Meatballs With Tomato Sauce Chicken Or Beef Recipes

CHICKEN MEATBALLS IN TOMATO SAUCE

Steps:

• Place chicken thighs in a food processor, and pulse until meat is coarsely ground.
• Add bread, milk, egg white, cheese, oregano, 1 teaspoon salt, and 1/4 teaspoon pepper; process until meat is finely ground.
• With moistened hands, shape mixture into 12 meatballs. In a large nonstick skillet, heat oil over medium heat. Add meatballs, and cook until golden brown, about 5 minutes.
• Add tomatoes and puree, breaking them up with your fingers; bring to a boil. Reduce heat to a simmer; cover, and cook 15 minutes. Uncover; simmer until meatballs are cooked through, about 15 minutes more.

MEATBALLS WITH TOMATO SAUCE

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.

SLOW COOKER CHICKEN MEATBALLS IN TOMATO SAUCE

Steps:

• Prepare the sauce by whisking tomatoes, basil, parsley, oregano, salt, red pepper flakes, and black pepper in a slow cooker. Adjust heat to High.
• Combine ground chicken, egg, bread crumbs, Parmesan cheese, onion, olive oil, parsley, garlic, salt, and pepper in a medium bowl. Use your hands to gently mix together. Roll into 1 1/2-inch balls and place into the sauce. Use a spoon to cover the meatballs with sauce; do not stir.
• Place the lid on the slow cooker and drape a thick kitchen towel over it. Cook on High for 2 1/2 hours until meatballs are cooked through.

MEATBALLS AND TOMATO SAUCE

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

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.

PORCUPINE MEATBALLS IN TOMATO SAUCE

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.

MEATBALLS WITH TOMATO SAUCE

Steps:

• One of the key steps in creating world class meatballs is to not overwork the ingredients when mixing, so keep this tip in mind when combining the ingredients. In a large bowl add the ground meat, garlic, onion, grated cheese, parsley, salt and pepper, and breadcrumbs. Gently mix the ingredients by hand (do not use a mechanical mixer) until the ingredients are combined.
• Next, combine the egg and milk in a smaller bowl and mix well. Add the milk/egg mixture to the already combined ingredients and mix until the meat has absorbed the liquid (again keeping mind to not overwork the mixture).
• All mixing should be done by hand. Next, scoop about 1 1/2 tablespoons of the mixture into your hand and gently form a ball. Again, do not overwork the mixture.
• You're simply looking to keep the integrity of the ball shape and not to create a snowball-like meatball you can hurl through the air (tightly packing the meat will result in a very tough and dense meatball).
• You can make the meatballs larger but we like our meatballs on the smaller side.
• Next, bring the Canola oil up to heat in a large fry pan and place 6-7 meatballs in your pan being careful not to crowd the pan. You should have a medium flame going underneath your pan because you will not be finishing the meatballs in tomato sauce. The medium flame will ensure you don't burn the meatball exterior while leaving the interior raw. I generally fry the meatballs for about 2-3 minutes on each side and then remove them to an elevated oven tray (and place them in a 200 degree C oven until they're ready to be consumed).
• Prior to serving you can ladle a bit of hot tomato sauce over the meatballs, this way the lovely meaty crust is preserved with the added luxury of a bit of tomato sauce.