Meatballs In Tomato Wine Sauce Recipes

Steps:

• To make the sauce, heat the olive oil in a large nonstick skillet over med-high heat.
• Add in the onion and garlic; stir/saute for a few minutes or until well softened but not browned.
• Add in the wine; bring to a boil; continue boiling 1-2 minutes, scraping up any browned bits stuck to the bottom of the pan.
• Transfer mixture to the slow cooker.
• Add in tomatoes, tomato paste, salt, pepper, basil, oregano, parsley, allspice, and bay leaf; stir to combine.
• Cover and cook on HIGH while you prepare the meatballs.
• To make the meatballs: add the ground beef to a large mixing bowl, breaking it up a bit with your fingers or a large fork.
• Add in the breadcrumbs, eggs, Parmesan, salt, pepper, basil, oregano, parsley, and allspice.
• Gently but thoroughly blend the ingredients, using your hands or a large fork.
• Be careful not to compact the meat, which will make your meatballs tough.
• Gently shape the mixture into 12 meatballs, each a little bigger than a golf ball.
• Heat the olive oil in a large nonstick skillet over med-high heat; add in the meatballs and brown on all sides, 6-10 minutes, turning carefully.
• Using a slotted spoon, transfer meatballs to the slowcooker.
• Pour off any fat from the skillet, return to the stove and add the wine.
• Cover over high heat for 2-3 minutes, scraping up any browned bits stuck to the pan.
• Pour over the meatballs.
• If the meatballs are not covered by tomato sauce, carefully spoon some sauce over them.
• Cover and cook on LOW for 5-6 hours.
• Remove the bay leaf and serve meatballs and sauce over pasta.

Steps:

• Combine meatball ingredients well and roll into small (1 inch) meatballs Heat sauce ingredients and drop meatballs into hot sauce;simmer for 45 minutes.
• (if sauce does not cover the meatballs DO NOT STIR until bottom meatballs heat through).

Steps:

• Preheat oven to 350 degrees.
• In a large non-stick skillet cook celery, green pepper, and red onion until just beginning to soften. Add mix to a large bowl and stir in the brown rice, parsley, kosher salt, thyme, rosemary and black pepper. Set aside until cool enough to handle. When cool add ground turkey and work together until well combined and form into 16 evenly sized meatballs.
• Grease or use cooking spray on large casserole dish and place meatballs gently. In a large bowl add the undiluted tomato soup, worcestershire sauce, hot beef broth, stewed tomatoes and stir well. Pour mixture over meatballs and cover with lid or aluminum foil. Bake for approximately 2 hours and turn meatballs twice during cooking.