EASY MEATBALLS RECIPE
These Italian meatballs are cooked directly in a thick tomato meatball sauce. Serve with any tubular pasta for an easy dinner your whole family will love!
Provided by Heidi
Categories Appetizer Main Course
Time 1h55m
Number Of Ingredients 19
Steps:
- Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until it begins to brown, about 10 minutes. Lower the heat to medium-low and cook to deepen the color for more flavor.
- Add the garlic and cook until fragrant, about 1 minute, stirring constantly.
- Add the crushed tomatoes and tomato paste and stir well. Add the sugar, oregano, salt and pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover with a lid and cook for at least 30 minutes, stirring occasionally so the bottom doesn't burn and the flavors develop.
- Meanwhile, prepare the meatballs. Break the beef apart in a large bowl. Add the beaten egg, bread crumbs, oregano, mint, salt and pepper. Gently mix with your hands until blended. Don't overwork the beef or the meatballs will be tough.
- Shape the mixture into about 12 1 1/2-inch meatballs. Drop them into the sauce and stir gently to cover in sauce. Cover the pan and cook, stirring occasionally, until the meatballs are cooked through, about 45 minutes to 1 hour.
- Boil the pasta according to the package directions. Drain.
- Remove the meatballs from the sauce and add the pasta. Gently stir to coat the pasta then add the meatballs back to the pan. Serve with grated Parmesan cheese and sprinkle with fresh chopped parsley.
Nutrition Facts : ServingSize 1 g, Calories 903 kcal, Carbohydrate 106 g, Protein 40 g, Fat 37 g, SaturatedFat 11 g, Cholesterol 122 mg, Sodium 1188 mg, Fiber 11 g, Sugar 25 g
BEST EVER MEATBALLS IN TOMATO SAUCE
Perfect over spaghetti or another pasta, these light yet savory meatballs are also surprisingly good served over steaming hot couscous, quartered baked potatoes, or packed into a split toasted sub roll.
Provided by looneytunesfan
Categories Long Grain Rice
Time 4h50m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- To make meatballs: In a bowl, stir rice into 4 cups boiling water. Set aside for 30 minutes to soak. Drain well. Return rice to bowl. Add remaining ingredients, except oil, and mix well. Form into 16 balls, each about 2 inch in diameter.
- In a large nonstick skillet, heat oil over medium high heat. Add meatballs, in batches, and brown on all sides. Transfer to slow cooker. Drain all but 1 Tablespoon fat from pan. (If you used extra lean ground beef, you may have to add oil.).
- To make tomato sauce: Reduce heat to medium. Add onions to pan and cook, stirring until softened. Add garlic, oregano, salt, peppercorns and cinnamon stick and cook, stirring, for 1 minute. Stir in tomatoes and lemon juice and bring to a boil, breaking up tomatoes with a spoon as they cook.
- Pour sauce over meatballs. Cover and cook on HIGH 4 hours or on LOW for 8 hours, until meatballs are no longer pink inside. Discard cinnamon stick.
Nutrition Facts : Calories 312, Fat 16.4, SaturatedFat 5.5, Cholesterol 126.6, Sodium 535.9, Carbohydrate 14.5, Fiber 2.2, Sugar 4.7, Protein 26.2
MEATBALLS WITH TOMATO SAUCE
Provided by Robert Irvine : Food Network
Time 1h50m
Yield 8 to 12 meatballs
Number Of Ingredients 19
Steps:
- In a bowl, blend the garlic, salt, oregano, parsley, Tomato Sauce and egg, mixing well with a whisk. Next, by hand, add the ground beef, pork and veal, mixing well, ensuring not to over-mix. After mixing, portion the meatballs to desired size, 1 1/2 to 2 ounces, then allow to rest in the refrigerator for 20 to 30 minutes. This will allow the meatballs to bind.
- Preheat the oven to 350 degrees F.
- Over medium-high heat, add enough grape seed oil to coat the bottom of a large skillet. Sear the meatballs until browned, 2 to 3 minutes each side. After searing, finish the meatballs in the oven until cooked through. This time will vary according to the size of the meatballs
- Over medium-high heat, add the olive oil to a saucepan and heat. Add the garlic and onions and cook until the onions soften. Next, add the wine, deglazing the pan. Reduce the heat to medium and add the carrots and thyme, cooking for an additional 5 minutes. Finally, add the tomatoes and their juices, bring to a boil and reduce the heat to a simmer. Add the basil and continue to cook over a low heat for 20 to 30 minutes. Season to taste and remove from the heat.
