OLD-FASHIONED MEATBALLS IN RED SAUCE
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
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.
RISTA (MEATBALLS IN RED GRAVY)
Kashmir is not only a heavenly place to visit, it also have lot of culinary delights to offer. Kashmiri cuisine is rich in taste and aroma. Non-veg lovers will never be disappointed from Kashmiri menu. Rista (Meat-balls in red gravy) is delicious culinary delight with a ladeful gravy to be enjoyed with naan and cumin rice.
Provided by roja khan
Categories Pakistani
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Pound boneless meat on a smooth stone with a wooden mallet and add the meat fat while pounding. Make sure the pulp is mixed well to make the round balls. Add brown cardamom powder, a little salt and 1 tsp ginger powder. After mixing well make round balls about 3 inches diameter.
- Heat oil in a large vessel add salt, asafoetida and a glass of water and red chili powder. Keep on stirring until it leaves the red colour. Add about 8 glasses of water and the rest of the spices and bring to a boil.
- While the gravy is boiling add meat balls slowly and gently boil for an hour. Add the moval extract and simmer for 15 minutes.
- Serve with boiled rice.
- Note: Moval is a dried flower available only in Kashmir. Generally it is used for coloring dishes. To prepare moval extract- soak moval in a cup of water for about an hour, drain and store. As an alternative we may use saffron extract. Soak 1 tsp saffron in a cup of water and add to the dish.
Nutrition Facts : Calories 529.5, Fat 52, SaturatedFat 18.8, Cholesterol 73.6, Sodium 61.1, Carbohydrate 0.5, Fiber 0.3, Protein 14.5
EMERIL'S MEAT BALLS AND RED GRAVY
Provided by Emeril Lagasse
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place the bread in a shallow baking dish. Pour the milk over the bread and let sit for a couple of minutes. In mixing bowl, combine all of the meats together. Season with salt and pepper. Add the minced onions, 1 tablespoon garlic, parsley and bread. Mix well. Season with salt and pepper. Form the mixture into small balls. In a large skillet, heat 2 tablespoons of the oil. When the oil is hot add the meatballs and brown for 4 to 6 minutes. Remove from the pan and drain on paper towels. In a large saucepan, heat the remaining oil. Add the onions. Season with salt and pepper. Cook for 4 to5 minutes or until the onions are soft and clear in color. Add the remaining garlic and tomatoes. Season with salt and pepper. Cook for 30 minutes. Whisk the tomato paste and water together. Add to the tomatoes. Add the meatballs. Bring the liquid to a boil, over high heat. Turn the heat down to medium-low and simmer for 4 hours, stirring occasionally. Reseason with salt and pepper. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Remove from the heat and drain. Drizzle the pasta with olive oil. Season the pasta with salt and pepper. Using a box grater, grate the cheese. To serve, mound the pasta in the center of each bowl. Spoon the meat balls and sauce over the pasta. Garnish with the grated cheese.
GRANDMA'S SWEDISH MEATBALLS AND GRAVY
This Swedish meatballs recipe has been passed down from a Swedish grandmother to her beautiful granddaughter. They are the best Swedish meatballs I've ever tasted! Even better than Ikea®! Easy to make, full of flavor, swimming in the most amazing creamy gravy sauce!
Provided by JACANA
Time 1h10m
Yield 8
Number Of Ingredients 24
Steps:
- Mix milk, bread crumbs, 2 tablespoons plus 1 teaspoon cream, egg, garlic, salt, black pepper, white pepper, and allspice together in a large bowl. Set aside to soak until bread crumbs have absorbed the milk, at least 10 minutes.
- Mix in beef, pork, onion, and parsley, using your hands to mix until well combined. Roll into about 24 small meatballs or 16 larger meatballs.
- Heat butter and oil in a pan over medium-high heat. Fry meatballs in small batches until cooked through and browned on all sides, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Transfer to a warm plate and cover with foil.
- Add butter for gravy sauce to the pan juices. Melt over medium heat. Whisk in flour. Cook and whisk until flour dissolves and turns brown, about 5 minutes. Pour in vegetable broth, beef broth, cream, soy sauce, and Dijon. Bring to a simmer. Season with salt and pepper and mix to combine all of the flavors together. Continue to simmer until thickened, 5 to 7 minutes.
- Add meatballs to the gravy. Toss gently to coat and serve.
Nutrition Facts : Calories 446.6 calories, Carbohydrate 9.9 g, Cholesterol 148.5 mg, Fat 37.1 g, Fiber 0.7 g, Protein 18.2 g, SaturatedFat 19.2 g, Sodium 492.9 mg, Sugar 1.8 g
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- Pound boneless meat on a smooth stone with a wooden mallet and add the meat fat while pounding. Make sure the pulp is mixed well to make the round balls.
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- Heat oil in a large vessel add salt, asafoetida, a glass of water and red chili powder. Keep on stirring until it leaves the red colour.
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