CONTADINA® BAKED MEATBALLS IN TOMATO HERB SAUCE
Served on hot cooked pasta with Parmesan cheese, homemade baked meatballs in a rich tomato sauce make a delicious family-favorite dinner.
Provided by Contadina
Categories Trusted Brands: Recipes and Tips Contadina®
Time 35m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F. Line a baking sheet with foil; coat with cooking spray.
- Combine 1/2 can tomato paste, egg, 1 tsp. each basil and oregano, onion powder, garlic powder and pepper in a large bowl. Stir in bread crumbs, Parmesan and raisins.
- Mix in turkey with hands or a large spoon until mixture is combined well. Shape into 16 meatballs, about 1 1/2-inches in diameter. Bake 20 minutes or until browned and cooked through (165 degrees F internal temperature).
- Meanwhile, stir together remaining tomato paste, diced tomatoes, 1 tsp. each oregano and basil, sugar and salt in a large saucepan. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes. Add baked meatballs to sauce and simmer 5 minutes for flavors to blend. Serve meatballs and sauce over pasta with Parmesan cheese, if desired.
Nutrition Facts : Calories 695.8 calories, Carbohydrate 85.5 g, Cholesterol 107.8 mg, Fat 23.8 g, Fiber 6.6 g, Protein 34.4 g, SaturatedFat 9.6 g, Sodium 727.9 mg, Sugar 14.1 g
HERB AND ONION MEATBALLS IN TOMATO SAUCE
This recipe is directly from the lipton website: www.lipton.ca Easy and very tasty. Why complicate your life when something is this easy ;) Tip:. These meatballs can be made ahead and frozen for use in last minute suppers
Provided by Chef Nado
Categories Meat
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Meatballs: Preheat oven to 350° F (180° C). Combine soup mix with egg, bread crumbs, basil, oregano, thyme and pepper. Crumble in beef and using your hands to gently combine. Form beef into 28 meatballs, each about 1-in (2.5 cm) in diameter. Set meatballs on a foil-lined baking sheet. Bake for 20 minutes, turning twice, or until cooked through. Transfer to an 8 cup (2 L) casserole dish.
- Sauce: Place half the can of tomatoes in a blender and pulse until smooth. Blend in tomato paste, garlic and pepper. Stir in remaining diced tomatoes. Pour sauce mixture over the meatballs. Bake for 30-35 minutes, or until hot and bubbly. Sprinkle shredded cheese over the centre of the dish for the last 5 minutes of baking. Serve with hot, cooked spaghetti.
Nutrition Facts : Calories 823.3, Fat 41.8, SaturatedFat 17.1, Cholesterol 337.9, Sodium 776.7, Carbohydrate 26.4, Fiber 3.2, Sugar 4, Protein 80.9
MEATBALLS IN TOMATO GARLIC SAUCE
Categories Beef Garlic Herb Onion Pork Tomato Appetizer Bell Pepper Winter Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8 to 10 as part of a tapas buffet
Number Of Ingredients 15
Steps:
- Make meatballs:
- In a 9-inch heavy well-seasoned skillet (preferably cast-iron) cook onion and bell pepper in 2 tablespoons oil over moderately low heat, stirring occasionally, until softened and cool mixture. In a large bowl combine well onion mixture, ground meat, bread crumbs, salt, nutmeg, and parsley. Form level tablespoons of mixture into balls (about 90). In skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown meatballs in batches (about 16 at a time), shaking skillet frequently so that meatballs maintain their shape and adding remaining 3 tablespoons oil as necessary. Transfer meatballs with a slotted spoon as browned to a bowl.
- make sauce:
- In a heavy kettle (at least 6 quarts) cook garlic in oil over moderately low heat, stirring, until fragrant, about 15 seconds. Add tomatoes with juice and oregano and simmer, breaking up tomatoes.
- Add meatballs and simmer, covered, gently stirring occasionally, 25 minutes, or until meatballs are tender and sauce is thickened slightly. Transfer meatballs with slotted spoon to heated serving dish. If sauce seems thin, boil gently, stirring frequently, until thickened to desired consistency. Season sauce with salt and pepper and spoon over meatballs. Meatballs and sauce may be made 2 days ahead, cooled, uncovered, and chilled, covered. Reheat meatballs before serving.
FRESH HERB TOMATO SAUCE
Make and share this Fresh Herb Tomato Sauce recipe from Food.com.
Provided by Chef Capani
Categories Sauces
Time 25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a sauce pan over medium heat.
- Add garlic, onion, and red pepper flakes (if using).
- Cook until onion is translucent (about 2 - 3 minutes).
- Add tomato sauce, water, and sugar.
- Bring to a boil and then reduce to a simmer for about 10 minutes.
- Add basil, oregano, thyme, and parsley. Cook for 5 minutes.
- Remove from heat and enjoy!
PASTA WITH MEATBALLS AND HERB SAUCE
Before you use herbs as a main ingredient - it helps to know which ones work on a grand scale. Parsley, obviously, works in abundance: it's clean-tasting, pleasantly grassy and almost never overwhelming. You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans. The same is largely true of basil, and you can use other mild herbs - chervil, chives, cilantro, dill, shiso - by at least the handful. (Mint is also useful but will easily take over a dish if you add too much of it. But all of these are great for making herb pastes, or pestos, alone or in combination. Use the same technique you use for basil pesto.)
Provided by Mark Bittman
Categories dinner, easy, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix together the basil, parsley and chives. Soak the bread in the milk for 5 minutes, then gently squeeze any excess milk from the bread; discard the milk. Combine the bread with the meat, 1 cup of the herbs and some salt and pepper; shape the mixture into 1-inch meatballs.
- Bring a large pot of water to a boil and salt it. Put 2 tablespoons of the oil in a large skillet over medium heat. When the oil is hot, add the meatballs in a single layer (work in batches if necessary). Cook, turning occasionally, until brown on all sides, 5 to 10 minutes.
- Cook the pasta in the boiling water until tender but not mushy. While the pasta is cooking, purée 11/2 cups of the herbs with 4 tablespoons oil, the garlic and some salt and pepper in a mini food processor or blender; leave the sauce rough or add a little water if you want it smoother. Drain the pasta, reserving about a cup of its cooking liquid. Toss the pasta with the herb sauce and most of the remaining herbs, adding the reserved liquid if the mixture seems dry. Top with the meatballs, garnish with Parmesan and the last of the herbs and serve.
Nutrition Facts : @context http, Calories 750, UnsaturatedFat 22 grams, Carbohydrate 89 grams, Fat 31 grams, Fiber 5 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 549 milligrams, Sugar 4 grams, TransFat 0 grams
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