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
MEATBALLS WITH TOMATO-MINT SAUCE
To make the sauce, heat oil in a medium saucepan over medium heat. Add red onion and garlic; cook, stirring occasionally, 4 minutes or until onion is
Provided by Alison Ashton
Time 45m
Yield 4-6
Number Of Ingredients 19
Steps:
- To make the sauce, heat oil in a medium saucepan over medium heat. Add red onion and garlic; cook, stirring occasionally, 4 minutes or until onion is translucent,. Add wine; bring to a boil. Stir in tomatoes, 1 cup water and mint; bring to a boil. Reduce heat to low; simmer 20 minutes, stirring occasionally. The sauce should remain somewhat liquid as it will reduce more when cooked with the meatballs and the additional sauce will distribute the heat and encourage even cooking. Season to taste with the salt and pepper. Remove from heat. While sauce simmers, make the meatballs: Using clean hands, mix beef, lamb, bread crumbs, yellow onion, garlic, parsley, mint, Pecorino, yolks, salt and pepper in a large bowl. Using about a tablespoon for each, roll mixture into 36 meatballs. Place meatballs on a baking sheet. Heat oil in a very large skillet over medium-high heat. Working in batches without crowding the pan, add meatballs and cook 6 minutes, turning occasionally, or until browned all over. Using a slotted spoon, transfer meatballs to a platter. Pour out fat in pan. Add sauce to pan; bring to a simmer, scraping up browned bits with a wooden spoon. Return meatballs to pan. Reduce heat to low, partially cover and cook 30 minutes, stirring occasionally, until meatballs are tender. If the sauce is reduced too much, stir in enough water to loosen it. Transfer meatballs and sauce to a deep platter. Serve hot, with Pecorino on the side.
Nutrition Facts :
MEATBALLS IN GARLIC, TOMATO AND MINT SAUCE
I got this recipe a long time ago and can't remember the source. It is in my recipe diary and I make it for a small gathering only. Or for a special meal. Chicken, mutton or beef can be used in this recipe.
Provided by Girl from India
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Mix the mince with all other ingredients for the meat balls.
- Divide into small sized balls Fry well in moderately hot oil.
- Set aside.
- For the sauce Heat 1 tbsp oil in a pan.
- Add the chopped onion and the celery, tomato puree and tomato ketchup Mix well to form a smooth sauce Add the fried meat balls and toss in the sauce.
GREEK MEATBALLS IN TOMATO YOGURT MINT SAUCE
Make and share this Greek Meatballs in Tomato Yogurt Mint Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Lamb/Sheep
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, combine the egg, lamb, 1/4 cup yogurt and the next 7 ingredients; mix well.
- Cover and refrigerate for 30 minutes.
- Form lamb mixture into 1-inch meatballs; place on a rimmed baking sheet.
- Bake in a 400 degree oven for about 15 minutes or until browned.
- Lower oven temperature to 350 degrees.
- Transfer meatballs to a 2 1/2 quart baking dish that has been coated with cooking spray.
- In a small bowl, whisk the tomato sauce, remaining yogurt, and mint; pour sauce over meatballs.
- Cover and bake 30 minutes; uncover and bake until bubbly (about 10 more minutes).
- Garnish with mint leaves.
Nutrition Facts : Calories 621.3, Fat 42.4, SaturatedFat 18, Cholesterol 177.7, Sodium 1026.7, Carbohydrate 23, Fiber 2.1, Sugar 6.6, Protein 35.2
LAMB MEATBALLS WITH TOMATO-MINT CREAM
These lamb meatballs, a favorite of diners at chef John LaFemina's Apizz restaurant, are baked instead of fried for a more tender and juicy result.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Bring tomato sauce to a simmer over medium heat.
- Place lamb, bread, onion, cheese, egg, parsley, mint, salt, oregano, and pepper in a large bowl; using your hand, mix until well combined. Roll lamb mixture into 2-inch meatballs. Place meatballs in a 9-by-13-inch baking dish and add 4 cups simmering tomato sauce; meatballs should be covered about three-quarters of the way with sauce.
- Cover baking dish with parchment paper-lined aluminum foil and transfer to oven; bake for 20 minutes. Rotate baking dish and bake for 20 minutes more. Uncover and continue cooking for 10 minutes more.
- Meanwhile, add heavy cream, creme fraiche, and sugar to remaining tomato sauce; let cream sauce simmer for 5 minutes. Remove from heat.
- Transfer meatballs from baking dish to cream sauce; discard tomato sauce in baking dish. Gently warm meatballs in the cream sauce and serve garnished with remaining 1/4 cup mint.
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