QUICK SAUSAGE MEATBALLS WITH A TOMATO AND BASIL SAUCE, SPAGHETTI AND SWEET RAW PEAS
This is a fantastic recipe that completely celebrates everything I love about peas. Even though they only make an appearance right at the end, it's a star performance. I like to serve a pile of unshelled peas in the middle of the table so that everyone gets to shell some over their own plate. It's also an incredibly fast recipe - you can be sitting down to eat within a minute of the pasta being done. The key to getting it right, though, is to buy really good-quality sausages
Provided by Jamie Oliver
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large saucepan and add a few glugs of olive oil. Snip the sausages apart, then squeeze and pinch the meat out of the skins so that you get little meatball shapes - don't make them too big or they will take too long to cook. Try to get at least 3 balls out of each sausage. Don't worry about rolling them into perfect balls and making them look all fancy - rough and rustic is good! Put them into your pan. Keep frying and turning the meatballs until they're golden brown and cooked through.
- Meanwhile, put the spaghetti into a large pan of salted boiling water and cook according to the package instructions until al dente.
- To make your tomato sauce, heat a separate pan and pour in some olive oil. Add the garlic and the chopped basil stalks and move them around the pan for a couple of minutes. Put some small basil leaves aside for later, and sprinkle the rest into the pan. Add the tomatoes and season carefully with salt and pepper, to taste. Bring to a simmer, break up your tomatoes a bit more with a spoon and add a swig of balsamic vinegar - it's lovely for adding sweetness to the sauce.
- Add the herbs to the pan of sausage meatballs, tossing everything in all the lovely flavors. Cook for around 30 seconds. When your spaghetti is cooked, drain it and divide the pasta and meatballs between 4 bowls. Spoon over the tomato sauce. Sprinkle over the reserved basil leaves and serve with a handful of fresh peas per person in the middle of the table, so that everyone can have a go at shelling their own, and a little Parmesan for grating or shaving over the top.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
ITALIAN MEATBALLS AND SAUSAGES
Here's a wonderful appetizer for the big game or any family function. Very easy to prepare and also very tasty. I've doubled and even tripled the recipe for large to huge groups. No matter how much I make, I always come home with an empty slow cooker. -Jan Kasinger, Graham, Washington
Provided by Taste of Home
Categories Appetizers
Time 4h10m
Yield 8 cups.
Number Of Ingredients 5
Steps:
- Combine all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low until heated through, 4-6 hours, stirring every hour.
Nutrition Facts : Calories 200 calories, Fat 16g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 663mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
MEATBALL AND SAUSAGE CASSEROLE
As the grandfather of six oft-hungry children, Pierre Franey sought to develop dishes that would "capture their attention." This hearty, kid-friendly casserole of meatballs, sausage, onions, peppers and mushrooms did not disappoint. It's sort of a cross between a casserole and a stew, and can be served over pasta or polenta, or with a huge hunk of bread to sop up the herb-y tomato sauce. If you'd like, you can easily substitute ground chicken, turkey, pork or veal for the beef in the meatballs (or any combination of them all). The meatballs are seasoned with Parmesan cheese, nutmeg, cumin, garlic, parsley, salt and pepper. Depending on the composition of the meatballs, you might want to try other favorite spices, too, like ginger, coriander seed or fennel.
Provided by Pierre Franey
Categories dinner, one pot, main course
Time 40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Put the meat in a mixing bowl and add the bread crumbs, cheese, egg, broth, nutmeg, cumin, 1 teaspoon of the garlic, parsley, salt and pepper. Blend well and shape the mixture into 24 small meatballs.
- Heat the oil in a large nonstick or enamelware skillet and add the meatballs. Cook, turning often, until browned on all sides, about 10 minutes. Remove the meatballs and set aside. Prick the sausages with a fork and add them to the pan. Cook, turning often, until lightly browned on all sides, about 5 minutes.
- Scatter the onions, mushrooms, green pepper and remaining 1 tablespoon garlic around the sausages, and sauté, about 5 minutes. Add the meatballs and the accumulated juices back to the pan (the pan will be crowded).
- Add the tomatoes, rosemary, wine and bay leaf and stir to dissolve any browned particles on the bottom of the skillet. Cover closely and simmer for 15 minutes. Remove the bay leaf and sprinkle with basil when served.
Nutrition Facts : @context http, Calories 760, UnsaturatedFat 33 grams, Carbohydrate 25 grams, Fat 53 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 17 grams, Sodium 1292 milligrams, Sugar 8 grams, TransFat 0 grams
FAMILY SICILIAN SAUCE AND MEATBALLS
My mother's family originally came from Sicily and every family member makes his or her own version - this version came most recently via Brooklyn. If there are any leftovers, they freeze very well. MANGIA! Serve with red wine and a good loaf of crusty Italian bread.
Provided by PETEIYC
Categories World Cuisine Recipes European Italian
Time 4h55m
Yield 24
Number Of Ingredients 23
Steps:
- To make the meatballs, combine bread and milk or water in a medium bowl. Mix in ground beef, eggs, Romano cheese, parsley, and salt and pepper to taste. Form golf ball-sized meatballs; place into freezer to firm up.
