These tender meatballs are perfect with fresh pasta sauce or on a hoagie bun with plenty of cheese.
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Showing posts with label Meatballs. Show all posts
Showing posts with label Meatballs. Show all posts
Ritzy Meatballs
The sauce for these meatballs is prepared with tomato soup, Worcestershire sauce, soy sauce and Tabasco. Buttery crackers add a nice zip.
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Shhh Secret Meatballs
Crushed cheezy crackers, Parmesan, Worcestershire and plenty of garlic and black pepper season these flavorful meatballs.
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Spaghetti and Meatballs
12 Servings
Pasta
Italian
Main Dish Advance Pasta Italian
6 28-ounce can atoes whole
2 ons medium
1/2 cup ve oil extra-virgin
6 lic
2 ons medium
1/4 cup ve oil extra-virgin
10 lic
3 cup bread torn day-old Italian
3 cup k whole
6 s large
1/3 cup sley finely chopped flat-leaf
1/4 cup gano finely chopped
1 tablespoon on zest grated
1 1/2 pound ground l
1 1/2 pound ground k
1 1/2 und beef
1 cup ve oil
2 pound spaghetti dried
Equipment: a 12- to 16-qt nonreactive heavy pot or 2 smaller nonreactive pots; a 6- to 8-qt pasta pot with a pasta/steamer insert for cooking spaghetti in 2 batches Make tomato sauce: Drain tomatoes, reserving juice in a large bowl. Crush tomatoes with your hands and add to juice. Cook onions in oil in pot over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in tomatoes with their juice, 4 tsp salt, and 1 tsp pepper. Simmer sauce, uncovered, stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Season with salt. Make meatballs while sauce simmers: Cook onions in extra-virgin olive oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Transfer to a large bowl to cool. Soak bread in milk in another bowl until soft, about 5 minutes. Firmly squeeze bread to remove excess milk, discarding milk. Stir together cooled onion mixture, bread, eggs, parmesan, parsley, oregano, lemon zest, 5 1/2 tsp salt, and 1 1/2 tsp pepper until combined. Add meats to bread mixture, gently mixing with your hands until just combined (do not overmix). Form meat mixture into about 70 (1 1/2-inch) balls with dampened hands, arranging meatballs on 2 large baking sheets or in shallow baking pans. Heat olive or vegetable oil (1 cup) in a 12-inch heavy skillet (preferably nonstick) over medium-high heat until hot but not smoking, then brown meatballs in 4 or 5 batches (without crowding), turning frequently, about 5 minutes per batch. Return to baking sheets. Add meatballs to sauce and gently simmer, covered, stirring occasionally, until cooked through, 20 to 30 minutes. (If pot is not large enough, divide meatballs and sauce between 2 pots.) Prepare pasta: Cook spaghetti in 2 batches in pasta insert in boiling salted water (3 Tbsp salt for 6 qt water) until just al dente, draining and tossing each batch with some of sauce in a large serving dish. Serve with meatballs, remaining sauce, and grated cheese. Cooks? notes: Meatballs can be made and simmered in sauce 5 days ahead and chilled (covered once cool). Meatballs with sauce can be frozen in an airtight container or heavy-duty sealable bags up to 3 months.
