Sweet Mini Meatballs Alfredo Ragu Food

SWEDISH MEATBALLS ALFREDO

Steps:

• In a 5-qt. slow cooker, combine the first 7 ingredients. Stir in meatballs. Cook, covered, on low until meatballs are heated through, 2-3 hours., Sprinkle with paprika. Serve with noodles.

MEATBALLS AND ALFREDO SAUCE

Steps:

• Prepare meatballs according to package directions. Meanwhile, in a large saucepan heat together Alfredo sauce, wine, and green onion. Add meatballs and toss together. Place in serving dish and sprinkle with freshly snipped basil, if desired.

SWEET AND SOUR MEATBALLS (COCKTAIL MEATBALLS)

Steps:

• Preheat oven to 350°F.
• Mix together all meatball ingredients just until combined. Form into 1" meatballs. Bake for 18-20 minutes (or bake frozen meatballs according to package directions).
• Combine sauce ingredients in a small saucepan over medium-low heat. Stir until preserves/jelly melts. Allow to come to a boil for 1 minute. Toss with meatballs and allow to simmer on low 10-15 minutes.

SWEET MINI MEATBALL APPETIZER #RAGU

Steps:

• Pre heat oven to 375 degrees F. Spray 2 sheet pans with vegetable oil spray.
• Mix together the beef and pork in a large bowl, turning a few times so as not to over mix.
• Using a large fork or your hands, add bread and beaten eggs to meat and mix with about 6 or 7 turns. Add all remaining ingredients and gently incorporate into meat. Do not over mix or meatballs will be tough.
• Make one inch meatballs (a 1-inch scoop helps ) and place on sprayed sheet pan. Bake at 375 degrees F for 10-15 minutes until cooked through.
• While meatballs are cooking, pour both jars of Ragu Old World Style Marinara into a large saucepan and heat over medium heat. When the meatballs are cooked, add to the Ragu sauce. Serve hot and provide small skewers on the side to pick up the meatballs. Reserve some of the sauce and place in a bowl for dipping the meatballs.

MEATBALL RIGATONI ALFREDO

Steps:

• In a large bowl, combine egg, bread crumbs, water, cheese and seasonings. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a Dutch oven, brown meatballs in oil in batches; remove and keep warm. , Drain, reserving 1 tablespoon drippings. In drippings, saute onion until tender. Add garlic; cook 1 minute longer. Add wine; cook and stir 3 minutes., Return meatballs to pan; stir in tomatoes and parsley. Bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until meat is no longer pink. , Meanwhile, preheat oven to 400°. Cook rigatoni according to package directions. , In a small saucepan, melt butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat. Stir in 3/4 cup Parmesan cheese., Drain rigatoni; place in a large bowl. Add meatballs and sauce; stir to coat. Transfer to a greased 13x9-in. baking dish., Top with Alfredo sauce; sprinkle with thyme, oregano and remaining Parmesan cheese. Bake, uncovered, 20-25 minutes or until bubbly.

SAUSAGE RAGù

Steps:

• With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven and set over medium-low heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil one tablespoon at a time until the meat is frying gently, not steaming. Sauté, breaking up any large chunks, until all the meat has turned opaque (do not let it brown), about 5 minutes.
• Add onion, carrot, celery and parsley and stir. Drizzle in more oil if the pan seems dry. Cook over very low heat, stirring often, until the vegetables have melted in the fat and are beginning to caramelize, and the meat is toasty brown. This may take as long as 40 minutes, but be patient: It is essential to the final flavors.
• Add tomatoes and their juice, breaking up the tomatoes with your hands or with the side of a spoon. Bring to a simmer, then add thyme and rosemary and let simmer, uncovered, until thickened and pan is almost dry, 20 to 25 minutes.
• Mix tomato paste with 1 cup hot water. Add to pan, reduce heat to very low, and continue cooking until the ragù is velvety and dark red, and the top glistens with oil, about 10 minutes more. Remove herb sprigs. Sprinkle black pepper over, stir and taste.
• Meanwhile, bring a large pot of salted water to a boil. Boil pasta until just tender. Scoop out 2 cups cooking water, drain pasta and return to pot over low heat. Quickly add a ladleful of ragù, a splash of cooking water, stir well and let cook 1 minute. Taste for doneness. Repeat, adding more cooking water or ragù, or both, until pasta is cooked through and seasoned to your liking.
• Pour hot pasta water into a large serving bowl to heat it. Pour out the water and pour in the pasta. Top with remaining ragù, sprinkle with parsley and serve immediately. Pass grated cheese at the table, if desired.