- To make sauce, heat olive oil in a large pot on medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and 1 sausage link; cook about 3 minutes more.
- Meanwhile, in a large skillet over medium heat, brown beef chunks and pork neck bones; set aside.
- When onions and garlic are done, turn heat down to low. Add tomato paste and cook for a few minutes. Stir in the browned beef and pork, crushed tomatoes, wine, bay leaves, cinnamon, parsley, basil, and salt and pepper. Bring sauce to a simmer, then reduce the heat to low and cook for 3 to 4 hours.
- Once you add the meatballs, let sauce simmer for 1 hour. When sauce is nearly ready, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cover pasta with sauce and meatballs and serve immediately.
Nutrition Facts : Calories 669.1 calories, Carbohydrate 58.6 g, Cholesterol 105.3 mg, Fat 34.4 g, Fiber 5.3 g, Protein 30.8 g, SaturatedFat 12.6 g, Sodium 921.5 mg, Sugar 6.1 g
SUNDAY SAUCE WITH BRACIOLE, MEATBALLS, AND SAUSAGE
No crowd to feed? No problem. Sunday Sauce freezes well; just make sure any braciole, meatballs, or sausages are submerged in sauce.
Provided by Dawn Perry
Categories Freezer Food Pasta Beef Tomato Parmesan Meatball Sausage Breadcrumbs Ground Beef Oregano Dinner Potluck
Yield 6-8 servings
Number Of Ingredients 35
Steps:
- Make the sauce:
- Purée onions and garlic in a food processor until very finely chopped.
- Heat oil in a large Dutch oven or heavy ovenproof pot over medium-high. Cook onion mixture and 1/2 tsp. salt, stirring often, until liquid is evaporated and bits on bottom of pot are beginning to brown, 10-12 minutes. Add tomato paste, oregano, and red pepper flakes; cook, stirring, until slightly darker in color, about 2 minutes more. Add 1/2 cup water and cook, scraping up browned bits from bottom of pot. Add tomatoes and their juices and 1 cup water; stir to combine. Stir in basil, season with pepper and remaining 1 tsp. salt, and bring to a simmer. Keep warm, stirring occasionally, until ready to use.
- Make the breadcrumb mixture:
- Combine cheese, parsley, breadcrumbs, and garlic in a medium bowl.
- Prepare the braciole:
- Preheat oven to 300°F. Lay beef flat on a work surface; season with 3/4 tsp. salt and 1/2 tsp. pepper. Sprinkle evenly with 1/2 cup breadcrumb mixture. Working one at a time and starting at the short end, roll up beef, then tie in a few places with butcher's twine to secure. Season braciole with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
- Heat 1 Tbsp. oil in a large skillet over medium-high. Working in batches and adding remaining 1 Tbsp. oil to skillet as needed, cook braciole, turning occasionally, until browned on all sides, about 8 minutes per batch.
- Transfer braciole to pot with sauce, cover, and bake 1 1/2 hours. Wipe out skillet and reserve.
- Prepare the meatballs and sausage:
- Mix ground beef, eggs, milk, salt, pepper, and remaining 1 1/4 cups breadcrumb mixture with a fork in a medium bowl. Shape into 12 (1 1/2") balls.
- Heat 1 Tbsp. oil in reserved skillet. Working in batches, cook meatballs, turning occasionally, until browned on all sides, about 8 minutes per batch; transfer to a plate. Working in batches and adding remaining 1 Tbsp. oil to skillet as needed, cook sausages, turning occasionally, until browned on all sides, about 8 minutes per batch. Transfer to plate.
- After braciole has baked 1 1/2 hours, using tongs, gently lower meatballs and sausages into sauce. Cover pot and continue to bake until braciole is very tender and meatballs and sausages are cooked through, 25-30 minutes more.
- To serve:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Transfer sausages, meatballs, and braciole to a platter; remove strings from braciole. Spoon some warm sauce over.
- Drain pasta and toss with as little or as much sauce as you like. Serve topped with Parmesan.
- Do Ahead
- Sauce can be made 3 days ahead; cover and chill, or freeze up to 6 months. Braciole, meatballs, and sausages can be made 3 days ahead; submerge in sauce, cover, and chill, or freeze up to 3 months.
TURKEY SAUSAGE MEATBALLS
I use these turkey sausage meatballs with my homemade spaghetti sauce instead of beef meatballs. The addition of Cabernet Sauvignon and freshly grated Parmesan and Romano cheeses makes it something wonderful.
Provided by Diana Zerko
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a sheet pan with cooking spray.
- Combine bread crumbs, Parmesan cheese, Romano cheese, parsley, basil, oregano, and Cajun seasoning in a bowl; mix until herbs are evenly distributed. Combine minced onion, Cabernet Sauvignon, eggs, and garlic in a second bowl; mix until well combined.
