Ismir Meatballs In Tomato Sauce Food

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.

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.

MEATBALLS WITH TOMATO SAUCE

Steps:

• In a bowl, blend the garlic, salt, oregano, parsley, Tomato Sauce and egg, mixing well with a whisk. Next, by hand, add the ground beef, pork and veal, mixing well, ensuring not to over-mix. After mixing, portion the meatballs to desired size, 1 1/2 to 2 ounces, then allow to rest in the refrigerator for 20 to 30 minutes. This will allow the meatballs to bind.
• Preheat the oven to 350 degrees F.
• Over medium-high heat, add enough grape seed oil to coat the bottom of a large skillet. Sear the meatballs until browned, 2 to 3 minutes each side. After searing, finish the meatballs in the oven until cooked through. This time will vary according to the size of the meatballs
• Over medium-high heat, add the olive oil to a saucepan and heat. Add the garlic and onions and cook until the onions soften. Next, add the wine, deglazing the pan. Reduce the heat to medium and add the carrots and thyme, cooking for an additional 5 minutes. Finally, add the tomatoes and their juices, bring to a boil and reduce the heat to a simmer. Add the basil and continue to cook over a low heat for 20 to 30 minutes. Season to taste and remove from the heat.

MEATBALLS WITH TOMATO SAUCE

Steps:

• In a bowl, blend the garlic, salt, oregano, parsley, Tomato Sauce and egg, mixing well with a whisk. Next, by hand, add the ground beef, pork and veal, mixing well, ensuring not to over-mix. After mixing, portion the meatballs to desired size, 1 1/2 to 2 ounces, then allow to rest in the refrigerator for 20 to 30 minutes. This will allow the meatballs to bind.
• Preheat the oven to 350 degrees F.
• Over medium-high heat, add enough grapeseed oil to coat the bottom of a large skillet. Sear the meatballs until browned, 2 to 3 minutes each side. After searing, finish the meatballs in the oven until cooked through. This time will vary according to the size of the meatballs.
• Over medium-high heat, add the olive oil to a saucepan and heat. Add the garlic and onions and cook until the onions soften. Next, add the wine, deglazing the pan. Reduce the heat to medium and add the carrots and thyme, cooking for an additional 5 minutes. Finally, add the tomatoes and their juices, bring to a boil and reduce the heat to a simmer. Add the basil and continue to cook over a low heat for 20 to 30 minutes. Season to taste and remove from the heat. Yield: 1 gallon.;

MEATBALLS IN TOMATO GARLIC SAUCE

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.

OLD WORLD MEATBALLS IN TOMATO SAUCE

Steps:

• Make meatballs first.
• Combine all meatball ingredients, adding enough Italian bread crumbs to allow the ground meat to stick together when formed into a ball.
• Form meatballs into size slightly smaller than Dunkin Donuts munchkins, or a little smaller than a golf ball.
• Set aside meatballs.
• Cover bottom of a large pot with a light coating of olive oil.
• Dice fresh garlic and add to pot, frying until golden (about 30 seconds), but do not burn.
• Add paste, puree, crushed tomatoes and water.
• Add spices to taste. Go easy on the red pepper flakes, as you can always add more later.
• Stir. Note: tomato sauce splatters if left unattended on the stove.
• When sauce begins to boil, lower the heat and place meatballs in one by one.
• Let cook for 15 minutes and then stir, being careful not to break apart meatballs. Thereafter, stir occasionally to prevent meatballs from sticking to the bottom of the pot.
• Cook over low heat for 2 1/2 hours.
• If sauce is too thick, add more water.
• If sauce is too spicy, add some sugar to balance out the spice.

MEATBALLS IN TOMATO SAUCE

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.

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 IN WINTER TOMATO SAUCE

Steps:

• In a large bowl soak bread crumbs in milk 10 minutes. Finely chop onions. Add onions and remaining meatball ingredients to bread crumb mixture and with your hands blend together until just combined well (do not overmix). Form mixture into walnut-size balls and arrange on large trays or baking sheets.
• In a large heavy skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and brown meatballs in batches without crowding, shaking skillet to maintain round shape and adding remaining oil as necessary. Transfer meatballs as browned (and any browned onions that fall from meatballs) with a slotted spoon to a 7- to 8-quart heavy kettle.
• In a large sieve set over a bowl drain tomatoes, reserving juice, and chop. To meatballs add chopped tomatoes with reserved juice, garlic, and oregano and simmer, covered, 30 minutes. Transfer meatballs with a slotted spoon to a bowl and keep warm, loosely covered with foil. Briskly simmer sauce until reduced to about 2 cups, about 25 minutes. Season sauce with salt and pepper and gently stir in meatballs. (Meatballs in sauce may be made 3 days ahead and cooled completely, uncovered, before being chilled, covered. Reheat meatballs in sauce before serving.)
• Gently stir parsley into meatballs and sauce.

ISMIR MEATBALLS IN TOMATO SAUCE

Steps:

• Start by making the meatballs so that you can rest them while you are making the sauce. Knead the minced lamb with breadcrumbs, powdered cumin, chopped onion, garlic, olives and the beaten egg. Season the mixture with salt and the freshly ground black pepper.
• Wet your hands and mould the mixture into spheres, about 2-cm in diameter (2.5-cm = 1 inch), and leave them in the fridge for the flavours to meld.
• To make the sauce, add the jar of passata, 80 ml (1/3 cup) olive oil and the sugar to a large non-reactive saucepan, and pass the tomatoes and their juice through a sieve into the pan. They will add extra flavour to the ready-made passata.
• Season with salt and the freshly ground pepper, add the muslin-wrapped spices and leave the sauce to simmer for 30 minutes; and remember to skim it regularly.
• Add the onions to the pan and allow the sauce to simmer for another hour until they are cooked, then cook for another 20 minutes.
• Blanch the remaining cracked olives in boiling water for 2 minutes and add them to the tomato sauce. Place the lid on the pan, and leave them to simmer gently.
• Roll the meatballs in flour and fry them in a little olive oil to brown them and firm them before they are added to the sauce.
• Place the yoghurt in a small bowl or jug and add the cumin seeds and stir well. Cover, and leave in the fridge.
• Bring the sauce to simmering point, add the meatballs and leave to simmer with the lid on until cooked, about 15 minutes.
• Serve the meatballs on boiled, long-grain rice, with the sauce in which they were cooked, with the cool, cumin yoghurt on the side.