ITALIAN MEATBALLS IN TOMATO SAUCE
Make and share this Italian Meatballs in Tomato Sauce recipe from Food.com.
Provided by Julesong
Categories Meat
Yield 4 serving(s)
Number Of Ingredients 23
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.
MEATBALLS WITH TOMATO SAUCE
Provided by Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- For the meatballs: In a mixing bowl, add the ground beef, ricotta cheese, egg, sun-dried tomatoes, Parmigiano cheese, salt, and pepper. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls and then pat them down so they will evenly cook.
- For the tomato sauce: In a large pot, heat the extra-virgin olive oil and cook the onions until translucent. Add the tomato puree and bring to a boil. Add the salt, and pepper, to taste and lower the heat to medium. Add the uncooked meatballs to the pot and let cook on medium heat for 30 minutes.
Nutrition Facts : Calories 261, Fat 10 grams, SaturatedFat 5 grams, Cholesterol 95 milligrams, Sodium 1,179 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 26 grams, Sugar 10 grams
BAKED MEATBALLS IN TOMATO SAUCE
Make and share this Baked Meatballs in Tomato Sauce recipe from Food.com.
Provided by lauralie41
Categories Healthy
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- In a large non-stick skillet cook celery, green pepper, and red onion until just beginning to soften. Add mix to a large bowl and stir in the brown rice, parsley, kosher salt, thyme, rosemary and black pepper. Set aside until cool enough to handle. When cool add ground turkey and work together until well combined and form into 16 evenly sized meatballs.
- Grease or use cooking spray on large casserole dish and place meatballs gently. In a large bowl add the undiluted tomato soup, worcestershire sauce, hot beef broth, stewed tomatoes and stir well. Pour mixture over meatballs and cover with lid or aluminum foil. Bake for approximately 2 hours and turn meatballs twice during cooking.
MEATBALLS IN TOMATO GRAVY
Meatballs and a unique sauce, great served with your favorite pasta, or as meatball subs on a crusty bread, with melted mozzarella and dipped into sauce.
Provided by LAURIE
Categories Meat
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Mix beef, egg, 1/2 tsp salt, 1/2 tsp chili powder, catsup and cracker crumbs.
- Form into balls about the size of a walnut.
- Set aside until the gravy is boiling.
- Meanwhile combine remaining ingredients in a ovenproof dutch oven.
- Bring to a boil.
- Drop meatballs into boiling tomato gravy and cook 3 minutes.
- Cover and place in oven.
- Bake at 350 for at least 1 hour.
- Serve over spaghetti.
Nutrition Facts : Calories 155, Fat 6.7, SaturatedFat 2.6, Cholesterol 63.3, Sodium 646.7, Carbohydrate 10.5, Fiber 1.4, Sugar 6.3, Protein 13.4
BEST EVER MEATBALLS IN TOMATO SAUCE
Perfect over spaghetti or another pasta, these light yet savory meatballs are also surprisingly good served over steaming hot couscous, quartered baked potatoes, or packed into a split toasted sub roll.
Provided by looneytunesfan
Categories Long Grain Rice
Time 4h50m
Yield 8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 312, Fat 16.4, SaturatedFat 5.5, Cholesterol 126.6, Sodium 535.9, Carbohydrate 14.5, Fiber 2.2, Sugar 4.7, Protein 26.2
MEATBALLS IN TOMATO SAUCE
Categories Beef Pork Tomato Sauté Quick & Easy Father's Day Back to School Dinner Meat Veal Fall Winter Party Potluck Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
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 IN TOMATO GARLIC SAUCE
Categories Beef Garlic Herb Onion Pork Tomato Appetizer Bell Pepper Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8 to 10 as part of a tapas buffet
Number Of Ingredients 15
Steps:
- Make meatballs:
- In a 9-inch heavy well-seasoned skillet (preferably cast-iron) cook onion and bell pepper in 2 tablespoons oil over moderately low heat, stirring occasionally, until softened and cool mixture. In a large bowl combine well onion mixture, ground meat, bread crumbs, salt, nutmeg, and parsley. Form level tablespoons of mixture into balls (about 90). In skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown meatballs in batches (about 16 at a time), shaking skillet frequently so that meatballs maintain their shape and adding remaining 3 tablespoons oil as necessary. Transfer meatballs with a slotted spoon as browned to a bowl.
- make sauce:
- In a heavy kettle (at least 6 quarts) cook garlic in oil over moderately low heat, stirring, until fragrant, about 15 seconds. Add tomatoes with juice and oregano and simmer, breaking up tomatoes.
- Add meatballs and simmer, covered, gently stirring occasionally, 25 minutes, or until meatballs are tender and sauce is thickened slightly. Transfer meatballs with slotted spoon to heated serving dish. If sauce seems thin, boil gently, stirring frequently, until thickened to desired consistency. Season sauce with salt and pepper and spoon over meatballs. Meatballs and sauce may be made 2 days ahead, cooled, uncovered, and chilled, covered. Reheat meatballs before serving.
CONTADINA® BAKED MEATBALLS IN TOMATO HERB SAUCE
Served on hot cooked pasta with Parmesan cheese, homemade baked meatballs in a rich tomato sauce make a delicious family-favorite dinner.
Provided by Contadina
Categories Trusted Brands: Recipes and Tips Contadina®
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with foil; coat with cooking spray.
- Combine 1/2 can tomato paste, egg, 1 tsp. each basil and oregano, onion powder, garlic powder and pepper in a large bowl. Stir in bread crumbs, Parmesan and raisins.
- Mix in turkey with hands or a large spoon until mixture is combined well. Shape into 16 meatballs, about 1 1/2-inches in diameter. Bake 20 minutes or until browned and cooked through (165 degrees F internal temperature).
- Meanwhile, stir together remaining tomato paste, diced tomatoes, 1 tsp. each oregano and basil, sugar and salt in a large saucepan. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes. Add baked meatballs to sauce and simmer 5 minutes for flavors to blend. Serve meatballs and sauce over pasta with Parmesan cheese, if desired.
Nutrition Facts : Calories 695.8 calories, Carbohydrate 85.5 g, Cholesterol 107.8 mg, Fat 23.8 g, Fiber 6.6 g, Protein 34.4 g, SaturatedFat 9.6 g, Sodium 727.9 mg, Sugar 14.1 g
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- In a medium-sized bowl, combine all the meatball ingredients: ground beef, ground pork, salt, pepper, dried parsley, egg, Parmigiano Reggiano, and breadcrumbs. (Take note that you might not need the entire 1/2 cup of breadcrumbs.)
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