BIG-BATCH MEATBALLS AND RED SAUCE
Buy some extra meat and simmer a little extra sauce. Then pack your freezer with dinner that just has to be thawed, reheated and tossed with some pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 to 9 servings
Number Of Ingredients 17
Steps:
- For the sauce: Swirl the oil and garlic in a medium saucepan over medium heat until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1 cup water, and bring to a high simmer. Reduce the heat to medium-low, add the basil and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes. Set aside and keep warm.
- For the meatballs: Preheat the oven to 425 degrees F. Tear the bread into very small pieces and put it in a small bowl. Pour the milk over the bread, and let sit until the bread is soft, about 5 minutes.
- Combine the bread mixture with the beef, pork, Parmesan, eggs, onions, parsley, garlic, 2 teaspoons salt and red pepper flakes in a large bowl, and thoroughly mix with your hands. Divide the mixture evenly into 36 mounds, and roll each into a ball.
- Brush 2 rimmed baking sheets generously with oil. Evenly divide the meatballs between the sheets, and roll them around to coat in oil. Bake until golden brown and cooked through, rotating the sheets halfway through if needed, 15 to 20 minutes.
- Transfer the meatballs to the warm sauce, and cook for 5 minutes over medium-low heat. Let the meatballs and sauce cool completely, divide evenly among four 1-quart containers and freeze for up to 1 month.
- To reheat: Let a container of the meatballs and sauce thaw in the refrigerator overnight. Transfer them to a microwave-safe container, and microwave in 2-minute increments, gently stirring after each, until the meatballs are heated through.
PORK MEATBALLS IN RED PEPPER SAUCE
You can't beat a comforting bowl of spaghetti and meatballs, and this version is superhealthy too
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 35m
Number Of Ingredients 10
Steps:
- Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.
- Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
- Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
- Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.
Nutrition Facts : Calories 303 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 0.9 milligram of sodium
MEXICAN MEATBALLS WITH RED CHILE TOMATO SAUCE AND QUESO FRESCO
Steps:
- For the red chile tomato sauce: Heat the oil in a 12-inch high-sided saute pan over high heat. Cook the onions and jalapenos until softened, about 5 minutes. Add the garlic and cook 30 seconds, and then stir in the chili powder and coriander and cook 1 minute. Pour in 1 cup water and cook until reduced. Mix in the chipotles and tomatoes and bring a boil, and then reduce to a simmer and cook until the sauce is slightly thickened, about 20 minutes. Season with salt, black pepper and honey, if using. Whisk in the crema, followed by the cilantro, and adjust the seasoning, if needed.
- For the mexican meatballs: Grind the cubed meats using a hand-operated meat grinder fit with a medium dye. Combine the ground meats with the garlic and egg in a large bowl, and then add in 1/4 cup of the cilantro, the cheese, New Mexico chili powder, Mexican oregano, cumin and cayenne pepper. Gently mix together until combined. Begin mixing in the breadcrumbs, 1 tablespoon at a time, until the mixture holds together. Mix in some salt and black pepper, and form the meat into 2-inch balls. Heat the olive oil in a medium saute pan over medium heat. Cook the meatballs, turning occasionally, until brown all over, 3 to 4 minutes. Pour in the chicken stock and cook until the liquid is mostly reduced and the meatballs are just cooked through, 5 to 7 minutes longer. Transfer to a serving platter and top with the Red Chile Tomato Sauce, queso fresco and additional cilantro leaves.
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.
MEATBALLS IN TOMATO, RED WINE AND BASIL SAUCE WITH FRESH PASTA
Meatballs in tomato, red wine and basil sauce with fresh pasta
Provided by john86
Time 35m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Heat the oil in a large, deep frying pan. Fry the meatballs until cooked all the way through. Set aside, leaving the juices and remaining oil in the pan.
- Add the chopped onion to the pan and cook for 3-4 minutes or until soft. Add the garlic and cook for another minute. Pour in the red wine and cook until reduced by half.
- Stir in the chopped tomatoes, chili and fresh basil and season generously with salt and pepper. Stir the meatballs into the sauce and cook on a moderate heat for 10 minutes.