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Pasta
Italian
Main Dish Advance Pasta Italian
6 28-ounce can atoes whole
2 ons medium
1/2 cup ve oil extra-virgin
6 lic
2 ons medium
1/4 cup ve oil extra-virgin
10 lic
3 cup bread torn day-old Italian
3 cup k whole
6 s large
1/3 cup sley finely chopped flat-leaf
1/4 cup gano finely chopped
1 tablespoon on zest grated
1 1/2 pound ground l
1 1/2 pound ground k
1 1/2 und beef
1 cup ve oil
2 pound spaghetti dried
Equipment: a 12- to 16-qt nonreactive heavy pot or 2 smaller nonreactive pots; a 6- to 8-qt pasta pot with a pasta/steamer insert for cooking spaghetti in 2 batches Make tomato sauce: Drain tomatoes, reserving juice in a large bowl. Crush tomatoes with your hands and add to juice. Cook onions in oil in pot over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 2 minutes. Stir in tomatoes with their juice, 4 tsp salt, and 1 tsp pepper. Simmer sauce, uncovered, stirring occasionally, until slightly thickened, 45 minutes to 1 hour. Season with salt. Make meatballs while sauce simmers: Cook onions in extra-virgin olive oil in a 12-inch heavy skillet over medium heat, stirring occasionally, until softened, about 10 minutes. Add garlic and cook, stirring occasionally, until softened, about 3 minutes. Transfer to a large bowl to cool. Soak bread in milk in another bowl until soft, about 5 minutes. Firmly squeeze bread to remove excess milk, discarding milk. Stir together cooled onion mixture, bread, eggs, parmesan, parsley, oregano, lemon zest, 5 1/2 tsp salt, and 1 1/2 tsp pepper until combined. Add meats to bread mixture, gently mixing with your hands until just combined (do not overmix). Form meat mixture into about 70 (1 1/2-inch) balls with dampened hands, arranging meatballs on 2 large baking sheets or in shallow baking pans. Heat olive or vegetable oil (1 cup) in a 12-inch heavy skillet (preferably nonstick) over medium-high heat until hot but not smoking, then brown meatballs in 4 or 5 batches (without crowding), turning frequently, about 5 minutes per batch. Return to baking sheets. Add meatballs to sauce and gently simmer, covered, stirring occasionally, until cooked through, 20 to 30 minutes. (If pot is not large enough, divide meatballs and sauce between 2 pots.) Prepare pasta: Cook spaghetti in 2 batches in pasta insert in boiling salted water (3 Tbsp salt for 6 qt water) until just al dente, draining and tossing each batch with some of sauce in a large serving dish. Serve with meatballs, remaining sauce, and grated cheese. Cooks? notes: Meatballs can be made and simmered in sauce 5 days ahead and chilled (covered once cool). Meatballs with sauce can be frozen in an airtight container or heavy-duty sealable bags up to 3 months.
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Meatballs and Marinara
8 Servings
Ground Beef
Italian
Freezer Friendly Company Worthy Dish Sauces Main Dish Ground Beef Italian
on Mixture
1/4 cup ve oil
3 ons chopped fine
8 lic cloves minced
1 tablespoon dried gano
3/4 teaspoon pepper flakes
Easy Marinara
1 (6-ounce) can ato paste
1 cup dry wine
1 cup water
4 (28-ounce) cans crushed atoes
1/2 cup grated mesan cheese
1/4 cup fresh il leaf
t
1 - 2 teaspoons ar as needed
Meatballs
4 slices hearty white sandwich bread
3/4 cup k
1/2 pound sweet Italian sage casings removed
1 cup grated mesan cheese
1/2 cup chopped fresh sley leaves
2 large s
2 lic cloves minced
1 1/2 teaspoons t
2 1/2 pounds und beef chuck (80 percent lean)
1. For the onion mixture: Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer half of onion mixture to large bowl and set aside. 2. For the marinara: Add tomato paste to remaining onion mixture in pot and cook until fragrant, about 1 minute. Add wine and cook until slightly thickened, about 2 minutes. Stir in water and tomatoes and simmer over low heat until sauce is no longer watery, 45 to 60 minutes. Stir in cheese and basil and adjust seasonings with salt and sugar. 3. For the meatballs: Meanwhile, adjust oven rack to upper-middle position and heat oven to 475 degrees. Mash bread and milk in bowl with reserved onion mixture until smooth. Add remaining ingredients, except ground beef, to bowl and mash to combine. Add beef and knead with hands until well combined. Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes. 4. Transfer meatballs to pot with sauce. Simmer for 15 minutes. Serve over pasta. (Meatballs and marinara can be frozen for up to 1 month.)
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Ground Beef
Italian
Freezer Friendly Company Worthy Dish Sauces Main Dish Ground Beef Italian
on Mixture
1/4 cup ve oil
3 ons chopped fine
8 lic cloves minced
1 tablespoon dried gano
3/4 teaspoon pepper flakes
Easy Marinara
1 (6-ounce) can ato paste
1 cup dry wine
1 cup water
4 (28-ounce) cans crushed atoes
1/2 cup grated mesan cheese
1/4 cup fresh il leaf
t
1 - 2 teaspoons ar as needed
Meatballs
4 slices hearty white sandwich bread
3/4 cup k
1/2 pound sweet Italian sage casings removed
1 cup grated mesan cheese
1/2 cup chopped fresh sley leaves
2 large s
2 lic cloves minced
1 1/2 teaspoons t
2 1/2 pounds und beef chuck (80 percent lean)
1. For the onion mixture: Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer half of onion mixture to large bowl and set aside. 2. For the marinara: Add tomato paste to remaining onion mixture in pot and cook until fragrant, about 1 minute. Add wine and cook until slightly thickened, about 2 minutes. Stir in water and tomatoes and simmer over low heat until sauce is no longer watery, 45 to 60 minutes. Stir in cheese and basil and adjust seasonings with salt and sugar. 3. For the meatballs: Meanwhile, adjust oven rack to upper-middle position and heat oven to 475 degrees. Mash bread and milk in bowl with reserved onion mixture until smooth. Add remaining ingredients, except ground beef, to bowl and mash to combine. Add beef and knead with hands until well combined. Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes. 4. Transfer meatballs to pot with sauce. Simmer for 15 minutes. Serve over pasta. (Meatballs and marinara can be frozen for up to 1 month.)
