop the eggplant pulp out of its skin and let any excess water drip off. Measure out 1/2 cup of the pulp, and then lightly chop and add to the meat mixture, folding in to incorporate. With the use of a tablespoon, measure out 16 even heaping mounds on to a clean work surface and then form into balls with your hands.
  • Spray a large nonstick saute pan with 4 sprays of olive oil spray and heat over medium-high heat. Once the pan is hot, add half of the meatballs and cook until lightly browned on one side, about 1 minute. Roll the meatballs on the other side and brown evenly, about 2 minutes. Remove the browned meatballs from the pan and then spray the pan with 4 more sprays and repeat the browning with the rest of the meatballs. Add the meatballs to the sauce and simmer very slowly for an hour.
  • Meanwhile, bring 4 quarts of water to a simmer and then add 1 tablespoon of salt. Drop the pasta in the water and cook per manufacturer's instructions. Place 4 meatballs each on 4 plates, and then add the spaghetti to the remaining sauce in the pan with 1/2 cup of the pasta water and cook until the sauce holds well on the pasta. Evenly distribute the pasta to each of the 4 plates.

MEATBALLS WITH MARINARA



Meatballs with Marinara image

Provided by Anne Burrell

Categories     main-dish

Time 4h30m

Yield 18 to 20 meatballs

Number Of Ingredients 22

1/4 cup extra-virgin olive oil
1/4 pound diced pancetta
2 large Spanish onions, cut into 1/4-inch dice
Kosher salt
4 large garlic cloves, smashed and chopped
Pinch crushed red pepper
Four 28-ounce cans Italian plum San Marzano tomatoes
Extra-virgin olive oil
1 large onion, 1/4-inch dice
Salt
2 cloves garlic, smashed and chopped
Pinch crushed red pepper
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup grated Parmigiano
1/4 cup finely chopped fresh Italian parsley leaves
1 1/2 cup breadcrumbs
1 cup dill pickles, chopped
1/2 bunch fresh chives, chopped
Serving suggestion: fresh ricotta, grilled garlic bread

Steps:

  • For the marinara sauce: Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes, stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and crushed red pepper and cook for another 2 to 3 minutes, stirring frequently.
  • Pulse to combine the tomatoes in a food processor. Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
  • Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
  • For the meatballs: Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
  • In a large bowl combine the meats, eggs, Parmigiano, parsley and breadcrumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add 1/2 cup water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
  • Preheat the oven to 500 degrees F.
  • Shape the meat into desired size. Some people like 'em big and some people like 'em small. I prefer meatballs slightly larger than a golf ball. Place them on a cookie sheet and bake them for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! Top with fresh ricotta cheese, garnish with chopped pickles and chives and serve with grilled garlic bread. YUM!

RAO'S MEATBALLS WITH MARINARA SAUCE



Rao's Meatballs With Marinara Sauce image

This is one of the signature dishes at Rao's, the East Harlem red-sauce joint that is best-known for a loyal, boldface-name clientele that makes it difficult to get a table. The restaurant now has satellites in Las Vegas and Los Angeles.

Provided by Adam Nagourney

Categories     dinner, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 19

1/4 cup extra-virgin olive oil
2 ounces salt pork, thinly sliced
3 tablespoons minced onion
2 garlic cloves, minced
2 28-ounce cans imported Italian crushed tomatoes
6 leaves fresh basil, torn into small pieces
Pinch of dried oregano
Salt and ground black pepper
1 pound ground lean beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup freshly grated Pecorino Romano cheese
1 1/2 tablespoons finely chopped flat-leaf parsley
1 small garlic clove, minced
Salt and ground black pepper
2 cups fine dry bread crumbs
1 cup extra-virgin olive oil
1 clove garlic, lightly smashed

Steps:

