ITALIAN MEATBALLS IN TOMATO SAUCE
Make and share this Italian Meatballs in Tomato Sauce recipe from Food.com.
Provided by Julesong
Categories Meat
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Make the sauce: in a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes; add parsley, basil, tomatoes, tomato paste, stock, wine, sugar, romano, salt, and oregano, and simmer the sauce, stirring occasionally, for 30 minutes.
- While sauce is cooking, prepare the meatballs: in a large bowl combine bread (with liquid squeezed from it), chuck (it's really good if you grind your own!), eggs, romano, parsley, garlic, the oregano, salt, and pepper; mix well and form into 8 meatballs.
- In a large skillet brown the meatballs in the oil over high heat, turning them often; make sure to not crowd them in the pan, otherwise they won't brown properly.
- Transfer the browned meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes.
- You can serve them with your favorite pasta right away, but these improve in flavor if they're cooled and chilled, covered, and refrigerated overnight or up to 2 days before serving.
MEATBALLS WITH TOMATO SAUCE
This is one of those quick, comforting, homemade suppers that should be taken to the sofa with a glass of red wine. Each serving provides 546 kcal, 37.5g protein, 9g carbohydrates (of which 8g sugars), 40g fat (of which 15.5g saturates), 2g fibre and 0.8g salt.
Provided by Rachel Allen
Categories Main course
Yield Serves 6
Number Of Ingredients 14
Steps:
- Heat two tablespoons of olive oil in a heavy stainless steel saucepan over a gentle heat and add the onion and garlic. Cover and sweat for four minutes, until soft and a little golden. Allow to cool.
- In a bowl, mix the minced beef with the cold sweated onion and garlic. Add the herbs and the beaten egg. Season the mixture with salt and pepper.
- Fry a tiny bit to check the seasoning and adjust if necessary. Divide the mixture into approximately 24 round balls. Cover the meatballs and refrigerate until required.
- Meanwhile, make the tomato sauce. Heat the oil in a stainless steel saucepan.
- Add the sliced onion and the crushed garlic, toss until coated, cover, and sweat on a gentle heat until soft and pale golden.
- Slice the canned tomatoes and add, with all the juice, to the onion mixture.
- Season the contents with sugar, salt and freshly ground pepper.
- Cook the tomatoes uncovered for approximately 30 minutes or until the tomato softens (while this is cooking make the meatballs).
- Heat a frying pan and cook the meatballs for about 10 minutes in about three tablespoons of olive oil.
- When they are cooked, put them into an ovenproof dish with the tomato sauce and top with the grated mozzarella. Place under a preheated grill until the cheese has melted.
- Serve with spaghetti.
Nutrition Facts : Calories 546kcal, Carbohydrate 9g, Fat 40g, Fiber 2g, Protein 37.5g, SaturatedFat 15.5g, Sugar 8g
PORCUPINE MEATBALLS IN TOMATO SAUCE
My dad created this recipe in college. And has been a family favorite ever since! For added flavor, add seasoning salt to beef, or use bison.
Provided by Publicsafetydan
Categories Main Dish Recipes Meatball Recipes
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Mix ground beef, rice, onion, and egg together in a bowl with your hands; shape into tennis-ball sized balls.
- Stir tomato sauce and water together in a large pot; bring too a boil. Gently lie meatballs into the sauce, place cover on the pot, and reduce heat to medium-low.
- Cook until meatballs are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Put meatballs on a plate, cut each into halves, and ladle sauce over the meatballs to serve.
Nutrition Facts : Calories 246.1 calories, Carbohydrate 21.8 g, Cholesterol 74.6 mg, Fat 10.2 g, Fiber 2.4 g, Protein 16.8 g, SaturatedFat 3.9 g, Sodium 745 mg, Sugar 6 g
MEATBALLS AND TOMATO SAUCE
Any type of ground meat will work with this recipe, but a blend of pork and beef will yield the best results. Serve the meatballs over your favorite pasta and freeze any leftovers in the sauce; they can be reheated for meatball sandwiches.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes thirty 1 1/2-inch meatballs
Number Of Ingredients 14
Steps:
- In a small saucepan, heat the milk. Soak the bread in the milk, turning the slices over to absorb it. Cool and mince the bread. Place it in a large bowl. Add the meats, garlic, onion, eggs, cheese, parsley, pepper, and salt. Using clean hands, mix together until completely combined.
- Have a rimmed baking sheet or platter ready. Roll into 1 1/2-inch meatballs. (If you periodically run cold water over your hands, the meat won't stick to them as you roll.) If you have time, chill the raw meatballs to firm them up.
