Garlic Lovers Meatballs And Sauce Food

GARLIC LOVER'S MEATBALLS AND SAUCE

Steps:

• In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into 12 meatballs. In a large skillet, heat oil over medium heat. Brown meatballs; drain., For sauce, in a Dutch oven, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, 2 cups water, tomato sauce and paste, parsley, cheese, basil, sugar and pepper; bring to a boil. Reduce heat to low; carefully add meatballs., Simmer, covered, 3 hours to allow flavors to blend, stirring occasionally and adding additional water as necessary. If desired, serve with additional cheese and parsley.

MEATBALLS AND SAUCE

Steps:

• Meatballs: In a bowl mix together the milk and egg. Add mixture to bowl of bread cubes. Toss to coat. Let the bread stand for 15 minutes. Mash the bread cubes and add to a 1 pound of ground beef, grated Romano, garlic, and parsley. Mix together. Add salt and pepper to taste With wet hands form walnut size balls. Brown the meatballs lightly in olive oil. Add meatballs to 6 cups sauce bubbling in pot. Simmer 45 minutes Tomato sauce: Heat oil in a casserole. Add garlic and stir until lightly golden. Then add the crushed tomatoes with their juice, 2 tomato cans of water, the ground pepper, chopped parsley, chopped fresh basil and salt. Then taste it. If it seems a little acidic, add a little sugar Bring to a boil and simmer, stirring occasionally, for 45 minutes.

MEATBALLS WITH A WHITE WINE SAUCE

Steps:

• Meatballs: In a mixing bowl, add ground beef, ricotta cheese, an egg, sund-dried tomatoes, parmigiano cheese, salt and pepper.
• Mix well until ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls and pat them down so they can evenly cook.
• Wine Sauce: In a large pot, heat oil and add garlic. Lightly dredge the meatballs in flour and add to the pan.
• Add sun-dried tomatoes. Fry meatballs until golden on the outside. Add wine to deglaze the pan and let wine reduce by half and thicken up.
• Let cook for an additional 5 minutes.

HONEY GARLIC MEATBALLS

Steps:

• In a bowl, whisk together the egg, onion, red pepper, bread crumbs, soy sauce, Worcestershire sauce and pepper, then mix in the beef.
• Roll by rounded tablespoonfuls into balls and place on a greased rimmed baking sheet.
• Bake in a 450 degree F oven until no longer pink inside, about 20 minutes.
• Meanwhile, in a large skillet, whisk the beef stock, garlic, honey, diluted flour and hot pepper sauce.
• Cook, whisking, over medium heat until thickened, 2 minutes.
• Add the meatballs and any accumulated juices to the pan, stirring to coat.

COCKTAIL MEATBALLS IN GARLIC BUTTER SAUCE

Steps:

• Preheat oven to 400°F.
• Mix first six ingredients and form into cocktail size meatballs.
• Place on Jelly Roll style pan with lip (nonstick if you have it).
• Bake meatballs in oven for 15-20 minutes until done.
• Melt butter in saucepan.
• Add garlic and sauté for 1-2 minutes.
• Stir in flour.
• Stir in chicken broth and cook until thickened.
• Combine meatballs and sauce.
• Keep warm in crockpot if serving for party.
• Notes: You can adjust the garlic, breadcrumbs, Parmesan cheese, and spices to your liking.

MEATBALL & GARLIC BREAD TRAYBAKE

Steps:

• Combine the mince, oregano, fennel seeds and some seasoning in a bowl. Take walnut-sized pieces of the mixture and roll into balls. Heat half the oil in a large, shallow ovenproof pan and cook the meatballs until browned all over - don't worry if they're not cooked through. Transfer to a plate. Heat the oven to 200C/180C fan/gas 6.
• Heat the remaining oil in the pan and add the onion. Cook until softened, about 10-12 mins, stirring regularly. Stir in the garlic for another minute, then the tomato purée, chopped tomatoes and sugar.
• Simmer for 10-15 mins, then season to taste. Place the meatballs on top of the sauce, then add the mozzarella, garlic bread and the cheddar on top. Bake for 15-20 mins until golden and crisp.

MEXICAN MEATBALLS IN CHIPOTLE CHILI SAUCE

Steps:

• For the meatballs, combine all meatball ingredients in a large bowl, mix with hands. Refrigerate and cover for 1 hour.
• Meanwhile for the sauce, if using fresh tomatoes, place on a cooking sheet and broil, turning once or twice until the skins bister and blacken, about 10 minutes. Peel the skin off tomatoes and place the peeled (or canned tomatoes) in to a blender or food processor.
• Put the garlic and onion into a hot, dry skillet and cook, turning occasionally, over medium heat, until the garlic is lightly browned and the onion is lightly scorched,.
• Add to the blender along with 1/2 cup broth, chipotles to taste (start with 1), cinnamon, salt and pepper. Blend until smooth, Taste, and add more chipotles if desired.
• Heat oil in a large , heavy and deep skillet over medium heat until quite hot but not smoking. Add the tomato mixture and "fry" until it thikckens (it will splatter), about 10 minutes.
• Stir in the remaning 2 cups broth and heat to a boil. Stir in mint. Taste again, adjust salt and pepper, and add some adobo from the canned chilies if not spicy enough.
• Shape the meat mixture into meatballs (about 1 inch diameter), the mixture should make 60 meatballs. Add the meatballs to the sauce, Shake the pan once or twice in the first 5 minutes of cooking to prevent sticking. Simmer slowly until the meatballs are done, about 30 minutes.

SWEET AND SOUR GARLIC MEATBALLS

Steps:

• MEATBALLS: Mix ingredients together. Roll into small balls. Fry.
• SAUCE: Mix soy sauce, vinegar, white sugar and cornstarch together. Cook in double boiler until mixture thickens slightly. Add pineapple chunks. Pour over meatballs.