SWEET AND SOUR MEATBALLS IN SAUCE
A family recipe (from my mother-in-law) for a unique twist on traditional meatballs. These are baked in a wonderful tomato-based sweet and sour sauce, which is delicious over rice! I doubled the original sauce recipe. We love extra sauce, and this recipe will make a lot.
Provided by Rebekah Rose Hills
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the ground beef, eggs, bread crumbs, onion, milk, salt, and black pepper together in a large mixing bowl until evenly combined. Form the mixture into 12 large meatballs. Arrange the meatballs into a 9x13-inch baking dish.
- Stir the ketchup, tomato sauce, water, brown sugar, white sugar, Worcestershire sauce, Italian seasoning, and chili powder together in a saucepan over medium heat; cook and stir until well combined and hot, about 5 minutes. Pour the tomato sauce mixture over the meatballs in the baking dish. Turn the meatballs to coat in the sauce.
- Bake in the preheated oven until the meatballs are cooked through and no longer pink in the center, 60 to 90 minutes.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 84.8 g, Cholesterol 133.4 mg, Fat 17.5 g, Fiber 2.9 g, Protein 28.3 g, SaturatedFat 6.5 g, Sodium 1620.8 mg, Sugar 62.9 g
OLD WORLD MEATBALLS IN TOMATO SAUCE
My husband calls this "meatballs and gravy," even though it's a tomato sauce. I got this from my husband's aunt, who is from Italy. I make this all the time, and it's a big hit. Cooking the meatballs for the 2 1/2 hours in the sauce results in a very tender meatball. As is typical of most old world recipes, all spices are "to taste." With 3 pounds of ground meat, I usually end up with 35-38 meatballs. Enjoy!
Provided by CiaoBella
Categories Meat
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Make meatballs first.
- Combine all meatball ingredients, adding enough Italian bread crumbs to allow the ground meat to stick together when formed into a ball.
- Form meatballs into size slightly smaller than Dunkin Donuts munchkins, or a little smaller than a golf ball.
- Set aside meatballs.
- Cover bottom of a large pot with a light coating of olive oil.
- Dice fresh garlic and add to pot, frying until golden (about 30 seconds), but do not burn.
- Add paste, puree, crushed tomatoes and water.
- Add spices to taste. Go easy on the red pepper flakes, as you can always add more later.
- Stir. Note: tomato sauce splatters if left unattended on the stove.
- When sauce begins to boil, lower the heat and place meatballs in one by one.
- Let cook for 15 minutes and then stir, being careful not to break apart meatballs. Thereafter, stir occasionally to prevent meatballs from sticking to the bottom of the pot.
- Cook over low heat for 2 1/2 hours.
- If sauce is too thick, add more water.
- If sauce is too spicy, add some sugar to balance out the spice.
Nutrition Facts : Calories 671.6, Fat 36.6, SaturatedFat 14, Cholesterol 224.7, Sodium 758.5, Carbohydrate 37.9, Fiber 8.2, Sugar 21.3, Protein 51
MEATBALLS WITH FRESH TOMATO SAUCE
Three types of ground meat, aged cheese, and fresh herbs converge for a meatball that's light yet super flavorful, especially when paired with fresh tomato sauce.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h20m
Number Of Ingredients 17
Steps:
- Make the sauce: Combine tomatoes, garlic, oil, 1 teaspoon salt, and the red-pepper flakes. Let stand for 30 minutes.
- Make the meatballs: Combine meats, garlic, breadcrumbs, cheese, parsley, eggs, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper in a bowl; mix together using 2 forks until just combined. Roll into 1-inch balls; transfer to a baking sheet.
- Heat 2 tablespoons oil in a large, heavy-bottomed skillet over medium heat. Working in batches and adding more oil as necessary, cook meatballs until browned on all sides and cooked through, 6 to 8 minutes. Add basil to tomato sauce. Serve meatballs warm, topped with sauce. Garnish with parsley.
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