Old Fashioned Meatballs In Tomato Sauce Casserole Recipes

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OLD-FASHIONED MEATBALLS IN RED SAUCE



Old-Fashioned Meatballs in Red Sauce image

Provided by Leslie Revsin

Categories     Beef     Cheese     Egg     Pasta     Tomato     Bake     Kid-Friendly     Sausage     Gourmet     Small Plates

Yield Makes twelve 2 1/2-inch meatballs

Number Of Ingredients 7

1 pound ground round (15 percent fat)
1/2 pound sweet Italian sausage
1/3 cup plain dry bread crumbs
2 eggs, lightly beaten
2 large garlic cloves, minced
1/3 cup grated Pecorino Romano cheese
1 3/4 cups canned crushed tomatoes in heavy purée

Steps:

  • Remove ground round and sausage from refrigerator 30 to 60 minutes before cooking, if possible. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, 1/4 cup grated Romano, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
  • Preheat oven to 425°F. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in 1 layer in 8 x 14-inch baking dish so each is separated by about 1 inch.
  • Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1 1/3 tablespoons grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot.

BEST EVER MEATBALLS IN TOMATO SAUCE



Best Ever Meatballs in Tomato Sauce image

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

1/4 cup uncooked converted long grain rice
2 lbs lean ground beef
2 large eggs, lightly beaten
1 onion, grated
2 garlic cloves, minced
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons vegetable oil
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons dried oregano leaves
1 teaspoon salt
1/2 teaspoon cracked black peppercorns
1 piece cinnamon stick (2 inches long)
1 (28 ounce) can tomatoes, in juice
2 tablespoons lemon juice

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

OLD SCHOOL TOMATO SAUCE WITH MEATBALLS



Old School Tomato Sauce With Meatballs image

I grew up on this recipe and always, always ,always have several jars, one in the fridge and the more in the freezer. There is no excuse for running out. My Grandma has been gone for many years now, but this is her recipe straight from the old country. I have made a couple of adjustments in the last few years to the ingredients in the meatballs. Made it a bit healthier. I hope it makes your family as happy as it makes mine!

Provided by Peacefulone

Categories     Sauces

Time 3h

Yield 20 serving(s)

Number Of Ingredients 21

1 1/2 lbs ground turkey
1 1/2 lbs hot Italian sausage (removed from casing if you can't find it loose) or 1 1/2 lbs ground beef is fine too as is sweet Italian sausage
1 cup grated pecorino romano cheese (buy the good stuff, it's worth it!)
1 cup breadcrumbs (I use fresh bread crumbs from double fiber bread Brownberry brand, the high fiber was a health thing)
1/2 cup ketchup
1/2-1 cup milk (Use your judgement, but these meatballs should be wetter than you might think, don't worry, they wil)
2 eggs
1/4 cup finely chopped fresh parsley (use less if you have dried parsley)
1 teaspoon granulated garlic (or more to taste, I like more!)
salt and pepper, to taste, but be generous this makes a lot
olive oil (enough to coat the bottom of your sauce pot, You'll need a big pot)
1 onion, diced
1 green pepper, diced
10 garlic cloves, pressed
2 bay leaves (fresh if you have them)
2 tablespoons chopped fresh parsley (less if you are using dried)
1/4 teaspoon hot pepper flakes (or to taste, we like it hot)
4 (29 ounce) cans tomato sauce (I prefer Hunts)
2 (15 ounce) cans stewed tomatoes (I prefer Hunts)
1 (15 ounce) can diced tomatoes
salt and pepper

Steps:

