Cheesy Meatballs With Basil Tomato Sauce Recipes

Steps:

• Heat oven to 425 degrees F.
• Bring a medium sauce pot of water to a boil over high heat, salt water and cook pasta to al dente 7 minutes or so, drain and quick-cool on a baking sheet.
• While pasta cooks, toast pine nuts. Make a thick herb pesto by placing the herbs, cheese, garlic and nuts in food processor with salt and pepper. Turn processor on and stream in about 1/3 cup olive oil - make the pesto very thick.
• Place meat in a bowl. Season the meat with salt and pepper. Add cooked pasta, egg, bread crumbs and half the pesto to the meat. Mix to combine and form into 16 balls, and place on a parchment paper lined baking sheet. Let the spaghetti pop out of meatballs like porcupine quills. Coat balls with a little olive oil and roast 12 to 15 minutes until firm and golden in color. Remove from the oven and place on a serving platter.
• While meat roasts heat a healthy drizzle olive oil in a sauce pot over medium-high heat. Add onions and carrots, season with salt and pepper, and saute for 5 minutes. Stir in the stock, add tomatoes and crush with the back of a wooden spoon. Cook for 5 minutes more, then stir in remaining pesto and transfer to a serving bowl or 4 individual ramekins for dipping.

Steps:

• Preheat oven to 400°. In a large bowl, whisk egg, milk, minced onion, 2 tablespoons chili powder, salt and pepper; stir in crushed crackers. Add beef, sausage and cheese; mix lightly but thoroughly., Shape mixture into 1-in. balls. Place meatballs on greased racks in 15x10x1-in. baking pans. Bake until browned, 15-18 minutes., Meanwhile, in a 5- or 6-qt. slow cooker, combine soup, water, brown sugar and remaining chili powder. Gently stir in meatballs. Cook, covered, on low until meatballs are cooked through, 4-5 hours.

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. , Bake at 400° for 12-15 minutes or until the meat is no longer pink; drain.

Steps:

• Cook the onion and bacon in a large bowl on high for 3-4 minutes approx 850W. Remove from microwave, add mince, breadcrumbs, parsley, egg, salt and pepper and mix well.
• Take 1 tablespoon of the mixture and flatten into a patty shape.
• Place a cube of cheese in the middle of the meat, fold meat to enclose cheese and roll to form a ball.
• Refrigerate meatballs for 10-15 minutes.
• Place meatballs in a 3 Litre casserole dish. Cook uncovered on medium to High approx 650W for 4-6 minutes. Turn meatballs over and cook for a further 4-6 minutes.
• Meanwhile combine the tomatoes, basil, tomato paste, chilli, garlic and salt and pepper in a bowl.
• Drain any excess fat from meatballs after cooking and pour the tomato mixture over par cooked and drained meatballs.
• Cook uncovered on medium high approx 650W for 10-12 minutes, stirring occasionally.
• Serve with on their own with crusty bread or over pasta.

Steps:

• In a saucepan, combine crushed tomatoes,tomato paste,tomato sauce,chopped onions,garlic,salt, red pepper flakes basil and italian seasoning.
• Keep sauce warm while making meatballs.
• Preheat oven to 350 degrees.
• Combine ground beef with all other ingredients, mix well.
• Use small ice cream scoop to make uniform portions, form into balls.
• Place meatballs on baking sheet lines with parchment paper.
• Bake until cooked through, about 20-25 minutes.
• Put cooked meatballs and sauce together.
• Keep warm in crockpot.