Katos Garage Style Tomato Sauce Meatball Dinner Recipes

Steps:

• For the meatballs: In a mixing bowl, add the ground beef, ricotta cheese, egg, sun-dried tomatoes, Parmigiano cheese, salt, and pepper. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls and then pat them down so they will evenly cook.
• For the tomato sauce: In a large pot, heat the extra-virgin olive oil and cook the onions until translucent. Add the tomato puree and bring to a boil. Add the salt, and pepper, to taste and lower the heat to medium. Add the uncooked meatballs to the pot and let cook on medium heat for 30 minutes.

Steps:

• SPICY TOMATOE & VEGETABLE SAUCE.
• In a large pot, cook the onion and garlic, red and green peppers, celery, carrotes, mushrooms and zucchini in olive oil over medium heat.
• Next add the lemon salt, celery salt, oregano, parsley, basil, cloves, caraway seeds, bay leaf, chili pepper flakes and coarse sea salt. (Cook 5 minutes, until starting to carmelize).
• Now add the white sugar, diced tomatoes, tomatoe sauce, tomatoe paste, chicken stock, V8 juice, red wine and cheeses and simmer over low heat for 30 minutes.
• MEATBALLS.
• Combine the beef, pork, veal, shallot, garlic, egg, prepared bread, parmesan cheese, salt, pepper, oregano and parsley in large bowl and gently mix by hand.
• Roll into balls,(your favourite size) and drop raw into the simmering sauce.
• To the sauce add the raw sausages and pepperoni and cook gently on low for 3 hours.
• Serve over hot buttered noodles with Calabrese bread and a simple salad.

Steps:

• 1. SPICY TOMATO & VEGETABLE SAUCE - In a large pot, cook the onion and garlic for a few minutes, in olive oil, over medium heat, then add the red and green peppers, then add the celery, and carrots.
• 2. Next add the lemon salt, celery salt, oregano, parsley, basil, cloves, caraway seeds, bay leaf, chili pepper flakes and coarse sea salt. (Cook 5 minutes, until it starts to caramelize), then add the mushrooms and zucchini.
• 3. Now add the white sugar, diced tomatoes, tomato sauce, tomato paste, chicken stock, V8 juice, red wine and cheeses and simmer over low heat for 30 minutes.
• 4. MEATBALLS - Combine the beef, pork, veal, shallot, garlic, egg, prepared bread, Parmesan cheese, salt, pepper, oregano and parsley in large bowl and gently mix by hand.
• 5. Roll into balls,(your favorite size) and drop raw into the simmering sauce.
• 6. To the sauce add the raw sausages and pepperoni and cook gently on low for 3 hours.
• 7. Serve over hot buttered noodles with a nice Italian bread and a simple green salad.

Steps:

• Make the sauce: Combine tomatoes, garlic, oil, 1 teaspoon salt, and the red-pepper flakes. Let stand for 30 minutes.
• Make the meatballs: Combine meats, garlic, breadcrumbs, cheese, parsley, eggs, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper in a bowl; mix together using 2 forks until just combined. Roll into 1-inch balls; transfer to a baking sheet.
• Heat 2 tablespoons oil in a large, heavy-bottomed skillet over medium heat. Working in batches and adding more oil as necessary, cook meatballs until browned on all sides and cooked through, 6 to 8 minutes. Add basil to tomato sauce. Serve meatballs warm, topped with sauce. Garnish with parsley.

Steps:

• Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium heat.
• Put the ground beef in a medium bowl. Grate the cheese, put 1 cup over the meat and reserve the rest, about 1/2 cup. Chop 1/2 cup of parsley and add all but 2 tablespoons to the meat mixture; save the rest of the parsley for another use. Add the bread crumbs, crack in the egg, and sprinkle with salt and pepper. Gently mix until everything is just combined.
• Raise the heat to medium-high; use 2 teaspoons to drop rounds of the meatball mixture into the skillet without touching one another if you can help it. Adjust the heat so the meatballs sizzle but don't burn and cook undisturbed until they're lightly browned on the bottom, 5 to 6 minutes.
• Meanwhile, trim, peel and chop the onion; scatter it around the meatballs. Peel and mince the garlic and put it on top of the onions.
• When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently but steadily, then cover the skillet and cook until the meat cooks through, about 8 minutes. Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks. Stir only as needed and carefully if you do.
• Add the pasta to the boiling water and stir. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving some cooking water. Return the pasta to the pot.
• Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust the seasoning. Discard the bay leaves and spoon about half the sauce into the pasta pot. Toss the pasta over low heat, adding a splash of cooking water to make it saucier if you like.
• To serve, divide the pasta among 4 plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the top.

Steps:

• Preheat the oven to 400°F.
• Combine all the ingredients for the meatballs and mix thoroughly. Then, roll mixture into 24 separate meatballs.
• Heat an oven-safe skillet over medium heat. Drizzle one tablespoon of oil in the skillet. Then, place meatballs into the skillet and cook for 2-3 minutes. Flip and cook for another 2 minutes.
• Place the skillet into the preheated oven and bake for 10 minutes.
• Carefully remove the skillet from the oven and pour the crushed tomatoes and wine over the meatballs. Return the skillet to the oven and bake for another 10 minutes.
• Once the sauce is bubbling, sprinkle the cheese over the top and bake for an additional 8 minutes until the cheese is melted.
• Serve warm.