- Cook the tagliatelle according to the packet's instructions. Spoon the meatballs and sauce over the pasta and sprinkle with Parmesan cheese to serve.
CROCK POT MEATBALLS & PENNE IN RED SAUCE
I adopted this recipe from the Recipezaar account as I am always on the look out for make ahead recipe and this one would be a great one for my "what to make with frozen meatballs" cookbook". This is the original introduction This is an adaption of Red Penne with Garden Veggie Meatballs recipe #52512 by --Kari*left*Denver--. I had it on the menu to make, but put it off and some of my ingredients went bad before I got the chance to make it, so, here's the version I came up with instead. I like to make up several batches of the cooked meatballs in the freezer to pull out for an easy meal." Thanks cbw
Provided by Pamela
Categories Penne
Time 4h35m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- For Meatballs-Mix all meatball ingredients together, make into tsp size balls, and place on cookie sheet.
- Bake at 350F for 25 minutes or until cooked and drain.
- Put all sauce ingredients and meatballs in the crock pot and mix together.
- Cook on low for 4-5 hours or until noodles are tender.
- Enjoy!
LAMB MEATBALLS WITH ROASTED RED PEPPER AND FENNEL SAUCE
Provided by Anne Burrell
Time 1h5m
Yield 12 meatballs; about 4 servings
Number Of Ingredients 16
Steps:
- Add the cumin seeds to a large, dry saute pan. Turn on the heat to medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground. Add 2 tablespoons of the extra-virgin olive oil to the same saute pan and turn the heat to medium high. Add half the onion, 1 teaspoon kosher salt and 1/4 teaspoon of the crushed red pepper. Saute until translucent, 5 to 7 minutes. Add half the minced garlic and stir to combine. Cook until fragrant and softened, 3 minutes, then transfer to a heatproof bowl and set aside to cool. Save the pan to cook the meatballs in later.
- Add 2 tablespoons of the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the remaining diced onion, 1 teaspoon kosher salt and the remaining 1/4 teaspoon crushed red pepper. Saute until translucent, 5 minutes. Add the fennel, bell pepper, the remaining minced garlic, the tomatoes and 1 cup water. Stir to combine. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender and the sauce has thickened, 10 to 15 minutes. Add the lemon zest and lemon juice and season with kosher salt to taste. Blend the sauce with an immersion blender until slightly smooth but there is still some texture.
- To a large bowl, add the ground lamb, toasted ground cumin, fennel pollen, egg, breadcrumbs, parmesan, fennel fronds, the sauteed onion and garlic and 1/4 cup water and sprinkle with kosher salt. Mix with your hands to thoroughly combine.
- Turn the saute pan back on to medium-high heat and add the remaining 2 tablespoons olive oil. Take a small amount of the meatball mixture and cook a tester patty to check for seasoning and adjust the remaining mixture with more salt if necessary.
- Using a 1-ounce cookie scoop, portion the meatballs and roll into balls. Add to the saute pan and cook, turning occasionally until brown on all sides, about 5 minutes. Transfer the seared meatballs into the red pepper and fennel sauce and simmer until heated through, 10 minutes.
- Transfer the meatballs to a serving dish and garnish with the reserved fennel fronds and goat cheese.
CHICKEN MEATBALLS WITH RED SAUCE AND SPAGHETTI RECIPE - (4.8/5)
Provided by ladygourmet
Number Of Ingredients 10
Steps:
- Preheat Oven 350 degrees: Place in a food processor the chick peas, parsley, garlic and seasonings and process. Cut chicken breast into cubes and place in the food processor; do not over process the chicken. Place the ground chicken in a large bowl. Add the olive oil and mix the chicken. Place the corn meal in a shallow bowl. Form the chicken into desired sized balls and roll in the corn meal. Place the chicken balls in a baking dish and drizzle with the vegetable oil. For one inch chicken balls bake 20 - 25 minutes.
CHICKEN MEATBALLS WITH RED SAUCE AND SPAGHETTI
Here is a healthy and delicious version of spaghetti & meatballs!
