Meatballs And No Tomato Beefy Sauce A Vintage Recipes

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MEATBALLS AND NO-TOMATO BEEFY SAUCE, A VINTAGE RECIPE



Meatballs and No-Tomato Beefy Sauce, a Vintage Recipe image

No tomato in this sauce! How many years have I been cooking? I won't tell, but I think it makes me vintage, too. This was one of my early standards.

Provided by Jezski

Categories     Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs ground beef
2 tablespoons oil
2 large onions, chopped
4 slices day-old homestyle white bread
1 cup milk
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
3 (10 1/2 ounce) cans beef broth, diluted with 4 c. water

Steps:

  • Saute onions in oil until light brown stirring often.
  • Trim crusts from bread and soak in milk; break up and add to onions in skillet. Stir with fork to blend.
  • Add seasonings and eggs to above and work this mixture into meat with fingers (in bowl if easier).
  • When well blended, wet hands and form balls size of walnut. Set on waxed paper.
  • Bring broth and water to simmer over medium heat. Drop meatballs into broth, cover and turn heat to low and simmer for 10 mm. or until done.
  • SAUCE: Melt 3 T. oleo in small pot and whisk in 1/3 Cup flour. Measure 2 Cups of the beef broth and whisk gradually into flour mixture. Add 3 T. lemon juice and drained capers from 2½ oz. bottle. (Lemon juice and capers optional.) Simmer on very low for 15 minute.
  • Gotta have mashed potatoes with this.

Nutrition Facts : Calories 762.7, Fat 48.7, SaturatedFat 16.6, Cholesterol 270.8, Sodium 2408.1, Carbohydrate 23.4, Fiber 1.7, Sugar 4.5, Protein 55.8

CHEESY MEATBALLS WITH BASIL TOMATO SAUCE



Cheesy Meatballs With Basil Tomato Sauce image

Add the meatballs to the simmering sauce during the last 10 minutes of cooking. Serve over cooked pasta, if desired. Recipe is from Rachael Ray.

Provided by CookingONTheSide

Categories     Meat

Time 1h45m

Yield 60 meatballs, 60 serving(s)

Number Of Ingredients 18

1 lb ground chuck
1 small onion, grated
3/4 cup breadcrumbs
3/4 cup parmesan cheese, grated
3 tablespoons pecorino romano cheese, grated
3 tablespoons ketchup
1 tablespoon flat leaf parsley, chopped
4 fresh basil leaves, finely chopped
1 teaspoon salt
3/4 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1 large egg, beaten
extra virgin olive oil
1/2 cup extra virgin olive oil
1 1/3 cups onions, chopped
3 teaspoons salt
2 (28 ounce) cans whole peeled san marzano tomatoes, pureed with their juices
7 leaves fresh basil

Steps:

  • For meatballs, in large mixing bowl, gently break apart the beef with a fork.
  • Add the onion, breadcrumbs, parmesan, pecorino-romano, ketchup, parsley, basil, salt, Worcestershire sauce and garlic powder and stir gently to combine.
  • Stir in the egg until just incorporated.
  • Using your hands, shape the meat into 1-inch balls, to make about 60 meatballs.
  • In a large nonstick skillet, heat 2 T olive oil over medium-high heat.
  • Working in batches, add the meatballs and cook, turning, until lightly browned, about 10 minutes, adding more oil when necessary.
  • Drain on paper towels.
  • Note: You could also bake the meatballs for about 20-25 minutes at 350 degrees.
  • For sauce,.
  • In large saucepan, heat the olive oil over medium heat.
  • Add the onions, season with 1 1/2 t salt and cook until softened, about 10 minutes.
  • Add the tomatoes, the remaining 1 1/2 t salt and the basil and bring to a simmer over high heat.
  • Lower the heat, cover and simmer for 45 minutes more.
  • Add the meatballs to the simmering sauce during the last 10 minutes of cooking.
  • Serve over cooked pasta.
  • The amount of sauce will serve 6 people. I listed the servings as 60 for 60 meatballs.

Nutrition Facts : Calories 47.3, Fat 3, SaturatedFat 0.8, Cholesterol 9.5, Sodium 234.2, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 2.5

BAKED MEATBALLS IN TOMATO SAUCE



Baked Meatballs in Tomato Sauce image

Make and share this Baked Meatballs in Tomato Sauce recipe from Food.com.

Provided by lauralie41

Categories     Healthy

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 lbs ground turkey
1 cup brown rice, uncooked
1/2 cup celery, finely chopped
1/2 cup green pepper, finely chopped
1 cup red onion, finely chopped
2 1/2 tablespoons parsley, dried
3/4 teaspoon kosher salt
1/2 teaspoon thyme, dried
1/4 teaspoon rosemary, dried
1 teaspoon black pepper
32 ounces campbell's tomato soup, undiluted
2 tablespoons Worcestershire sauce
2 1/2 cups beef broth, hot
28 ounces stewed tomatoes

Steps:

  • Preheat oven to 350 degrees.
  • In a large non-stick skillet cook celery, green pepper, and red onion until just beginning to soften. Add mix to a large bowl and stir in the brown rice, parsley, kosher salt, thyme, rosemary and black pepper. Set aside until cool enough to handle. When cool add ground turkey and work together until well combined and form into 16 evenly sized meatballs.
  • Grease or use cooking spray on large casserole dish and place meatballs gently. In a large bowl add the undiluted tomato soup, worcestershire sauce, hot beef broth, stewed tomatoes and stir well. Pour mixture over meatballs and cover with lid or aluminum foil. Bake for approximately 2 hours and turn meatballs twice during cooking.

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