MEATBALLS WITH SUNDAY GRAVY, WHIPPED RICOTTA AND 'CHERRY' TOMATO SALAD
Steps:
- In a small bowl, soak the bread slices in milk until completely soft. In a medium saucepan over medium heat, add the olive oil, onions and garlic and saute until translucent, about 8 minutes. Remove from the heat and allow to cool. In a large bowl, combine the ground meats with the dried seasonings, Parmesan, cooked onions, the eggs, salt and the bread mixture. Mix with your hands until well combined. Cover and refrigerate for 1 hour.
- Remove the chilled meat mixture from the refrigerator. Roll the mixture into 12 large meatballs. In a large skillet, add about 1/2-inch of canola oil. Heat the pan over medium-high heat. Fry the meatballs until browned on all sides. Cook them in batches, if they don't all fit in the pan at once. Set aside.
- In a large pot, heat 2 tablespoons olive oil over medium heat and saute the onions and garlic until soft, about 6 minutes. Stir in the banana, red pepper flakes and crushed tomatoes. Add the meatballs, lower the heat and simmer the sauce until thickened and the meatballs are cooked through, about 1 hour. Taste and season with salt and pepper, if needed.
- Preheat the oven to 350 degrees F.
- Put the garlic heads on a large square of foil, cut side up. Drizzle them with olive oil and wrap them up tightly. Put the packet on a baking sheet and roast for 30 minutes. Remove the garlic from the wrap and let it cool. Squeeze the garlic out of the heads into a small bowl. Stir in the softened butter, salt and parsley and blend well. Generously spread the butter mixture on each half of the bread. Put the bread halves on a sheet pan and bake until toasty and brown, about 15 minutes. Slice each half of the bread into 12 slices.
- Whipped Ricotta:
- In a large bowl, combine the ricotta, milk, half-and-half and salt and pepper, to taste. Using a whisk, blend everything together until creamy and fluffy.
- Tomato Salad:
- Stir together the olive oil, salt and pepper and basil. Toss the tomatoes in the oil.
- To serve the meatball 'sundae': put 3 meatballs and some sauce in each shallow bowl, top with some of the tomato salad, and the whipped ricotta. Arrange the bread slices on the sides of the meatballs to resemble a banana split and serve.
CHERRY TOMATO MEATBALLS
These can be made ahead, just shape the meatballs, cover and refrigerate. They're great as appetizers, or for your main meal.
Provided by Boca Pat
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine beaten egg, bread crumbs, milk, onion, salt, oregeno and pepper; add the ground beef and mix well.
- Shape about 1/4 cup of meat mixture evenly around each cherry tomato to form round meatballs.
- Place meatballs in a 13X9X2 baking pan; bake at 375 for 25 to 30 minutes.
Nutrition Facts : Calories 273.7, Fat 14.1, SaturatedFat 5.8, Cholesterol 130.8, Sodium 603.6, Carbohydrate 8.9, Fiber 1, Sugar 2.2, Protein 26.4
CHERRY TOMATO MEATBALLS
Make and share this Cherry Tomato Meatballs recipe from Food.com.
Provided by KP in Canada
Categories Meat
Time 45m
Yield 12 Meatballs, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine all ingredients except meat and tomatoes.
- Add mixture to ground sirloin and mix well.
- Shape 1/4 cup of the meat mixture evenly around each tomato so that the tomato is hidden inside the meatball.
- Spray a baking dish with Pam.
- Place meatballs in baking dish and bake at 375 degrees Farenheit for 25-30 minutes.
Nutrition Facts : Calories 301.2, Fat 15, SaturatedFat 6, Cholesterol 85.7, Sodium 152.7, Carbohydrate 12.8, Fiber 1.7, Sugar 4, Protein 27.7
SAUCY CHERRY MEATBALLS
Water chestnuts lend a crunch to these moist ground beef and pork sausage meatballs. The baked bites are glazed with a sweet sauce made with cherry pie filling. "They're perfect for potlucks or parties," notes Marina Castle-Henry of Burbank, California.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 4 dozen.
Number Of Ingredients 15
Steps:
- In a bowl, combine the milk, soy sauce, bread cubes, garlic salt and onion powder. Crumble beef and sausage over mixture and mix well. Stir in water chestnuts. Shape into 1-in. balls. , Line a 15x10x1-in. baking pan with foil; place meatballs in pan. Broil 4-6 in. from the heat for 10 minutes or until a thermometer reads 160°; drain., In a large skillet, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until thickened. Add meatballs; cook and stir until heated through.
Nutrition Facts :
CHERRY TOMATO MEATBALLS
Make and share this Cherry Tomato Meatballs recipe from Food.com.
Provided by Bluenoser
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In mixing bowl combine egg and milk and stir in bread crumbs, onion, Worcestershire sauce, salt, oregano and pepper.
- Add meat and mix well.
- Shape 1/4 cup of the meat mixture evenly around each cherry tomato to form round meatballs.
- Place 9x13 baking pan.
- Bake 375°F 25-30 minutes.
Nutrition Facts : Calories 376.3, Fat 20.6, SaturatedFat 8, Cholesterol 134.3, Sodium 708.3, Carbohydrate 19.4, Fiber 1.7, Sugar 3.3, Protein 26.9
CHERRY TOMATO SAUCE AND ONION MEATBALLS
This is my own recipe I came up with. My sister Kathy has her own sauce she is putting on justapinch. We thought it would be fun to see whose is the best! Her's is called Peppers Parmesan & Herb Spaghetti Sauce.
Provided by Karen Sills
Categories Other Sauces
Time 1h10m
Number Of Ingredients 15
Steps:
- 1. heat two tablespoons of oil in a skillet. In a medium bowl combine all meatball ingredients. Roll meat into 30 balls.
- 2. Cook meatballs 10 minutes or until no longer pink.
- 3. In another skillet add the rest of oil and heat. Add tomatoes to hot oli.
- 4. Sprinkle tomatoes with the seasonings.
- 5. Cook on medium-low heat for 15 minutes.
- 6. Add the v8 juice and tomatoe paste; stir to combine.
- 7. Add the meatballs to sauce and simmer 15 minutes.
- 8. Serve sauce and meatballs over your favorie pasta.
More about "cherry tomato meatballs food"
ITALIAN ROASTED CHERRY TOMATOES AND MEATBALLS
From fresh-out.com
Reviews 1Servings 4Cuisine ItalianCategory Entrée
- While the water is boiling, Line two large, rimmed baking sheets with Silpat or parchment paper (parchment will caramelize more), set one oven rack to top position, and another to center position. Preheat oven to 425 degrees F.
- Combine all seasonings and almond flour in a small bowl. Add the turkey, vinegar, and egg whites to a large bowl and combine with a silicone spatula and flatten along the bottom of the bowl. Sprinkle the seasoning mixture, a little at a time, while folding the meat mixture repeatedly. Continue sprinkling and folding until all seasoning has been added (this helps to prevent overmixing the meat). NOTE: If making ahead of time, this mixture can be refrigerated up to 24 hours before use. Wrap tightly in plastic and place in a bowl to keep it separate from other foods.
MEATBALLS IN TOMATO SAUCE (THE BEST) | RICARDO
From ricardocuisine.com
Servings 4-6Total Time 1 hr 30 mins
- In a large non-stick skillet over medium-high heat, lightly brown the garlic in the oil with the bay leaf and red pepper flakes. Add the tomatoes and simmer for 30 minutes. When they begin to break down, coarsely crush the tomatoes using a potato masher. Season with salt and pepper. Keep warm.
- Meanwhile, in a food processor, pulse the bread until the size of bread crumbs. In a large bowl, soak the bread crumbs in the milk for 5 minutes. Add the remaining ingredients and, using your hands, combine well.
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