Provided by Catherine Cappiello Pappas
Categories Chicken
Time 35m
Number Of Ingredients 10
Steps:
- 1. Preheat Oven 350 degrees: Place in a food processor the chick peas, parsley, garlic and seasonings and process. Cut chicken breast into cubes and place in the food processor; do not over process the chicken. Place the ground chicken in a large bowl. Add the olive oil and mix the chicken. Place the corn meal in a shallow bowl. Form the chicken into desired sized balls and roll in the corn meal. Place the chicken balls in a baking dish and drizzle with the vegetable oil. For one inch chicken balls bake 20 - 25 minutes.
FRIED ZESTY MEATBALLS W/RED PEPPER DIPPING SAUCE
Found this recipe in a 2006 recipe book, the flavors are delish and a surprise zesty flavor for a different app.
Provided by Lisa G. Sweet Pantry Gal
Categories Other Sauces
Time 40m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400. Mix ground beef with 3/4c breadcrumbs, parm,3 eggs, and milk. Shape into 1inch balls.
- 2. Set up 3 bowls one w/cup flour s&p, 1 w/1 egg and 2tsp water and wisk, one w/1/4 cup bread crumbs. Drench meatballs thru drenching station, set on baking sheet. Prepare frying pan with veg oil. Fry a few meatballs at a time til golden.
- 3. Place on baking sheet in oven for 15min.
- 4. Red dippping sauce 1 7oz jar roasted red pepper 1/2 cup catalina dressing 1tsp italian seasonings Combine ingredients and puree. Serve on side for diping meatballs.
ZESTY FRIED MEATBALLS WITH RED PEPPER SAUCE
Fried meatballs! I'd never heard of them until I saw this recipe! Recipe is from "Sandra Lee Semi-Homemade Cooking 3."
Provided by mailbelle
Categories Sauces
Time 40m
Yield 40 meatballs
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Lightly spray heavy duty baking sheet with cooking spray.
- In a large bowl, combine beef, 3 eggs, milk, Parmesan cheese, 3/4 cup bread crumbs and Italian seasoning. Mix thoroughly and shape mixture into 1-inch meatballs.
- In a small bowl, lightly beat 1 egg with 1 tablespoon water to make egg wash; in another small bowl, add remaining bread crumbs.
- Dip meatballs in egg mixture, then roll in bread crumbs and place them on prepared baking sheet.
- Heat oil in a heavy-bottom saucepan over high heat. Using a sloted spoon, carefully add meatballs to oil. Fry until golden brown, working in batches.
- Remove meatballs from oil and arrange in a single layer on prepared baking sheet. Bake for 15-20 minutes.
- For red pepper sauce, combine all ingredients in a blender and puree until smooth.
Nutrition Facts : Calories 159.4, Fat 14.7, SaturatedFat 2.6, Cholesterol 30.4, Sodium 193.2, Carbohydrate 2.9, Fiber 0.2, Sugar 0.7, Protein 4.2
CHICKEN MEATBALLS WITH RED SAUCE (BENIN)
I used this recipe for week 29 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation on Earth, and Benin is my 29th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. I've always liked chicken with peanuts, and this recipe is definitely the best of both worlds.
Provided by GiddyUpGo
Categories Meatballs
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Take about half of the peanut butter and mix it with a little bit of hot water. It should still be a paste, but it should be just thin enough so you can stir it. Set aside.
- Take the remaining peanut butter, the chicken, the habanero, the green onions and salt and put them in a food processor. Pulse until smooth.
- Shape the mixture into meatballs.
- Chop the blanched tomatoes and the onions and toss them with the peanut butter/water paste.
- Melt the palm oil in a pan and fry the meatballs in the palm oil until they are nicely golden all over.
- Add the onion, tomato and peanut butter mixture. Cover the pan and reduce the temperature to low. Simmer for 15 minutes or so, then remove the lid and check the internal temperature of the meatballs (they should be at 165 degrees or higher).