  • Start the sauce:.
  • Put oil in bottom of pre-heated sauce pot and let it heat up over medium heat. A nice heavy pot is best.
  • Add the onion, green pepper, bay leaves,parsley and red pepper flakes and saute for for about 5 minutes or until the
  • onion is translucent.
  • Add the garlic and saute another minute or two, don't let the garlic brown.
  • Add the first can of tomato sauce.
  • Place the 2 cans of stewed tomatoes in a food processor and blend till finely pureed, add them to the pot.
  • Add the other three cans of sauce. I go slowly so that the sauce can slowly come to temperature without having to have the heat too high and risk burning it.
  • Add the can of diced tomatoes at the end.
  • Taste for seasoning and add salt and pepper.
  • Turn heat to low and keep your eye on the pot while you prepare the meatballs. Stir occassionally. Don't let it burn.
  • For the Meatballs:.
  • Mix all the meatball ingredients together.
  • I usually let the milk sit on the breadcrumbs for a few minutes to moisten them before I start combining the mixture together.
  • They should be wet, don't panic, I let the mixture sit for about 10-15 minutes before I start forming the meatballs and it firms up a bit.
  • Form them into balls and place as many as you can into a glass pie plate without touching. I have two pie plates going.
  • Place the plate into your microwave, yes the microwave, and cook on high for 4 minutes. Grandma didn't do them this way, but they turn out great and it saves a ton of time and it's a whole lot less mess.
  • Very carefully remove the pie plate from the oven and slide the contents into your simmering pot of sauce. No, I do not drain any of the fat. Darn stuff tastes great!
  • Turn the heat up to about medium while you are adding the meatballs.
  • Have your next pie plate of meatballs ready to go into the microwave and repeat process until you are out of meat. I usually get 3-4 plates, depends on how big you like your meatballs.
  • Once everything is in the pot and is bubbling turn the heat back down to low and.
  • Continue to very gently stir your pot of sauce with meatballs every now and then, you don't want to burn your sauce but you don't want to break up the meatballs either.
  • Let simmer together for at least one hour. Longer won't hurt. Your entire neighborhood will smell amazing.
  • Serve over your favorite pasta, or in your favorite recipe.
  • I store them seperately, keep some in the fridge for another day and put the rest of the sauce in jars in the freezer. I freeze the meatballs individually and then store in bags. If you want to make more meatballs and freeze them before cooking, you can. Just place on a cookie sheet and freeze, then place in gallon size freezer bags. That way the next time you make the sauce it can be done and ready to eat in no time.

OLD FASHIONED MEATLOAF MEATBALLS



Old Fashioned Meatloaf Meatballs image

Sometimes it is necessary for the mouse to outsmart the cat. My husband will not get near meatloaf due to childhood culinary trauma. I adore meatloaf and with a bit of tweaking to my favorite recipe and shaping them into meatballs, we both are happy. But, he still does not know it is meatloaf. I use leftovers to make meatball subs.

Provided by Brandess

Categories     Meat

Time 50m

Yield 12 serving(s)

Number Of Ingredients 19

1 teaspoon olive oil
3 celery ribs, finely chopped
1/4 cup carrot, grated
1/2 large onion, finely chopped
1 lb lean ground beef
1 lb lean ground chicken (can substitute lean ground turkey)
1 tablespoon Worcestershire sauce, divided
1/2 cup Italian seasoned breadcrumbs
1/3 cup ketchup
2 teaspoons creole seasoning (Tony Chachere's Original Creole Seasoning)
1 teaspoon all purpose Greek seasoning (Cavender's All Purpose Greek Seasoning)
1 teaspoon garlic powder
2 large egg whites, lightly beaten
1 (8 ounce) can tomato sauce
2 tablespoons chili sauce, Heinz
1 tablespoon ketchup
1 tablespoon light brown sugar, packed
1 teaspoon Worcestershire sauce
1/8 teaspoon crushed red pepper flakes (optional)

Steps:

  • Heat olive oil in a medium nonstick skillet over medium heat; add celery, carrot and onion, and sauté 7 minutes or just until tender.
  • Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into 2" meatballs using an ice cream scoop. Place the meatballs in a foil lined baking dish and bake for 30 minutes at 350 degrees.
  • Stir together 1 tablespoon Worcestershire sauce, tomato sauce, brown sugar, chili sauce, 1 tablespoon ketchup and red pepper flakes until blended; pour evenly over meatballs, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.

GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS



Grandma's Old Italian Spaghetti Sauce with Meatballs image

Grandma's sauce is an old recipe that she brought over from Italy. It is a long process with strange ingredients, but they all come together to make the best sauce I have ever had. The long process is worth your trouble the minute you take your first bite.

