MEATBALLS WITH TOMATO SAUCE
This is one of those quick, comforting, homemade suppers that should be taken to the sofa with a glass of red wine. Each serving provides 546 kcal, 37.5g protein, 9g carbohydrates (of which 8g sugars), 40g fat (of which 15.5g saturates), 2g fibre and 0.8g salt.
Provided by Rachel Allen
Categories Main course
Yield Serves 6
Number Of Ingredients 14
Steps:
- Heat two tablespoons of olive oil in a heavy stainless steel saucepan over a gentle heat and add the onion and garlic. Cover and sweat for four minutes, until soft and a little golden. Allow to cool.
- In a bowl, mix the minced beef with the cold sweated onion and garlic. Add the herbs and the beaten egg. Season the mixture with salt and pepper.
- Fry a tiny bit to check the seasoning and adjust if necessary. Divide the mixture into approximately 24 round balls. Cover the meatballs and refrigerate until required.
- Meanwhile, make the tomato sauce. Heat the oil in a stainless steel saucepan.
- Add the sliced onion and the crushed garlic, toss until coated, cover, and sweat on a gentle heat until soft and pale golden.
- Slice the canned tomatoes and add, with all the juice, to the onion mixture.
- Season the contents with sugar, salt and freshly ground pepper.
- Cook the tomatoes uncovered for approximately 30 minutes or until the tomato softens (while this is cooking make the meatballs).
- Heat a frying pan and cook the meatballs for about 10 minutes in about three tablespoons of olive oil.
- When they are cooked, put them into an ovenproof dish with the tomato sauce and top with the grated mozzarella. Place under a preheated grill until the cheese has melted.
- Serve with spaghetti.
Nutrition Facts : Calories 546kcal, Carbohydrate 9g, Fat 40g, Fiber 2g, Protein 37.5g, SaturatedFat 15.5g, Sugar 8g
MEATBALLS WITH TOMATO SAUCE
Provided by Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 261, Fat 10 grams, SaturatedFat 5 grams, Cholesterol 95 milligrams, Sodium 1,179 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 26 grams, Sugar 10 grams
ITALIAN MEATBALLS IN TOMATO SAUCE
Make and share this Italian Meatballs in Tomato Sauce recipe from Food.com.
Provided by Julesong
Categories Meat
Yield 4 serving(s)
Number Of Ingredients 23
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 IN TOMATO-WINE SAUCE
Make and share this Meatballs in Tomato-Wine Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- To make the sauce, heat the olive oil in a large nonstick skillet over med-high heat.
- Add in the onion and garlic; stir/saute for a few minutes or until well softened but not browned.
- Add in the wine; bring to a boil; continue boiling 1-2 minutes, scraping up any browned bits stuck to the bottom of the pan.
- Transfer mixture to the slow cooker.
- Add in tomatoes, tomato paste, salt, pepper, basil, oregano, parsley, allspice, and bay leaf; stir to combine.
- Cover and cook on HIGH while you prepare the meatballs.
- To make the meatballs: add the ground beef to a large mixing bowl, breaking it up a bit with your fingers or a large fork.
- Add in the breadcrumbs, eggs, Parmesan, salt, pepper, basil, oregano, parsley, and allspice.
- Gently but thoroughly blend the ingredients, using your hands or a large fork.
- Be careful not to compact the meat, which will make your meatballs tough.
- Gently shape the mixture into 12 meatballs, each a little bigger than a golf ball.
- Heat the olive oil in a large nonstick skillet over med-high heat; add in the meatballs and brown on all sides, 6-10 minutes, turning carefully.
- Using a slotted spoon, transfer meatballs to the slowcooker.
- Pour off any fat from the skillet, return to the stove and add the wine.
- Cover over high heat for 2-3 minutes, scraping up any browned bits stuck to the pan.
- Pour over the meatballs.
- If the meatballs are not covered by tomato sauce, carefully spoon some sauce over them.
- Cover and cook on LOW for 5-6 hours.
- Remove the bay leaf and serve meatballs and sauce over pasta.
ITALIAN MEATBALLS AND SAUCE
This is an old recipe I found in "Good Eating Around the Clock" published by the Women of the Second Reformed Church, Tarrytown, New York. This recipe is attributed to Eleanor Miscioscia. I would make this when I had a meatball wedge craving, serving these on some nice Italian bread.
Provided by JackieOhNo
Categories Meatballs
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Lightly brown onion in oil, then add the rest of sauce ingredients.
- Meanwhile, mix together all meatball ingredients. If too thick, add a little milk. Roll into small balls.
- Add uncooked meatballs to sauce and simmer for about 2 hours.
ITALIAN SPAGHETTI SAUCE WITH MEATBALLS
This is a recipe I got from my mother years ago -- it's great.
