Tomato And Maple Meatballs Food

EASY SPAGHETTI AND MEATBALLS

Steps:

• Put the beef, egg, breadcrumbs and herbs into a large bowl. Peel and finely grate the garlic then add to the bowl. Work the mixture together with your hands until thoroughly mixed. Season with salt and pepper. Roll the mixture into 10 equal-sized balls.
• Heat the oil in a large frying pan over a medium-high heat. Fry the meatballs in batches for 8 minutes until golden-brown all over. Return all of the meatballs to the pan then pour over the chopped tomatoes, mixed herbs and sugar. Peel and grate the garlic, add to then pan then cook over a medium heat for 8-10 minutes.
• While the meatballs are cooking, bring a large pan of salted water to the boil. Add the spaghetti and cook for 10-12 minutes or according to the packet instructions. Just before the spaghetti is ready, add a ladleful of the pasta water to the tomato sauce to thin it down, if necessary.
• Drain the spaghetti and add to the pan with the meatballs. Toss to combine then divide between two serving bowls.

MEATBALLS WITH TOMATO SAUCE

Steps:

• Heat two tablespoons of olive oil in a heavy stainless steel saucepan over a gentle heat and add the onion and garlic. Cover and sweat for four minutes, until soft and a little golden. Allow to cool.
• In a bowl, mix the minced beef with the cold sweated onion and garlic. Add the herbs and the beaten egg. Season the mixture with salt and pepper.
• Fry a tiny bit to check the seasoning and adjust if necessary. Divide the mixture into approximately 24 round balls. Cover the meatballs and refrigerate until required.
• Meanwhile, make the tomato sauce. Heat the oil in a stainless steel saucepan.
• Add the sliced onion and the crushed garlic, toss until coated, cover, and sweat on a gentle heat until soft and pale golden.
• Slice the canned tomatoes and add, with all the juice, to the onion mixture.
• Season the contents with sugar, salt and freshly ground pepper.
• Cook the tomatoes uncovered for approximately 30 minutes or until the tomato softens (while this is cooking make the meatballs).
• Heat a frying pan and cook the meatballs for about 10 minutes in about three tablespoons of olive oil.
• When they are cooked, put them into an ovenproof dish with the tomato sauce and top with the grated mozzarella. Place under a preheated grill until the cheese has melted.
• Serve with spaghetti.

TOMATO AND MAPLE MEATBALLS

Steps:

• In a large bowl, mix veal, green onion and garlic.
• In a medium bowl, put milk and soak the bread then incorporate to the veal mixture.
• Shape in 10 large meatballs.
• At medium heat, in a small skillet, heat olive oil and brown the meatballs a few minutes. Add maple syrup, salt, pepper and let cook around 3 minutes more. Remove the skillet from the heat.
• In a saucepan, put tomato sauce and bring to boil. When it comes to boil, add meatballs, cover and simmer around 25 minutes.
• Serve on a bed of pasta.

TURKEY, KALE AND OAT MEATBALLS WITH QUICK TOMATO SAUCE

Steps:

• Pulse the oats in a food processor until coarsely ground. Add the kale, 1 teaspoon of the minced garlic and 1/4 cup of the chopped onion, and pulse until finely chopped and the texture is crumbly. Add the egg, 2 tablespoons of the Parmesan, milk, 3/4 teaspoon salt and 1/4 teaspoon pepper, and pulse until just combined. Transfer the mixture to a large mixing bowl, add the turkey and mix with your hands until well combined. Cover with plastic wrap, and refrigerate for 30 minutes.
• Meanwhile, bring a large pot of water to a boil.
• Heat the oil in a large, straight-sided skillet or Dutch oven over medium-high heat. Add the remaining onions and 1/4 teaspoon salt, and cook, stirring occasionally, until softened and lightly browned in spots, 6 to 8 minutes. Add the remaining garlic, and cook until softened, stirring constantly, about 30 seconds. Add the tomatoes, 1 1/2 cups water, 2 tablespoons of the remaining Parmesan, oregano, 1 teaspoon salt and the red pepper flakes. Stir to combine, and bring to a simmer. Cover, reduce the heat and simmer for 10 minutes.
• Meanwhile, remove the turkey and kale mixture from the refrigerator. Shape level tablespoonfuls into round meatballs (about 36), and place on a rimmed baking sheet.
• Remove the lid from the sauce. Use a metal spatula or 2 spoons to add the meatballs, one at a time, to the simmering sauce in a single layer. Cook, covered, until the meatballs are cooked through, about 15 minutes. Turn off the heat, and let the mixture sit, covered, for 5 minutes. Discard the oregano.
• Meanwhile, cook the pasta in the boiling water according to package directions. Drain well.
• To serve, divide the pasta among 6 plates or bowls. Top each serving with 7 meatballs and 1/2 cup tomato sauce. Sprinkle with the remaining Parmesan.