Provided by cherbear

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 8h

Yield 12

Number Of Ingredients 21

2 tablespoons olive oil
3 whole garlic cloves, peeled
2 pig's feet
1 pound pork neck bones
2 (6 ounce) cans tomato paste
1 ½ cups water
2 (28 ounce) cans tomato puree
1 tablespoon white sugar
1 teaspoon black pepper
¾ teaspoon baking soda
1 (16 ounce) loaf fresh Italian bread, torn into 2-inch pieces
1 cup water
6 eggs, beaten
1 pound ground pork
1 pound ground veal
1 pound ground beef
1 tablespoon olive oil
1 clove garlic, minced
2 tablespoons chopped fresh basil
salt and pepper to taste
6 hard-boiled eggs, peeled

Steps:

  • Heat 2 tablespoons of olive oil over medium heat in the bottom of a large saucepan, and fry the garlic cloves 5 to 8 minutes, until brown and fragrant. Remove the garlic cloves and set aside. Place the pig's feet and pork neck bones in the saucepan and fry, turning occasionally, until the meat and bones have browned, about 15 minutes.
  • Return the garlic cloves to the saucepan, and stir in the tomato paste and 1 1/2 cups of water. Bring to a boil, and pour in the tomato puree. Reduce heat to low, and simmer for about 3 hours, stirring from the bottom often to prevent burning, until the pig's feet are tender and the mixture begins to thicken. Stir in the sugar, pepper, and baking soda. Continue to simmer while you prepare the meatballs.
  • Soak the torn bread with 1 cup of water in a bowl. Squeeze excess water out of the bread, and place the bread in a large bowl with the 6 beaten eggs, ground pork, ground veal, and ground beef. Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs. Season with salt and pepper to taste, and fry them on all sides until brown, about 15 minutes, working in batches, if necessary.
  • Place the browned meatballs, along with the oil, garlic, and basil from the skillet into the sauce, stirring lightly to avoid breaking them. Add the whole hard-boiled eggs, and simmer for about 1 1/2 more hours, until the meatballs are cooked, the sauce is thick, and all the flavors have blended.

Nutrition Facts : Calories 599.1 calories, Carbohydrate 38 g, Cholesterol 319.1 mg, Fat 29.4 g, Fiber 4.7 g, Protein 46.2 g, SaturatedFat 9.4 g, Sodium 1437.4 mg, Sugar 11.6 g

MEATBALLS WITH FRESH TOMATO SAUCE



Meatballs with Fresh Tomato Sauce image

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

2 pounds ripe tomatoes, diced
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
Coarse salt
1/2 teaspoon crushed red-pepper flakes
1/2 cup torn fresh basil
12 ounces ground beef chuck (85 percent lean)
12 ounces ground pork
12 ounces ground veal
2 garlic cloves, minced
1/2 cup plain fresh breadcrumbs
1/2 cup finely grated Pecorino Romano cheese
1/2 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
2 tablespoons to 1/4 cup extra-virgin olive oil
Garnish: chopped fresh flat-leaf parsley

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.

CONTADINA® BAKED MEATBALLS IN TOMATO HERB SAUCE



Contadina® Baked Meatballs in Tomato Herb Sauce image

Served on hot cooked pasta with Parmesan cheese, homemade baked meatballs in a rich tomato sauce make a delicious family-favorite dinner.

Provided by Contadina

Categories     Trusted Brands: Recipes and Tips     Contadina®

Time 35m

Yield 6

Number Of Ingredients 15

1 (6 ounce) can CONTADINA® Tomato Paste, divided
1 egg
2 teaspoons dried basil, divided
2 teaspoons dried oregano, divided
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon pepper
1 ½ cups fresh bread crumbs*
½ cup grated Parmesan cheese
½ cup golden raisins, coarsely chopped
1 ¼ pounds lean ground beef or ground turkey, 93% lean (not turkey breast)
2 (14.5 ounce) cans CONTADINA® Diced Tomatoes, undrained
1 teaspoon sugar
½ teaspoon salt
Cooked pasta

Steps:

  • Preheat oven to 375 degrees F. Line a baking sheet with foil; coat with cooking spray.
  • Combine 1/2 can tomato paste, egg, 1 tsp. each basil and oregano, onion powder, garlic powder and pepper in a large bowl. Stir in bread crumbs, Parmesan and raisins.
  • Mix in turkey with hands or a large spoon until mixture is combined well. Shape into 16 meatballs, about 1 1/2-inches in diameter. Bake 20 minutes or until browned and cooked through (165 degrees F internal temperature).
  • Meanwhile, stir together remaining tomato paste, diced tomatoes, 1 tsp. each oregano and basil, sugar and salt in a large saucepan. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes. Add baked meatballs to sauce and simmer 5 minutes for flavors to blend. Serve meatballs and sauce over pasta with Parmesan cheese, if desired.