Nutrition Facts : Calories 541.6, Fat 47.8, SaturatedFat 21.1, Cholesterol 56.7, Sodium 65.9, Carbohydrate 13.8, Fiber 3.4, Sugar 7.2, Protein 16.5
MEATBALLS IN RED SAUCE
Categories Pork Tomato Sauté Kid-Friendly Parmesan Ground Beef Bon Appétit Small Plates
Yield Makes 18
Number Of Ingredients 13
Steps:
- Combine bread and milk in small bowl. Let soak 10 minutes. Squeeze bread to release excess milk; discard milk.
- Place beef, pork and next 6 ingredients in large bowl. Add soaked bread and mix thoroughly. Using moistened hands, shape mixture into meatballs, using about 1/3 cup for each.
- Heat oil in heavy large pot over high heat. Working in batches, add meatballs to pot and brown on all sides, turning often, about 6 minutes per batch. Transfer cooked meatballs to bowl.
- Pour off all but 4 tablespoons fat from pot. Add pasta sauce, water and meatballs. Simmer over medium heat until meatballs are tender and sauce thickens to desired consistency, stirring occasionally, about 1 hour.
VEGGIE MEATBALLS WITH COCONUT RED CURRY SAUCE
Provided by Katie Lee Biegel
Categories appetizer
Time 40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and saute until translucent, 7 to 8 minutes. Stir in the ginger and garlic and cook 1 minute. Stir in the red curry paste, then add the coconut milk and fish sauce. Whisk to combine. Bring the mixture to a low boil, cover, reduce the heat and simmer for 10 minutes. Add the meatballs and simmer an additional 10 minutes.
- Turn off the heat, stir in the lime juice and transfer to a serving bowl. Garnish with the cilantro and scallions.
TOMATO-SAUSAGE RED SAUCE WITH OLD FASHIONED MEATBALLS
Steps:
- Prepare sauce and let simmer: Heat oil in heavy large pot over high heat. Add sausage; sauté until brown, breaking up with back of spoon, about 6 minutes. Add onions and garlic to pot; sauté until onions are translucent, about 8 minutes. Mix wine with tomato paste; add to pot. Add tomatoes with their juices, basil and oregano. Bring sauce to simmer, breaking up tomatoes with back of spoon. Reduce heat to medium and simmer until sauce is thickened to desired consistency and flavors blended nicely. For best result, let simmmer for approximately 4 hours. Prepare meatballs: Preheat oven to 425°F. 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. Add meat to bread crumb mixture and combine well. Form into even balls (size is your choice). Lay in 1 layer in 8 x 14-inch baking dish so each is separated by about 1 inch. Bake in center of oven until meatballs are just cooked through, about 18 minutes. If you are serving meatballs as main dish, following baking instructions below. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Pour heated tomato-sausage sauce over and around meatballs. Sprinkle tops with remaining grated Romano. Serve hot.
SLOW-COOKER MEATBALLS WITH ROASTED RED PEPPER SAUCE
Explore this appetizer with Italian appeal. Just 5 ingredients and 15 minutes and they're ready to simmer all day in the slow cooker.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 7h15m
Yield 16
Number Of Ingredients 5
Steps:
- Place meatballs in 3- to 4-quart slow cooker. Place bell peppers in blender; cover and blend until smooth. Add cheese and Italian dressing; cover and blend until mixed. Add marinara sauce; pulse until just blended. Pour sauce over meatballs.
- Cover and cook on Low heat setting 6 to 7 hours.
- Stir before serving. Meatballs will hold on Low heat setting up to 2 hours; stir occasionally.
Nutrition Facts : Calories 190, Carbohydrate 15 g, Cholesterol 45 mg, Fiber 1 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 6 g, TransFat 0 g
MEXICAN MEATBALLS WITH RED CHILE TOMATO SAUCE AND QUESO FRESCO
How to make Mexican Meatballs with Red Chile Tomato Sauce and Queso Fresco
Provided by @MakeItYours
Number Of Ingredients 29
Steps:
- For the red chile tomato sauce: Heat the oil in a 12-inch high-sided saute pan over high heat. Cook the onions and jalapenos until softened, about 5 minutes. Add the garlic and cook 30 seconds, and then stir in the chili powder and coriander and cook 1 minute. Pour in 1 cup water and cook until reduced. Mix in the chipotles and tomatoes and bring a boil, and then reduce to a simmer and cook until the sauce is slightly thickened, about 20 minutes. Season with salt, black pepper and honey, if using. Whisk in the crema, followed by the cilantro, and adjust the seasoning, if needed.
