LAMB MEATBALLS WITH ROASTED RED PEPPER AND FENNEL SAUCE
Provided by Anne Burrell
Time 1h5m
Yield 12 meatballs; about 4 servings
Number Of Ingredients 16
Steps:
- Add the cumin seeds to a large, dry saute pan. Turn on the heat to medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground. Add 2 tablespoons of the extra-virgin olive oil to the same saute pan and turn the heat to medium high. Add half the onion, 1 teaspoon kosher salt and 1/4 teaspoon of the crushed red pepper. Saute until translucent, 5 to 7 minutes. Add half the minced garlic and stir to combine. Cook until fragrant and softened, 3 minutes, then transfer to a heatproof bowl and set aside to cool. Save the pan to cook the meatballs in later.
- Add 2 tablespoons of the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the remaining diced onion, 1 teaspoon kosher salt and the remaining 1/4 teaspoon crushed red pepper. Saute until translucent, 5 minutes. Add the fennel, bell pepper, the remaining minced garlic, the tomatoes and 1 cup water. Stir to combine. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender and the sauce has thickened, 10 to 15 minutes. Add the lemon zest and lemon juice and season with kosher salt to taste. Blend the sauce with an immersion blender until slightly smooth but there is still some texture.
- To a large bowl, add the ground lamb, toasted ground cumin, fennel pollen, egg, breadcrumbs, parmesan, fennel fronds, the sauteed onion and garlic and 1/4 cup water and sprinkle with kosher salt. Mix with your hands to thoroughly combine.
- Turn the saute pan back on to medium-high heat and add the remaining 2 tablespoons olive oil. Take a small amount of the meatball mixture and cook a tester patty to check for seasoning and adjust the remaining mixture with more salt if necessary.
- Using a 1-ounce cookie scoop, portion the meatballs and roll into balls. Add to the saute pan and cook, turning occasionally until brown on all sides, about 5 minutes. Transfer the seared meatballs into the red pepper and fennel sauce and simmer until heated through, 10 minutes.
- Transfer the meatballs to a serving dish and garnish with the reserved fennel fronds and goat cheese.
REAL MEATBALLS AND SPAGHETTI
For homemade Italian comfort, make Ina Garten's Real Meatballs and Spaghetti recipe from Barefoot Contessa on Food Network, starring veal, pork and beef.
Provided by Ina Garten
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 23
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.
BIG-BATCH MEATBALLS AND RED SAUCE
Buy some extra meat and simmer a little extra sauce. Then pack your freezer with dinner that just has to be thawed, reheated and tossed with some pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 to 9 servings
Number Of Ingredients 17
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.
OLD-FASHIONED MEATBALLS IN RED SAUCE
Provided by Leslie Revsin
Categories Beef Cheese Egg Pasta Tomato Bake Kid-Friendly Sausage Gourmet Small Plates
Yield Makes twelve 2 1/2-inch meatballs
Number Of Ingredients 7
Steps:
- Remove ground round and sausage from refrigerator 30 to 60 minutes before cooking, if possible. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, 1/4 cup grated Romano, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Preheat oven to 425°F. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in 1 layer in 8 x 14-inch baking dish so each is separated by about 1 inch.
- Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1 1/3 tablespoons grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot.
ITALIAN MEATBALL SLIDERS WITH RED SAUCE
Steps:
- Preheat the oven to 350 degrees F.
- For the tomato sauce: Heat the olive oil in a large, deep skillet over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and pepper flakes and cook until fragrant, 1 to 2 minutes. Add the tomato paste, cook for 1 minute. Stir in the tomatoes, basil, thyme, 1 cup water, and some salt and pepper. Reduce the heat to medium-low and simmer for 15 to 20 minutes. Keep warm.
- For the meatballs: Soak the panko in the milk for 10 minutes. In a large mixing bowl, combine the ground beef and pork, Parmesan, parsley, garlic, some salt and pepper and the soaked panko. Mix well to combine; do not overwork. Form into eight 2-inch balls.
- Set a large saute pan over medium-high heat. Add the olive oil. Sear the meatballs on all sides until golden brown, 6 to 7 minutes.
- Remove the thyme sprigs from the tomato sauce; add the meatballs to the sauce. Spoon some sauce over the meatballs, then top them with slices of mozzarella. Transfer to the oven and bake until the cheese is bubbly and the meatballs are cooked through, 20 to 25 minutes.
- To assemble the sliders, load one meatball onto each bun. Top with a basil leaf and secure the bun top with a bamboo skewer. Serve on a large platter with extra sauce on the side.
EASY SWEDISH MEATBALL SAUCE
A quick but very tasty sauce to add to already prepared frozen meatballs. This recipe makes a generous amount of sauce for a 1/2 package (20 oz) of meatballs. Serve over egg noodles or rice.
Provided by Mary B
Categories World Cuisine Recipes European Scandinavian
Time 20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 12.2 g, Cholesterol 140.4 mg, Fat 31.5 g, Fiber 0.8 g, Protein 15 g, SaturatedFat 17 g, Sodium 357.8 mg, Sugar 0.9 g
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
MEATBALLS IN RED SAUCE
Categories Pork Tomato Sauté Kid-Friendly Parmesan Ground Beef Bon Appétit Small Plates
Yield Makes 18
Number Of Ingredients 13
Steps:
- Combine bread and milk in small bowl. Let soak 10 minutes. Squeeze bread to release excess milk; discard milk.
- Place beef, pork and next 6 ingredients in large bowl. Add soaked bread and mix thoroughly. Using moistened hands, shape mixture into meatballs, using about 1/3 cup for each.
- Heat oil in heavy large pot over high heat. Working in batches, add meatballs to pot and brown on all sides, turning often, about 6 minutes per batch. Transfer cooked meatballs to bowl.
- Pour off all but 4 tablespoons fat from pot. Add pasta sauce, water and meatballs. Simmer over medium heat until meatballs are tender and sauce thickens to desired consistency, stirring occasionally, about 1 hour.
RED SAUCE & MEATBALLS
Spray your hands with cooking spray so meatballs don't stick to your hands.You can make this ahea and refrigerate fr a day or freeze up to one month This recipe feeds up to 10 people.
Provided by KittyKitty
Categories One Dish Meal
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Combine first 6 ingredients, half of monced garlic, 1 tablespoon each of basil and parsley, 1 1/2 teaspoons oregano, 1/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Shape mixture into 32 (1 inch) balls.
- Place a rack coated with cooking spray in an aluminum foil lined broiler pan. Arrange meatballs on rack.Bake at 400F for 10 minutes or until meatbalss are browned.
- Saute chopped onion and reaming half of garlic in a Dutch oven over medium-high heat 5 minutes or until onion is tender. Add red wine, tomatoes, sugar, and reamining, basil, parsley, and oregano, salt and pepper. Bring to a boil; reduce heat, and add meatballs. Simmer, stirring occasionally, 30 minutes.
- Cook pasta according to package directions, omitting salt and oil. Serve tomato sauce & meatballs over linguine.
Nutrition Facts : Calories 458.3, Fat 6.5, SaturatedFat 2.5, Cholesterol 65.7, Sodium 994.1, Carbohydrate 70, Fiber 7.1, Sugar 15.8, Protein 26.8
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