Meal Prep Meatballs And Sauce Recipe By Tasty

MEAL PREP MEATBALLS AND SAUCE RECIPE

Steps:

• Meatballs and Sauce:
• In a large bowl, combine the ground beef, ricotta, egg, bread crumbs, parsley, 1½ tablespoons dried oregano, ½ teaspoon red pepper flakes, and 2 teaspoons salt. Mix well with hands.
• Using a 1-inch scoop, portion the mixture into 46 meatballs. Roll with hands into smooth balls.
• Heat olive oil in a large pot over medium-high heat. Working in batches, sear the meatballs on all sides, for about 5 minutes until well browned. Remove the meatballs from the pot and set them aside.
• To the same pot, add the onion and cook for about 5 minutes until tender. Add the tomatoes, remaining oregano, salt, red pepper flakes, and vinegar, and bring to a boil.
• Return the meatballs to the pot with the sauce, cover, and let simmer for 45 minutes, or until the meatballs are cooked through.
• Day 1 - Linguine Meatballs:
• Cook the linguine according to the package instructions. Meanwhile, reheat 1½ cups of sauce and 10 meatballs.
• To serve, divide the linguine between 2 bowls and top each serving with 5 meatballs and ¾ cup sauce.
• Garnish with freshly grated Parmesan cheese. Enjoy!
• Day 2 - Meatballs Sliders:
• Cut 6 meatballs in half.
• Separate the tops and bottom buns of Hawaiian rolls. Spread the yellow mustard over the bottom buns. Top with the meatballs, roasted red peppers, torn lettuce, and pickled red onions.
• Top with the top buns. Enjoy!
• Day 3 - Pizza Pockets:
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Roll the pizza dough out to an 8x12-inch rectangle and cut into 4 equal pieces. Transfer to the prepared baking sheet.
• Spoon 3 meatballs and sauce onto the top center of each piece of dough.
• Sprinkle shredded mozzarella across meatballs.
• Fold the bottom half of the dough over the meatballs and crimp the edges to seal. Beat the egg, then brush over the dough.
• Bake for 15 to 20 minutes, or until golden brown.
• Serve and enjoy.
• Day 4 - Meatball Salad:
• Preheat the oven to 425 degrees F. Tear Hawaiian rolls into small pieces and place in a small bowl.
• Season with salt and pepper, to taste, drizzle with olive oil, and spread in a single layer on a baking sheet.
• Bake for 15 minutes, until golden and crispy.
• In a large bowl, combine the green leaf lettuce, 8 meatballs, croutons, and pickled red onion and drizzle with Caesar dressing. Toss to combine.
• Serve and enjoy.

ITALIAN MEAT SAUCE WITH MEATBALLS

Steps:

• In a large skillet, cook the sausage, onion and pepper over medium heat until sausage is no longer pink; drain. Transfer to a 4-qt. slow cooker. Add the meatballs, tomato sauce, tomatoes, tomato paste, Parmesan cheese blend, garlic and seasonings. Cover and cook on low for 4-5 hours or until hot and bubbly., Sprinkle with mozzarella cheese. Cook 15 minutes longer or until cheese is melted. Serve with pasta.

HERB AND ONION MEATBALLS IN TOMATO SAUCE

Steps:

• Meatballs: Preheat oven to 350° F (180° C). Combine soup mix with egg, bread crumbs, basil, oregano, thyme and pepper. Crumble in beef and using your hands to gently combine. Form beef into 28 meatballs, each about 1-in (2.5 cm) in diameter. Set meatballs on a foil-lined baking sheet. Bake for 20 minutes, turning twice, or until cooked through. Transfer to an 8 cup (2 L) casserole dish.
• Sauce: Place half the can of tomatoes in a blender and pulse until smooth. Blend in tomato paste, garlic and pepper. Stir in remaining diced tomatoes. Pour sauce mixture over the meatballs. Bake for 30-35 minutes, or until hot and bubbly. Sprinkle shredded cheese over the centre of the dish for the last 5 minutes of baking. Serve with hot, cooked spaghetti.

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.