- For the mexican meatballs: Grind the cubed meats using a hand-operated meat grinder fit with a medium dye. Combine the ground meats with the garlic and egg in a large bowl, and then add in 1/4 cup of the cilantro, the cheese, New Mexico chili powder, Mexican oregano, cumin and cayenne pepper. Gently mix together until combined. Begin mixing in the breadcrumbs, 1 tablespoon at a time, until the mixture holds together. Mix in some salt and black pepper, and form the meat into 2-inch balls. Heat the olive oil in a medium saute pan over medium heat. Cook the meatballs, turning occasionally, until brown all over, 3 to 4 minutes. Pour in the chicken stock and cook until the liquid is mostly reduced and the meatballs are just cooked through, 5 to 7 minutes longer. Transfer to a serving platter and top with the Red Chile Tomato Sauce, queso fresco and additional cilantro leaves.
SWEDISH MEATBALLS WITH RED WINE SAUCE
Number Of Ingredients 14
Steps:
- Add bread crumbs, cornstarch, salt, pepper, allspice or mace, beaten egg, and milk to the ground beef. Sauté onion lightly in fat or oil. Mix with ground meat mixture. Blend ingredients thoroughly. Shape into tiny balls-40 to 42 in all. Brown lightly in a little oil or fat. Remove meatballs from pan. Make gravy by slowly blending the flour into the fat in pan, and then slowly adding water and wine. Add salt and pepper to gravy, to taste. Return meatballs to pan; simmer 20 minutes.
Nutrition Facts : Nutritional Facts Serves
VEGGIE BEAN MEATBALLS WITH SPICY RED PEPPER SAUCE #RAGU
Ragú® Recipe Contest Entry. My hubby is a vegetarian and I'm always trying to find ways to feed him the same things the kids and I are having. These vegetarian "meatballs" are made with garbanzo beans and black beans and are definitely not short on flavor! Ragu Spicy Red Pepper Sauce is perfect with the richness of the bean meatballs. These veggie meatballs can be served with pasta, polenta, or on their own for a delicious, comforting meal!
Provided by Laureen P.
Categories Sauces
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Line a rimmed baking sheet with foil or parchment.
- Combine drained and rinsed beans in a food processor and pulse for 10-15 seconds, or until coarse and combined. Be careful not to over process-you don't want mushy beans!
- Transfer the processed beans to a large bowl and add all of the remaining ingredients, except for the Ragu Spicy Red Pepper Sauce. Using a rubber spatula, gently blend all of the ingredients together.
- Once the meatball mixture is well combined, use a spoon and your hands to form golf ball sized "meatballs." (Makes about 15 meatballs.) Place formed meatballs on a foil or parchment lined baking sheet. Bake the meatballs in a 375 degree oven for 20-30 minutes, or until brown on top.
- While the meatballs are in the oven, warm the Ragu Spicy Red Pepper Sauce in a medium saucepan. Serve with the bean meatballs. Meatballs and sauce can be served with pasta or on their own.
Nutrition Facts : Calories 343.9, Fat 4.7, SaturatedFat 1.3, Cholesterol 49.3, Sodium 1077.8, Carbohydrate 59, Fiber 12.5, Sugar 1.4, Protein 17.3
OLD FASHIONED MEATBALLS IN RED SAUCE
Eat them along with the red sauce or make a meatball sandwich with cheese!
Provided by Jamallah Bergman
Categories Meat Appetizers
Number Of Ingredients 7
Steps:
- 1. 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 tsp salt and 1/4 tsp pepper.
- 2. Preheat oven to 425. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in 1 layer in a 8z14 inch baking dish so each is seperated by about 1 inch.
- 3. Stir 1/4 cup water into crushed tomatoes and season wtih 1/8 tsp salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1 1/3 tbsp grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot.
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