Meatballs In Spicy Tomato Sauce Recipes

Steps:

• Blend first 4 ingredients in blender until smooth; pour into large saucepan. Bring to boil.
• Meanwhile, mix all remaining ingredients except rice just until blended; shape into 24 meatballs, using about 1/4 cup for each.
• Drop meatballs gently into boiling tomato sauce; cover. Simmer on medium-low heat 20 to 25 min. or until meatballs are done (165°F). Serve with rice.

Steps:

• Cook the onion and bacon in a large bowl on high for 3-4 minutes approx 850W. Remove from microwave, add mince, breadcrumbs, parsley, egg, salt and pepper and mix well.
• Take 1 tablespoon of the mixture and flatten into a patty shape.
• Place a cube of cheese in the middle of the meat, fold meat to enclose cheese and roll to form a ball.
• Refrigerate meatballs for 10-15 minutes.
• Place meatballs in a 3 Litre casserole dish. Cook uncovered on medium to High approx 650W for 4-6 minutes. Turn meatballs over and cook for a further 4-6 minutes.
• Meanwhile combine the tomatoes, basil, tomato paste, chilli, garlic and salt and pepper in a bowl.
• Drain any excess fat from meatballs after cooking and pour the tomato mixture over par cooked and drained meatballs.
• Cook uncovered on medium high approx 650W for 10-12 minutes, stirring occasionally.
• Serve with on their own with crusty bread or over pasta.

Steps:

• For the meatballs, in a large bowl combine the lamb, breadcrumbs, egg, salt and garam masala and mix well-- use your hands, they work the best!
• Roll the mixture into 1" meatballs.
• You should gat about 16 or so.
• In a large skillet, over medium-high heat, heat olive oil.
• Add meatballs and fry until browned on all sides.
• While the meatballs are browning, place tomatoes in a food processor and puree until smooth.
• Remove meatballs from skillet, leaving drippings in the pan.
• Set aside.
• Reduce heat a little, and add the onion to the pan drippings and saute until softened.
• Add more oil if needed.
• Add the garlic and saute for 30 seconds.
• Add the pureed tomatoes, curry powder, cayenne pepper and sugar.
• Cook for 1 minute, stirring constantly to combine.
• Add 1 cup of the chicken broth to the skillet.
• Stir well and bring to a boil.
• Reduce heat and simmer for 5 minutes.
• Add half and half, and cook for 3 minutes, stirring well to blend.
• Mix remaining 1/4 cup chicken broth and flour in a small cup until smooth, and add to skillet.
• Bring to a boil, reduce heat, add meatballs, and simmer for 10 minutes.
• Serve over rice.