Meatballs With Spiced Tomato Sauce Recipes

LAMB MEATBALLS WITH SPICED TOMATO SAUCE

Steps:

• Preheat broiler. In a large bowl, mix together the onion, cream, egg yolks, cinnamon, cumin, red pepper and cayenne. Put the lamb in the bowl, and season it aggressively with salt and pepper. Add the bread crumbs and parsley, and combine the mixture well. Shape the meat into balls that are a little larger than golf balls.
• Grease a baking pan with olive oil, and put the meatballs onto it, spaced evenly. Place beneath the broiler, and cook, turning once or twice, until the meatballs are well browned, approximately 5 to 7 minutes, then set meatballs aside. Turn oven to 400.
• Meanwhile, make the sauce. Pass the tomatoes through a food mill, or whizz them quickly in a food processor. Heat a saucepan over medium-high heat for a minute, then add olive oil, rosemary and red pepper and shake to combine. Cook for another minute, then add onion, thyme, cumin, cinnamon, cayenne and bay leaf and sauté until the onions are translucent, approximately 5 to 7 minutes. Add tomatoes, sugar, orange juice and peel, along with salt and pepper.
• Cook for 8 to 10 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
• Pour the tomato sauce into a large baking dish that you can put on the table. Transfer the meatballs to the sauce, putting them about ½ inch from each other. Bake for 15 or 20 minutes, until the sauce is bubbling and the meatballs are cooked through.
• Top with crumbled feta and scattered mint.

LAMB MEATBALLS WITH SPICY TOMATO CREAM SAUCE

Steps:

• For the meatballs, in a large bowl combine the lamb, breadcrumbs, egg, salt and garam masala and mix well-- use your hands, they work the best!
• Roll the mixture into 1" meatballs.
• You should gat about 16 or so.
• In a large skillet, over medium-high heat, heat olive oil.
• Add meatballs and fry until browned on all sides.
• While the meatballs are browning, place tomatoes in a food processor and puree until smooth.
• Remove meatballs from skillet, leaving drippings in the pan.
• Set aside.
• Reduce heat a little, and add the onion to the pan drippings and saute until softened.
• Add more oil if needed.
• Add the garlic and saute for 30 seconds.
• Add the pureed tomatoes, curry powder, cayenne pepper and sugar.
• Cook for 1 minute, stirring constantly to combine.
• Add 1 cup of the chicken broth to the skillet.
• Stir well and bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Add half and half, and cook for 3 minutes, stirring well to blend.
• Mix remaining 1/4 cup chicken broth and flour in a small cup until smooth, and add to skillet.
• Bring to a boil, reduce heat, add meatballs, and simmer for 10 minutes.
• Serve over rice.

MEATBALLS IN SPICY TOMATO SAUCE

Steps:

• Blend first 4 ingredients in blender until smooth; pour into large saucepan. Bring to boil.
• Meanwhile, mix all remaining ingredients except rice just until blended; shape into 24 meatballs, using about 1/4 cup for each.
• Drop meatballs gently into boiling tomato sauce; cover. Simmer on medium-low heat 20 to 25 min. or until meatballs are done (165°F). Serve with rice.

BEST EVER MEATBALLS IN TOMATO SAUCE

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.

SPICY MEATBALLS WITH SAUCE

Steps:

• In a large bowl, combine the egg, croutons, onion, green pepper, garlic powder, cumin, oregano and pepper. Crumble turkey and sausage over mixture and mix well. Shape into 1-in. balls. Place in a 5-qt. slow cooker., In a large bowl, combine the cornstarch, sugar and broth until smooth; stir in the tomatoes, carrots, tomato paste, soup mix, garlic, basil and pepper flakes. Pour over meatballs. Cover and cook on low for 5-6 hours or until meatballs are cooked through. Serve with pasta., Serve immediately or cool before placing in a freezer container. Cover and freeze for up to 3 months., To use frozen meatballs: Completely thaw in the refrigerator. Place meatballs in a large skillet; cover and cook for 10 minutes or until heated through. Serve with pasta.

MEATBALLS WITH FRESH TOMATO SAUCE

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.