Best Italian Meatballs In Tomato Pesto Sauce Recipes

EASY MEATBALLS RECIPE

Easy Meatballs Recipe image

These Italian meatballs are cooked directly in a thick tomato meatball sauce. Serve with any tubular pasta for an easy dinner your whole family will love!

Provided by Heidi

Time 1h55m

Number Of Ingredients 19

Ingredients

3 tablespoons olive oil
1 small onion (, finely chopped (about 3/4 cup))
4 cloves garlic (, pressed or minced)
1 28- ounce can crushed or puréed tomatoes
1 6- ounce can tomato paste
2 tablespoons granulated sugar
1 tablespoon dried oregano
1/4 teaspoon salt
1 teaspoon freshly ground black pepper
1 pound ground chuck beef
1 large egg (, lightly beaten)
1/3 cup Italian-seasoned bread crumbs
2 teaspoons dried oregano
2 teaspoons dried mint
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
12 ounces tube pasta (, (such as penne or ziti))
Parmesan cheese (, for serving)
Chopped parsley (, for garnish)

Steps:

Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until it begins to brown, about 10 minutes. Lower the heat to medium-low and cook to deepen the color for more flavor.
Add the garlic and cook until fragrant, about 1 minute, stirring constantly.
Add the crushed tomatoes and tomato paste and stir well. Add the sugar, oregano, salt and pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover with a lid and cook for at least 30 minutes, stirring occasionally so the bottom doesn't burn and the flavors develop.
Meanwhile, prepare the meatballs. Break the beef apart in a large bowl. Add the beaten egg, bread crumbs, oregano, mint, salt and pepper. Gently mix with your hands until blended. Don't overwork the beef or the meatballs will be tough.
Shape the mixture into about 12 1 1/2-inch meatballs. Drop them into the sauce and stir gently to cover in sauce. Cover the pan and cook, stirring occasionally, until the meatballs are cooked through, about 45 minutes to 1 hour.
Boil the pasta according to the package directions. Drain.
Remove the meatballs from the sauce and add the pasta. Gently stir to coat the pasta then add the meatballs back to the pan. Serve with grated Parmesan cheese and sprinkle with fresh chopped parsley.

Nutrition Facts : ServingSize 1 g, Calories 903 kcal, Carbohydrate 106 g, Protein 40 g, Fat 37 g, SaturatedFat 11 g, Cholesterol 122 mg, Sodium 1188 mg, Fiber 11 g, Sugar 25 g

SLOW-COOKER ITALIAN MEATBALLS

Slow-Cooker Italian Meatballs image

These meatballs taste just like your nonna's without any pre-cooking or tending to-just throw them in the slow cooker with the rest of the ingredients. The recipe makes enough meatballs and sauce to serve with two pounds of pasta. They are also delicious over polenta, stuffed into sub rolls or as a pizza topping.

Provided by Food Network Kitchen

Categories main-dish

Time 8h20m

Yield 8 to 10 servings

Number Of Ingredients 19

Ingredients

Two 28-ounce cans whole plum tomatoes
One 6-ounce can tomato paste
3 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
3 cloves garlic, crushed and peeled
2 bay leaves
Kosher salt
1 small onion, cut into chunks
1 small carrot, cut into chunks
1 celery stalk, cut into chunks
1/2 cup fresh Italian parsley leaves
2 cloves garlic, crushed and peeled
1 pound 90 percent lean ground beef
1 pound ground pork
2 large eggs
3/4 cup Italian seasoned breadcrumbs
1/2 cup grated Parmesan
Kosher salt

Steps:

For the sauce: Pour the tomatoes into a 4- to 6-quart slow cooker and crush by hand. Stir in the tomato paste, olive oil, oregano, pepper flakes, garlic, bay leaves and 2 teaspoons salt.
For the meatballs: Place the onions, carrots, celery, parsley and garlic in a food processor and pulse to make a paste. Transfer to a large bowl and add the beef, pork, eggs, breadcrumbs, Parmesan and 1 teaspoon salt. Form into 1 1/2-inch meatballs (you should get about 20 to 24) and nestle into the sauce in the slow cooker. Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. Discard the bay leaves before serving.

ITALIAN MEATBALLS IN TOMATO-PESTO-SAUCE

Italian Meatballs in Tomato-Pesto-Sauce image

This is one of my favourite meatball dishes. We usually have it over oven roasted vegetables, but serve it as you desire.

Provided by Marion Wilting @MiaInGermany

Categories Beef

Number Of Ingredients 6

Ingredients

1 pound(s) ground beef or mixed pork and beef
1 teaspoon(s) salt (or to taste)
- pepper, to taste
1 tablespoon(s) italian seasoning (mixed herbs)
1 jar(s) tomato sauce (your favourite)
2 tablespoon(s) pesto

Steps:

Combine ground meat, salt, pepper and Italian herb mix in a big bowl, knead well.
In a pot, heat tomato sauce and bring to a gentle simmer. Add pesto, stir well to dissolve and combine.
Form meat mixture into 1 inch balls and carefully drop into simmering tomato sauce as they are made, one by one.
As soon as all meat is used up, cover pot and let simmer for about 15 minutes, stirring well after about five minutes. If necessary, add some water.
Serve over oven roasted vegetables, cauliflower rice or pasta as desired.

ITALIAN MEATBALLS IN TOMATO SAUCE

Italian Meatballs in Tomato Sauce image

Make and share this Italian Meatballs in Tomato Sauce recipe from Food.com.

Provided by Julesong

Categories Meat

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

3/4 cup onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1/3 cup fresh parsley, minced
1 teaspoon dried basil, crumbled (or 3 tablespoons minced fresh basil)
28 ounces tomatoes, crushed
6 ounces tomato paste
1/2 cup chicken stock
1/4 cup dry red wine
1 teaspoon sugar
2 tablespoons romano cheese, freshly grated
1/2 teaspoon salt
1/2 teaspoon dried oregano, crumbled
2 slices bread, soaked in broth or milk (with liquid squeezed from it)
1 lb chuck, ground
2 large eggs, lightly beaten
1/2 cup romano cheese, freshly grated
2 cloves garlic, minced
3 tablespoons fresh parsley, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon black pepper, freshly ground ( to taste)
1/4 cup olive oil

Steps:

Make the sauce: in a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes; add parsley, basil, tomatoes, tomato paste, stock, wine, sugar, romano, salt, and oregano, and simmer the sauce, stirring occasionally, for 30 minutes.
While sauce is cooking, prepare the meatballs: in a large bowl combine bread (with liquid squeezed from it), chuck (it's really good if you grind your own!), eggs, romano, parsley, garlic, the oregano, salt, and pepper; mix well and form into 8 meatballs.
In a large skillet brown the meatballs in the oil over high heat, turning them often; make sure to not crowd them in the pan, otherwise they won't brown properly.
Transfer the browned meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes.
You can serve them with your favorite pasta right away, but these improve in flavor if they're cooled and chilled, covered, and refrigerated overnight or up to 2 days before serving.