Old World Meatballs In Tomato Sauce Recipes

ITALIAN MEATBALLS IN TOMATO SAUCE

Steps:

• Make the sauce: in a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes; add parsley, basil, tomatoes, tomato paste, stock, wine, sugar, romano, salt, and oregano, and simmer the sauce, stirring occasionally, for 30 minutes.
• While sauce is cooking, prepare the meatballs: in a large bowl combine bread (with liquid squeezed from it), chuck (it's really good if you grind your own!), eggs, romano, parsley, garlic, the oregano, salt, and pepper; mix well and form into 8 meatballs.
• In a large skillet brown the meatballs in the oil over high heat, turning them often; make sure to not crowd them in the pan, otherwise they won't brown properly.
• Transfer the browned meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes.
• You can serve them with your favorite pasta right away, but these improve in flavor if they're cooled and chilled, covered, and refrigerated overnight or up to 2 days before serving.

OLD SCHOOL TOMATO SAUCE WITH MEATBALLS

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 WORLD MEATBALLS IN TOMATO SAUCE

Steps:

• Make meatballs first.
• 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.
• Set aside meatballs.
• Cover bottom of a large pot with a light coating of olive oil.
• Dice fresh garlic and add to pot, frying until golden (about 30 seconds), but do not burn.
• Add paste, puree, crushed tomatoes and water.
• Add spices to taste. Go easy on the red pepper flakes, as you can always add more later.
• Stir. Note: tomato sauce splatters if left unattended on the stove.
• When sauce begins to boil, lower the heat and place meatballs in one by one.
• Let cook for 15 minutes and then stir, being careful not to break apart meatballs. Thereafter, stir occasionally to prevent meatballs from sticking to the bottom of the pot.
• Cook over low heat for 2 1/2 hours.
• If sauce is too thick, add more water.
• If sauce is too spicy, add some sugar to balance out the spice.

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.

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.

MEATBALLS IN TOMATO SAUCE

Steps:

• Pulse tomatoes with their juice in a food processor until chopped. Simmer tomatoes with garlic, oregano, and 1/2 teaspoon salt in a 3-quart heavy saucepan, uncovered, stirring occasionally, until thickened, about 20 minutes.
• While sauce is simmering, stir together bread crumbs and milk in a large bowl and let stand 5 minutes. Add meat, onion, 3 tablespoons parsley, red pepper flakes, and remaining teaspoon salt and blend with your hands until just combined well (do not overmix). Form 2-tablespoon amounts into meatballs (about 20).
• Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs in 2 batches, turning occasionally, until well browned, about 5 minutes. Transfer as browned with a slotted spoon to tomato sauce.
• Simmer meatballs, covered, stirring occasionally, until cooked through, about 5 minutes. Serve sprinkled with remaining 2 tablespoons parsley.

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.

OLD-FASHIONED MEATBALLS IN RED SAUCE

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.

OLD FASHIONED MEATBALLS IN TOMATO SAUCE CASSEROLE

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.

GRANDMA'S OLD ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

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.

MEATBALLS IN WINTER TOMATO SAUCE

Steps:

• In a large bowl soak bread crumbs in milk 10 minutes. Finely chop onions. Add onions and remaining meatball ingredients to bread crumb mixture and with your hands blend together until just combined well (do not overmix). Form mixture into walnut-size balls and arrange on large trays or baking sheets.
• In a large heavy skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown meatballs in batches without crowding, shaking skillet to maintain round shape and adding remaining oil as necessary. Transfer meatballs as browned (and any browned onions that fall from meatballs) with a slotted spoon to a 7- to 8-quart heavy kettle.
• In a large sieve set over a bowl drain tomatoes, reserving juice, and chop. To meatballs add chopped tomatoes with reserved juice, garlic, and oregano and simmer, covered, 30 minutes. Transfer meatballs with a slotted spoon to a bowl and keep warm, loosely covered with foil. Briskly simmer sauce until reduced to about 2 cups, about 25 minutes. Season sauce with salt and pepper and gently stir in meatballs. (Meatballs in sauce may be made 3 days ahead and cooled completely, uncovered, before being chilled, covered. Reheat meatballs in sauce before serving.)
• Gently stir parsley into meatballs and sauce.