Cheesy Meatballs In Spicy Tomato Sauce Recipes

Steps:

• In a large bowl, combine the egg, croutons, onion, green pepper, garlic powder, cumin, oregano and pepper. Crumble turkey and sausage over mixture and mix well. Shape into 1-in. balls. Place in a 5-qt. slow cooker., In a large bowl, combine the cornstarch, sugar and broth until smooth; stir in the tomatoes, carrots, tomato paste, soup mix, garlic, basil and pepper flakes. Pour over meatballs. Cover and cook on low for 5-6 hours or until meatballs are cooked through. Serve with pasta., Serve immediately or cool before placing in a freezer container. Cover and freeze for up to 3 months., To use frozen meatballs: Completely thaw in the refrigerator. Place meatballs in a large skillet; cover and cook for 10 minutes or until heated through. Serve with pasta.

Steps:

• Blend first 4 ingredients in blender until smooth; pour into large saucepan. Bring to boil.
• Meanwhile, mix all remaining ingredients except rice just until blended; shape into 24 meatballs, using about 1/4 cup for each.
• Drop meatballs gently into boiling tomato sauce; cover. Simmer on medium-low heat 20 to 25 min. or until meatballs are done (165°F). Serve with rice.

Steps:

• Cook the onion and bacon in a large bowl on high for 3-4 minutes approx 850W. Remove from microwave, add mince, breadcrumbs, parsley, egg, salt and pepper and mix well.
• Take 1 tablespoon of the mixture and flatten into a patty shape.
• Place a cube of cheese in the middle of the meat, fold meat to enclose cheese and roll to form a ball.
• Refrigerate meatballs for 10-15 minutes.
• Place meatballs in a 3 Litre casserole dish. Cook uncovered on medium to High approx 650W for 4-6 minutes. Turn meatballs over and cook for a further 4-6 minutes.
• Meanwhile combine the tomatoes, basil, tomato paste, chilli, garlic and salt and pepper in a bowl.
• Drain any excess fat from meatballs after cooking and pour the tomato mixture over par cooked and drained meatballs.
• Cook uncovered on medium high approx 650W for 10-12 minutes, stirring occasionally.
• Serve with on their own with crusty bread or over pasta.

Steps:

• In a saucepan, combine crushed tomatoes,tomato paste,tomato sauce,chopped onions,garlic,salt, red pepper flakes basil and italian seasoning.
• Keep sauce warm while making meatballs.
• Preheat oven to 350 degrees.
• Combine ground beef with all other ingredients, mix well.
• Use small ice cream scoop to make uniform portions, form into balls.
• Place meatballs on baking sheet lines with parchment paper.
• Bake until cooked through, about 20-25 minutes.
• Put cooked meatballs and sauce together.
• Keep warm in crockpot.

Steps:

• For meatballs, in large mixing bowl, gently break apart the beef with a fork.
• Add the onion, breadcrumbs, parmesan, pecorino-romano, ketchup, parsley, basil, salt, Worcestershire sauce and garlic powder and stir gently to combine.
• Stir in the egg until just incorporated.
• Using your hands, shape the meat into 1-inch balls, to make about 60 meatballs.
• In a large nonstick skillet, heat 2 T olive oil over medium-high heat.
• Working in batches, add the meatballs and cook, turning, until lightly browned, about 10 minutes, adding more oil when necessary.
• Drain on paper towels.
• Note: You could also bake the meatballs for about 20-25 minutes at 350 degrees.
• For sauce,.
• In large saucepan, heat the olive oil over medium heat.
• Add the onions, season with 1 1/2 t salt and cook until softened, about 10 minutes.
• Add the tomatoes, the remaining 1 1/2 t salt and the basil and bring to a simmer over high heat.
• Lower the heat, cover and simmer for 45 minutes more.
• Add the meatballs to the simmering sauce during the last 10 minutes of cooking.
• Serve over cooked pasta.
• The amount of sauce will serve 6 people. I listed the servings as 60 for 60 meatballs.

Steps:

• Preheat the oven to 425 degrees F.
• Add the arrabbiata sauce to a 12-inch cast-iron skillet and top with the peppers. Add the meatballs, then bake until the meatballs are cooked through, 18 to 20 minutes. Remove the meatballs from the oven, then turn the oven to the broiler setting.
• Sprinkle the crushed red pepper flakes over the meatballs, then lay a slice of mozzarella over the top of each meatball. Place under the broiler for 3 to 4 minutes to melt the cheese, watching closely so that nothing burns. Scatter over the torn basil.
• Serve with crusty bread and a dressed salad.

Steps:

• Combine mince, onion, basil, egg and breadcrumbs in a bowl and season with salt and pepper.
• Shape 1 tablespoon of mixture into a flat round and place 1 cheese cube in centre of round and then shape mixture around the cheese to form a ball and then repeat with remaining mixture and cheese cubes.
• Heat 1 tablespoon oil in a frying pan over medium high heat and cook meatballs in batches turning for 3 to 4 minutes or until browned and then transfer to a plate and cover with foil to keep warm.
• Heat remaining oil in pan and add celery, carrot and zucchini and cook, stirring occasionally for 5 minutes or until celery starts to soften and then add tomato and cook stirring for 2 minutes and then add tomato paste, crumbled stock cubes and 1 cup cold water and bring to the boil and then reduce heat to low and simmer covered for 30 minutes or until sauce has thickened.
• Return meatballs to pan and simmer covered for 5 to 7 minutes or until meatballs are cooked through.
• Serve meatballs and sauce with sp[aghetti.

Steps:

• Make Meatballs: Place lamb in a large bowl. Measure in 1 1/2 tsp paprika, 1 tsp cumin, half the chopped parsley, and 1 tsp salt. Mix to incorporate seasonings through meat. Roll meat into 1 inch balls and set aside.
• Make the Sauce: Turn on food processor and drop garlic through feed tube. Let machine run until garlic is chopped, then stop. Remove lid and scrape down sides of the bowl. Add teh drained toamtoes, olive oil, tomato paste, and onion. Add remaining 1 1/2 tsp paprika, 1 tsp cumin, 1/2 tsp salt, and remaining parsley. Process until nearly smooth. Scrape into a pan or deep skillet that is 10 inches across. Set over medium heat and bring to a boil. Cook 2-4 minutes and then remove from heat.
• Nestle meatballs into sauce in a single layer. Swirl pan gently to ensure that meatballs are covered with sauce. Set over medium heat with lid slightly ajar and cook 10-12 minutes, until meatballs are cooked through. Taste and add more salt if necessary. If sauce is very thick, add a bit of water. Serve.