  • Make the sauce: Heat the oil in a large saucepan over medium-low heat, then add the salt pork. Sauté until fat has rendered, about 5 minutes. Remove and discard salt pork. Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté just until softened. Add tomatoes with their juice and bring to a boil. Reduce heat to low and simmer until sauce is slightly thickened, about 45 minutes. Add the basil, oregano and salt and pepper to taste. Cook for 1 minute more.
  • Make the meatballs: In a mixing bowl, combine the beef, veal and pork. Add the eggs, cheese, parsley and minced garlic, then salt and pepper as desired. Add the bread crumbs and mix well. Slowly add up to 2 cups water, 1/2 cup at a time, until the mixture is moist; all the water may not be needed. Shape into 1 1/2 -inch meatballs.
  • Heat the oil in a large sauté pan over medium heat. Add the smashed garlic and sauté until lightly browned, 1 to 2 minutes, then discard the garlic. Working in batches and taking care not to crowd the pan, add meatballs and fry until undersides are brown and slightly crisp, 5 to 6 minutes. Turn and brown the other sides, about 5 minutes more. Transfer cooked meatballs to paper towels to drain, then add to the marinara sauce. Mix gently and serve.

Nutrition Facts : @context http, Calories 1086, UnsaturatedFat 55 grams, Carbohydrate 50 grams, Fat 79 grams, Fiber 8 grams, Protein 49 grams, SaturatedFat 20 grams, Sodium 1472 milligrams, Sugar 14 grams, TransFat 0 grams

MAMA'S BEST EVER SPAGHETTI AND MOZZARELLA MEATBALLS



Mama's Best Ever Spaghetti and Mozzarella Meatballs image

Baked homemade meatballs are served over hot spaghetti with lots of sauce and grated Parmesan cheese.

Provided by RAGÚ®

Categories     Trusted Brands: Recipes and Tips     Ragu®

Yield 6

Number Of Ingredients 9

Olive oil for greasing pan
1 pound lean ground beef
⅓ cup Italian seasoned dry bread crumbs
1 cup shredded mozzarella cheese
1 egg
2 cloves garlic, minced
1 (24 ounce) jar Ragu® Old World Style® Traditional Pasta Sauce
12 ounces spaghetti, cooked and drained
2 tablespoons grated Parmesan cheese, plus extra for serving

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large rimmed baking sheet with olive oil.
  • Combine ground beef, bread crumbs, egg, mozzarella cheese, and garlic in a medium bowl. Use a 1/4 cup measure or ice cream scoop to portion into 12 to 13 meatballs. Place on prepared baking sheet.
  • Baked until browned and cooked through, about 15 minutes.
  • Bring the Ragu® Sauce to a simmer in a 12-inch skillet. Gently place the cooked meatballs into the sauce. Simmer 10 minutes.
  • Ladle some of the sauce over hot pasta and toss to coat. Serve with more sauce and the meatballs with a sprinkle of Parmesan cheese.

Nutrition Facts : Calories 525.8 calories, Carbohydrate 58.4 g, Cholesterol 94.1 mg, Fat 17.9 g, Fiber 4.5 g, Protein 30.6 g, SaturatedFat 6.8 g, Sodium 1006 mg, Sugar 7.1 g

MARINARA MEATBALLS RECIPE BY TASTY



Marinara Meatballs Recipe by Tasty image

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

1 lb ground beef
1 lb ground beef
1 lb ground pork
1 lb ground pork
1 cup panko breadcrumbs
1 cup panko breadcrumbs
½ cup onion
½ cup onion, finely minced
¼ cup fresh parsley
¼ cup fresh parsley, finely chopped
2 cloves garlic
2 cloves garlic, minced
2 eggs
2 eggs
kosher salt
kosher salt, to taste
pepper
pepper, to taste
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon red pepper flakes
⅓ cup tomato paste
2 cups tomato sauce
grated parmesan cheese, to serve

