Meatballs In Garlic Tomato And Mint Sauce Food

MEATBALLS WITH TOMATO-MINT SAUCE

Steps:

• To make the sauce, heat oil in a medium saucepan over medium heat. Add red onion and garlic; cook, stirring occasionally, 4 minutes or until onion is translucent,. Add wine; bring to a boil. Stir in tomatoes, 1 cup water and mint; bring to a boil. Reduce heat to low; simmer 20 minutes, stirring occasionally. The sauce should remain somewhat liquid as it will reduce more when cooked with the meatballs and the additional sauce will distribute the heat and encourage even cooking. Season to taste with the salt and pepper. Remove from heat. While sauce simmers, make the meatballs: Using clean hands, mix beef, lamb, bread crumbs, yellow onion, garlic, parsley, mint, Pecorino, yolks, salt and pepper in a large bowl. Using about a tablespoon for each, roll mixture into 36 meatballs. Place meatballs on a baking sheet. Heat oil in a very large skillet over medium-high heat. Working in batches without crowding the pan, add meatballs and cook 6 minutes, turning occasionally, or until browned all over. Using a slotted spoon, transfer meatballs to a platter. Pour out fat in pan. Add sauce to pan; bring to a simmer, scraping up browned bits with a wooden spoon. Return meatballs to pan. Reduce heat to low, partially cover and cook 30 minutes, stirring occasionally, until meatballs are tender. If the sauce is reduced too much, stir in enough water to loosen it. Transfer meatballs and sauce to a deep platter. Serve hot, with Pecorino on the side.

LAMB MEATBALLS WITH TOMATO-MINT CREAM

Steps:

• Preheat oven to 350 degrees. Bring tomato sauce to a simmer over medium heat.
• Place lamb, bread, onion, cheese, egg, parsley, mint, salt, oregano, and pepper in a large bowl; using your hand, mix until well combined. Roll lamb mixture into 2-inch meatballs. Place meatballs in a 9-by-13-inch baking dish and add 4 cups simmering tomato sauce; meatballs should be covered about three-quarters of the way with sauce.
• Cover baking dish with parchment paper-lined aluminum foil and transfer to oven; bake for 20 minutes. Rotate baking dish and bake for 20 minutes more. Uncover and continue cooking for 10 minutes more.
• Meanwhile, add heavy cream, creme fraiche, and sugar to remaining tomato sauce; let cream sauce simmer for 5 minutes. Remove from heat.
• Transfer meatballs from baking dish to cream sauce; discard tomato sauce in baking dish. Gently warm meatballs in the cream sauce and serve garnished with remaining 1/4 cup mint.

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.

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.

MEATBALLS IN GARLIC, TOMATO AND MINT SAUCE

Steps:

• Mix the mince with all other ingredients for the meat balls.
• Divide into small sized balls Fry well in moderately hot oil.
• Set aside.
• For the sauce Heat 1 tbsp oil in a pan.
• Add the chopped onion and the celery, tomato puree and tomato ketchup Mix well to form a smooth sauce Add the fried meat balls and toss in the sauce.

GARLIC LOVER'S MEATBALLS AND SAUCE

Steps:

• In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into 12 meatballs. In a large skillet, heat oil over medium heat. Brown meatballs; drain., For sauce, in a Dutch oven, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, 2 cups water, tomato sauce and paste, parsley, cheese, basil, sugar and pepper; bring to a boil. Reduce heat to low; carefully add meatballs., Simmer, covered, 3 hours to allow flavors to blend, stirring occasionally and adding additional water as necessary. If desired, serve with additional cheese and parsley.

GREEK MEATBALLS IN TOMATO YOGURT MINT SAUCE

Steps:

• In a mixing bowl, combine the egg, lamb, 1/4 cup yogurt and the next 7 ingredients; mix well.
• Cover and refrigerate for 30 minutes.
• Form lamb mixture into 1-inch meatballs; place on a rimmed baking sheet.
• Bake in a 400 degree oven for about 15 minutes or until browned.
• Lower oven temperature to 350 degrees.
• Transfer meatballs to a 2 1/2 quart baking dish that has been coated with cooking spray.
• In a small bowl, whisk the tomato sauce, remaining yogurt, and mint; pour sauce over meatballs.
• Cover and bake 30 minutes; uncover and bake until bubbly (about 10 more minutes).
• Garnish with mint leaves.