Meatballs And Sauce Food

BEEF MEATBALLS AND SAUCE WITH RIGATONI

Steps:

• Fill a large pot with water and bring it to a rolling boil.
• Make the sauce: In a large wide, saute pan, heat the olive oil over medium heat. Add the onions and garlic and season with salt and pepper. Cook until the onions are tender, 10 to 15 minutes, and then add the plum tomatoes, sugar, and oregano. Stir to blend and then pour in the canned tomatoes and their juices. Cook, stirring from time to time, until it comes to a simmer, about 5 minutes, to allow the ingredients to meld together. Taste for seasoning. Lower the heat and let the sauce continue to cook as you make the meatballs. Season to taste with salt and pepper.
• Make the meatballs: Put the beef in a large bowl and spread it all over the bottom of the bowl and up the sides a little. This will help you to distribute the seasoning evenly over the meat. Sprinkle the meat with the salt and add the bread crumbs, Parmesan cheese, parsley, and red pepper flakes. Use your hands to mix all of the ingredients together. Work in 1 of the eggs with your hands. Roll 1 small ball (about 11/2 to 2 inches in diameter).
• Taste test: In a small skillet, heat 1 teaspoon of the canola oil over high heat. When the oil begins to smoke lightly, shut off the heat (to avoid splattering), and add the meatball. Put the heat back on high and brown on all sides for a few minutes until cooked but still pink in the middle. Taste for seasoning and texture. If too moist, add more bread crumbs. If too dry, add another beaten egg or a splash of water. Adjust the salt and red pepper flakes, if needed, as well. Roll the remaining meat into 11/2-inch diameter meatballs; you should have about 20.
• Cook the meatballs: Heat a large skillet over high heat and add the remaining canola oil. When the oil begins to smoke lightly, shut off the heat and add the meatballs in a single layer, spreading them apart somewhat so they have a chance to brown instead of steaming. Put the heat back on high and turn the meatballs to brown them on all sides. Cook to medium-rare, 3 to 5 minutes. Squeeze the sides of 2 meatballs between your thumb and index finger to make sure they are still tender in the center. Use a slotted spoon or spatula to remove them from the pan and transfer them to a tray lined with a kitchen towel to drain any excess grease.
• Cook the pasta: Season the boiling water with salt until it tastes like seawater. Bring the water back up to a boil. Add the pasta to the pot and cook, stirring occasionally with a slotted spoon to make sure it doesn't clump or stick to the bottom as it cooks, until al dente, 8 to 10 minutes. Drain the pasta in a colander, reserving about 1 cup of the cooking liquid.
• Serve the meatballs: Meanwhile, once you drop the pasta in the water, add the meatballs to the sauce and simmer over very low heat, 3 to 5 minutes. Shut off the heat and allow the sauce and meat to rest as your pasta finishes cooking. Pour off any excess grease in the skillet used to brown the meatballs, add a ladle of sauce, and warm the pan over low heat. Stir to catch any browned bits of meat in the skillet. After a few minutes, pour that sauce back in with the rest. Stir in a little of the reserved pasta cooking liquid if needed to thin. Transfer the sauce and meatballs to a large bowl and toss in half of the cooked pasta. Add about 3/4 cup of the Parmesan cheese. Stir in the remaining pasta. Serve with the remaining cheese in a bowl on the side.

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.

CLASSIC MEATBALLS

Steps:

• Preheat the oven to 425 degrees F. Heat the olive oil and sliced garlic in a large pot or Dutch oven over medium-high heat. Cook, stirring, until the garlic is lightly golden, 2 to 3 minutes. Add the tomatoes, 1 teaspoon salt, a few grinds of pepper and 2 teaspoons oregano. Bring to a simmer, then reduce the heat and simmer gently, stirring occasionally, until the sauce thickens slightly, 15 to 18 minutes.
• Meanwhile, make the meatballs: Combine the beef, parmesan, breadcrumbs, parsley, milk, eggs, grated garlic, 2 teaspoons salt, a few grinds of pepper and the remaining 1 teaspoon oregano in a large bowl. Mix well with your hands. Form into thirty 1 1/2-inch meatballs and divide between 2 baking sheets. Bake until firm and lightly browned, 12 to 15 minutes.
• Carefully remove the meatballs with a spatula and drain briefly on paper towels, then transfer to the sauce. Simmer until tender, 15 to 20 minutes.
• Transfer the meatballs and sauce to a slow cooker and keep on warm.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

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.

SLOW COOKER MEATBALLS AND SAUCE

Steps:

• In a large mixing bowl, using clean hands, combine meatball ingredients (ground pork through 1 tsp black pepper); set aside. In slow cooker crock, whisk together the sauce ingredients (spaghetti sauce through water).
• Form meat mixture into golf ball-sized meatballs and drop them into the sauce (some will stick out of the sauce; that's okay).
• Cover and cook on LOW for 8 hours. Before serving, stir gently so all meatballs are coated with sauce.

MEATBALLS AND SAUCE

Steps:

• Combine all the ingredients for the meatballs and mix thoroughly.
• Shape into 1-1/2-inch balls.
• Place on a foil lined cookie sheet and bake at 400°F for 12-15 minutes.
• Drain well on paper towel!
• Meanwhile heat sauce ingredients in a large frying pan, stirring to mix; add meatballs and toss to coat; simmer covered for 15 minutes, stirring occasionally.

MY FAVORITE MEATBALLS AND SAUCE

Steps:

• Preheat oven to 375°F.
• Whisk together the milk and egg, add breadcrumbs (or crushed crackers) and let sit for a couple minutes.
• Add the remaining ingredients and mix together just until combined.
• Roll mixture into meatballs about an inch wide and place on a greased, foil lined baking sheet.
• Tip: If using for sandwiches, flatten each meatball slightly with a fork - (they become mini burger shapes which are easier to eat on the sandwich).
• Bake meatballs in preheated oven for 20 minutes.
• For the sauce, combine all sauce ingredients in a large pot and bring to a simmer.
• When the meatballs are done baking, add them to the sauce and simmer for an additional 30-45 minutes.
• For Meatball Sandwiches, serve meatballs and sauce on buns (see my description above, or use your own choice of bun or crusty roll)and top with cheese if you wish, such as shredded parmesan and cheddar or mozzarella.
• OR -- forget the sandwich and serve the meatballs and sauce over spaghetti noodles!

MAMA MARONI'S MEATBALLS AND SAUCE

Steps:

• Preheat oven to 350 degrees f. Mix together all meatball ingredients. If mixture seems too loose, add more breadcrumbs. (Mixture will be very moist.).
• Spray a baking sheet with olive oil cooking spray.
• Roll meatballs into golfball sized balls.
• Bake for 35-40 minutes.
• While meatballs are baking, heat olive oil over medium heat.
• Saute onions until soft. Add garlic and saute until onions start to brown.
• Add Tomatoes, salt and pepper. Add some red pepper flakes if desired. Simmer for about 20 minutes.
• Adjust seasonings.
• Stir in basil.
• I like to add the meatballs to the finished sauce so that the flavors can meld.
• If you are using the meatballs only for sandwiches, you can halve the sauce recipe, but if you want sauce for pasta, use full recipe.