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

MAMA'S MARINARA SAUCE AND MEATBALLS



Mama's Marinara Sauce and Meatballs image

In culinary school, Rocco DiSpirito learned the term Mother Sauce, which refers to a sauce that is the base for other sauces. When he opened Rocco's and was developing the recipes for it, he and his cooks joked that marinara was "Mama Saucer" because it is an ingredient in many other dishes, and of course it's the mother of all sauces. It is also excellent on its own, especially with fresh pasta, which is more porous than dried pasta and therefore grabs the sauce and thickens it. I encourage you to make this in large quantities and keep it on hand in glass or plastic containers. It will keep in your refrigerator for weeks or your freezer for months. His mama is known better for these meatballs than she ever could have imagined. In Italy, meatballs, or polpette, are usually a lot smaller and, weird as it may seem, never eaten with pasta. They are served alone or in soup. In the United States, they became a lot bigger and are eaten alone, on heros, with spaghetti, and even on pizza. There are a lot of meatballs out there, folks, and I'm sure you have tasted your fair share, but I believe these are the best meatballs in the world. I can't, to this day, pinpoint what it is that makes them so phenomenal; I think it is largely the fact that you mix and roll them by hand. They are not dense like many meatballs, but they also don't fall apart in tomato sauce. It's not just my bias speaking here; everyone loves them. People who hate pork love them; people who never go near veal can't get enough. Vegetarians make exceptions for them. I encourage you to make these meatballs your own. Your kids will love something you make by hand, too.

Provided by By The Lake

Categories     Meat

Time 3h

Yield 20 meatballs, 8 serving(s)

Number Of Ingredients 23

3 garlic cloves, peeled and crushed
1/2 onion, peeled and chopped fine
3 tablespoons olive oil
2 (28 ounce) cans tomato puree
1 (23 ounce) can crushed tomatoes
1 tablespoon tomato paste
1 cup chicken broth
1 teaspoon sugar
1 teaspoon red pepper flakes
1 teaspoon salt
1/3 cup chicken stock
1/4 onion
2 garlic cloves, peeled
1/4 cup fresh flat-leaf Italian parsley
1/2 lb ground beef
1/2 lb ground pork
1/2 lb ground veal
1/3 cup plain breadcrumbs
2 eggs
1/4 cup parmigiano-reggiano cheese, grated
1 teaspoon red pepper flakes
1 teaspoon salt
1/4 cup olive oil

Steps:

  • MAMA'S MARINARA SAUCE.
  • Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called "sweating" because it will draw out a lot of moisture and flavor).
  • Add all the tomato products. Pour the chicken stock into one of the 28-ounce cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with red pepper flakes and salt, and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin but not watery and very smooth. Uncover and simmer for 3 minutes. If it is too thin for your taste, add a little water if it seems thick.
  • MAMA'S MEATBALLS.
  • Place the chicken stock, onion, garlic, and parsley in a food processor and purée.
  • In a large bowl, combine the puréed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes, and salt. Combine with both hands until the mixture is distributed evenly. Do not overmix.
  • Put a little olive oil on your hands and form the mixture into balls a little larger than golf balls. They should be about ¼ cup each, though if you prefer bigger or smaller, it will only affect the browning time.
  • Pour about ½ inch of olive oil into a straight-sided, 10-inch-wide sauté pan and heat over a medium-high flame. Add the meatballs to the pan (working in batches, if necessary) and brown the meatballs well on all sides. This will take about 10 to 15 minutes.
  • While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce. Stir gently. Simmer for one hour.
  • Serve with a little extra Parmigiano-Reggiano sprinkled on top.

Nutrition Facts : Calories 455.8, Fat 27, SaturatedFat 7.3, Cholesterol 124.2, Sodium 1096.6, Carbohydrate 29.9, Fiber 5.7, Sugar 14.5, Protein 26.4

FABIO'S MOM'S MEATBALLS



Fabio's Mom's Meatballs image

Make and share this Fabio's Mom's Meatballs recipe from Food.com.

