Fried Meatballs In Tomato Sauce Food

EASY MEATBALLS RECIPE

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until it begins to brown, about 10 minutes. Lower the heat to medium-low and cook to deepen the color for more flavor.
• Add the garlic and cook until fragrant, about 1 minute, stirring constantly.
• Add the crushed tomatoes and tomato paste and stir well. Add the sugar, oregano, salt and pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover with a lid and cook for at least 30 minutes, stirring occasionally so the bottom doesn't burn and the flavors develop.
• Meanwhile, prepare the meatballs. Break the beef apart in a large bowl. Add the beaten egg, bread crumbs, oregano, mint, salt and pepper. Gently mix with your hands until blended. Don't overwork the beef or the meatballs will be tough.
• Shape the mixture into about 12 1 1/2-inch meatballs. Drop them into the sauce and stir gently to cover in sauce. Cover the pan and cook, stirring occasionally, until the meatballs are cooked through, about 45 minutes to 1 hour.
• Boil the pasta according to the package directions. Drain.
• Remove the meatballs from the sauce and add the pasta. Gently stir to coat the pasta then add the meatballs back to the pan. Serve with grated Parmesan cheese and sprinkle with fresh chopped parsley.

ITALIAN MEATBALLS IN TOMATO SAUCE

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.

BEST EVER MEATBALLS IN TOMATO SAUCE

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.

MEATBALLS WITH TOMATO SAUCE

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.

MEATBALLS

Steps:

• Soak the breadcrumbs in the heavy cream in a medium bowl.
• Meanwhile, saute the onions and garlic with the canola oil in a large saute pan. Once the onions are translucent, add the rosemary and then chill the mixture thoroughly.
• Combine the soaked bread crumbs, onion and garlic mixture, pork, sausage, veal, Parmesan, parsley and eggs in the bowl of a large electric mixer. Begin mixing on low speed. When relatively well incorporated, sprinkle with salt and pepper.
• Heat a small saute pan to cook a sample of the mixture. Taste for seasoning and make any necessary adjustments.
• Form the meatballs with a medium scoop into small balls and chill for 1 hour.
• Fill a Dutch oven halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Bring the Basic Tomato Sauce to a simmer in a separate pot.
• Deep-fry the meatballs in the oil until golden brown, then remove to a plate lined with paper towels to drain. Transfer the meatballs to the tomato sauce and simmer until tender and cooked through, 10 to 15 minutes.
• Garnish with cheese and parsley and serve.
• In a medium saucepan, heat the olive oil over medium heat with the basil, garlic and red pepper flakes until the garlic begins to soften, about 3 minutes. Add the milled tomatoes, bring the mixture to a simmer and cook for 1 minute. Turn off and chill until ready for use.

SPAGHETTI AND MEATBALLS WITH TOMATO SAUCE

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes. Add Meatballs and let simmer for 10 to 15 minutes, until the sauce has thickened and Meatballs are tender. Remove the bay leaf.
• Add enough sauce to the drained pasta (that has been returned to the pot) to coat and continue cooking briefly, just until pasta is well combined with sauce. Serve pasta with Meatballs on top and garnished with fresh basil.
• Combine all the ingredients in a medium bowl, except olive oil. Season with salt and pepper. Roll the mixture into 1 1/2-inch balls. Heat the oil in large saute pan over medium-high heat. When oil is hot, fry meatballs, in batches as needed, until golden brown, but not cooked through completely. Remove with a slotted spoon to a plate lined with paper towels.
• Bring salted water to a boil in a large pot. Add spaghetti and cook until al dente. Drain well in a colander, return to pot, and toss with sauce. Serve with meatballs and Parmesan on top.

MEATBALLS IN GARLIC, TOMATO AND MINT SAUCE

Steps:

• Mix the mince with all other ingredients for the meat balls.
• Divide into small sized balls Fry well in moderately hot oil.
• Set aside.
• For the sauce Heat 1 tbsp oil in a pan.
• Add the chopped onion and the celery, tomato puree and tomato ketchup Mix well to form a smooth sauce Add the fried meat balls and toss in the sauce.

BAKED MEATBALLS IN TOMATO SAUCE

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 SAUCE

Steps:

• Put the mince, crushed garlic, the egg and a pinch of salt and pepper in a bowl.
• Squeeze all the milk out of the bread and put it with the mince. Mix everything together.
• Then put some flour on a plate take some meat with a spoon and roll it in a bit of flour, make small balls which you can leave like that or press them with your palms until flat.
• Fry the meatballs in a pan with a bit of oil.
• When you finished frying all the meatballs put another pan on the heat with a bit of oil and 2 garlic cloves.
• Remove the garlic cloves when they start to go soft, then add the tomato paste and the beef cube stock with a mug of water and half tsp of sugar.
• Leave to simmer for 15-20 minutes, add more water if you need to. You can add a tsp of flour to thicken the sauce. Serve with mash potatoes.

OLD-FASHIONED MEATBALLS IN RED SAUCE

Steps:

• Remove ground round and sausage from refrigerator 30 to 60 minutes before cooking, if possible. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, 1/4 cup grated Romano, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
• Preheat oven to 425°F. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in 1 layer in 8 x 14-inch baking dish so each is separated by about 1 inch.
• Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1 1/3 tablespoons grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot.

MEATBALLS WITH TOMATO SAUCE

Steps:

• Heat 1 tsp oil in a large frying pan. Add the meatball and cook, turning often, until browned. Remove from pan.
• Tip the onions and a pinch of salt and cook until very soft, 10-15 mins. Add the garlic and rosemary and cook for 2 mins more.
• Add the tomatoes and return meatballs to the pan. Simmer for 10 mins until the sauce has finished and the meatballs are cooked through. Season and serve with the pasta, sprinkle with rosemary.

MEATBALLS IN TOMATO SAUCE

Steps:

• mix together the minced beef ,the spring onions, garlic, Parmesan and thyme and plenty of salt and black pepper in a large bowl. Mix well to combine all ingredients, then shape the mixture into a dozen firms meatballs. Heat the olive oil in a large, heavy frying pan and cook the meatballs for about 5 minutes, turning often to ensure meatballs are evenly browned all over. Add the chopped tomatoes, wine, rosemary and sugar to the panto gether with salt and black pepper to taste. Cover the pan and cook gently for about 15 minutes until the tomatoes are pulpy and the meatballs are cooked through. Add seasoning to taste and serve the meatballs hot. Serve with fresh bread to soak up lovely tomato sauce.