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.
FAMILY SECRET MEATBALLS AND SAUCE
My husband would eat this for dinner every night if I would let him. It took his family 10 years of marriage to share this secret recipe with me (apparently, I wasn't family yet), so now I'm sharing it with the world. Hope you like it!
Provided by PrimalMama
Categories Main Dish Recipes Meatball Recipes
Time 1h45m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix together the ground beef, rolled oats, 6 tablespoons of sweet onion, milk, salt, and black pepper until thoroughly combined. Roll the mixture into 2-inch meatballs, and place meatballs into the prepared baking dish.
- In a bowl, mix the ketchup, Worcestershire sauce, sugar, 4 1/2 tablespoons of sweet onion, apple cider vinegar, and water until the sugar has dissolved, and pour the sauce evenly over the meatballs.
- Bake the meatballs and sauce in the preheated oven until the sauce is bubbling and thickened and the meatballs are no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (70 degrees C).
Nutrition Facts : Calories 319.1 calories, Carbohydrate 25.2 g, Cholesterol 71.3 mg, Fat 14.5 g, Fiber 1.2 g, Protein 21.9 g, SaturatedFat 5.7 g, Sodium 1079.8 mg, Sugar 17.7 g
EXCELLENT MEATBALLS
Provided by Anne Burrell
Categories main-dish
Time 1h23m
Yield 18 to 20 meatballs
Number Of Ingredients 20
Steps:
- Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
- In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
- Preheat the oven to 350 degrees F.
- Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
- Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
- Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
- Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
- Yield: 2 quarts
REAL MEATBALLS AND SPAGHETTI
For homemade Italian comfort, make Ina Garten's Real Meatballs and Spaghetti recipe from Barefoot Contessa on Food Network, starring veal, pork and beef.
Provided by Ina Garten
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 23
Steps:
- Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
- Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
- For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
- Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.
MEATBALLS AND MUSHROOM SAUCE
Provided by Food Network
Categories appetizer
Time 1h45m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- For the sauce: Heat some olive oil in a heavy pot. Add the onions and cook, stirring occasionally, until golden.
- Add the stock, tomatoes, mushrooms, peas and bay leaves. Cook over low heat for 30 to 45 minutes.
- For the meatballs: Meanwhile, Mix the meat together with the egg, soaked bread and some salt and pepper. Shape into meatballs and then roll in flour.
- Fry the meatballs in some olive oil in a skillet, then transfer to the sauce.
- Add the crushed almond mixture to the sauce and cook for an additional 10 to 20 minutes.
MEATBALLS AND SAUCE
Provided by Food Network
Yield 4 servings
Number Of Ingredients 20
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.
SUNDAY SAUCE WITH MEATBALLS
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Strain the plum tomatoes in a colander to extract the juice, breaking the tomatoes apart with your hands. Discard the pulp and set aside.
- Heat the olive oil in a large pot over medium-high heat. Add 4 cloves garlic, the onion, red pepper and black pepper. Saute until the onion is soft and beginning to brown, about 5 minutes. Add juiced tomatoes, red wine, Parmesan and salt. Add the tomato paste and the water and stir together over medium heat. *Cook's Note: Tomato paste should be added after making meatballs and ribs.
- Put the ground meat in a mixing bowl. Beat the eggs and add them to the meat along with 6 cloves garlic, the bread crumbs, salt, pepper, Parmesan and milk. Mix this all together with your hands. Wet your hands with water and continue to wet them as you pinch meat from the bowl and roll into 2-inch balls. Roll the balls in the flour.
- Heat 1/2-cup of oil in a large skillet. Add 3 cloves chopped garlic and saute until golden brown. Remove the garlic with a slotted spoon and set aside. Add the meatballs and saute over medium-high heat, turning them until they are brown all over.
- *Cook's Note: As soon as you can pick them up with a fork, they are ready. You don't want them to be well done. If the meatball slides off the fork when you pick it up, it needs to cook a little longer.
- Cut the ribs apart and remove the membrane. Saute them in 1/2-cup oil until very brown and remove.
- Return the garlic to the oil and add tomato paste (for the sauce) to the pan; Cook, stirring, over medium heat for about 3 minutes until it softens. Remove from the heat and add to the sauce.
