ONE-POT MEATBALLS AND SAUCE
Made with equal parts ground beef (for flavor) and pork (for fat), these meatballs use a time-saving technique involving softening bread crumbs in an egg-ricotta mixture. This keeps them impossibly light and fluffy while forgoing the usual step of soaking bread in milk, which many meatball recipes require. Aside from leaving you one pot fewer to clean, making your tomato sauce in the same dish you've seared your meatballs in means you can take advantage of the flavorful bits left behind. Serve these however you see fit (this recipe makes enough sauce to dress four portions of spaghetti), but know that eating them out of the pot with a hunk of bread is also an option.
Provided by Alison Roman
Categories meatballs, main course
Time 1h15m
Yield 4 servings (about 12 meatballs)
Number Of Ingredients 15
Steps:
- In a large bowl, combine the eggs, parsley, ricotta, Parmesan, bread crumbs, 2 of the chopped garlic cloves, 1 teaspoon kosher salt and ½ teaspoon crushed red pepper flakes. Mix well and let sit for a few minutes to soften the bread crumbs.
- Add the beef and pork and season with black pepper. Using your hands, gently mix well to evenly incorporate ricotta mixture into the meat, while taking care not to overmix (or meatballs will become dense). Form the meat mixture into rounds slightly larger than a golf ball, about 2 ounces each. Be careful not to pack them too tightly; roll them just so they barely hold together.
- Heat oil in a large Dutch oven over medium heat. Working in batches, add a few balls at a time, taking care not to crowd the pot. Using tongs, gently rotate the balls every so often to encourage them to keep their rounded shape. Cook until evenly browned on all sides, 6 to 8 minutes per batch. Transfer meatballs to a large plate and set aside. Repeat with remaining balls.
- Once all the meatballs are browned, drain all but 2 tablespoons of fat from the pot, leaving all the good browned bits behind. Return pot to medium heat and add onion and remaining 2 garlic cloves. Season with salt and pepper and cook, stirring frequently until onion is totally softened and translucent (but not browned), about 5 to 8 minutes.
- Add tomatoes and a pinch of crushed red pepper flakes, if you like. Fill tomato can with water, swirling to get all the remaining bits of tomato, and add to pot, using just enough to thin the sauce without making it overly watery. Season with salt and pepper. Use this tomato can to hold your spoon or spatula while you cook.
- Simmer the sauce for about 10 minutes, just until the flavors meld and sauce has thickened a bit. Using tongs, return meatballs to the pot, nestling them into the sauce. Scatter basil over and place a lid on the pot. Reduce heat to low and let simmer for 20 to 25 minutes, until meatballs are cooked through.
- Serve meatballs on their own, or over garlic bread or spaghetti.
Nutrition Facts : @context http, Calories 573, UnsaturatedFat 21 grams, Carbohydrate 25 grams, Fat 39 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 14 grams, Sodium 977 milligrams, Sugar 11 grams, TransFat 1 gram
CREAM SAUCE FOR MEATBALLS (IKEA STYLE)
Make and share this Cream Sauce for Meatballs (Ikea Style) recipe from Food.com.
Provided by Nif_H
Categories Sauces
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a skillet, melt butter. When butter is melted, sprinkle flour into skillet. Stir to make a smooth roux.
- Slowly add beef stock, stirring to keep the sauce smooth. Add cream. Add soy sauce. Season to taste.
- Bring to a boil, reduce heat to simmer and allow to simmer until desired consistency. Serve alongside meatballs.
MEATBALLS IN BARBECUE SAUCE
This recipe came from my home ec teacher in high school. I enjoy making it because you can throw it in the oven and still have time to do other things.-Yvonne Nave, Lyons, Kansas
Provided by Taste of Home
Categories Appetizers Dinner
Time 50m
Yield about 4 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 18-20 minutes or until meat is no longer pink; drain. , Meanwhile, combine the sauce ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring frequently. Pour over meatballs. Bake 10-12 minutes longer.
Nutrition Facts : Calories 474 calories, Fat 18g fat (7g saturated fat), Cholesterol 119mg cholesterol, Sodium 973mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 28g protein.
FAMILY SECRET MEATBALLS AND SAUCE
My husband would eat this for dinner every night if I would let him. It took his family 10 years of marriage to share this secret recipe with me (apparently, I wasn't family yet), so now I'm sharing it with the world. Hope you like it!
Provided by PrimalMama
Categories Main Dish Recipes Meatball Recipes
Time 1h45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix together the ground beef, rolled oats, 6 tablespoons of sweet onion, milk, salt, and black pepper until thoroughly combined. Roll the mixture into 2-inch meatballs, and place meatballs into the prepared baking dish.
- In a bowl, mix the ketchup, Worcestershire sauce, sugar, 4 1/2 tablespoons of sweet onion, apple cider vinegar, and water until the sugar has dissolved, and pour the sauce evenly over the meatballs.
