GORGONZOLA FILLED MEATBALLS, BAY AND ONION CREAMY TOMATO GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 16
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.
MEATBALLS WITH TOMATO SAUCE
Provided by Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- For the meatballs: In a mixing bowl, add the ground beef, ricotta cheese, egg, sun-dried tomatoes, Parmigiano cheese, salt, and pepper. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls and then pat them down so they will evenly cook.
- For the tomato sauce: In a large pot, heat the extra-virgin olive oil and cook the onions until translucent. Add the tomato puree and bring to a boil. Add the salt, and pepper, to taste and lower the heat to medium. Add the uncooked meatballs to the pot and let cook on medium heat for 30 minutes.
Nutrition Facts : Calories 261, Fat 10 grams, SaturatedFat 5 grams, Cholesterol 95 milligrams, Sodium 1,179 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 26 grams, Sugar 10 grams
MEATBALLS AND GRAVY
"CHRISTMAS was the time when our family forgot about the food budget and splurged on one special meal. I can still see Grandmother making dozens of these little meatballs! The hint of spices gives them a savory taste that makes them authentically Norwegian."
Provided by Taste of Home
Categories Appetizers Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 18
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.
Nutrition Facts :
MAMA BELLAS TOMATO GRAVY AND MEATBALLS
Make and share this Mama Bellas Tomato Gravy and Meatballs recipe from Food.com.
Provided by frozenmargarita
Categories Meat
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 20
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.
MINUTE RICE MEATBALLS
Steps:
- Combine all ingredients, but only 1/2 cup of the tomato juice.
- Shape into 16 balls and place in 10-in skillet. Pour remaining 2 cups tomato juice over the meatballs.
- Bring to a boil over med. heat. Reduce to a simmer and cook covered 15 mins., basting 1 or 2 times.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SPAGHETTI AND DROP MEATBALLS WITH TOMATO SAUCE
This fast version of spaghetti and meatballs with red gravy is ready in less than 30 minutes, but you'll be chopping, stirring and monitoring heat - actively working - from start to finish. You'll be busy, but not frantic, and rewarded not only with the twirling of pasta in half an hour, but with the satisfaction that you made every second count.
Provided by Mark Bittman
Categories dinner, lunch, weekday, weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium heat.
- Put the ground beef in a medium bowl. Grate the cheese, put 1 cup over the meat and reserve the rest, about 1/2 cup. Chop 1/2 cup of parsley and add all but 2 tablespoons to the meat mixture; save the rest of the parsley for another use. Add the bread crumbs, crack in the egg, and sprinkle with salt and pepper. Gently mix until everything is just combined.
- Raise the heat to medium-high; use 2 teaspoons to drop rounds of the meatball mixture into the skillet without touching one another if you can help it. Adjust the heat so the meatballs sizzle but don't burn and cook undisturbed until they're lightly browned on the bottom, 5 to 6 minutes.
- Meanwhile, trim, peel and chop the onion; scatter it around the meatballs. Peel and mince the garlic and put it on top of the onions.
- When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently but steadily, then cover the skillet and cook until the meat cooks through, about 8 minutes. Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks. Stir only as needed and carefully if you do.
- Add the pasta to the boiling water and stir. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving some cooking water. Return the pasta to the pot.
- Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust the seasoning. Discard the bay leaves and spoon about half the sauce into the pasta pot. Toss the pasta over low heat, adding a splash of cooking water to make it saucier if you like.
- To serve, divide the pasta among 4 plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the top.
Nutrition Facts : @context http, Calories 1052, UnsaturatedFat 19 grams, Carbohydrate 124 grams, Fat 39 grams, Fiber 13 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1594 milligrams, Sugar 22 grams, TransFat 1 gram
MEATBALLS IN TOMATO GRAVY
Meatballs and a unique sauce, great served with your favorite pasta, or as meatball subs on a crusty bread, with melted mozzarella and dipped into sauce.
