MEATBALLS WITH MARINARA
Provided by Anne Burrell
Categories main-dish
Time 4h30m
Yield 18 to 20 meatballs
Number Of Ingredients 22
Steps:
- For the marinara sauce: Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes, stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and crushed red pepper and cook for another 2 to 3 minutes, stirring frequently.
- Pulse to combine the tomatoes in a food processor. Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
- Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
- For the meatballs: Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
- In a large bowl combine the meats, eggs, Parmigiano, parsley and breadcrumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add 1/2 cup water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
- Preheat the oven to 500 degrees F.
- Shape the meat into desired size. Some people like 'em big and some people like 'em small. I prefer meatballs slightly larger than a golf ball. Place them on a cookie sheet and bake them for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! Top with fresh ricotta cheese, garnish with chopped pickles and chives and serve with grilled garlic bread. YUM!
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
MEATBALLS WITH MARINARA SAUCE
Pack on the flavor with just a few ingredients! These meatballs hit the spot. -Mary Poninski, Whittington, Illinois
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 servings.
Number Of Ingredients 4
Steps:
- Prepare meatballs according to package directions. , Meanwhile, in a saucepan, combine marinara and olives; heat through. Add meatballs and basil; heat through.
Nutrition Facts : Calories 93 calories, Fat 7g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 301mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
SIMPLE ITALIAN MEATBALLS IN MARINARA SAUCE
This recipe is based upon an Italian family recipe, modified for working or busy moms like me, who need something homemade but quick. While cooking the sauce, prepare a fresh salad and garlic bread to complete the meal. Serve hot over your favorite pasta.
Provided by darcy907
Categories Main Dish Recipes Meatball Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Blend ketchup and milk together in a bowl. Mix in beef, egg, bread crumbs, and Greek seasoning to combine.
- Heat marinara sauce to a simmer in a 2-quart pot over low heat.
- Roll beef mixture with your hands to form meatballs. Drop into the simmering sauce. Add sugar and cayenne pepper. Cook, stirring gently and regularly, until meatballs are no longer pink and sauce is heated through, 25 to 30 minutes.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 31.4 g, Cholesterol 86.9 mg, Fat 16.7 g, Fiber 5.1 g, Protein 21.2 g, SaturatedFat 5.8 g, Sodium 1018.5 mg, Sugar 18.8 g
PENNE WITH SPINACH SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 27m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.
- Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.
- Meanwhile, place the remaining spinach leaves in a large bowl.
- Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.
Nutrition Facts : Calories 320 calorie, Fat 4 grams, SaturatedFat 2 grams, Cholesterol 8 milligrams, Sodium 425 milligrams, Carbohydrate 61 grams, Fiber 8 grams, Protein 15 grams, Sugar 0 grams
MEATBALL PASTA BAKE
This easy-to-make baked meatball pasta bake is better than lasagna!
Provided by Karla Harmer
Categories Noodle Casserole
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, about 3 minutes less than the package instructions, about 8 minutes. Drain pasta.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 13x9 inch baking dish.
- Heat oil in a skillet over medium heat and cook meatballs until browned on all sides, about 5 minutes. Add marinara sauce and ricotta cheese; mix to combine. Add cooked pasta and mix to combine. Season with Italian seasoning and garlic powder.
- Cover the bottom of the prepared baking dish with a layer of sauce without meatballs. Sprinkle 1 cup mozzarella cheese on top. Add another layer of sauce with meatballs on top and sprinkle with 1/3 cup Parmesan cheese. Add another layer of 1 cup mozzarella cheese. Add the rest of the sauce and meatball mixture on top, followed by remaining 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Cover baking dish with aluminum foil.
- Bake in the preheated oven until cheese is melted, 20 to 30 minutes.
- Remove foil and bake until cheese starts to turn golden brown, 10 to 20 minutes. Enjoy!
Nutrition Facts : Calories 701.4 calories, Carbohydrate 76.6 g, Cholesterol 107.6 mg, Fat 25.7 g, Fiber 7.4 g, Protein 38.1 g, SaturatedFat 10.9 g, Sodium 1276.8 mg
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
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
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- In a large bowl, whisk together the egg, basil, parsley, oregano, salt, pepper, garlic and water. Add the meat, breadcrumbs and cheese and mix until just combined (your hands are the best tool). Do not overwork it.
- Roll the mixture into golf ball-sized meatballs and place on an ungreased baking sheet. Bake for about 10 minutes, then remove the baking sheet from oven and use a metal spatula to turn the meatballs (they will stick a bit but should release easily when you scrape under them with the spatula). Put the meatballs back in the oven and cook for another 10 minutes, until they are nicely browned and almost cooked through.
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