- Bake the meatballs and sauce in the preheated oven until the sauce is bubbling and thickened and the meatballs are no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 319.1 calories, Carbohydrate 25.2 g, Cholesterol 71.3 mg, Fat 14.5 g, Fiber 1.2 g, Protein 21.9 g, SaturatedFat 5.7 g, Sodium 1079.8 mg, Sugar 17.7 g
EASY SWEDISH MEATBALL SAUCE
A quick but very tasty sauce to add to already prepared frozen meatballs. This recipe makes a generous amount of sauce for a 1/2 package (20 oz) of meatballs. Serve over egg noodles or rice.
Provided by Mary B
Categories World Cuisine Recipes European Scandinavian
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 12.2 g, Cholesterol 140.4 mg, Fat 31.5 g, Fiber 0.8 g, Protein 15 g, SaturatedFat 17 g, Sodium 357.8 mg, Sugar 0.9 g
ITALIAN MEATBALLS AND SAUCE
This is an old recipe I found in "Good Eating Around the Clock" published by the Women of the Second Reformed Church, Tarrytown, New York. This recipe is attributed to Eleanor Miscioscia. I would make this when I had a meatball wedge craving, serving these on some nice Italian bread.
Provided by JackieOhNo
Categories Meatballs
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Lightly brown onion in oil, then add the rest of sauce ingredients.
- Meanwhile, mix together all meatball ingredients. If too thick, add a little milk. Roll into small balls.
- Add uncooked meatballs to sauce and simmer for about 2 hours.
MEATBALLS WITH SPAGHETTI SAUCE
"A friend gave me the recipe for this traditional favorite. It's her Italian mother-in-law's recipe from the old country, and it tastes wonderful," writes Denise Linnett of Picton, Ontario.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef and pork over mixture and mix well. Shape into 1-3/4-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 25-30 minutes or until a thermometer reads 160°; drain., Meanwhile, in a large saucepan, saute onion and garlic in oil until tender. Stir in the tomatoes, tomato sauce and paste, water, parsley, sugar, basil and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. , Add meatballs to sauce; simmer 5 minutes longer or until heated through. Serve with spaghetti.
Nutrition Facts : Calories 544 calories, Fat 24g fat (8g saturated fat), Cholesterol 186mg cholesterol, Sodium 1445mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 9g fiber), Protein 37g protein.
20 HOMEMADE SAUCES FOR MEATBALLS
These homemade sauces for meatballs can't be beat! From marinara to Swedish meatball sauce to grape jelly and mushroom gravy, you'll love these easy meatball meals.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a meatball sauce in 30 minutes or less!
Nutrition Facts :
NONNA'S SAUCE AND MEATBALLS
Provided by Food Network
Time 11h10m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees F.
- Mix pork and beef in a bowl with your hands, then add garlic. Beat eggs and add to mixture. Add breadcrumbs, cheese and parsley and mix well. Scoop into meatballs and bake on a baking sheet for 30 minutes.
- Simmer meatballs in Meat Sauce for 2 hours.
- Brown beef short rib in olive oil in a saucepan on all sides until browned, about 2 minutes each side. Add garlic and onions and brown over low heat until translucent, about 5 minutes. Add tomato paste plus 1 paste can water, then the tomato sauce plus 1 sauce can water, and stir until blended. Add pepper flakes, sugar, salt, pepper and bay leaf and bring to bubbling. Turn temperature to low and simmer, covered, for 8 hours. Remove beef short rib and bay leaf before serving.
20+ MEATBALL SAUCE RECIPES (+MUSHROOM GRAVY)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 33m
Number Of Ingredients 7
Steps:
- Melt the butter.
- Brown the mushrooms in the butter.
- Sauté the onions for 3 minutes
- Add the garlic.
- Add more butter and then add flour.
- Stir until the flour is browned, then add the other ingredients.
Nutrition Facts : Calories 155 kcal, ServingSize 1 serving
MEATBALLS AND SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 20
Steps:
- Meatballs: In a bowl mix together the milk and egg. Add mixture to bowl of bread cubes. Toss to coat. Let the bread stand for 15 minutes. Mash the bread cubes and add to a 1 pound of ground beef, grated Romano, garlic, and parsley. Mix together. Add salt and pepper to taste With wet hands form walnut size balls. Brown the meatballs lightly in olive oil. Add meatballs to 6 cups sauce bubbling in pot. Simmer 45 minutes Tomato sauce: Heat oil in a casserole. Add garlic and stir until lightly golden. Then add the crushed tomatoes with their juice, 2 tomato cans of water, the ground pepper, chopped parsley, chopped fresh basil and salt. Then taste it. If it seems a little acidic, add a little sugar Bring to a boil and simmer, stirring occasionally, for 45 minutes.
MEATBALLS WITH FRESH TOMATO SAUCE
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
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.
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