Meatballs And No Tomato Beefy Sauce A Vintage Recipes

MEATBALLS AND NO-TOMATO BEEFY SAUCE, A VINTAGE RECIPE

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.

CHEESY MEATBALLS WITH BASIL TOMATO SAUCE

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.

BAKED MEATBALLS IN TOMATO SAUCE

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.