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
MEATBALL MACARONI BAKE
The meatballs are surprisingly moist and flavorful for using only beef. I normally don't measure the seasonings so you may have to adjust, I also don't measure the breadcrumbs, 1/2 cup is about right but sometimes I adjust. I play around with this recipe and it always comes out good. Use a really good quality, chunky tomato sauce if you are using a jarred one.
Provided by SkinniFries
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350.
- For the meatballs, mix first 7 ingredients in a large bowl thoroughly with your hands. Form into balls, I usually make rather large ones but the size is up to you, although the bigger ones come out more moist.
- Boil a large pot of well salted water and add pasta when boiling, cook to just almost al dente, then drain.
- Heat olive oil in a large, deep skillet over medium heat, add onion and garlic and cook untill soft. Do not stir too much, just give it a shake every couple minutes.
- Add meatballs to pan and turn up heat to med high and brown on all sides.
- Add spaghetti sauce to pan to cover meatballs. Add a little pasta water to thin out, if needed. turn heat back to medium or medium-low and simmer untill meatballs are mostly cooked through.
- Add pasta to a large casserole or baking dish, pour meatballs and sauce over pasta and mix slightly to make sure everything is mixed and coated with sauce. Keeping the meatballs down more on the bottom makes them come out more moist.
- Spinkle cheeses evenly over the top and bake for about 15 minutes, or untill cheese is melted and meatballs are done.
BRACIOLE
For an Italian favorite, make Giada De Laurentiis' elegant Braciole, rolled-up flank steak basted with tomato sauce, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 2h10m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Stir the first 5 ingredients in a medium bowl to blend. Stir in 2 tablespoons of the oil. Season mixture with salt and pepper and set aside.
- Lay the flank steak flat on the work surface. Sprinkle the bread crumb mixture evenly over the steak to cover the top evenly. Starting at 1 short end, roll up the steak as for a jelly roll to enclose the filling completely. Using butcher's twine, tie the steak roll to secure. Sprinkle the braciole with salt and pepper.
- Preheat the oven to 350 degrees F.
- Heat the remaining 2 tablespoons of oil in a heavy large ovenproof skillet over medium heat. Add the braciole and cook until browned on all sides, about 8 minutes. Add the wine to the pan and bring to a boil. Stir in the marinara sauce. Cover partially with foil and bake until the meat is almost tender, turning the braciole and basting with the sauce every 30 minutes. After 1 hour, uncover and continue baking until the meat is tender, about 30 minutes longer. The total cooking time should be about 1 1/2 hours.
- Remove the braciole from the sauce. Using a large sharp knife, cut the braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer the slices to plates. Spoon the sauce over and serve.
- In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
- Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
- If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.
MACARONI MEATBALL SOUP
It's called a soup, but is more like a pasta dish. Serve with croutons and Parmesan cheese, if desired.
Provided by Chad6355
Categories Main Dish Recipes Pasta
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium heat. Cook the bell pepper and onion in the hot oil until the onions are translucent, 5 to 7 minutes. Add the garlic, crushed tomatoes, tomato paste, brown sugar, Italian seasoning, salt, black pepper, meatballs, and water to the pot; bring to a boil. Stir the macaroni into the mixture and cook until the macaroni is cooked through, yet firm to the bite, 15 to 20 minutes.
Nutrition Facts : Calories 785.9 calories, Carbohydrate 86.6 g, Cholesterol 145.3 mg, Fat 31.2 g, Fiber 10.9 g, Protein 42.9 g, SaturatedFat 9.3 g, Sodium 1441.6 mg, Sugar 13 g
MACARONI AND CHEESE CASSEROLE WITH MEATBALLS
White sauce mix is the base for homemade macaroni made even heartier with cooked meatballs.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cut any large meatballs in half. Cook and drain pasta as directed on package.
- Meanwhile, in 2-quart saucepan, mix milk and sauce mix with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Stir in cheeses until melted. Stir in pasta and meatballs. Spoon into baking dish. In small bowl, mix butter, bread crumbs and onions; sprinkle over top.
- Bake uncovered 30 to 35 minutes or until bubbly and top is golden brown.
Nutrition Facts : Calories 710, Carbohydrate 70 g, Cholesterol 125 mg, Fat 2, Fiber 4 g, Protein 40 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1690 mg, Sugar 10 g, TransFat 1 g
MELTING MEATBALL MACARONI
This recipe has all the elements of comfort food: beef and pork meatballs with an oozing cheesy filling, a rich tomato sauce and pasta
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 17
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the pork and beef mince with the fennel seeds, chilli, 1 tsp oregano and some seasoning in a large bowl until combined. Divide and shape into 18 meatballs with a nugget or two of taleggio in the middle (save some for the top), then chill for 10 mins.
- Heat 1 tbsp oil in a large pan (use a flameproof casserole dish if you can - it'll save on washing up). Add the onion and a pinch of salt and sizzle until softened (about 8 mins). Stir in the garlic and cook for 1 min more, then add the tomato purée, wine, tomatoes, passata, bay leaves, sugar, the remaining oregano and lots of seasoning, then cover with a lid and simmer for 20 mins. Meanwhile, arrange the meatballs on a baking tray lined with foil, drizzle with the remaining oil and bake for 10 mins.
- Cook the pasta in a pan of boiling salted water according to packet instructions, then drain, reserving some water. If the pan isn't ovenproof, tip the sauce into a casserole dish. Stir the pasta into the sauce, along with the liquid from the meatballs and some pasta water if it needs thinning. Turn the grill to a medium-high setting.
- Nestle the meatballs into the pasta, so that they poke out the top. Scatter the remaining taleggio over the top and grill for 5-10 mins until the cheese and meatballs are golden. Serve with crusty bread, if you like.
Nutrition Facts : Calories 646 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 1.8 milligram of sodium
MACARONI AND TOMATOES
This is a delicious side dish to add to about anything.
Provided by K.Thomas
Categories Side Dish
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- Pour the macaroni into a saucepan and place over medium heat; stir in the butter, bacon grease, tomato sauce, stewed tomatoes with juice, and sugar; season with salt and pepper. Stir while cooking until butter and bacon grease has melted and incorporated completely, 5 to 10 minutes; remove from heat, cover, and allow to sit about 20 minutes before serving.
Nutrition Facts : Calories 190.8 calories, Carbohydrate 34.4 g, Cholesterol 5.9 mg, Fat 3.5 g, Fiber 2.4 g, Protein 6 g, SaturatedFat 1.7 g, Sodium 362.3 mg, Sugar 5.2 g
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