- Heat a 14-inch skillet (or two smaller skillets to fry in batches) over high heat. Add the olive oil and when it is very hot, add the meatballs in a single layer. Don't crowd the pan; work in batches if necessary. Fry the meatballs without moving for a few minutes, then turn as they cook to brown on all sides, 8 to 10 minutes. Spoon out any excess oil from the pan, carefully scraping around the meatballs.
- Add the tomatoes and scrape the bottom of the pan to incorporate all the browned bits. Simmer for 30 minutes. Serve hot pasta with 3 meatballs on top, some sauce, the grated cheese, and freshly ground black pepper.
MEATBALLS WITH TOMATO SAUCE
Provided by Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- For the meatballs: In a mixing bowl, add the ground beef, ricotta cheese, egg, sun-dried tomatoes, Parmigiano cheese, salt, and pepper. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls and then pat them down so they will evenly cook.
- For the tomato sauce: In a large pot, heat the extra-virgin olive oil and cook the onions until translucent. Add the tomato puree and bring to a boil. Add the salt, and pepper, to taste and lower the heat to medium. Add the uncooked meatballs to the pot and let cook on medium heat for 30 minutes.
Nutrition Facts : Calories 261, Fat 10 grams, SaturatedFat 5 grams, Cholesterol 95 milligrams, Sodium 1,179 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 26 grams, Sugar 10 grams
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.
MEATBALLS IN TOMATO GARLIC SAUCE
Categories Beef Garlic Herb Onion Pork Tomato Appetizer Bell Pepper Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8 to 10 as part of a tapas buffet
Number Of Ingredients 15
Steps:
- Make meatballs:
- In a 9-inch heavy well-seasoned skillet (preferably cast-iron) cook onion and bell pepper in 2 tablespoons oil over moderately low heat, stirring occasionally, until softened and cool mixture. In a large bowl combine well onion mixture, ground meat, bread crumbs, salt, nutmeg, and parsley. Form level tablespoons of mixture into balls (about 90). In skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown meatballs in batches (about 16 at a time), shaking skillet frequently so that meatballs maintain their shape and adding remaining 3 tablespoons oil as necessary. Transfer meatballs with a slotted spoon as browned to a bowl.
- make sauce:
- In a heavy kettle (at least 6 quarts) cook garlic in oil over moderately low heat, stirring, until fragrant, about 15 seconds. Add tomatoes with juice and oregano and simmer, breaking up tomatoes.
- Add meatballs and simmer, covered, gently stirring occasionally, 25 minutes, or until meatballs are tender and sauce is thickened slightly. Transfer meatballs with slotted spoon to heated serving dish. If sauce seems thin, boil gently, stirring frequently, until thickened to desired consistency. Season sauce with salt and pepper and spoon over meatballs. Meatballs and sauce may be made 2 days ahead, cooled, uncovered, and chilled, covered. Reheat meatballs before serving.
MEATBALLS IN TOMATO SAUCE
Categories Beef Pork Tomato Sauté Quick & Easy Father's Day Back to School Dinner Meat Veal Fall Winter Party Potluck Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Pulse tomatoes with their juice in a food processor until chopped. Simmer tomatoes with garlic, oregano, and 1/2 teaspoon salt in a 3-quart heavy saucepan, uncovered, stirring occasionally, until thickened, about 20 minutes.
- While sauce is simmering, stir together bread crumbs and milk in a large bowl and let stand 5 minutes. Add meat, onion, 3 tablespoons parsley, red pepper flakes, and remaining teaspoon salt and blend with your hands until just combined well (do not overmix). Form 2-tablespoon amounts into meatballs (about 20).
- Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs in 2 batches, turning occasionally, until well browned, about 5 minutes. Transfer as browned with a slotted spoon to tomato sauce.
- Simmer meatballs, covered, stirring occasionally, until cooked through, about 5 minutes. Serve sprinkled with remaining 2 tablespoons parsley.
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.
BAKED MEATBALLS IN TOMATO SAUCE
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
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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4.4/5 (9)Total Time 40 minsCategory Main CourseCalories 101 per serving
- Place the minced beef in a large bowl, together with the finely chopped onion and garlic, salt, pepper and parmesan.
- Heat up a frying pan and add the oil. Fry the meatballs gently for a few minutes. They will not be cooked through, we just want a bit of colour.
- In a large saucepan, add the chopped tomatoes and beef stock and throw in meatballs. Season with salt and pepper, and add the parmesan too.
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- Meanwhile, in a food processor, pulse the bread until the size of bread crumbs. In a large bowl, soak the bread crumbs in the milk for 5 minutes. Add the remaining ingredients and, using your hands, combine well.
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