Scorsese Sauce Meatballs Recipes

MEATBALLS AND SAUCE

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.

SCORSESE SAUCE & MEATBALLS

Steps:

• Singe an onion & a pinch of garlic on oil. Throw in a piece of veal, a piece of beef, some pork sausage, and a lamb neck bone. Add a basil leaf. When the meat is brown, take it out and put it on a plate. Put in a can of paste & some water. Pass a can of packed whole tomatoes through a blender & pour it in. Let it boil. Add salt & pepper and a pinch of sugar. Let it cook for a while. Throw the meat back in. Cook for 1 hour. Now make the meat balls. Put in a slice of bread, without crust, 2 eggs and a drop of milk, into a bowl of ground veal and beef. Add salt, pepper, some cheese and couple spoons of sauce. Mix it with your hands. Roll them up, throw them in, Let it cook for another hour

MEAL PREP MEATBALLS AND SAUCE RECIPE BY TASTY

Steps:

• In a large bowl, combine the ground beef, ricotta, 1 egg, the bread crumbs, parsley, 1½ tablespoons dried oregano, ½ teaspoon red pepper flakes, and 2 teaspoons salt. Mix well with your hands.
• Using a 1-inch (2 ½ cm) scoop, portion the mixture into 46 meatballs. Roll with your hands into smooth balls.
• Heat 1 tablespoon of olive oil in a large pot over medium-high heat. 4. Working in batches, sear the meatballs on all sides, until well browned, about 5 minutes. Remove the meatballs from the pot and set aside.
• To the same pot, add the onion and cook until tender, about 5 minutes. Add the tomatoes, 1½ teaspoons oregano, 2 teaspoons salt, ½ teaspoon red pepper flakes, and the vinegar and bring to a boil.
• Return the meatballs to the pot with the sauce, cover, and let simmer for 45 minutes, or until the meatballs are cooked through.
• Day 1 - Linguine and Meatballs. Cook the linguine according to the package instructions. Meanwhile, reheat 1½ cups (500 G) of sauce and 10 meatballs.
• To serve, divide the linguine between 2 bowls and top each serving with 5 meatballs and ¾ cup sauce. Garnish with freshly grated Parmesan cheese.
• Enjoy!
• Day 2 - Meatball Sliders. Cut 6 meatballs in half.
• Separate the tops and bottom buns of 6 Hawaiian rolls. Spread the yellow mustard over the bottom buns. Top with the meatballs, roasted red peppers, ½ head of torn lettuce, and 3 tablespoons of pickled red onions. Top with the top buns.
• Enjoy!
• Day 3 - Pizza Pockets. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper. Roll the pizza dough out to an 8 x 12-inch (20 x 30 cm) rectangle and cut into 4 equal pieces. Transfer to the prepared baking sheet.
• Spoon 3 meatballs and sauce onto the top center of each piece of dough.
• Sprinkle 2 tablespoons shredded mozzarella across meatballs.
• Fold the bottom half of the dough over the meatballs and crimp the edges to seal. Beat the remaining egg, then brush over the dough.
• Bake for 15-20 minutes, or until golden brown.
• Enjoy!
• Day 4 - Meatball Salad. Preheat the oven to 425˚F (220˚C). Tear 2 Hawaiian rolls into small pieces and place in a small bowl. Season with salt and pepper, drizzle with 1 tablespoon olive oil, and spread in a single layer on a baking sheet. Bake for 15 minutes, until golden and crispy.
• In a large bowl, combine the remaining ½ head of green leaf lettuce, 8 meatballs, 1 cup croutons, and 3 tablespoons pickled red onion and drizzle with Caesar dressing. Toss to combine.
• Enjoy!

EASY SWEDISH MEATBALL SAUCE

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.

FAMILY SECRET MEATBALLS AND SAUCE

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).

ITALIAN MEAT SAUCE WITH MEATBALLS

Steps:

• In a large skillet, cook the sausage, onion and pepper over medium heat until sausage is no longer pink; drain. Transfer to a 4-qt. slow cooker. Add the meatballs, tomato sauce, tomatoes, tomato paste, Parmesan cheese blend, garlic and seasonings. Cover and cook on low for 4-5 hours or until hot and bubbly., Sprinkle with mozzarella cheese. Cook 15 minutes longer or until cheese is melted. Serve with pasta.

SWEDISH MEATBALLS WITH CREAM SAUCE

Steps:

• Meatballs: Stir together eggs, cream, salt, and pepper in a large bowl. Mix in ground meats, breadcrumbs, potatoes, and onion with your hands. Cover, and refrigerate at least 1 hour and up to overnight.
• Preheat oven to 350 degrees. Form meatball mixture into 1 1/4-inch balls, and place on a rimmed baking sheet.
• Preheat a large skillet over medium-high heat. Add oil. Working in batches (do not crowd skillet), brown meatballs all over, about 30 seconds on each side. Transfer to another rimmed baking sheet, and bake 20 minutes.
• Cream sauce: Meanwhile, add cream to drippings in skillet, and simmer until reduced by half, 25 to 27 minutes. Add soy sauce, and simmer until sauce coats the back of a spoon, about 5 minutes. Stir in salt and pepper. Transfer meatballs to a platter, and drizzle with cream sauce. Serve with beets, cucumbers, and lingonberry sauce.