Meatballs And No Tomato Beefy Sauce A Vintage Recipes

Steps:

• Saute onions in oil until light brown stirring often.
• Trim crusts from bread and soak in milk; break up and add to onions in skillet. Stir with fork to blend.
• Add seasonings and eggs to above and work this mixture into meat with fingers (in bowl if easier).
• When well blended, wet hands and form balls size of walnut. Set on waxed paper.
• Bring broth and water to simmer over medium heat. Drop meatballs into broth, cover and turn heat to low and simmer for 10 mm. or until done.
• SAUCE: Melt 3 T. oleo in small pot and whisk in 1/3 Cup flour. Measure 2 Cups of the beef broth and whisk gradually into flour mixture. Add 3 T. lemon juice and drained capers from 2½ oz. bottle. (Lemon juice and capers optional.) Simmer on very low for 15 minute.
• Gotta have mashed potatoes with this.

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper. Reduce heat and cook until slightly thickened, about 30 minutes. Add Meatballs and let simmer for 10 to 15 minutes, until the sauce has thickened and Meatballs are tender. Remove the bay leaf.
• Add enough sauce to the drained pasta (that has been returned to the pot) to coat and continue cooking briefly, just until pasta is well combined with sauce. Serve pasta with Meatballs on top and garnished with fresh basil.
• Combine all the ingredients in a medium bowl, except olive oil. Season with salt and pepper. Roll the mixture into 1 1/2-inch balls. Heat the oil in large saute pan over medium-high heat. When oil is hot, fry meatballs, in batches as needed, until golden brown, but not cooked through completely. Remove with a slotted spoon to a plate lined with paper towels.
• Bring salted water to a boil in a large pot. Add spaghetti and cook until al dente. Drain well in a colander, return to pot, and toss with sauce. Serve with meatballs and Parmesan on top.

Steps:

• Combine breadcrumbs and milk in mixing bowl and let sit 5 minutes.
• Meanwhile, heat oil in a heavy 10" skillet over medium heat. Add onion and sauté till translucent, about 5 minute.
• Add 1 tsp cumin, cinnamon and 1/8 tsp cayenne. Cook 30 seconds.
• Add tomatoes and juices, 1 cup water, and 1/2 tsp salt. Increase heat to high and bring to a boil. Lower the heat to a steady simmer and cook for 15 minutes.
• While the sauce simmers, prepare the meatballs. Mash the breadcrumbs and milk with a fork to a smooth paste. Add the beef, remaining 1 tsp cumin and 1/8 tsp cayenne, 1/2 the cilantro, 1 1/2 tsp salt, and several grinds of pepper. Mix with your hands until thoroughly combined.
• Wet your hands to keep the mixture from sticking to them. Roll a couple of tablespoons into 1 1/2" balls; you should have about 30.
• Nestle the meatballs into the sauce, cover, and cook for 10 minutes.
• Remove lid and continue to simmer for another 5 minutes to thicken the sauce.
• Stir in the remaining cilantro and season with salt and pepper to taste.