Meatballs In Red Sauce Recipes

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OLD-FASHIONED MEATBALLS IN RED SAUCE



Old-Fashioned Meatballs in Red Sauce image

Provided by Leslie Revsin

Categories     Beef     Cheese     Egg     Pasta     Tomato     Bake     Kid-Friendly     Sausage     Gourmet     Small Plates

Yield Makes twelve 2 1/2-inch meatballs

Number Of Ingredients 7

1 pound ground round (15 percent fat)
1/2 pound sweet Italian sausage
1/3 cup plain dry bread crumbs
2 eggs, lightly beaten
2 large garlic cloves, minced
1/3 cup grated Pecorino Romano cheese
1 3/4 cups canned crushed tomatoes in heavy purée

Steps:

  • Remove ground round and sausage from refrigerator 30 to 60 minutes before cooking, if possible. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, 1/4 cup grated Romano, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Preheat oven to 425°F. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in 1 layer in 8 x 14-inch baking dish so each is separated by about 1 inch.
  • Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1 1/3 tablespoons grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot.

EMERIL'S MEAT BALLS AND RED GRAVY



Emeril's Meat Balls and Red Gravy image

Provided by Emeril Lagasse

Yield 4 servings

Number Of Ingredients 16

2 slices of white bread
1/2 cup milk
1/3 pound ground beef
1/3 pound ground veal
1/3 pound ground pork
1/2 cup minced onions
4 tablespoons olive oil
2 cups chopped onions
Salt
Freshly ground black pepper
2 tablespoons chopped garlic
2 (28 ounce) can of peeled, seeded and chopped tomatoes
1 small can tomato paste
2 cups water
1 pound of dried spaghetti
4 ounces Parmesan Reggiano cheese

Steps:

  • Place the bread in a shallow baking dish. Pour the milk over the bread and let sit for a couple of minutes. In mixing bowl, combine all of the meats together. Season with salt and pepper. Add the minced onions, 1 tablespoon garlic, parsley and bread. Mix well. Season with salt and pepper. Form the mixture into small balls. In a large skillet, heat 2 tablespoons of the oil. When the oil is hot add the meatballs and brown for 4 to 6 minutes. Remove from the pan and drain on paper towels. In a large saucepan, heat the remaining oil. Add the onions. Season with salt and pepper. Cook for 4 to5 minutes or until the onions are soft and clear in color. Add the remaining garlic and tomatoes. Season with salt and pepper. Cook for 30 minutes. Whisk the tomato paste and water together. Add to the tomatoes. Add the meatballs. Bring the liquid to a boil, over high heat. Turn the heat down to medium-low and simmer for 4 hours, stirring occasionally. Reseason with salt and pepper. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Remove from the heat and drain. Drizzle the pasta with olive oil. Season the pasta with salt and pepper. Using a box grater, grate the cheese. To serve, mound the pasta in the center of each bowl. Spoon the meat balls and sauce over the pasta. Garnish with the grated cheese.

MEATBALLS IN RED SAUCE



Meatballs in Red Sauce image

Categories     Pork     Tomato     Sauté     Kid-Friendly     Parmesan     Ground Beef     Bon Appétit     Small Plates

Yield Makes 18

Number Of Ingredients 13

2 large slices white bread, crusts trimmed, torn into pieces
1/2 cup milk
1 1/2 pounds lean ground beef
1 1/2 pounds ground pork
2 large eggs
1/2 cup chopped fresh parsley
1/2 cup grated Parmesan cheese
2 tablespoons garlic powder
2 teaspoons salt
2 teaspoons pepper
1/4 cup olive oil
2 26-ounce jars prepared tomato pasta sauce (about 6 1/2 cups)
3 cups water

Steps:

  • Combine bread and milk in small bowl. Let soak 10 minutes. Squeeze bread to release excess milk; discard milk.
  • Place beef, pork and next 6 ingredients in large bowl. Add soaked bread and mix thoroughly. Using moistened hands, shape mixture into meatballs, using about 1/3 cup for each.
  • Heat oil in heavy large pot over high heat. Working in batches, add meatballs to pot and brown on all sides, turning often, about 6 minutes per batch. Transfer cooked meatballs to bowl.
  • Pour off all but 4 tablespoons fat from pot. Add pasta sauce, water and meatballs. Simmer over medium heat until meatballs are tender and sauce thickens to desired consistency, stirring occasionally, about 1 hour.

