MEAL PREP MEATBALLS AND SAUCE RECIPE BY TASTY
Here's what you need: ground beef, whole milk ricotta cheese, large eggs, bread crumbs, fresh parsley, McCormick® Oregano Leaves, red pepper flakes, kosher salt, extra virgin olive oil, small yellow onion, crushed tomato, red wine vinegar, linguine, freshly grated parmesan cheese, hawaiian rolls, French's® Yellow Mustard, roasted peppers, green leaf lettuce, red onion, pizza dough, shredded low moisture mozzarella cheese, caesar dressing, chicken stock, unsalted butter, garlic, fresh basil
Provided by Tasty
Yield 2 servings
Number Of Ingredients 26
- In a large bowl, combine the ground beef, ricotta, 1 egg, the bread crumbs, parsley, 1½ tablespoons dried oregano, ½ teaspoon red pepper flakes, and 2 teaspoons salt. Mix well with your hands.
- Using a 1-inch (2 ½ cm) scoop, portion the mixture into 46 meatballs. Roll with your hands into smooth balls.
- Heat 1 tablespoon of olive oil in a large pot over medium-high heat. 4. Working in batches, sear the meatballs on all sides, until well browned, about 5 minutes. Remove the meatballs from the pot and set aside.
- To the same pot, add the onion and cook until tender, about 5 minutes. Add the tomatoes, 1½ teaspoons oregano, 2 teaspoons salt, ½ teaspoon red pepper flakes, and the vinegar and bring to a boil.
- Return the meatballs to the pot with the sauce, cover, and let simmer for 45 minutes, or until the meatballs are cooked through.
- Day 1 - Linguine and Meatballs. Cook the linguine according to the package instructions. Meanwhile, reheat 1½ cups (500 G) of sauce and 10 meatballs.
- To serve, divide the linguine between 2 bowls and top each serving with 5 meatballs and ¾ cup sauce. Garnish with freshly grated Parmesan cheese.
- Day 2 - Meatball Sliders. Cut 6 meatballs in half.
- Separate the tops and bottom buns of 6 Hawaiian rolls. Spread the yellow mustard over the bottom buns. Top with the meatballs, roasted red peppers, ½ head of torn lettuce, and 3 tablespoons of pickled red onions. Top with the top buns.
- Day 3 - Pizza Pockets. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper. Roll the pizza dough out to an 8 x 12-inch (20 x 30 cm) rectangle and cut into 4 equal pieces. Transfer to the prepared baking sheet.
- Spoon 3 meatballs and sauce onto the top center of each piece of dough.
- Sprinkle 2 tablespoons shredded mozzarella across meatballs.
- Fold the bottom half of the dough over the meatballs and crimp the edges to seal. Beat the remaining egg, then brush over the dough.
- Bake for 15-20 minutes, or until golden brown.
- Day 4 - Meatball Salad. Preheat the oven to 425˚F (220˚C). Tear 2 Hawaiian rolls into small pieces and place in a small bowl. Season with salt and pepper, drizzle with 1 tablespoon olive oil, and spread in a single layer on a baking sheet. Bake for 15 minutes, until golden and crispy.
- In a large bowl, combine the remaining ½ head of green leaf lettuce, 8 meatballs, 1 cup croutons, and 3 tablespoons pickled red onion and drizzle with Caesar dressing. Toss to combine.
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Top Asked Questions
How to make a meatball in the oven?Preparation Preheat oven to 425°F (220°C). In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined. Take a walnut size of the meat mixture and roll into a ball. Bake meatballs for 15 minutes, until golden brown.
How long do you cook meatballs in sauce?Add the tomatoes, 1½ teaspoons oregano, 2 teaspoons salt, ½ teaspoon red pepper flakes, and the vinegar and bring to a boil. Return the meatballs to the pot with the sauce, cover, and let simmer for 45 minutes, or until the meatballs are cooked through.
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How to cook Ice Cream meatballs?Roll into 4-5 ounce (113-142 g) meatballs. For even amounts, use a medium-sized ice cream scooper. Preheat oven to 425°F (220°C). Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear.