Creamy Tomato Meatballs Food

CREAMY TOMATO MEATBALLS

Steps:

• Bring first 4 ingredients to boil in large saucepan on medium-high heat, stirring occasionally. Meanwhile, mix meat, rice, bread crumbs, egg and cheese; shape into 16 (2-inch) meatballs.
• Add meatballs to tomato mixture; stir. Cover; simmer on medium-low heat 30 min. or until meatballs are done (160ºF), stirring occasionally.
• Remove about 1/2 cup of the sauce; mix with sour cream. Return to pan; stir until blended.

GORGONZOLA FILLED MEATBALLS, BAY AND ONION CREAMY TOMATO GRAVY

Steps:

• Preheat oven to 400 degrees F.
• Place meat in a mixing bowl and season with salt, pepper, add in garlic, eggs, cheese, bread crumbs and sage. Mix meat, roll into 8 large balls and arrange in a baking dish. Coat balls with 2 tablespoons extra-virgin olive oil. Using the end of a wooden spoon, make an indentation half way into each ball and fill the cavity with some Gorgonzola. Bake until golden and cooked through, 15 to 20 minutes.
• Heat 1 tablespoon extra-virgin olive oil and butter in a sauce pot over medium heat, add bay and onions and season with salt and pepper. Add chicken stock and tomatoes and heat through, stir in cream, reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes.
• Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired.

CREAMY TOMATO MEATBALLS AND SPAGHETTI

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat meatballs as directed on package. Cook and stir zucchini, mushrooms, tomatoes and seasoning in nonstick skillet on medium heat 4 min. or until zucchini are crisp-tender.
• Add Neufchatel, cook and stir 2 min. or until Neufchatel is melted and mixture is heated through.
• Drain pasta, reserving 1/2 cup cooking water. Stir into meatball mixture, stirring in enough reserved cooking water to reach desired consistency. Sprinkle with Parmesan.