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
CLASSIC MEATBALLS
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Heat the olive oil and sliced garlic in a large pot or Dutch oven over medium-high heat. Cook, stirring, until the garlic is lightly golden, 2 to 3 minutes. Add the tomatoes, 1 teaspoon salt, a few grinds of pepper and 2 teaspoons oregano. Bring to a simmer, then reduce the heat and simmer gently, stirring occasionally, until the sauce thickens slightly, 15 to 18 minutes.
- Meanwhile, make the meatballs: Combine the beef, parmesan, breadcrumbs, parsley, milk, eggs, grated garlic, 2 teaspoons salt, a few grinds of pepper and the remaining 1 teaspoon oregano in a large bowl. Mix well with your hands. Form into thirty 1 1/2-inch meatballs and divide between 2 baking sheets. Bake until firm and lightly browned, 12 to 15 minutes.
- Carefully remove the meatballs with a spatula and drain briefly on paper towels, then transfer to the sauce. Simmer until tender, 15 to 20 minutes.
- Transfer the meatballs and sauce to a slow cooker and keep on warm.
OLD FASHIONED MEATBALLS IN TOMATO SAUCE CASSEROLE
These yummy meatballs are made with a mixture of beef and Italian sausage. They are placed in a baking dish, smothered in tomato sauce, topped with grated Romano cheese and baked in a hot oven. This saves the step of browning them on top of the stove and the sauce is wonderfully seasoned with the meatball juices and Romano cheese.
Provided by Marie
Categories Meat
Time 50m
Yield 12 meatballs
Number Of Ingredients 15
Steps:
- Remove ground beef and sausage from refrigerator 30 to 60 minutes before cooking.
- Place bread crumbs in large bowl and stir in 1/3 cup water.
- When absorbed, blend together with eggs, garlic, grated Romano, salt, and pepper.
- Preheat oven to 425°.
- Add meats to bread crumb mixture and combine well with fork.
- Form into 12 even meatballs.
- Place in 1 layer in 9x13" baking dish so each is separated by about 1 inch.
- In a separate saucepan, sauté 2 cloves of garlic in olive oil.
- Add crushed tomatoes and water.
- Add fresh basil and season with salt and pepper to taste.
- Pour tomato mixture over and around meatballs.
- Sprinkle tops with grated Romano cheese.
- Bake in center of oven until meatballs are just cooked through, about 25 minutes.
Nutrition Facts : Calories 198.7, Fat 14.5, SaturatedFat 5, Cholesterol 69.3, Sodium 357.4, Carbohydrate 3.5, Fiber 0.2, Sugar 0.4, Protein 12.7
OLD FASHIONED MEATLOAF MEATBALLS
Sometimes it is necessary for the mouse to outsmart the cat. My husband will not get near meatloaf due to childhood culinary trauma. I adore meatloaf and with a bit of tweaking to my favorite recipe and shaping them into meatballs, we both are happy. But, he still does not know it is meatloaf. I use leftovers to make meatball subs.
Provided by Brandess
Categories Meat
Time 50m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Heat olive oil in a medium nonstick skillet over medium heat; add celery, carrot and onion, and sauté 7 minutes or just until tender.
- Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into 2" meatballs using an ice cream scoop. Place the meatballs in a foil lined baking dish and bake for 30 minutes at 350 degrees.
- Stir together 1 tablespoon Worcestershire sauce, tomato sauce, brown sugar, chili sauce, 1 tablespoon ketchup and red pepper flakes until blended; pour evenly over meatballs, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.
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.
OLD-FASHIONED CABBAGE ROLLS
It was an abundance of dill in my garden that led me to try this. My family liked the taste so much that, from then on, I made my old-fashioned cabbage rolls recipe with dill. This is how to make easy cabbage rolls. - Florence Krantz, Bismarck, North Dakota
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well., Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat., Slice the remaining cabbage; place in a Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° until cabbage rolls are tender, 1-1/2 hours.
Nutrition Facts : Calories 260 calories, Fat 10g fat (4g saturated fat), Cholesterol 50mg cholesterol, Sodium 694mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
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