- Add the meatballs and spareribs to the sauce. Bring to an easy boil, then simmer over low heat for 2 hours. Add the basil and simmer for 15 minutes more. The spareribs should be very tender, falling off the bone and the meatballs should float in the sauce
SPAGHETTI & MEATBALLS
Get everyone to help rolling meatballs and you'll soon have one supper on the table and another in the freezer
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h
Yield Makes about 10 servings
Number Of Ingredients 16
Steps:
- First, make the meatballs. Split the skins of the sausages and squeeze out the meat into a large mixing bowl.
- Add the mince, onion, parsley, parmesan, breadcrumbs, eggs and lots of seasoning. Get your hands in and mix together really well - the more you squeeze and mash the mince, the more tender the meatballs will be.
- Heat the oven to 220C/200C fan/gas 7. Roll the mince mixture into about 50 golf-ball-sized meatballs. Set aside any meatballs for freezing, allowing about five per portion, then spread the rest out in a large roasting tin - the meatballs will brown better if spaced out a bit.
- Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
- Meanwhile, make the sauce. Heat the olive oil in a large saucepan. Add the garlic cloves and sizzle for 1 min.
- Stir in the chopped tomatoes, red wine, if using, caster sugar, parsley and seasoning. Simmer for 15-20 mins until slightly thickened.
- Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you cook the spaghetti in a pan of boiling, salted water.
- Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extra parmesan and a few basil leaves, if you like.
Nutrition Facts : Calories 870 calories, Fat 37 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 95 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 46 grams protein, Sodium 1.3 milligram of sodium
THE BEST SWEET AND SOUR MEATBALLS
An easy, delicious recipe made with ingredients you always have around the house! A definite winner! Wonderful served with rice!
Provided by KIMMY D
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
- In a large skillet over medium heat, gently brown the meatballs and set aside.
- In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.
Nutrition Facts : Calories 516.3 calories, Carbohydrate 67.1 g, Cholesterol 122.4 mg, Fat 16.8 g, Fiber 0.9 g, Protein 24.5 g, SaturatedFat 6.4 g, Sodium 815 mg, Sugar 55.4 g
MEATBALLS WITH TOMATO SAUCE
Lamb Meatballs with Rosemary Tomato Sauce
Provided by jennyderry
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat 1 tsp oil in a large frying pan. Add the meatball and cook, turning often, until browned. Remove from pan.
- Tip the onions and a pinch of salt and cook until very soft, 10-15 mins. Add the garlic and rosemary and cook for 2 mins more.
- Add the tomatoes and return meatballs to the pan. Simmer for 10 mins until the sauce has finished and the meatballs are cooked through. Season and serve with the pasta, sprinkle with rosemary.
MEATBALLS AND SAUCE
Make and share this Meatballs and Sauce recipe from Food.com.
Provided by Cheryl E
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 564.3, Fat 36.8, SaturatedFat 13.9, Cholesterol 184.9, Sodium 947.4, Carbohydrate 17.8, Fiber 1.5, Sugar 10.3, Protein 39.4
MEATBALLS AND GRAVY (SPAGHETTI SAUCE)
We used to have this every Wednesday. This is essentially my grandma's recipe, I just add more cheese to the meatballs than she did. Sometimes I leave the neckbones out and add some Italian sausage.
Provided by JenniferK2
Categories Meat
Time 3h
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Place ground beef, pork, bread crumbs, Romano cheese, eggs, milk, seasoned salt and basil into a large bowl.
- Mix well with hands; shape into 24 balls.
- Brown meatballs in pan, making sure to keep a thin layer of water on the bottom of the pan at all times to prevent burning.
- While meatballs are cooking, start the gravy.
- Brown onion lightly in olive oil in a large pot.
- Add garlic and cook 1 or 2 minutes.(Do not burn.).
- Add tomato paste and water.
- Stir until tomato paste is thinned.
- Add remaining ingredients and mix well.
- Bring to a slow boil and reduce heat.
- When meatballs are done, add to sauce.
- Simmer, covered loosely, over low heat about 2 hours, stirring frequently to prevent burning.
- If sauce is too thick water may be added.
Nutrition Facts : Calories 438.7, Fat 19.2, SaturatedFat 7.3, Cholesterol 103.3, Sodium 1372.8, Carbohydrate 42, Fiber 8.2, Sugar 14.5, Protein 29.5
EASY MEATBALLS
BBC Good Food magazine's food editor Barney & his daughter Maisie love making these sausage and beef meatballs to serve on spaghetti with hidden vegetable tomato sauce
Provided by Barney Desmazery
Categories Main course
Time 1h40m
Yield Makes 40 meatballs, which will feed a family of 4 twice
Number Of Ingredients 21
Steps:
- KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Squeeze some sausages. Get your child to squeeze all the sausagemeat out of the skins into a large bowl. They can hold the sausages or do it by squashing them on a board.
