OLD-FASHIONED MEATBALLS IN RED SAUCE
- 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
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
Yield 8 serving(s)
Number Of Ingredients 18
- 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
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
Yield 20 serving(s)
Number Of Ingredients 21
- 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
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
Yield 12 serving(s)
Number Of Ingredients 19
- 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 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
Number Of Ingredients 21
- 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
- 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
- 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
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
Yield 12 meatballs
Number Of Ingredients 15
- 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
More about "old fashioned meatballs in tomato sauce casserole recipes"
DUMP AND BAKE MEATBALL CASSEROLE - THE SEASONED MOM
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
MEATBALL CASSEROLE - JO COOKS
10 BEST OLD FASHIONED MEATBALLS RECIPES - YUMMLY
MEATBALLS IN TOMATO SAUCE (THE BEST) - RICARDO
GRANDMA'S FAMOUS ITALIAN MEATBALL RECIPE - JESSICA GAVIN
OLD-FASHIONED PORCUPINE MEATBALLS - SPICY SOUTHERN …
CREAMY TOMATO MEATBALL CASSEROLE - COOKED PERFECT
Servings 6Estimated Reading Time 50 secsCategory DinnerTotal Time 25 mins
- Pour the meatball mixture into the casserole dish, top with the cheeses and breadcrumbs and bake uncovered for 25 minutes.
OLD WORLD MEATBALLS IN TOMATO SAUCE RECIPE - FOOD.COM
Servings 6Total Time 2 hrs 25 minsCategory MeatCalories 672 per serving
- Combine all meatball ingredients, adding enough Italian bread crumbs to allow the ground meat to stick together when formed into a ball.
- Form meatballs into size slightly smaller than Dunkin Donuts munchkins, or a little smaller than a golf ball.
OLD FASHIONED STEWED TOMATOES BREAD - THERESCIPES.INFO
OVEN BAKED MEATBALLS (OLD SCHOOL ITALIAN MEATBALL RECIPE)
OLD WORLD MEATBALLS IN TOMATO SAUCE RECIPE - FOOD NEWS
BAKED MEATBALLS IN TOMATO SAUCE - BILLI'S KITCHEN
OLD FASHIONED ITALIAN MEATBALLS - RECIPES | COOKS.COM
EASY HOMEMADE MEATBALLS WITH TOMATO SAUCE
MOZZARELLA STUFFED MEATBALLS (IN HOMEMADE TOMATO SAUCE)
OLD FASHIONED MEATBALLS AND RED SAUCE - PAMELA COOKS
OLD-FASHIONED PORCUPINE MEATBALLS IN TOMATO SAUCE | LIL' LUNA
AUTHENTIC ITALIAN MEATBALLS IN TOMATO SAUCE - PIATTO RECIPES
MEATBALLS AND OLD-FASHIONED TOMATO SAUCE - GOOD HOUSEKEEPING
RICE AND MEATBALL CASSEROLE RECIPES - THERESCIPES.INFO
OLD-FASHIONED MEATBALLS IN TOMATO SAUCE - IRISH EXAMINER
OVEN BAKED MEATBALLS IN TOMATO SAUCE (STEAM OVEN AND
36 OLD-FASHIONED CASSEROLES FOR SUNDAY DINNER - TASTE OF HOME
BAKED MEATBALLS IN TOMATO CREAM SAUCE - MY FARMHOUSE TABLE
TRADITIONAL ITALIAN MEATBALLS - AN ITALIAN IN MY KITCHEN
PORCUPINE MEATBALLS - THE SEASONED MOM
CLASSIC ITALIAN MEATBALLS AND TOMATO SAUCE - GIVE IT SOME THYME
OLD-FASHIONED MEATBALLS IN RED SAUCE - SAUCE RECIPES
MEATBALLS IN TOMATO SAUCE - COOK WITH GUSTO
OLD FASHIONED ITALIAN MEATBALLS | OVEN BAKED MEATBALLS
ITALIAN BAKED MEATBALLS RECIPE - AN ITALIAN IN MY KITCHEN
10 BEST PASTA CASSEROLE WITH TOMATO SAUCE RECIPES - YUMMLY
OLD FASHIONED ITALIAN MEATBALLS | SALTY SIDE DISH RECIPES
BAKED MEATBALLS IN TOMATO CREAM SAUCE - EVERYDAY READING
OLD-FASHIONED HAMBURGER CASSEROLE - INSANELY GOOD RECIPES
OLD FASHIONED PORCUPINE MEATBALLS | RECIPE | PORCUPINE MEATBALLS ...
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #casseroles #main-dish #beef #oven #ground-beef #meat #beef-sausage #equipment
Old Fashioned Porcupine Meatballs4.6K views-05:37
PORCUPINE MEATBALL BAKE!! OLD FASHIONED GOODNESS!!21K views-06:58
Spaghetti with meatballs in Tomatoes gravy | Meatballs in tomatoes sauce | cheesy Spaghetti Recipe67 views-07:39
Homemade Meatballs in Tomato Sauce Recipe | How to make Meatballs in Tomato Sauce15 views-04:33
Meatballs in tomato sauce recipe59K views-05:12
Classic baked Italian meatballs833 views-05:09
You'll also love
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.