Provided by Brookelynne26

Categories     Meat

Time 30m

Yield 8-10 meatballs

Number Of Ingredients 11

1 lb ground beef
4 ounces whole milk ricotta cheese
1 cup parmigiano-reggiano cheese, grated
1 cup panko breadcrumbs
1 egg
2 garlic cloves, minced
2 shallots, minced
1 tablespoon extra-virgin olive oil
salt & fresh cracked pepper
fresh parsley (to garnish)
2 cups marinara sauce

Steps:

  • Place all the above ingredients, except parsley, marinara, and olive oil, in a medium sized bowl and mix thoroughly by hand until they are completely combined and the mixture is uniformly firm.
  • Coat your hands in olive oil, and using your hands form into balls slightly larger than a golf ball.
  • Drop the meatballs into the marinara sauce and add some water so that the sauce can reduce and simmer. Let cook for about 10 minutes on one side.
  • Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.
  • Let rest for 5 minutes before serving.
  • Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil.

MAMA BELLAS TOMATO GRAVY AND MEATBALLS



Mama Bellas Tomato Gravy and Meatballs image

Make and share this Mama Bellas Tomato Gravy and Meatballs recipe from Food.com.

Provided by frozenmargarita

Categories     Meat

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 20

2 lbs ground beef
1 cup chopped onion
4 garlic cloves
3 eggs
1/2 cup chopped parsley
4 slices white bread
1 cup milk
1 cup grated locatelli cheese or 1 cup parmesan cheese
1 cup breadcrumbs
2 teaspoons salt
1/2 teaspoon pepper
3/4 cup extra virgin olive oil
8 garlic cloves, minced
1 medium sweet onion, chopped fine
3 (35 ounce) cans crushed tomatoes (I use Tuttaruso in the blue can)
1 (35 ounce) can tomato puree (I use Tuttaruso in the blue can)
1/2 cup chopped fresh basil
2 tablespoons salt
1 cup sugar
1 teaspoon fresh thyme

Steps:

  • MEATBALL DIRECTIONS.
  • In food processor chop onions, garlic, parsley. Soak bread in milk, then put in food processor with eggs and cheese. Add this mixture to ground beef with salt and pepper. Add bread crumbs to make soft firm ball. Roll meatballs, place on baking sheet and bake in 350 degree oven 30-40 minutes. Put in gravy and simmer for 1-2 hours.
  • TOMATO GRAVY DIRECTIONS:.
  • Sautee' onions and garlic until soft. Add remaining ingredients, stir and simmer 1 hour. Add meatballs and simmer another hour.

MAMA'S MARINARA



Mama's Marinara image

Make and share this Mama's Marinara recipe from Food.com.

Provided by Nat Da Brat

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 11

3 cloves garlic, crushed
1/2 yellow onion, peeled and chopped fine
3 tablespoons olive oil
chili flakes
2 (28 ounce) cans tomato puree, red pack brand if possible
1 (28 ounce) can crushed tomatoes, red pack brand if possible
1 tablespoon tomato paste, red pack brand if possible
1 teaspoon sugar
1 cup chicken stock
red pepper flakes
salt

Steps:

  • Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called"sweating" because it will draw out a lot of moisture and flavor).
  • Add the chili flakes to taste.
  • Add all the tomato products.
  • Pour the chicken stock into one of the 28-oz cans.
  • Fill it the rest of the way with water and add that and the sugar to the pot.
  • Stir and bring to a simmer.
  • Taste and season with salt and cover.
  • Simmer the sauce for about 1 hour (the sauce should be fairly thin, but not watery and very smooth).
  • Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.

THE BEST MARINARA SAUCE & MEATBALLS



The Best Marinara Sauce & Meatballs image

The best recipe that I have found after many years of looking. My husband even loves it. It comes from one of Richard Simmons cookbooks.

