Meatballs And Sauce Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix together the ground beef, rolled oats, 6 tablespoons of sweet onion, milk, salt, and black pepper until thoroughly combined. Roll the mixture into 2-inch meatballs, and place meatballs into the prepared baking dish.
• In a bowl, mix the ketchup, Worcestershire sauce, sugar, 4 1/2 tablespoons of sweet onion, apple cider vinegar, and water until the sugar has dissolved, and pour the sauce evenly over the meatballs.
• Bake the meatballs and sauce in the preheated oven until the sauce is bubbling and thickened and the meatballs are no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (70 degrees C).

Steps:

• Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.
• Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
• For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.
• Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

Steps:

• Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.

Steps:

• Combine meatballs, mushroom soup, water, and sour cream. Cover and refrigerate overnight so that the meatballs can absorb the flavors.
• Pour the mixture into a slow cooker and heat until the meatballs are heated through. Serve hot.

Steps:

• Preheat oven to 350°. In a large bowl, combine the first five ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 15-20 minutes., Meanwhile, in a small saucepan, mix sauce ingredients; heat through. Serve with meatballs.

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.

Steps:

• Meatballs: In a bowl mix together the milk and egg. Add mixture to bowl of bread cubes. Toss to coat. Let the bread stand for 15 minutes. Mash the bread cubes and add to a 1 pound of ground beef, grated Romano, garlic, and parsley. Mix together. Add salt and pepper to taste With wet hands form walnut size balls. Brown the meatballs lightly in olive oil. Add meatballs to 6 cups sauce bubbling in pot. Simmer 45 minutes Tomato sauce: Heat oil in a casserole. Add garlic and stir until lightly golden. Then add the crushed tomatoes with their juice, 2 tomato cans of water, the ground pepper, chopped parsley, chopped fresh basil and salt. Then taste it. If it seems a little acidic, add a little sugar Bring to a boil and simmer, stirring occasionally, for 45 minutes.

Steps:

• For the sauce: Swirl the oil and garlic in a medium saucepan over medium heat until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1 cup water, and bring to a high simmer. Reduce the heat to medium-low, add the basil and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes. Set aside and keep warm.
• For the meatballs: Preheat the oven to 425 degrees F. Tear the bread into very small pieces and put it in a small bowl. Pour the milk over the bread, and let sit until the bread is soft, about 5 minutes.
• Combine the bread mixture with the beef, pork, Parmesan, eggs, onions, parsley, garlic, 2 teaspoons salt and red pepper flakes in a large bowl, and thoroughly mix with your hands. Divide the mixture evenly into 36 mounds, and roll each into a ball.
• Brush 2 rimmed baking sheets generously with oil. Evenly divide the meatballs between the sheets, and roll them around to coat in oil. Bake until golden brown and cooked through, rotating the sheets halfway through if needed, 15 to 20 minutes.
• Transfer the meatballs to the warm sauce, and cook for 5 minutes over medium-low heat. Let the meatballs and sauce cool completely, divide evenly among four 1-quart containers and freeze for up to 1 month.
• To reheat: Let a container of the meatballs and sauce thaw in the refrigerator overnight. Transfer them to a microwave-safe container, and microwave in 2-minute increments, gently stirring after each, until the meatballs are heated through.

Steps:

• Preheat the oven to 400 degrees F.
• Mix pork and beef in a bowl with your hands, then add garlic. Beat eggs and add to mixture. Add breadcrumbs, cheese and parsley and mix well. Scoop into meatballs and bake on a baking sheet for 30 minutes.
• Simmer meatballs in Meat Sauce for 2 hours.
• Brown beef short rib in olive oil in a saucepan on all sides until browned, about 2 minutes each side. Add garlic and onions and brown over low heat until translucent, about 5 minutes. Add tomato paste plus 1 paste can water, then the tomato sauce plus 1 sauce can water, and stir until blended. Add pepper flakes, sugar, salt, pepper and bay leaf and bring to bubbling. Turn temperature to low and simmer, covered, for 8 hours. Remove beef short rib and bay leaf before serving.

Steps:

• For the Meatballs: Combine all the ingredients in a medium bowl, except olive oil and season with salt and pepper to taste. Heat the oil in large saute pan over medium-high heat. Roll the mixture into 1 1/2-inch balls and fry until golden brown, but not cooked through completely. (remove with a slotted spoon to a plate lined with paper towels.) For the Tomato Sauce: Heat olive oil in a medium saucepan. Add onions and garlic and cook until soft. Add pureed tomatoes and juice, bay leaf and parsley, pepper flakes and salt and pepper and bring to a boil. Reduce heat, add meatballs and let simmer for 30-40 minutes, until the sauce has thickened. Remove the bay leaf and parsley, add the basil and serve.
• For the Spaghetti: Bring salted water to a boil. Add spaghetti and cook until al dente. Drain well in a colander, toss in sauce, serve with meatballs and Parmesan cheese.
• For the Garlic Bread: Combine butter and garlic. Spread evenly on bread and broil until browned.

Steps:

• Mix first six ingredients.
• Form 16 balls.
• Mix remaining ingredients in crock pot.
• Add raw meatballs, stir very gently to coat.
• Cover and cook on LOW 6-8 hours.
• Note -- I simmered on the stove top 3 hours instead of using my crock pot -- it was too small!
• Serve over spaghetti.

Steps:

• In a large bowl, combine the egg substitute, bread crumbs, onion, pepper and seasoning blend. Crumble turkey over mixture and mix well. Shape into 1-in. balls; place on a rack coated with cooking spray in a shallow baking pan. Bake at 400° for 15 minutes or until no longer pink., Meanwhile, in a 4- or 5-qt. slow cooker, combine the tomato sauce, tomatoes, zucchini, green pepper, onion, tomato paste, bay leaves, garlic and seasonings. Stir in meatballs. Cover and cook on low for 6 hours. Cook spaghetti according to package directions; serve with meatballs and sauce.

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.