BIG-BATCH MEATBALLS AND RED SAUCE
Buy some extra meat and simmer a little extra sauce. Then pack your freezer with dinner that just has to be thawed, reheated and tossed with some pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 to 9 servings
Number Of Ingredients 17
Steps:
- For the sauce: Swirl the oil and garlic in a medium saucepan over medium heat until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1 cup water, and bring to a high simmer. Reduce the heat to medium-low, add the basil and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes. Set aside and keep warm.
- For the meatballs: Preheat the oven to 425 degrees F. Tear the bread into very small pieces and put it in a small bowl. Pour the milk over the bread, and let sit until the bread is soft, about 5 minutes.
- Combine the bread mixture with the beef, pork, Parmesan, eggs, onions, parsley, garlic, 2 teaspoons salt and red pepper flakes in a large bowl, and thoroughly mix with your hands. Divide the mixture evenly into 36 mounds, and roll each into a ball.
- Brush 2 rimmed baking sheets generously with oil. Evenly divide the meatballs between the sheets, and roll them around to coat in oil. Bake until golden brown and cooked through, rotating the sheets halfway through if needed, 15 to 20 minutes.
- Transfer the meatballs to the warm sauce, and cook for 5 minutes over medium-low heat. Let the meatballs and sauce cool completely, divide evenly among four 1-quart containers and freeze for up to 1 month.
- To reheat: Let a container of the meatballs and sauce thaw in the refrigerator overnight. Transfer them to a microwave-safe container, and microwave in 2-minute increments, gently stirring after each, until the meatballs are heated through.
OLD FASHIONED MEATBALLS & SPAGHETTI
This makes a very large sauce and is freezable. The longer you simmer the better the sauce tastes. You can also cook meatballs in a 400* oven for about 20 minutes.
Provided by Carmen B.
Categories Spaghetti
Time 2h35m
Yield 12 serving(s)
Number Of Ingredients 25
Steps:
- Combine ingredients for gravy; set aside.
- In a food processor or blender, whirl bread to make crumbs (you should have 2 cups lightly pressed crumbs).
- In a large bowl, mix together crumbs, ground beef, parmesan cheese, onion, parsley, salt, pepper, garlic, and eggs.
- Form mixture into 1 1/2 inch balls.
- Heat oil in a large frying pan and brown meatballs.
- Drain on paper towels.
- Add meatballs to gravy.
- Add 1/4 cup parmesan cheese to gravy.
- Bring to a boil, reduce heat, and simmer 1 1/2 to 2 hours.
- Serve over cooked spaghetti.
Nutrition Facts : Calories 367.5, Fat 19.5, SaturatedFat 6.9, Cholesterol 111.6, Sodium 1243.8, Carbohydrate 22.4, Fiber 2.5, Sugar 4, Protein 23
OLD FASHIONED MEATLOAF MEATBALLS
Sometimes it is necessary for the mouse to outsmart the cat. My husband will not get near meatloaf due to childhood culinary trauma. I adore meatloaf and with a bit of tweaking to my favorite recipe and shaping them into meatballs, we both are happy. But, he still does not know it is meatloaf. I use leftovers to make meatball subs.
Provided by Brandess
Categories Meat
Time 50m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Heat olive oil in a medium nonstick skillet over medium heat; add celery, carrot and onion, and sauté 7 minutes or just until tender.
- Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into 2" meatballs using an ice cream scoop. Place the meatballs in a foil lined baking dish and bake for 30 minutes at 350 degrees.
- Stir together 1 tablespoon Worcestershire sauce, tomato sauce, brown sugar, chili sauce, 1 tablespoon ketchup and red pepper flakes until blended; pour evenly over meatballs, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.
OLD FASHIONED MEATBALLS IN RED SAUCE
Eat them along with the red sauce or make a meatball sandwich with cheese!
Provided by Jamallah Bergman
Categories Meat Appetizers
Number Of Ingredients 7
Steps:
- 1. Remove ground round and sausage from refrigerator 30 to 60 minutes before cooking, if possible. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed,blend together with eggs,garlic, 1/4 cup grated Romano,1/4 tsp salt and 1/4 tsp pepper.
- 2. Preheat oven to 425. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in 1 layer in a 8z14 inch baking dish so each is seperated by about 1 inch.
- 3. Stir 1/4 cup water into crushed tomatoes and season wtih 1/8 tsp salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1 1/3 tbsp grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot.
MEATBALLS IN RED SAUCE
Categories Pork Tomato Sauté Kid-Friendly Parmesan Ground Beef Bon Appétit Small Plates
Yield Makes 18
Number Of Ingredients 13
Steps:
- Combine bread and milk in small bowl. Let soak 10 minutes. Squeeze bread to release excess milk; discard milk.
- Place beef, pork and next 6 ingredients in large bowl. Add soaked bread and mix thoroughly. Using moistened hands, shape mixture into meatballs, using about 1/3 cup for each.
- Heat oil in heavy large pot over high heat. Working in batches, add meatballs to pot and brown on all sides, turning often, about 6 minutes per batch. Transfer cooked meatballs to bowl.
- Pour off all but 4 tablespoons fat from pot. Add pasta sauce, water and meatballs. Simmer over medium heat until meatballs are tender and sauce thickens to desired consistency, stirring occasionally, about 1 hour.
TOMATO-SAUSAGE RED SAUCE WITH OLD FASHIONED MEATBALLS
Steps:
- Prepare sauce and let simmer: Heat oil in heavy large pot over high heat. Add sausage; sauté until brown, breaking up with back of spoon, about 6 minutes. Add onions and garlic to pot; sauté until onions are translucent, about 8 minutes. Mix wine with tomato paste; add to pot. Add tomatoes with their juices, basil and oregano. Bring sauce to simmer, breaking up tomatoes with back of spoon. Reduce heat to medium and simmer until sauce is thickened to desired consistency and flavors blended nicely. For best result, let simmmer for approximately 4 hours. Prepare meatballs: Preheat oven to 425°F. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, grated Romano, salt and pepper. Add meat to bread crumb mixture and combine well. Form into even balls (size is your choice). Lay in 1 layer in 8 x 14-inch baking dish so each is separated by about 1 inch. Bake in center of oven until meatballs are just cooked through, about 18 minutes. If you are serving meatballs as main dish, following baking instructions below. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Pour heated tomato-sausage sauce over and around meatballs. Sprinkle tops with remaining grated Romano. Serve hot.
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