Provided by southerngal1222

Categories     Meat

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 25

1 cup chopped onion
2 teaspoons minced garlic
1 teaspoon paprika
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
1/8 teaspoon fennel seed, crushed
1 (28 ounce) can crushed tomatoes in puree
1 (28 ounce) can whole tomatoes, undrained
2 teaspoons Worcestershire sauce
1/4 cup chopped fresh parsley
1/2 teaspoon sugar
1 lb lean ground beef (his recipe calls for ground turkey)
1/2 cup fresh breadcrumb
1/4 cup finely chopped onion
1/4 cup grated parmesan cheese
2 tablespoons fresh parsley
2 teaspoons minced garlic
2 egg whites, beated till frothy
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
nonstick olive oil flavored cooking spray

Steps:

  • Marinara Sauce: Combine onion, chicken broth, garlic, paprika, basil, salt, oregano, pepper and fennel seeds. Cook over medium heat 10 minutes or until broth is reduced by half. Add crushed and whole tomatoes with their liquid, worcestershire sauce and parsley. Simmer partially covered over low heat for 30 minutes or until thicken. Add sugar.
  • Meatballs: Combine all ingrediants. Lightly shape into 1" balls. Use a non-stick skillet and brown 8 at a time for 2-3 minutes. Add all meatballs to skillet and cook until the inside is done.
  • Note: Can place the sauce in a blender for smoother sauce.

Nutrition Facts : Calories 283.1, Fat 10.1, SaturatedFat 4, Cholesterol 52.8, Sodium 789.9, Carbohydrate 27.1, Fiber 5.7, Sugar 6.5, Protein 23.3

SIMPLE ITALIAN MEATBALLS IN MARINARA SAUCE



Simple Italian Meatballs in Marinara Sauce image

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

3 tablespoons ketchup
1 tablespoon milk
1 pound extra-lean ground beef
1 egg
¼ cup dried plain bread crumbs
1 teaspoon Greek seasoning
2 (20 ounce) jars marinara sauce, or more to taste
1 pinch white sugar
¼ teaspoon cayenne pepper

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

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To cook Mama’s meatballs, make a puree of chicken stock, onion, garlic and parsley. Add meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt to this puree and combine them well. Make balls out of this mixture with greased hands. Add extra virgin olive oil to a pan, and cook meatballs. Heat marinara sauce in a pan ...
From thefoodxp.com


MAMA MARIA'S MEATBALLS - MARIA MIND BODY HEALTH
2019-10-12 Instructions. Preheat the oven to 375°F. In a large bowl, combine the ground beef, onion, garlic, eggs, cheese, Italian seasoning, salt, and pepper. Add the mushrooms to the meat mixture. Slowly stir in ½ cup marinara, and combine well. Add another ½ …
From mariamindbodyhealth.com


MARINARA SAUCE AND MEATBALLS – SUGAR’S TRADITIONAL RECIPE FOR …
2010-05-05 Heat olive oil in large pot. Add onions and a good sprinkle of salt and pepper. Cook over medium heat about 5 minutes until onions are transparent. Don’t let them burn. Add garlic and cook for another 2 or 3 minutes – again not allowing the garlic to burn. If the garlic burns, it gives the sauce a bitter taste.
From cookingwithsugar.com


MARINARA MEATBALL BAKE – YO MAMA'S FOODS
In a 9” x 9” baking dish, add ½ jar of Yo Mama’s Marinara sauce. Scoop meatballs using a medium ice cream scoop and roll to form a meatball. Place meatballs side by side in the baking dish. Bake at 400F for 15 minutes. Out of the oven top the meatballs with the remaining ½ jar of Yo Mama’s Marinara sauce. Top with 2 cups mozzarella ...
From yomamasfoods.com


SUNDAY SAUCE WITH MEATBALLS AND SAUSAGE - MY SEQUINED LIFE
2020-05-04 Preheat oven to 350°F. In a bowl, mix together eggs, grated Parmesan, breadcrumbs, parsley, salt and pepper with a spoon or with your hands. Add ground beef and mix until evenly combined. Form meatballs about 1 1/2 - 2" wide from the mixture. Using a cookie scoop helps make this part easier and less messy.
From mysequinedlife.com