- Mix together ground turkey and ground sausage in a third, large bowl. Add cheese mixture and onion mixture and mix until all ingredients are well combined. Form mixture into 1-inch meatballs and place on the prepared sheet pan.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- Place spaghetti sauce in a large saucepan and stir in meatballs until coated. Bring to a simmer over medium heat and cook until warmed through, 5 to 10 minutes.
Nutrition Facts : Calories 401.6 calories, Carbohydrate 30 g, Cholesterol 135.3 mg, Fat 15.5 g, Fiber 4.2 g, Protein 33.6 g, SaturatedFat 5.7 g, Sodium 1185.1 mg, Sugar 12.6 g
SPICY SAUSAGE MEATBALL SAUCE
I threw together three favorite veggies and spicy sausage for this incredible sauce that makes our mouths water the whole time it's cooking. Besides serving this with pasta (refrigerated tortellini is best), we've had it with brown basmati rice, as "sloppy subs" on toasted Italian rolls and as a "stew" with garlic bread. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 5h40m
Yield 12 servings (3-3/4 quarts).
Number Of Ingredients 17
Steps:
- Place first eight ingredients in a 6-qt. slow cooker. Chop onion and peppers; stir into tomato mixture., Shape sausage into 1-3/4-in. balls; roll in flour to coat lightly. In a large skillet, heat oil over medium-high heat; cook meatballs in batches until lightly browned, 5-8 minutes, turning occasionally. Drain on paper towels. Add to slow cooker, stirring gently into sauce., Cook, covered, on low 5-6 hours or until meatballs are cooked through and vegetables are tender. Serve with pasta. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place meatball mixture in a large skillet; heat through, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 343 calories, Fat 23g fat (7g saturated fat), Cholesterol 51mg cholesterol, Sodium 984mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 5g fiber), Protein 15g protein.
MEATBALLS AND SAUSAGE WITH CHIANTI SAUCE
This is my recipe that I've been making all my cooking life years!!!! I'm pretty proud of it too. Give it a try, you'll love it.
Provided by Boca Pat
Categories Pork
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 27
Steps:
- Sauce: Heat olive oil in dutch oven or lge fry pan with lid; add garlic& onion and saute until transparent; add tomato paste and smoosh it around until it's blended; add tomato sauce.
- Before I add the whole tomatoes, I take the hard stem off.
- Just grab it and rip it off each tomato, then hand crush each tomato before adding to the sauce mixture.
- Add all your spices, bouillon cubes and wine.
- Bring to boil, then cover and simmer for 1 1/2 to 2 hrs.
- Mama Mia!
- Now that's my Irish way!
- Meatballs: In lge bowl mix beef& pork with all the ingredients.
- It'll be a bit mushy, but keep mixing, if it's still mushy add alittle more breadcrumbs.
- Shape into meatballs.
- In lge fry pan, add your sausage links, then to same pan add meatballs.
- Flip sausage& meatballs as they brown, don't burn them.
- When they look cooked, drain on paper towel.
- Then add to your pot of sauce.
- I hope I covered everything!
- Good Luck I hope you enjoy.
Nutrition Facts : Calories 955.3, Fat 61.4, SaturatedFat 20.9, Cholesterol 280.7, Sodium 2610, Carbohydrate 34.9, Fiber 6.8, Sugar 15.9, Protein 60.4
ITALIAN SPAGHETTI SAUCE WITH SAUSAGE AND MEATBALLS
This is one of my favorite recipes to make for friends when we have them over for dinner. Italian is casual, simple to make and inexpensive. Start this early in the day, let it simmer for a few hours and right before the guests arrive, boil your pasta, toast the garlic bread and toss up a Caesar salad...nothing else could be so simple. This recipe makes a full 6 quarts so it will feed an army. It freezes very well so I package the leftovers in containers for simple and delicious weekday meals.
Provided by Carrie September
Categories Sauces
Time 4h
Yield 6 quarts
Number Of Ingredients 16
Steps:
- Cut the sausage links in half and place them into a 6 quart stock pot.
- Add the olive oil and garlic, stir to coat; brown on medium heat stirring often to keep them from burning.
- Add the tomato sauce, puree, basil, oregano and salt to the browned sausage and reduce heat to low; cover and slow simmer.
- MEATBALLS.
- Mix ground beef, breadcrumbs, milk, Worcestershire and eggs together in a bowl.
- Shape meatballs into size of your choice and place into a shallow glass baking pan.
- Preheat oven to 400°F and bake meatballs from 20-40 minutes depending upon size.
- Add meatballs to the sauce and let simmer for 3 hours;stir occasionally and skim the fat off the top so the sauce is not greasy when it is done.
- Add the tomato paste 1 hour before the sauce is done to thicken it up.
- 1/2 hour after adding the tomato paste test the sauce; if it is too sweet from the paste add the beef base to counteract the sweetness--if not, leave this out and enjoy!
Nutrition Facts : Calories 1497.7, Fat 83, SaturatedFat 30, Cholesterol 328, Sodium 5382.9, Carbohydrate 92.6, Fiber 15.5, Sugar 38.8, Protein 101.8
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