Nutrition Facts : Calories 695.8 calories, Carbohydrate 85.5 g, Cholesterol 107.8 mg, Fat 23.8 g, Fiber 6.6 g, Protein 34.4 g, SaturatedFat 9.6 g, Sodium 727.9 mg, Sugar 14.1 g

OLD FASHIONED MEATBALLS IN TOMATO SAUCE CASSEROLE



Old Fashioned Meatballs in Tomato Sauce Casserole image

These yummy meatballs are made with a mixture of beef and Italian sausage. They are placed in a baking dish, smothered in tomato sauce, topped with grated Romano cheese and baked in a hot oven. This saves the step of browning them on top of the stove and the sauce is wonderfully seasoned with the meatball juices and Romano cheese.

Provided by Marie

Categories     Meat

Time 50m

Yield 12 meatballs

Number Of Ingredients 15

1 lb ground beef
1/2 lb Italian sausage
1/3 cup breadcrumbs
1/3 cup water
2 eggs, beaten
2 large garlic cloves, minced
1/4 cup grated romano cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 garlic cloves
1 3/4 cups canned crushed tomatoes in puree
1/4 cup water
5 leaves fresh basil
salt and pepper

Steps:

  • Remove ground beef and sausage from refrigerator 30 to 60 minutes before cooking.
  • Place bread crumbs in large bowl and stir in 1/3 cup water.
  • When absorbed, blend together with eggs, garlic, grated Romano, salt, and pepper.
  • Preheat oven to 425°.
  • Add meats to bread crumb mixture and combine well with fork.
  • Form into 12 even meatballs.
  • Place in 1 layer in 9x13" baking dish so each is separated by about 1 inch.
  • In a separate saucepan, sauté 2 cloves of garlic in olive oil.
  • Add crushed tomatoes and water.
  • Add fresh basil and season with salt and pepper to taste.
  • Pour tomato mixture over and around meatballs.
  • Sprinkle tops with grated Romano cheese.
  • Bake in center of oven until meatballs are just cooked through, about 25 minutes.

Nutrition Facts : Calories 198.7, Fat 14.5, SaturatedFat 5, Cholesterol 69.3, Sodium 357.4, Carbohydrate 3.5, Fiber 0.2, Sugar 0.4, Protein 12.7