RECIPES > CHEESE > HOW TO MAKE MAMA'S MARINARA SAUCE
Easy Momma's Marinara Sauce Recipe Ingredients: 1 (28 ounce) jar spaghetti sauce 1 (14.5 ounce) can peeled and diced tomatoes 1 (14.5 ounce) can stewed tomatoes 1 (6 ounce) can tomato paste 1 onion, chopped 2 teaspoons minced garlic 1 teaspoon dried thym Directions: Combine all ingredients, and cook for at least 3-4 hours before serving. Nutrition
From mobirecipe.com


MAMA'S BEST EVER SPAGHETTI AND MEATBALLS - MODERN HONEY
2016-11-30 Place the tomatoes in a blender and pulse for a few seconds. Heat olive oil in saucepan over medium heat. Stir in onion and cook for about 4-5 minutes. Pour in tomatoes, garlic salt, pepper, crushed red pepper, sugar and basil leaves. Bring to a boil, then lower the heat, stirring occasionally for 30 minutes.
From modernhoney.com


MEATBALLS AND QUICK MARINARA SAUCE - CHEF GEORGE HIRSCH
2021-12-23 Continue cooking for a few additional minutes (or less if mini) or until meatballs are brown on the outside. Meatballs will not be fully cooked and will continue to cook in tomato sauce. Remove meatballs with a spatula and add to gently simmering sauce and continue cooking for 20-30 minutes. For the Marinara Tomato Sauce: 2 Tablespoons Olive Oil
From chefgeorgehirsch.com


SERIOUSLY THE BEST MEATBALL RECIPE (ITALIAN MEATBALLS) - FIT FOODIE …
2021-09-07 Brown meatballs on all sides for around 8 minutes. Use a pair of tongs to flip each meatball, being careful not to burn the outsides. Once all sides are brown, pour in marinara sauce and red wine. Toss so that the meatballs are covered in …
From fitfoodiefinds.com


COPYCAT CHEF ROCCO DISPIRITO’S MAMA’S MEATBALLS RECIPE
2022-02-01 Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame. Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once. This should take about 10-15 minutes. While meatballs are browning, heat the marinara sauce in a large pot.
From recipes.net


MAMA’S MARINARA SAUCE AND MEATBALLS - PLAIN.RECIPES
mama's meatballs. Place the chicken stock, onion, garlic, and parsley in a food processor and puree. In a large bowl, combine the pureed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes, and salt.
From plain.recipes


MEATBALLS IN MARINARA SAUCE RECIPE | RECIPES.NET
2022-03-25 In a small bowl, soak the breadcrumbs in the milk. In a large bowl, mix the ground meat with the soaked breadcrumbs, the onion, garlic, parsley, oregano, egg, salt, and pepper. Form the meat mixture into 4 large balls. In a deep nonstick skillet, heat olive oil. Add the meatballs and cook for about 7 minutes over moderately high heat, turning ...
From recipes.net


MAMA'S MARINARA | BETTER HOMES & GARDENS
Bring sauce to boiling; reduce heat. Simmer, uncovered, for 45 to 60 minutes or until desired consistency, stirring occasionally. Remove and discard bay leaves. Season to taste with salt and pepper. Simmer, uncovered, for 45 to 60 minutes or …
From bhg.com


ROCCO DISPIRITO'S MEATBALLS | AUDIO RECIPE | COOKTRACKS
In a saucepot, heat the olive oil over medium-high to high heat. Add the garlic and onion and cook until the garlic is tender and the onion is translucent, about 2-3 minutes. Add the tomato paste and cook for 30 seconds. Add the crushed tomatoes, tomato puree, chicken stock, and water to the pot and stir to combine.
From cooktracks.com


CROCK POT MEATBALLS IN MARINARA SAUCE · EASY FAMILY RECIPES
2021-12-08 Ground Beef and Pork Meatballs – Use approx 3/4 lb ground beef, and 3/4 pound ground pork to make the meatballs. Continue with recipe as directed. Meatballs in Marinara with Spinach– Make recipe as directed. When meatballs are done, lift crock pot lid, add about 4 cups of fresh spinach and return lid. Let wilt (about 5-10 minutes) then ...
From easyfamilyrecipes.com


