MEATBALLS WITH TOMATO SAUCE
Provided by Robert Irvine : Food Network
Time 1h50m
Yield 8 to 12 meatballs
Number Of Ingredients 19
Steps:
- In a bowl, blend the garlic, salt, oregano, parsley, Tomato Sauce and egg, mixing well with a whisk. Next, by hand, add the ground beef, pork and veal, mixing well, ensuring not to over-mix. After mixing, portion the meatballs to desired size, 1 1/2 to 2 ounces, then allow to rest in the refrigerator for 20 to 30 minutes. This will allow the meatballs to bind.
- Preheat the oven to 350 degrees F.
- Over medium-high heat, add enough grapeseed oil to coat the bottom of a large skillet. Sear the meatballs until browned, 2 to 3 minutes each side. After searing, finish the meatballs in the oven until cooked through. This time will vary according to the size of the meatballs.
- Over medium-high heat, add the olive oil to a saucepan and heat. Add the garlic and onions and cook until the onions soften. Next, add the wine, deglazing the pan. Reduce the heat to medium and add the carrots and thyme, cooking for an additional 5 minutes. Finally, add the tomatoes and their juices, bring to a boil and reduce the heat to a simmer. Add the basil and continue to cook over a low heat for 20 to 30 minutes. Season to taste and remove from the heat. Yield: 1 gallon.;
DORIS ROBERTS' MEATBALLS
Note: In the spirit of Marie, if you're giving this lasagana recipe to your daughter-in-law, leave out the peas, mushrooms and hard-boiled eggs. She will be unable to answer your son's question about why it doesn't taste as good as Mom's. If your looking at this you will need to check out her recipe for Doris Roberts' Lasagna on this site to "get" this comment. From our local newspaper.
Provided by Judith N.
Categories Meat
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Throughly mix all ingredients (except oil) in bowl and form into balls about the size of a quarter.
- Heat 1- 1 1/2 inches of vegetable oil in fry pan. When oil sizzles as a drop of water is added, add meatballs and fry until golden brown.
- Transfer to Doris Roberts' Meat Sauce (see recipe on this site).
Nutrition Facts : Calories 431, Fat 29.2, SaturatedFat 12.5, Cholesterol 186.5, Sodium 364.2, Carbohydrate 2.1, Fiber 0.4, Sugar 0.4, Protein 37.9
DORIS ROBERTS' LASAGNA
Everybody will love Doris' lasagna recipe. Actress Doris Roberts, whose 73 years have been filled with exotic travel and exciting jobs, may have little in common with smothering mother Marie Barone, the character she plays on "Everybody Loves Raymond". But they both know the restorative value of comfort food like lasagna. This recipe (and staging directions) are from Roberts' autobiography, "Are You Hungry, Dear?" The recipe call for her Doris Roberts' Meatballs and her Doris' Roberts Meat Sauce. These are also posted on this site. This was in our local paper. This recipe is best served with passive-aggressive questioning and subtle innuendo!
Provided by Judith N.
Categories European
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a saute pan, fry sausages until cooked through. When cool, slice and set aside. Saute mushrooms and peas in butter, salt and pepper until soft and mushrooms are starting to brown. Set aside.
- Cook noodles according to package. Drain, separate and set aside.
- Slice eggs and set aside.
- In a fairly deep baking dish, ladle a thin layer of sauce on the bottom (only enough to keep the first layer of noodles from sticking to the dish). Line the dish horizontally with noodles allowing a generous overhang. Spoon on a bit more sauce and arrange another layer of noodles vertically (as if your were making a lattice pie crust). You'll use the noodles that hang over the sides of the dish to wrap the lasagna when you're finished building the layers. Scatter a layer of meatballs onto the noodles. (Be sure to mind the amount of residual sauce that is spooned with the meatballs, as to much sauce will make the dish runny and unable to maintain its shape on the dinner plate).
- Add sliced sausage, egg slices, mushrooms and peas on top of the meatballs. Drop generous dollops of ricotta, followed by a handful of shredded mozzarella and sprinkling of parmesan cheese. Repeat layers until the dish is full; this should give you three substantial layers. When construction is complete, fold the overhanging noodles over the top of the dish. Finish with a layer of sauce and some more parmesan.
