Slow Simmered Spanish Meatballs With Green Olives Recipes

ALBONDIGAS (SPANISH MEATBALL) SOUP RECIPE - (3.9/5)

Albondigas (Spanish Meatball) Soup Recipe - (3.9/5) image

Provided by Heather_D

Number Of Ingredients 14

Ingredients

1 1/2 pounds lean ground beef
1/4 cup rice, uncooked
1 large egg
1/4 cup fresh cilantro, finely chopped
1/2 of a medium jalapeño, finely minced
1/2 teaspoon salt
2 tablespoons olive oil
1 medium onion, chopped
1 medium green pepper, diced
1 1/2 cloves garlic
8-ounce can tomato sauce
2 14 1/2 ounce cans chicken broth
4 cups water
Fresh cilantro, chopped

Steps:

For this Spanish meatball soup, combine the egg, rice, 1/4 cup fresh cilantro, jalapeño, and salt in a large bowl. Add the ground beef and mix together well. Mold the meat mixture into 1" meatballs and set aside. Heat the olive oil in a Dutch oven pot over medium heat. Add the onion, green pepper, and garlic to the pot. Saute the mixture until the vegetables are tender (about 5 minutes). Add the tomato sauce, chicken broth, and water to the pot and bring the soup to a boil. Add the meatballs, one at a time to the pot, allowing the soup to return to a gentle simmer between each meatball addition. Partially cover the soup and simmer for 30 minutes. Garnish the soup with chopped fresh cilantro and serve.

DELICIOUS ITALIAN MEATBALLS SIMMERED IN SAUCE - MOMMY'S BEST!

Delicious Italian Meatballs Simmered in Sauce - Mommy's Best! image

easy and good - you can use any italian red sauce ( ready made or your own )for simmering -- i have used shallots instead of the onions with great results. Have the sauce simmering before you make the meatballs-it comes out better also-test the consistency of the raw meat before you shape the meatballs-the mix should be soft but it should hold together well in your hand. My kids, little and big, beg me to make this-there are never any leftovers!

Provided by petlover

Categories Meat

Time 1h40m

Yield 25 meatballs, 6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs lean ground beef
2 eggs
1/3 cup ready made breadcrumbs
1/2 cup coarsley chopped sweet onion
4 garlic cloves, chopped coarsely
2 tablespoons olive oil
1 teaspoon italian seasoning
2 tablespoons grated cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Chop garlic and onions.
Saute garlic and onions , in olive oil, until cooked and browned- set aside to cool.
Mix ground meat, eggs, italian seasoning, grated cheese, salt & pepper and cooked onions/garlic mixture until well blended -- clean hands work best.
Shape mix into approx 25 meatballs, all about walnut sized .
In same pan, under medium heat, cook meatballs, turning as needed, covered, until cooked throughand brown on all sides.
Drain off fat.
Place in your favorite red italian sauce and simmer for at least 60 minutes over low heat.
Serve over your favorite pasta.

Nutrition Facts : Calories 310.8, Fat 18.9, SaturatedFat 6.5, Cholesterol 138.7, Sodium 382, Carbohydrate 6.8, Fiber 0.6, Sugar 1, Protein 26.8

SLOW SIMMERED ITALIAN SAUCE

Slow Simmered Italian Sauce image

This is my own recipe and IMHO, as good as it gets! I like a thicker sauce but without chunky vegetables in it, so what makes this different is that it is cooked with a lb. of Italian sausage for flavor (removed after cooking) and I put the veggies in the blender to make them smooth before adding to the sauce. Makes a thick, flavorful sauce you can freeze and use with meatballs, as a meatless sauce, for lasagne, etc. If you want to keep the sausage in the sauce, simply slice it into pieces and add back to the sauce. You can also add pepperoni to bump it up a notch...just stir in and heat before serving. Either way, it's chock full of healthy veggies and you can sneak them in without the kids ever knowing! :-) NOTE: For ultimate flavor, let the sauce rest in the refrigerator overnight before serving so the flavors can develop.

Provided by Epi Curious

Categories Vegetable

Time 3h20m

Yield 12 , 12 serving(s)

Number Of Ingredients 16

Ingredients

1 lb sweet Italian sausage
1/4 cup olive oil
18 ounces tomato paste (3 6-ounce cans)
24 ounces tomato sauce (3 8-ounce cans)
28 ounces crushed tomatoes (Muir Glen or organic)
2 lbs plum tomatoes, fresh & ripe (if unavailable, substitute 2 28-oz. cans crushed tomatoes, in addition to the can above)
1 large onion, peeled & chopped in large chunks
1 red bell pepper, seeded and cut in large chunks
1 green bell pepper, seeded and cut in large chunks
1/2 cup basil, washed and stems removed
2 cups tomato juice (I use organic)
5 garlic cloves, peeled (do not use the kind in the jar...must be fresh)
2 tablespoons sugar
1 teaspoon salt
1 teaspoon red pepper flakes (optional)
1 1/2 cups red wine (not cooking wine but what you'd drink with the meal)

Steps:

Place the Italian sausage in a large, nonstick skillet or Dutch oven. Drizzle with the 1/4 cup olive oil and saute over VERY low heat for 5 minutes, turning occasionally. Add the tomato paste and stir. If necessary, to avoid sticking, add another drizzle of olive oil and stir well. Simmer, covered, stirring occasionally, for approximately 30 minutes, until the tomato paste darkens and looks almost black.
Meanwhile, put the remaining vegetables in a blender and add the 2 cups tomato juice. Blend until the vegetables are no longer solid. Add the two tablespoons of sugar, the salt and the red pepper flakes. Pour this mixture over the sauce and stir well to blend. Simmer, partially covered, for 2-1/2 hours, stirring occasionally.
Add the red wine in the last hour of cooking. Continue to simmer at least one hour, partially covered, stirring occasionally, until sauce reaches desired consistency. At this point, you can add any additional meat that has been pre-cooked, such as ground beef, sausage, or any vegetables such as mushrooms, as desired.
This makes a large amount so you can freeze extra sauce in ziplock bags for the freezer. Simply thaw and reheat to use in lasagne, as pizza sauce, for spaghetti & meatballs, etc.

Nutrition Facts : Calories 232.3, Fat 8.4, SaturatedFat 2, Cholesterol 11.3, Sodium 1304.4, Carbohydrate 27.6, Fiber 5.4, Sugar 17, Protein 10.6

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