MAMA LEONE'S MARINARA SAUCE RECIPE : TOP PICKED FROM OUR EXPERTS
For the marinara, heat a Dutch oven or saucepot over medium to medium-high heat. Add olive oil, 4 turns of the pan, along with the onions, carrot, celery, garlic, sugar, salt and white pepper, oregano, red pepper and thyme. Cook to soften, 10 minutes. Add tomato paste, stir 1 minute, then add wine and reduce by half.
From recipeschoice.com


MAMA’S MARINARA SAUCE AND MEATBALLS RECIPE - FOOD.COM
mamas marinara sauce; 3 garlic cloves, peeled and crushed; 1⁄2 onion, peeled and chopped fine; 3 tablespoons olive oil; 2 (28 ounce) cans tomato puree
From mastercook.com


RECIPE FOR MARINARA SAUCE AKA MOM'S SUNDAY GRAVY - BOWL ME OVER
2018-08-18 Begin by dicing the onion and mince the garlic. In a large heavy bottom pan over medium heat, sauté the onion and garlic in 2 tablespoons good olive oil. When it's lightly browned - about five minutes - add the tomato paste and 3 …
From bowl-me-over.com


HEARTY ITALIAN MEATBALLS IN HOMEMADE MARINARA SAUCE RECIPE
2020-12-20 Add the minced garlic and cook until fragrant, about 30 seconds. Add the entire can of tomatoes and crush the tomatoes with a wooden spoon or spatula.
From theminichef.com


EASY MARINARA SAUCE WITH MEATBALLS - AMANDA'S INSPIRED KITCHEN
2020-12-14 Mince shallot and cloves garlic. 3. Combine ground beef, breadcrumbs, parmesan, 2 TBS basil, 1 tsp salt, 1 tsp crushed red pepper, shallot, 2 cloves minced garlic, and egg. Mix with fingers until well combined. 4. Shape into 12-14 meatballs. 5. Add meatballs to a large skillet over medium heat. Brown on all sides for about 5-7 minutes.
From amandasinspiredkitchen.com


MAMA'S MEATBALLS AND MARINARA SAUCE - CATHYS COOKING QUEST
The sauce was very easy to make, and I let the sauce and meatballs simmer for a couple of hours. The meatballs were so tender but did not fall apart. I used half the eggs suggested - the meatballs would have probably been more solid, but we enjoyed how tender they were. Try this recipe - it will not disappoint.
From cathyscookingquest.com


MIMI’S MARINARA SAUCE WITH MEATBALLS AND SAUSAGE
2011-11-29 Add the wine and the Parmesan cheese to the sauce, and stir well, bringing to a boil. Add the sausage to the sauce. Add the meatballs to the sauce. Return everything to a boil, then reduce the heat to low and simmer slowly for four hours. Continue to stir the pot, using a wooden spoon, and scrape up from the bottom in case you’ve let the heat ...
From themidlifesecondwife.com


SPAGHETTI AND MEATBALLS IN MARINARA SAUCE - AMANDA'S COOKIN'
2021-06-29 Remove meatballs and drain fat. Don’t scrape out any bits of meat from the pan! Deglaze the pan with 2 tablespoons of wine. Return meatballs to the pan, pour marinara over the meatballs and bring to a gentle boil over medium-high heat. Reduce heat and simmer, uncovered, for a minimum of 30 minutes.
From amandascookin.com


20 HOMEMADE SAUCES FOR MEATBALLS - INSANELY GOOD RECIPES
2022-06-04 9. Vodka Cream Sauce. This recipe is for an entire dish, but if all you’re interested in is the sauce, stick to the first two steps in the instructions. Heat your olive oil; then, add your onions and garlic. Once those are soft and fragrant, pour in …
From insanelygoodrecipes.com


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