Meatballs In Tomato Gravy Recipes

Steps:

• Mix ground beef, rice, onion, and egg together in a bowl with your hands; shape into tennis-ball sized balls.
• Stir tomato sauce and water together in a large pot; bring too a boil. Gently lie meatballs into the sauce, place cover on the pot, and reduce heat to medium-low.
• Cook until meatballs are no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Put meatballs on a plate, cut each into halves, and ladle sauce over the meatballs to serve.

Steps:

• Mix beef, egg, 1/2 tsp salt, 1/2 tsp chili powder, catsup and cracker crumbs.
• Form into balls about the size of a walnut.
• Set aside until the gravy is boiling.
• Meanwhile combine remaining ingredients in a ovenproof dutch oven.
• Bring to a boil.
• Drop meatballs into boiling tomato gravy and cook 3 minutes.
• Cover and place in oven.
• Bake at 350 for at least 1 hour.
• Serve over spaghetti.

Steps:

• MEATBALL DIRECTIONS.
• In food processor chop onions, garlic, parsley. Soak bread in milk, then put in food processor with eggs and cheese. Add this mixture to ground beef with salt and pepper. Add bread crumbs to make soft firm ball. Roll meatballs, place on baking sheet and bake in 350 degree oven 30-40 minutes. Put in gravy and simmer for 1-2 hours.
• TOMATO GRAVY DIRECTIONS:.
• Sautee' onions and garlic until soft. Add remaining ingredients, stir and simmer 1 hour. Add meatballs and simmer another hour.

Steps:

• Preheat oven to 400 degrees F.
• Place meat in a mixing bowl and season with salt, pepper, add in garlic, eggs, cheese, bread crumbs and sage. Mix meat, roll into 8 large balls and arrange in a baking dish. Coat balls with 2 tablespoons extra-virgin olive oil. Using the end of a wooden spoon, make an indentation half way into each ball and fill the cavity with some Gorgonzola. Bake until golden and cooked through, 15 to 20 minutes.
• Heat 1 tablespoon extra-virgin olive oil and butter in a sauce pot over medium heat, add bay and onions and season with salt and pepper. Add chicken stock and tomatoes and heat through, stir in cream, reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes.
• Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired.

Steps:

• Mix the ground beef, sasuage, salt, pepper, chili powder, onion, crackers, 1 beaten egg and 1 cup tomato juice.
• Shape into balls about the size of walnuts and bake at 350 about 30 minutes, turn and bake about 20 more minutes.
• You can drain the drippings off or leave them, sometimes I leave them if there is not too much grease.
• Mix remaining juice, cornstarch, a little chile powder and some of the dripping from the pan, I warm the sauce up in the microwave just a little before putting in the hot pan.
• Put back in the oven till juice thickens or is good and bubbly.

Steps:

• In a large bowl, beat the egg, milk, cornstarch, onion, salt, pepper, nutmeg, allspice and ginger. Add beef; mix well. Shape into 1-1/2-in. meatballs. (Mixture will be very soft. For easier shaping, rinse hands in cold water frequently.) , In a large skillet over medium heat, brown the meatballs in butter, half at a time, for about 10 minutes or until no longer pink. Remove meatballs to paper towels to drain, reserving 1 tablespoon drippings in skillet. , For gravy, add butter to drippings. Stir in flour. Add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with salt and pepper. Return meatballs to skillet; heat through on low. Garnish with parsley if desired.

Steps:

• Mix all ingredients well.
• Form into small balls (1 inch).
• Fry in batches in butter/oil mixture over low-medium heat, stirring often.The meatballs should be well browned and juices run clear, about 10-15 minutes.
• Remove and serve on a platter with a separate gravy made with pan drippings.
• Serve over mashed potatoes.