BIG-BATCH MEATBALLS AND RED SAUCE



Big-Batch Meatballs and Red Sauce image

Buy some extra meat and simmer a little extra sauce. Then pack your freezer with dinner that just has to be thawed, reheated and tossed with some pasta.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 6 to 9 servings

Number Of Ingredients 17

1/4 cup olive oil
6 cloves garlic, thinly sliced
Two 28-ounce cans whole peeled tomatoes, crushed by hand
Handful torn fresh basil leaves
Kosher salt
2 slices stale white sandwich bread
1/2 cup milk
1 1/2 pounds ground beef
1 1/2 pounds ground pork
1 cup grated Parmesan
2 large eggs, beaten
1 small onion, grated
1/2 cup fresh parsley, roughly chopped
3 cloves garlic, finely grated
Kosher salt
Large pinch crushed red pepper flakes
Olive oil, for the baking sheets

Steps:

  • For the sauce: Swirl the oil and garlic in a medium saucepan over medium heat until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1 cup water, and bring to a high simmer. Reduce the heat to medium-low, add the basil and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes. Set aside and keep warm.
  • For the meatballs: Preheat the oven to 425 degrees F. Tear the bread into very small pieces and put it in a small bowl. Pour the milk over the bread, and let sit until the bread is soft, about 5 minutes.
  • Combine the bread mixture with the beef, pork, Parmesan, eggs, onions, parsley, garlic, 2 teaspoons salt and red pepper flakes in a large bowl, and thoroughly mix with your hands. Divide the mixture evenly into 36 mounds, and roll each into a ball.
  • Brush 2 rimmed baking sheets generously with oil. Evenly divide the meatballs between the sheets, and roll them around to coat in oil. Bake until golden brown and cooked through, rotating the sheets halfway through if needed, 15 to 20 minutes.
  • Transfer the meatballs to the warm sauce, and cook for 5 minutes over medium-low heat. Let the meatballs and sauce cool completely, divide evenly among four 1-quart containers and freeze for up to 1 month.
  • To reheat: Let a container of the meatballs and sauce thaw in the refrigerator overnight. Transfer them to a microwave-safe container, and microwave in 2-minute increments, gently stirring after each, until the meatballs are heated through.

BEEF MEATBALLS WITH REDCURRANT SAUCE



Beef Meatballs With Redcurrant Sauce image

Why not get your own little helpers to shape the meatballs for this really tasty meal loved by all ages! A cheap and easy mid week meal all the family will love.

Provided by Ozzy5223

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb lean ground beef
2 teaspoons dried oregano or 2 teaspoons marjoram
1 tablespoon pitted black olives, finely chopped
1 -2 tablespoon sunflower oil
1 pint prepared gravy or 1 pint hot beef stock
2 tablespoons red currant jelly or 2 tablespoons cranberry sauce
4 tablespoons double cream or 4 tablespoons creme fraiche
12 ounces tagliatelle pasta noodles (fresh or dried)
freshly chopped sage leaf (to garnish)

Steps:

  • In a large bowl, mix together the meat, seasoning, herbs and olives and shape into 12 meatballs.
  • Heat the oil in a large non stick pan and cook the meatballs in batches for 15-20 minutes, turning occasionally until cooked and any juices run clear.
  • Meanwhile cook the pasta according to the packet instructions.
  • Remove the meatballs and keep warm.
  • Leave about 5ml of oil in the pan, add the gravy or stock and stir in redcurrant jelly or cranberry sauce.
  • Bring to the boil, then reduce heat and stir in the cream or creme fraiche, reduce heat and simmer for 1-2 minutes before returning the meat balls to the pan.
  • Serve the meatballs with the pasta and garnish with the sage leaves.