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2020-08-23 In a medium frying pan on medium heat, add the olive oil and the meatballs, brown them on all sides. While meatballs are browning, in a separate, large deep pan add the olive oil, the tomato puree, spices and water, stir to combine. Add the browned meatballs. Cook until sauce has thickened and meatballs are cooked through.
From anitalianinmykitchen.com
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PORCUPINE MEATBALLS - THE SEASONED MOM
2020-01-29 Preheat oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray and set aside. In a large bowl, combine ground beef, uncooked rice, egg, onion, parsley, salt and pepper. Shape into 1-inch balls. Place the meatballs in the prepared baking dish. In a small bowl, whisk together tomato soup and water.
From theseasonedmom.com
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CLASSIC ITALIAN MEATBALLS AND TOMATO SAUCE - GIVE IT SOME THYME
2017-10-19 Nestle partially-baked meatballs into sauce. Cover pot with lid slightly ajar, lower heat to low and simmer 40-45 minutes until meatballs are cooked through, stirring occasionally. Remove bay leaf and Parmesan rind. Season with salt and pepper, to taste. (Can be made 1 day ahead. Let cool and refrigerate.
From giveitsomethyme.com
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OLD-FASHIONED MEATBALLS IN RED SAUCE - SAUCE RECIPES
Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, 1/4 cup grated Romano, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
From fooddiez.com
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MEATBALLS IN TOMATO SAUCE - COOK WITH GUSTO
Preparation (makes 10 meatballs in tomato sauce) Start by removing the sausage skin and adding it to a large bowl. Then add the minced beef, and season. Next, add the oregano and mix everything together. Add the egg and mix to combine. It’s time to add the grated parmesan and fold into the mixture.
From cookwithgusto.com
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OLD FASHIONED ITALIAN MEATBALLS ‎| OVEN BAKED MEATBALLS
2020-01-26 1 lemon (lemon peel) 1 cup of bread crumbs. 1 tea spoon of salt. 1/4 teaspoon of pepper. 1/2 cup of milk. Instructions. Turn your oven on 200 degrees C to preheat. Slice the bread into cubes (or tear it with your hands) and place it into mixing bowl. Pour over the milk and turn on your mixer for about 1-2 minutes.
From italiankitchenstories.com
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ITALIAN BAKED MEATBALLS RECIPE - AN ITALIAN IN MY KITCHEN
2019-05-01 In a medium bowl add the tomatoes (chop coarsely) then add the garlic, oregano, basil, olive oil, salt, hot pepper flakes and water, combine with a fork. Pour the sauce on the bottom of the pan, place meatballs on top. Sprinkle with half the parmesan cheese and fresh thyme. Bake for approximately 20-25 minutes.
From anitalianinmykitchen.com
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10 BEST PASTA CASSEROLE WITH TOMATO SAUCE RECIPES - YUMMLY
2022-06-06 tomato sauce, dry bread crumbs, fresh parsley, pasta, polish sausage and 5 more Simple Eggplant + Tomato Sauce Blissful Basil garlic cloves, eggplant, sea salt, cayenne pepper, olive oil and 8 more
From yummly.com
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OLD FASHIONED ITALIAN MEATBALLS | SALTY SIDE DISH RECIPES
2021-07-20 Mix well. Heat a pan of hot oil, about 1/2″ deep. Using a 2 tablespoon portion scoop, scoop beef into balls and place into hot oil. Steps 11-14: Fry, flipping frequently until browned on all sides. Remove from the pan and drain on paper towels. Add meatballs to sauce and heat over medium heat until hot.
From saltysidedish.com
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BAKED MEATBALLS IN TOMATO CREAM SAUCE - EVERYDAY READING
2020-09-03 In a large oven-safe skillet, melt the butter over medium heat. Add the diced onion and cook about 3 minutes, until it starts to soften. Add the tomato paste, garlic and red pepper flakes and cook, stirring constantly, about 30 seconds. Stir in the canned tomatoes and then salt and pepper to taste. Reduce heat to a simmer and let it cook while ...
From everyday-reading.com
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OLD-FASHIONED HAMBURGER CASSEROLE - INSANELY GOOD RECIPES
2021-10-19 Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch casserole with butter. In a large bowl, combine the sour cream, cream cheese, and diced onion. Arrange half of the egg noodles into the greased casserole. Cover with half of the sour cream mixture, and then with half of the ground beef mixture.
From insanelygoodrecipes.com
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OLD FASHIONED PORCUPINE MEATBALLS | RECIPE | PORCUPINE MEATBALLS ...
Apr 7, 2018 - Old Fashioned Porcupine Meatballs is comfort at it's best. Serve these delicious meatballs with a tossed salad and a loaf of crusty bread. Serve these delicious meatballs with a tossed salad and a loaf of crusty bread.
From pinterest.ca
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Top Asked Questions

How to cook meatballs in a pan with tomato sauce?
In a bowl, add the tomato sauce, brown sugar, water, and Worcestershire sauce. Mix it all together and then pour over the meatballs in the skillet. Reduce the heat to low and simmer for 45 minutes.
How do you cook meatballs with Worcestershire sauce?
Drain oil when meatballs are browned. Add tomato sauce, water, brown sugar and Worcestershire sauce to a bowl - mix and then pour over meatballs. Reduce heat and simmer for about 45 minutes. * Percent Daily Values are based on a 2000 calorie diet.
How do you cook frozen meatballs in a skillet?
Heat up a skillet with 2 tablespoons of olive oil over medium high heat. When the meatballs are browned, drain the oil or soak it up with paper towels. SAUCE. In a bowl, add the tomato sauce, brown sugar, water, and Worcestershire sauce. Mix it all together and then pour over the meatballs in the skillet.
How long do you cook meatballs in olive oil?
Mix thoroughly and form into 24 meatballs about 2 1/2 inches in diameter. Heat 1 tablespoon olive oil in a large skillet over medium heat, stir in the minced garlic and chopped fresh basil, let them cook for about 1 minute, and then add the meatballs.

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