Old Fashioned Meatballs In Tomato Sauce Casserole Food

GRANDMA MARONIS MEATBALLS 100 YEAR OLD RECIPE

Steps:

• Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
• Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
• Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!

OLD-FASHIONED MEATBALLS IN RED SAUCE

Steps:

• 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 teaspoon salt, and 1/4 teaspoon pepper.
• Preheat oven to 425°F. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in 1 layer in 8 x 14-inch baking dish so each is separated by about 1 inch.
• Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1 1/3 tablespoons grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot.

OLD WORLD MEATBALLS IN TOMATO SAUCE

Steps:

• Make meatballs first.
• Combine all meatball ingredients, adding enough Italian bread crumbs to allow the ground meat to stick together when formed into a ball.
• Form meatballs into size slightly smaller than Dunkin Donuts munchkins, or a little smaller than a golf ball.
• Set aside meatballs.
• Cover bottom of a large pot with a light coating of olive oil.
• Dice fresh garlic and add to pot, frying until golden (about 30 seconds), but do not burn.
• Add paste, puree, crushed tomatoes and water.
• Add spices to taste. Go easy on the red pepper flakes, as you can always add more later.
• Stir. Note: tomato sauce splatters if left unattended on the stove.
• When sauce begins to boil, lower the heat and place meatballs in one by one.
• Let cook for 15 minutes and then stir, being careful not to break apart meatballs. Thereafter, stir occasionally to prevent meatballs from sticking to the bottom of the pot.
• Cook over low heat for 2 1/2 hours.
• If sauce is too thick, add more water.
• If sauce is too spicy, add some sugar to balance out the spice.

OLD SCHOOL TOMATO SAUCE WITH MEATBALLS

Steps:

• Start the sauce:.
• Put oil in bottom of pre-heated sauce pot and let it heat up over medium heat. A nice heavy pot is best.
• Add the onion, green pepper, bay leaves,parsley and red pepper flakes and saute for for about 5 minutes or until the
• onion is translucent.
• Add the garlic and saute another minute or two, don't let the garlic brown.
• Add the first can of tomato sauce.
• Place the 2 cans of stewed tomatoes in a food processor and blend till finely pureed, add them to the pot.
• Add the other three cans of sauce. I go slowly so that the sauce can slowly come to temperature without having to have the heat too high and risk burning it.
• Add the can of diced tomatoes at the end.
• Taste for seasoning and add salt and pepper.
• Turn heat to low and keep your eye on the pot while you prepare the meatballs. Stir occassionally. Don't let it burn.
• For the Meatballs:.
• Mix all the meatball ingredients together.
• I usually let the milk sit on the breadcrumbs for a few minutes to moisten them before I start combining the mixture together.
• They should be wet, don't panic, I let the mixture sit for about 10-15 minutes before I start forming the meatballs and it firms up a bit.
• Form them into balls and place as many as you can into a glass pie plate without touching. I have two pie plates going.
• Place the plate into your microwave, yes the microwave, and cook on high for 4 minutes. Grandma didn't do them this way, but they turn out great and it saves a ton of time and it's a whole lot less mess.
• Very carefully remove the pie plate from the oven and slide the contents into your simmering pot of sauce. No, I do not drain any of the fat. Darn stuff tastes great!
• Turn the heat up to about medium while you are adding the meatballs.
• Have your next pie plate of meatballs ready to go into the microwave and repeat process until you are out of meat. I usually get 3-4 plates, depends on how big you like your meatballs.
• Once everything is in the pot and is bubbling turn the heat back down to low and.
• Continue to very gently stir your pot of sauce with meatballs every now and then, you don't want to burn your sauce but you don't want to break up the meatballs either.
• Let simmer together for at least one hour. Longer won't hurt. Your entire neighborhood will smell amazing.
• Serve over your favorite pasta, or in your favorite recipe.
• I store them seperately, keep some in the fridge for another day and put the rest of the sauce in jars in the freezer. I freeze the meatballs individually and then store in bags. If you want to make more meatballs and freeze them before cooking, you can. Just place on a cookie sheet and freeze, then place in gallon size freezer bags. That way the next time you make the sauce it can be done and ready to eat in no time.

BEST EVER MEATBALLS IN TOMATO SAUCE

Steps:

• To make meatballs: In a bowl, stir rice into 4 cups boiling water. Set aside for 30 minutes to soak. Drain well. Return rice to bowl. Add remaining ingredients, except oil, and mix well. Form into 16 balls, each about 2 inch in diameter.
• In a large nonstick skillet, heat oil over medium high heat. Add meatballs, in batches, and brown on all sides. Transfer to slow cooker. Drain all but 1 Tablespoon fat from pan. (If you used extra lean ground beef, you may have to add oil.).
• To make tomato sauce: Reduce heat to medium. Add onions to pan and cook, stirring until softened. Add garlic, oregano, salt, peppercorns and cinnamon stick and cook, stirring, for 1 minute. Stir in tomatoes and lemon juice and bring to a boil, breaking up tomatoes with a spoon as they cook.
• Pour sauce over meatballs. Cover and cook on HIGH 4 hours or on LOW for 8 hours, until meatballs are no longer pink inside. Discard cinnamon stick.

OLD FASHIONED MEATBALLS IN TOMATO SAUCE CASSEROLE

Steps:

• Remove ground beef and sausage from refrigerator 30 to 60 minutes before cooking.
• 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.
• Preheat oven to 425°.
• Add meats to bread crumb mixture and combine well with fork.
• Form into 12 even meatballs.
• Place in 1 layer in 9x13" baking dish so each is separated by about 1 inch.
• In a separate saucepan, sauté 2 cloves of garlic in olive oil.
• Add crushed tomatoes and water.
• Add fresh basil and season with salt and pepper to taste.
• Pour tomato mixture over and around meatballs.
• Sprinkle tops with grated Romano cheese.
• Bake in center of oven until meatballs are just cooked through, about 25 minutes.

OLD FASHIONED MEATBALLS & SPAGHETTI

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.