Nutrition Facts : Calories 818.1, Fat 29, SaturatedFat 11.2, Cholesterol 167.5, Sodium 2449.1, Carbohydrate 97.7, Fiber 4.2, Sugar 7, Protein 40.4

MAPLE MUSTARD MEATBALLS



Maple Mustard Meatballs image

These easy to make meatballs are baked in a sweet and tangy maple syrup and mustard sauce. Serve over rice, noodles, or mashed potatoes for a stress-free weekday meal. A great option for potlucks too!

Provided by France C

Categories     Meatballs

Time 1h

Yield 4

Number Of Ingredients 15

½ pound ground pork
½ pound ground beef
¼ cup rolled oats
¼ cup milk
1 large egg, lightly beaten
¾ teaspoon salt
½ teaspoon garlic powder
⅛ teaspoon ground black pepper
1 tablespoon olive oil
1 small onion, diced
⅔ cup pure maple syrup
¼ cup prepared yellow mustard
2 tablespoons ketchup
½ teaspoon hot pepper sauce (such as Tabasco®)
¼ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine ground pork, ground beef, oats, milk, egg, salt, garlic powder, and pepper in a large bowl. Shape into 24 meatballs, about 1 1/2 inches in diameter.
  • Heat oil in a large skillet over medium heat. Cook meatballs until evenly browned, about 8 to 10 minutes. Place meatballs into an 8x8-inch casserole dish and scatter onion over top.
  • Combine maple syrup, mustard, ketchup, hot pepper sauce, and salt for sauce in a medium bowl. Pour over meatballs and toss to coat.
  • Bake in the preheated oven until set and cooked through, about 30 minutes, stirring halfway through.

Nutrition Facts : Calories 563.6 calories, Carbohydrate 44.3 g, Cholesterol 136.8 mg, Fat 33.1 g, Fiber 1.4 g, Protein 22.8 g, SaturatedFat 11.8 g, Sodium 851.2 mg

CROCK POT MEATBALLS & PENNE IN RED SAUCE



Crock Pot Meatballs & Penne in Red Sauce image

I adopted this recipe from the Recipezaar account as I am always on the look out for make ahead recipe and this one would be a great one for my "what to make with frozen meatballs" cookbook". This is the original introduction This is an adaption of Red Penne with Garden Veggie Meatballs recipe #52512 by --Kari*left*Denver--. I had it on the menu to make, but put it off and some of my ingredients went bad before I got the chance to make it, so, here's the version I came up with instead. I like to make up several batches of the cooked meatballs in the freezer to pull out for an easy meal." Thanks cbw

Provided by Pamela

Categories     Penne

Time 4h35m

Yield 4-6 serving(s)

Number Of Ingredients 16

1/2 cup breadcrumbs
1/2 cup milk
1 lb ground beef
1/2 cup onion
1 egg, lightly beaten
1/4 teaspoon salt
1 dash pepper
2 cups water
3 (8 ounce) cans tomato sauce
1 (15 ounce) can diced tomatoes
1/2 large onion, diced
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
1/4 cup fresh basil, chopped
1/2 teaspoon sugar (to cut acidity)
1 lb penne, uncooked

Steps:

  • For Meatballs-Mix all meatball ingredients together, make into tsp size balls, and place on cookie sheet.
  • Bake at 350F for 25 minutes or until cooked and drain.
  • Put all sauce ingredients and meatballs in the crock pot and mix together.
  • Cook on low for 4-5 hours or until noodles are tender.
  • Enjoy!

MEATBALLS AND SAUCE



Meatballs and Sauce image

Meatballs marinated overnight in a savory sauce, then reheated just before your party!

Provided by Tom Quinlin

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 9h5m

Yield 20

Number Of Ingredients 4

5 pounds Italian meatballs
1 (10.75 ounce) can condensed cream of mushroom soup
¾ cup water
2 cups sour cream

Steps:

  • Combine meatballs, mushroom soup, water, and sour cream. Cover and refrigerate overnight so that the meatballs can absorb the flavors.
  • Pour the mixture into a slow cooker and heat until the meatballs are heated through. Serve hot.

Nutrition Facts : Calories 427 calories, Carbohydrate 8.8 g, Cholesterol 97.9 mg, Fat 35.4 g, Fiber 2.7 g, Protein 17.2 g, SaturatedFat 16.7 g, Sodium 961.8 mg, Sugar 0.9 g

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