Beef And Lentil Balls With Tomato Sauce Recipes

Steps:

• Start by making the tomato sauce.
• Combine the onions, canned plum tomatoes and red wine in a saucepan.
• Bring to a boil, lower the heat, cover and simmer for 30 minutes.
• Puree the mixture in a blender or food processor, then return it to the saucepan and set it aside.
• Make the meatballs.
• Heat the oil in a large heavy saucepan and cook the copped onions, celery and carrots for 5 to 10 minutes, or until the onions and carrots are softened but not browned.
• Add the ground beef and cook over high heat, stirring frequently, until the meat is lightly browned.
• Add the lentils, tomatoes, tomatoe paste, bay leaves, vegetable broth and wine.
• Mix well and bring to a boil, breaking up the tomatoes with a spoon.
• Lower the heat and simmer for 20 to 30 minutes, until the liquid has been completely absorbed.
• Remove the bay leaves, then stir the worcestershire sauce into the lentil mixture.
• Remove the pan from the heat and add the eggs and parsley.
• Season with salt and pepper and mix well, then allow the mixture to cool.
• Meanwhile, preheat the oven to 350f degrees.
• Shape the beef mixture into neat balls, rolling them in your hands.
• Arrange in an ovenproof dish and bake for 25 minutes.
• While the meatballs are baking, reheat the tomato sauce.
• Just before serving, stir in the chopped dill.
• Pour the tomato sauce over the meatballs and serve.

Steps:

• Preheat oven to 375˚F (190˚C).
• Heat a large skillet over medium heat then add 1 tablespoon of olive oil, shallot and garlic and sauté for 2-3 minutes, or until slightly golden brown then remove from heat.
• To a food processor, add the garlic and shallot, lentils, egg, 1 teaspoon of olive oil, tomato paste, parsley, Parmesan, bread crumbs, Italian seasonings, salt, and pepper and pulse, mixing until just combined.
• Transfer the mixture to a medium-sized bowl.
• Use a cookie dough scoop to scoop out balls of mixture then carefully form into balls.
• Arrange on a parchment paper-lined baking sheet.
• Bake for 10-15 minutes.
• Remove meatballs from oven and allow to cool for 5-10 minutes.
• Serve with spaghetti.
• Enjoy!

Steps:

• Using a large mixing bowl- add the minced chicken or beef, the egg, cheese, parsley, garlic, salt and pepper.
• Add the crumbed fresh bread and milk and mix until well combined. You can use a food processor to just add the bread and milk and process until well mixed.
• Add the bread/milk mixture to the chicken or beef mix. Combine well.
• Refrigerate the meatball mixture for 30 minutes.
• Using damp hands, shape the meatball mixture into about 25 small balls.
• Fry the meatballs using a medium heat and then drain them on absorbent kitchen paper. I like to pan-fry mine.
• Meanwhile, heat the olive oil and cook the shallots for about 1 minute. Add the tomato puree and bring to the boil. Add the meatballs and simmer for 25-30 minutes. Stir occassionally.
• Serve hot with some cooked pasta.

Steps:

• Combine water and red lentils in a saucepan; bring to a boil. Reduce heat and simmer until water is absorbed, about 10 minutes. Stir in bulgur and remove saucepan from heat. Cover and let stand until bulgur absorbs the residual moisture, about 5 minutes.
• Heat olive oil in a skillet over medium heat. Cook and stir spring onions until softened, 3 to 5 minutes. Stir in tomato paste; cook for 2 to 3 minutes.
• Combine red lentil mixture and onion mixture in a large bowl. Add parsley, lemon juice, red pepper flakes, cumin, and salt; knead by hand until evenly distributed.
• Shape mixture into small logs or round balls and arrange on a plate. Cover with plastic wrap to prevent the tops from drying out before serving.

Steps:

• Pour flour into a shallow bowl and dust steak with flour. Heat oil in a large skillet over high heat and sear beef on all sides until browned, 3 to 5 minutes. Remove from the skillet and set aside.
• Add carrots, onion, celery, and garlic to the skillet and cook until softened, about 5 minutes. Add more oil if necessary.
• Add tomatoes with juice, lentils, beef broth, rosemary, and browned beef pieces to the skillet and stir well. Reduce heat, cover pot halfway with a lid, and simmer for 40 minutes.
• Add potatoes to the skillet. Simmer until lentils and potatoes are soft, about 20 minutes. Season with salt and pepper.

Steps:

• In a large saucepan, heat oil over medium-high heat; saute onions 2 minutes. Add garlic; cook 1 minute. Stir in lentils, seasonings and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes., Stir in lemon juice and tomato paste; heat through. Serve with yogurt and, if desired, tomatoes and cilantro.