- Beat one egg vigorously and pour it over the finished lasagna to keep your masterpiece together. Tap dish on counter top to settle layers.
- Bake at 325°F for 30 to 40 minutes.
Nutrition Facts : Calories 1314.8, Fat 55.8, SaturatedFat 27, Cholesterol 393.3, Sodium 1574.8, Carbohydrate 127, Fiber 6.7, Sugar 7.5, Protein 73.4
MEATBALLS WITH TOMATO SAUCE
Provided by Robert Irvine : Food Network
Time 1h50m
Yield 8 to 12 meatballs
Number Of Ingredients 19
Steps:
- In a bowl, blend the garlic, salt, oregano, parsley, Tomato Sauce and egg, mixing well with a whisk. Next, by hand, add the ground beef, pork and veal, mixing well, ensuring not to over-mix. After mixing, portion the meatballs to desired size, 1 1/2 to 2 ounces, then allow to rest in the refrigerator for 20 to 30 minutes. This will allow the meatballs to bind.
- Preheat the oven to 350 degrees F.
- Over medium-high heat, add enough grape seed oil to coat the bottom of a large skillet. Sear the meatballs until browned, 2 to 3 minutes each side. After searing, finish the meatballs in the oven until cooked through. This time will vary according to the size of the meatballs
- Over medium-high heat, add the olive oil to a saucepan and heat. Add the garlic and onions and cook until the onions soften. Next, add the wine, deglazing the pan. Reduce the heat to medium and add the carrots and thyme, cooking for an additional 5 minutes. Finally, add the tomatoes and their juices, bring to a boil and reduce the heat to a simmer. Add the basil and continue to cook over a low heat for 20 to 30 minutes. Season to taste and remove from the heat.
THE JUICIEST MEAT BALLS EVER
Provided by George Duran
Categories appetizer
Time 35m
Yield about 20 meatballs
Number Of Ingredients 11
Steps:
- Soak the bread crumbs in the milk while you prepare the other ingredients.
- Put the beef and pork into a large bowl. Add the onion, butter, eggs, and parsley and season well with salt and pepper. Put the soaked bread crumbs into the bowl and mix it all together well with your (clean) hands. Form the mixture into meatballs about the size of ping pong balls.
- Heat about 1/4-inch of oil in a skillet over medium heat. Fry the meatballs until they are browned on all sides and cooked through, about 15 minutes.
MEATBALLS
Provided by Robert Irvine : Food Network
Categories side-dish
Time 55m
Yield 20 meatballs
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F.
- Heat a saute pan to medium heat. Add the oil and saute the onions, garlic and oregano until the onions are slightly caramelized. Set aside to cool.
- In large bowl, mix the chilled tomato sauce with the bread. Add the ground beef, sausage, Parmesan, parsley, provolone, tomato paste, ham, mortadella, salami, raw eggs, hard-boiled eggs and the onion mixture and mix well.
- Form 3-ounce meatballs and place them on a nonstick baking sheet, or a baking sheet lined with parchment paper or a baking mat. Bake until the meatballs are cooked through, 18 to 20 minutes.
DORIS ROBERTS' MEAT SAUCE
You need to use good olive oil, not that cheap stuff from the 99-cent store for this recipe! This goes with Doris Roberts' Lasagna and Doris Roberts' Meatballs' recipes also on this site! Enjoy! From our local newspaper.
Provided by Judith N.
Categories European
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Cover the bottom of a large pan with good olive oil and turn heat under it to medium. When the oil becomes fragrant, it is warm enough to add the garlic. Add garlic, onion, basil, parsley, oregano, salt and pepper and saute until onion is golden.
- Add meat and cook until brown, breaking it apart with a wooden spoon.
- Add the tomatoes, crushing them by hand. Add puree. Cover and lower heat, stirring occasionally for 15 minutes. Uncover and continue cooking another 15 minutes. Serve over your favorite pasta or use in lasagna.
Nutrition Facts : Calories 226.8, Fat 11.7, SaturatedFat 4.5, Cholesterol 51.4, Sodium 88.4, Carbohydrate 15.2, Fiber 3, Sugar 7.5, Protein 16.6
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