Provided by Jeremy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 6
Number Of Ingredients 17
Steps:
- In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
- In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 23 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 5.9 g, Sodium 1492.5 mg, Sugar 11.1 g
POLPETTE - ITALIAN MEATBALLS IN RICH TOMATO SAUCE
Polpette Al Sugo or classic Italian Meatballs are soft, juicy bite-size nuggets cooked to perfection in rich tomato sauce.
Provided by Italian Recipe Book
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- In a large bowl add ground beef and crumble it with a wooden spoon or simply using your fingers.
- Add finely chopped shallot. I like to use a microplane grater as it extracts all the juices to go with the meat and minces the shallot really well.
- Add ground nutmeg, breadcrumbs, egg(s) and Parmesan cheese.
- Mix everything well with your hands.
- Slowly pour in the milk. Mix again until smooth and even texture.
- Add salt and pepper.
- If the mixture feels too dry add some more milk, if way too soft, almost liquid-y - add more breadcrumbs.
- An ideal meatball mix should be moist, easy to roll in your hands and hold the shape.
- Preheat oven to 400 F.
- Pinch of about an ounce of meat and roll it between the palms of your hands giving it a smooth round shape with no cracks.
- With an ounce of meat you'll have medium size meatballs, think walnut size.
- Of course you can make your meatballs smaller or bigger, depending your preference.
- Place rolled meatballs on a baking sheet (see notes!).Line with parchment paper to avoid extra cleaning.Bake in the oven for 15-20 minutes.
- In a large skillet pan add a generous drizzle of extra virgin olive oil.
- Add baked meatballs, tomato pure (clean the can/bottle with about a quarter cup water and add to the sauce).
- Add garlic cloves crushed with a flat knife, handful of fresh basil leaves and generous drizzle of dried oregano.
- Bring to simmer and cook on low heat for 15-20 minutes.
EASY MEATBALLS RECIPE
These Italian meatballs are cooked directly in a thick tomato meatball sauce. Serve with any tubular pasta for an easy dinner your whole family will love!
Provided by Heidi
Categories Appetizer Main Course
Time 1h55m
Number Of Ingredients 19
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.
Nutrition Facts : ServingSize 1 g, Calories 903 kcal, Carbohydrate 106 g, Protein 40 g, Fat 37 g, SaturatedFat 11 g, Cholesterol 122 mg, Sodium 1188 mg, Fiber 11 g, Sugar 25 g
ITALIAN MEATBALLS
This is my old original recipe for Italian meatballs from 25 years ago. I've never shared it with anyone until now. I guess I'm growing up! HA! You'll probably want to double the recipe. Don't switch the brand of the breadcrumbs or it won't taste right. Tomato gravy means the same thing as spaghetti sauce.
Provided by Chef Kiddle
Categories Meat
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix everything and form into balls.
- Brown them just a little bit and then put them in your tomato gravy.
- Cook on low for a couple of hours.
Nutrition Facts : Calories 238.8, Fat 13.2, SaturatedFat 4.6, Cholesterol 88.5, Sodium 321.9, Carbohydrate 9.4, Fiber 0.9, Sugar 1.4, Protein 19.7
ITALIAN MEATBALLS IN SAUCE
Delicious Italian meatballs with plenty of flavor. Great for serving at parties or as a home meal with spaghetti or submarine bread as a sandwich.
Provided by Ms. Reeses
Categories Meatballs
Time 1h35m
Yield 50 meatballs
Number Of Ingredients 18
Steps:
- In a large mixing bowl use hands to combine the meats, eggs, bread crumbs, 2 tbsp of the garlic powder, Italian seasoning , seasoning salt, milk, parmesan cheese, ¾ of parsley, ¾ of the onions and ¾ green peppers. Set aside the remaining ingredients for the sauce.
- After the meat mixture is well blended. Preheat the oven at 250°. Form the meat into 50 (1.5 inch) balls. Placed them on a slightly grease large cooking pan. Be sure that none of the balls are touching. Put them I the oven for 25 minutes.
- Meanwhile take the remaining vegetables, and Sauté them in some olive oil.
- In a pot mixed together the pasta sauce, water, sauté veggies and remaining parsley and garlic powder. Cook on high until meatballs are out of the oven. (I poured the water in the empty sauce jar before putting it in the pot to get all the sauce out.).
- Place meatballs in the pot. Cook on medium. Stir occasionally for 45 minutes.
- Optional: Serve with noodles and or topped with mozzarella cheese.
Nutrition Facts : Calories 83.6, Fat 4.9, SaturatedFat 1.8, Cholesterol 19.2, Sodium 214, Carbohydrate 4.9, Fiber 0.7, Sugar 1.8, Protein 4.8
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