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Spaghetti and Meatballs
Click here for a larger picture of Spaghetti and Meatballs
4 Servings
Beef
Italian
Meaty Savory Sweet Quick Dinner Main Dish
0.5 cup chopped on
3 tablespoon ter
1 pound und beef
1 beaten
2 slices bread
0.5 cup k
1 teaspoon t
0.125 teaspoon per
1 cup ad crumbs
1 box spaghetti noodles
2 jar favorite ghetti sauce
Saute onion in 1 tablespoon butter until it is transparent. Let the onion cool slightly. Put the slices of bread in a mixing bowl and pour milk over them to soak for a minute. Put onion, meat, egg and seasonings in the mixing bowl with the onion and blend thoroughly using your hands. Shape the mix into 1.25" (1 1/4 inch) balls and roll them in dry bread crumbs. Brown the meatballs slowly in the remaining 2 tablespoons of butter. Drain off all but 2 tablespoons of fat. Pour in tomato sauce and simmer for 20 minutes. In a separate pot, bring salted water to a boil and cook the spaghetti noodles as directed via the box. (I usually use wheat noodles)
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4 Servings
Beef
Italian
Meaty Savory Sweet Quick Dinner Main Dish
0.5 cup chopped on
3 tablespoon ter
1 pound und beef
1 beaten
2 slices bread
0.5 cup k
1 teaspoon t
0.125 teaspoon per
1 cup ad crumbs
1 box spaghetti noodles
2 jar favorite ghetti sauce
Saute onion in 1 tablespoon butter until it is transparent. Let the onion cool slightly. Put the slices of bread in a mixing bowl and pour milk over them to soak for a minute. Put onion, meat, egg and seasonings in the mixing bowl with the onion and blend thoroughly using your hands. Shape the mix into 1.25" (1 1/4 inch) balls and roll them in dry bread crumbs. Brown the meatballs slowly in the remaining 2 tablespoons of butter. Drain off all but 2 tablespoons of fat. Pour in tomato sauce and simmer for 20 minutes. In a separate pot, bring salted water to a boil and cook the spaghetti noodles as directed via the box. (I usually use wheat noodles)
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Meatballs
20 Servings
Beef
Italian
Side Dish Main Dish Beef Italian
1 cup mesan cheese grated
3 pounds und beef
6 cloves lic minced
1 cup Bread crumbs (lian seasoning)
2 ea s
1 medium Brown on diced
1 tablespoon Dried sley
1 teaspoon t
0.25 teaspoon ck pepper
Prepare the onion and garlic and saute for about 5 minutes or until the onions start to become transparent. In a large bowl, combine the ground beef, and onion mixtue and then add the remaining ingredients. Mix thoroughly. Pat the mixture into hand sized balls and place in a foil wrapped pan, leaving about 1" between the meatballs. Bake in the oven at 375 degrees for about 30 minutes, or until the meatballs are no longer pink on the inside. Remove the meatballs from the oven and use paper towles to pat dry before serving.
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Beef
Italian
Side Dish Main Dish Beef Italian
1 cup mesan cheese grated
3 pounds und beef
6 cloves lic minced
1 cup Bread crumbs (lian seasoning)
2 ea s
1 medium Brown on diced
1 tablespoon Dried sley
1 teaspoon t
0.25 teaspoon ck pepper
Prepare the onion and garlic and saute for about 5 minutes or until the onions start to become transparent. In a large bowl, combine the ground beef, and onion mixtue and then add the remaining ingredients. Mix thoroughly. Pat the mixture into hand sized balls and place in a foil wrapped pan, leaving about 1" between the meatballs. Bake in the oven at 375 degrees for about 30 minutes, or until the meatballs are no longer pink on the inside. Remove the meatballs from the oven and use paper towles to pat dry before serving.
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