ITALIAN SPAGHETTI SAUCE WITH MEATBALLS
This is a recipe I got from my mother years ago -- it's great.
Provided by Jeremy
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 2h20m
Yield 6
Number Of Ingredients 17
Steps:
- In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
- In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.
Nutrition Facts : Calories 346.6 calories, Carbohydrate 23 g, Cholesterol 77.4 mg, Fat 21.2 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 5.9 g, Sodium 1492.5 mg, Sugar 11.1 g
MEATBALLS WITH ELEANORA
Eleanora Scarpetta, a friend of Martha's, makes a delicious southern Italian-style tomato sauce, which she serves alongside a generous portion of savory meatballs. While it simmers, this sauce gets a distinctive, hearty taste from the addition of various meats, including beef cutlets, pancetta (the Italian version of bacon), spare ribs, and sweet sausage; in turn, the process of slow simmering infuses the meats with a deep, rich flavor. Although Eleanora uses tomatoes she has canned herself, you can use the store-bought variety in this recipe.
Provided by Martha Stewart
Categories Ground Beef Recipes
Yield Makes 20 meatballs.
Number Of Ingredients 13
Steps:
- Line a baking sheet with paper towels; set aside.
- In a large bowl, combine top sirloin, pork, veal, extra-virgin olive oil, garlic, salt, and pepper. Add cheese, parsley, and eggs. Squeeze water from bread. Tear into small pieces, and add to meat mixture. Add 3/4 cup bread crumbs; stir to combine.
- With damp hands, form 1/4 cup mixture into a ball. Repeat with remaining mixture.
- Heat light olive oil in a large nonstick skillet over medium-high heat. When oil is very hot, add meatballs in one layer. Cook until golden brown all over, about 2 minutes per side. Transfer to prepared baking sheet to drain.
CLASSIC ITALIAN MEATBALLS
This easy and simple recipe produces a soft and tender meatball. One of the best Classic Italian Meatball Recipes.
Provided by Rosemary Molloy
Categories Main Dish
Time 1h
Number Of Ingredients 16
Steps:
- In a large bowl mix together the ground beef, egg, bread crumbs, parmesan cheese, minced garlic, chopped parsley, salt and pepper. Slowly add the milk until you have a soft compact mixture.Form the mixture into small balls.
- In a large pan add the olive oil, garlic, tomato puree/passata, salt, fresh basil, oregano and water. Mix to combine.
- Add the meatballs and gently mix to cover them in sauce. Cover the pan and cook on low/medium (more low than medium) heat for approximately 15- 20 minutes, uncover and continue to cook for another 15-20 minutes or until cooked through and the sauce has thickened. If you find the sauce thickening too much then add a little more water.
- Serve immediately as a main dish or over your favourite al dente pasta. Top with freshly grated parmesan cheese before serving. Enjoy!
Nutrition Facts : Calories 71 kcal, Carbohydrate 2 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 20 mg, Sodium 127 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
RAO'S MEATBALLS WITH MARINARA SAUCE
This is one of the signature dishes at Rao's, the East Harlem red-sauce joint that is best-known for a loyal, boldface-name clientele that makes it difficult to get a table. The restaurant now has satellites in Las Vegas and Los Angeles.
Provided by Adam Nagourney
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Make the sauce: Heat the oil in a large saucepan over medium-low heat, then add the salt pork. Sauté until fat has rendered, about 5 minutes. Remove and discard salt pork. Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté just until softened. Add tomatoes with their juice and bring to a boil. Reduce heat to low and simmer until sauce is slightly thickened, about 45 minutes. Add the basil, oregano and salt and pepper to taste. Cook for 1 minute more.
- Make the meatballs: In a mixing bowl, combine the beef, veal and pork. Add the eggs, cheese, parsley and minced garlic, then salt and pepper as desired. Add the bread crumbs and mix well. Slowly add up to 2 cups water, 1/2 cup at a time, until the mixture is moist; all the water may not be needed. Shape into 1 1/2 -inch meatballs.
- Heat the oil in a large sauté pan over medium heat. Add the smashed garlic and sauté until lightly browned, 1 to 2 minutes, then discard the garlic. Working in batches and taking care not to crowd the pan, add meatballs and fry until undersides are brown and slightly crisp, 5 to 6 minutes. Turn and brown the other sides, about 5 minutes more. Transfer cooked meatballs to paper towels to drain, then add to the marinara sauce. Mix gently and serve.
Nutrition Facts : @context http, Calories 1086, UnsaturatedFat 55 grams, Carbohydrate 50 grams, Fat 79 grams, Fiber 8 grams, Protein 49 grams, SaturatedFat 20 grams, Sodium 1472 milligrams, Sugar 14 grams, TransFat 0 grams
TRADITIONAL ITALIAN SAUCE
Steps:
- In a large saucepan, heat 1/4 cup oil over medium heat. Add onion, pancetta, pressed garlic, and salt; saute; 2 minutes. Stir in pureed tomatoes, tomato puree, and basil. Bring to a simmer, and cook for 45 minutes. Remove and discard onion halves.
- Place beef cutlets on work surface. Sprinkle each piece with 2 teaspoons olive oil, 1 clove finely chopped garlic, 1 teaspoon parsley, and 1 teaspoon cheese. Season with salt and pepper. Roll beef, and tie with kitchen twine.
- Heat remaining 1/4 cup oil in a large cast-iron skillet over medium heat. Add cracked garlic, and cook for 2 minutes. Place rolled beef, sausage, and spare ribs in skillet and cook until golden brown, 8 to 10 minutes. Add wine, and cook for 2 minutes. Remove browned meat from pan, and add to sauce along with meatballs.
- Add 2 cups water, and return to a simmer. Cook, stirring frequently, over medium heat for 1 hour and 15 minutes.
- Just before sauce is finished bring a large pot of salted water to a boil. Add pasta, and cook until al dente, following package instructions. Drain, and transfer to a large serving platter. Stir sauce to combine, and ladle sauce over pasta. Serve meats on a separate platter. Sprinkle cheese over pasta and meats.
ITALIAN MEATBALLS AND SAUCE
This is an old recipe I found in "Good Eating Around the Clock" published by the Women of the Second Reformed Church, Tarrytown, New York. This recipe is attributed to Eleanor Miscioscia. I would make this when I had a meatball wedge craving, serving these on some nice Italian bread.
Provided by JackieOhNo
Categories Meatballs
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Lightly brown onion in oil, then add the rest of sauce ingredients.
- Meanwhile, mix together all meatball ingredients. If too thick, add a little milk. Roll into small balls.
- Add uncooked meatballs to sauce and simmer for about 2 hours.
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