Provided by LAURIE
Categories Meat
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 155, Fat 6.7, SaturatedFat 2.6, Cholesterol 63.3, Sodium 646.7, Carbohydrate 10.5, Fiber 1.4, Sugar 6.3, Protein 13.4
PORCUPINE MEATBALLS IN TOMATO SAUCE
My dad created this recipe in college. And has been a family favorite ever since! For added flavor, add seasoning salt to beef, or use bison.
Provided by Publicsafetydan
Categories Main Dish Recipes Meatball Recipes
Time 45m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 246.1 calories, Carbohydrate 21.8 g, Cholesterol 74.6 mg, Fat 10.2 g, Fiber 2.4 g, Protein 16.8 g, SaturatedFat 3.9 g, Sodium 745 mg, Sugar 6 g
SUNDAY GRAVY (REAL ITALIAN SPAGHETTI SAUCE)AND MEATBALLS
Sauce the way mamas in ital make it--meatballs that melt in your mouth. If I was on death row this is what I would want! God's honest truth! PLEASE PLEASE use it for Recipe #73939--it's amazing.
Provided by Bri22
Categories Sauces
Time 3h10m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- SAUCE: Heat oil in large heavy pot (use a seasoned pot if you have one). Place the pork in the pot and brown until just about cooked. Transfer pork to plate. Do the same with the sausage and transfer to plate. Leave fat in pot. Add whole peeled garlic cloves cook until tender. Put garlic on plate with meat and stir in tomato paste until "saucy". Chop up tomatoes leaving the tomato juice in the cans (I use my chopper) and add them to the pot.
- Then add 1/2 of one can of the juice to the pot. Add salt and pepper to taste. Add the meats and garlic to the sauce and bring to a boil. Turn down to low and cook for about 1 1/2 hours. Leave the sauce on low and remove all the meat and garlic cloves.
- Mix all ingredients for meatballs and shape into balls. Add to sauce turn up just a little higher than low and let cook the raw meatballs until they are done (1/2 hour) THATS IT!
- Now this is an old recipe, but I have seen it in the sopranos cookbook and this is a bit different.
- I used this sauce to make the ziti al forno from the sopranos cookbook (Recipe #73939) and it was the most amazing thing I have ever eaten, so I posted that too.
More about "meatballs with tomato with juice gravy recipes"
PORCUPINE MEATBALLS {SOFT, TENDER & JUICY} - SPEND …
From spendwithpennies.com
OLD-FASHIONED PORCUPINE MEATBALLS IN TOMATO SAUCE
From lilluna.com
MEATBALLS AND TOMATO GRAVY - BIGOVEN
From bigoven.com
Cuisine Not SetTotal Time 1 hrCategory Main DishCalories 1344 per serving
THE BEST ITALIAN-AMERICAN MEATBALLS RECIPE - SERIOUS EATS
MEATBALLS AND GRAVY - JULIE'S EATS & TREATS
From julieseatsandtreats.com
GINGERY MEATBALLS IN TOMATO SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
JUICY AND TENDER SWEDISH MEATBALLS WITH RICH GRAVY RECIPE
From seriouseats.com
MEATBALLS WITH TOMATO SAUCE RECIPE - JACQUES PéPIN - FOOD & WINE
From foodandwine.com
MEATBALLS AND TOMATO SAUCE RECIPE, HOLD THE SPAGHETTI - THE …
From nytimes.com
WORLD'S BEST MEATBALLS | TOMATO GRAVY - YOUTUBE
From youtube.com
MEATBALLS IN TOMATO GRAVY RECIPES (12) - クックパッド
From cookpad.com
ZUCCHINI MEATBALLS & TOMATO GRAVY - DIARY OF A RECIPE COLLECTOR
From diaryofarecipecollector.com
EASY AUTHENTIC HOMEMADE ITALIAN MEATBALLS & TOMATO SAUCE …
From pinterest.com
MEATBALLS IN TOMATO SAUCE (THE BEST) | RICARDO
From ricardocuisine.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #appetizers #main-dish #beef #american #dietary #comfort-food #low-carb #ground-beef #low-in-something #meat #taste-mood #4-hours-or-less
You'll also love