- Get grating. Get your child to coarsely grate the onion and finely grate the carrot. If the onion starts to hurt their eyes, get them to wear goggles, which is good fun. Grating can take a bit of strength, so you may need to help. Tip these vegetables in with the sausages. While you have the grater out, grate the Parmesan, other vegetables and garlic for the sauce, and set aside.
- Make a marvellous mix. Next, get your child to add all the other meatball ingredients one by one, except the olive oil, into the bowl and season with black pepper.
- Squish everything together. Get the child to squish everything together through their hands until completely mixed. Keep an eye on younger children to make sure that they don't taste any of the raw mix.
- Roll meatballs. Children as young as three can now roll the meatball mix into walnut-sized balls, then place them on a board or tray. This mix should make 40 balls - counting these is great way to help teach older children basic division. Cover the meatballs with cling film and have a little tidy up.
- Prepare the red peppers. Firstly, peel the peppers with a vegetable peeler, cut off the tops and bottoms and remove the seeds. Cut the peppers in half and children from the age of four can cut the peppers into strips.
- Make the sauce. A grown-up will need to help here. Heat the oil in a large saucepan. Add the vegetables and garlic and cook for 5 mins. Stir in the tomato purée, sugar and vinegar, leave for 1 min then tip in the tomatoes and simmer for 5 mins. Get the child to help blitz the sauce with a hand blender. Gently simmer the sauce while you cook the meatballs.
- Cook the meatballs. Brown the meatballs in the olive oil on all sides then pop them into the sauce, working in batches if necessary. Simmer the meatballs in the sauce for 15 mins, gently stirring until they are cooked through. It's ready to eat now or cool and freeze in suitable batches for up to 6 months. Serve with spaghetti, some basil and extra Parmesan, if you like.
Nutrition Facts : Calories 375 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.5 milligram of sodium
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
MEATBALLS AND SAUCE
Meatballs marinated overnight in a savory sauce, then reheated just before your party!
Provided by Tom Quinlin
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 9h5m
Yield 20
Number Of Ingredients 4
Steps:
- Combine meatballs, mushroom soup, water, and sour cream. Cover and refrigerate overnight so that the meatballs can absorb the flavors.
- Pour the mixture into a slow cooker and heat until the meatballs are heated through. Serve hot.
Nutrition Facts : Calories 427 calories, Carbohydrate 8.8 g, Cholesterol 97.9 mg, Fat 35.4 g, Fiber 2.7 g, Protein 17.2 g, SaturatedFat 16.7 g, Sodium 961.8 mg, Sugar 0.9 g
MEATBALLS
Make and share this Meatballs recipe from Food.com.
Provided by Lali8752
Categories Lunch/Snacks
Time 30m
Yield 50 meatballs
Number Of Ingredients 12
Steps:
- Mix meats, eggs, crumbs, onion and salt all together and roll into 1" balls.
- Brown in a little oil.
- Mix sauce ingredients together. Add meat balls.
- Bake in a 350 degree Fahrenheit oven for 20 to 25 minutes.
Nutrition Facts : Calories 163.1, Fat 8.6, SaturatedFat 3.2, Cholesterol 68.4, Sodium 515.1, Carbohydrate 10.9, Fiber 0.2, Sugar 8.4, Protein 10.5
CROCK POT MEATBALLS AND SAUCE
This is from the thrifty fun newsletter, and it's awesome. I tried it on the stove top, and it couldn't have been easier or tastier. If you like big, juicy meatballs in a mildly spicy tomato sauce, this is for you.
Provided by Terri Newell
Categories One Dish Meal
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix first six ingredients.
- Form 16 balls.
- Mix remaining ingredients in crock pot.
- Add raw meatballs, stir very gently to coat.
- Cover and cook on LOW 6-8 hours.
- Note -- I simmered on the stove top 3 hours instead of using my crock pot -- it was too small!
- Serve over spaghetti.
Nutrition Facts : Calories 504.4, Fat 22.7, SaturatedFat 7.7, Cholesterol 112.6, Sodium 1345.3, Carbohydrate 45.1, Fiber 4.4, Sugar 20, Protein 30.2
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