MEATBALLS IN TOMATO-WINE SAUCE
Make and share this Meatballs in Tomato-Wine Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- To make the sauce, heat the olive oil in a large nonstick skillet over med-high heat.
- Add in the onion and garlic; stir/saute for a few minutes or until well softened but not browned.
- Add in the wine; bring to a boil; continue boiling 1-2 minutes, scraping up any browned bits stuck to the bottom of the pan.
- Transfer mixture to the slow cooker.
- Add in tomatoes, tomato paste, salt, pepper, basil, oregano, parsley, allspice, and bay leaf; stir to combine.
- Cover and cook on HIGH while you prepare the meatballs.
- To make the meatballs: add the ground beef to a large mixing bowl, breaking it up a bit with your fingers or a large fork.
- Add in the breadcrumbs, eggs, Parmesan, salt, pepper, basil, oregano, parsley, and allspice.
- Gently but thoroughly blend the ingredients, using your hands or a large fork.
- Be careful not to compact the meat, which will make your meatballs tough.
- Gently shape the mixture into 12 meatballs, each a little bigger than a golf ball.
- Heat the olive oil in a large nonstick skillet over med-high heat; add in the meatballs and brown on all sides, 6-10 minutes, turning carefully.
- Using a slotted spoon, transfer meatballs to the slowcooker.
- Pour off any fat from the skillet, return to the stove and add the wine.
- Cover over high heat for 2-3 minutes, scraping up any browned bits stuck to the pan.
- Pour over the meatballs.
- If the meatballs are not covered by tomato sauce, carefully spoon some sauce over them.
- Cover and cook on LOW for 5-6 hours.
- Remove the bay leaf and serve meatballs and sauce over pasta.
GREEK MEATBALLS IN WINE SAUCE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 17m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat a medium skillet over medium high heat.
- Combine meats, onion, parsley, salt, and pepper. Add butter and oil to pan and begin rolling small, bite-size balls, adding balls to pan as you roll them. Cook balls 10 to 12 minutes, shaking pan occasionally to brown equally on all sides. Deglaze pan with wine and allow wine to reduce by half, 1 or 2 minutes. Remove pan from heat and squeeze the juice of 1/2 lemon over the meatballs.
- Serve in a bowl.
MEATBALLS WITH TOMATO SAUCE
Provided by Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 10
Steps:
- For the meatballs: In a mixing bowl, add the ground beef, ricotta cheese, egg, sun-dried tomatoes, Parmigiano cheese, salt, and pepper. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls and then pat them down so they will evenly cook.
- For the tomato sauce: In a large pot, heat the extra-virgin olive oil and cook the onions until translucent. Add the tomato puree and bring to a boil. Add the salt, and pepper, to taste and lower the heat to medium. Add the uncooked meatballs to the pot and let cook on medium heat for 30 minutes.
Nutrition Facts : Calories 261, Fat 10 grams, SaturatedFat 5 grams, Cholesterol 95 milligrams, Sodium 1,179 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 26 grams, Sugar 10 grams
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.
MEATBALLS WITH A WHITE WINE SAUCE
Provided by Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the meatballs: In a mixing bowl, add the ground beef, ricotta cheese, egg, sun-dried tomatoes, Parmigiano cheese, salt and pepper. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls and pat them down so they can evenly cook.
- For the wine sauce: In a large frying pan, heat the extra-virgin olive oil and add the garlic. Lightly dredge the meatballs in flour and add to the meatballs to the pan. Add the sun-dried tomatoes. Fry the meatballs until golden on the outside. Add the wine to deglaze the pan and let the wine reduce by 1/2 and thicken up. Let cook for an additional 5 minutes.
MEATBALLS IN TOMATO SAUCE
This is one of my favorites recipes, easy to make and delicious.
Provided by cookwithanna
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put the mince, crushed garlic, the egg and a pinch of salt and pepper in a bowl.
- Squeeze all the milk out of the bread and put it with the mince. Mix everything together.
- Then put some flour on a plate take some meat with a spoon and roll it in a bit of flour, make small balls which you can leave like that or press them with your palms until flat.
- Fry the meatballs in a pan with a bit of oil.
- When you finished frying all the meatballs put another pan on the heat with a bit of oil and 2 garlic cloves.
- Remove the garlic cloves when they start to go soft, then add the tomato paste and the beef cube stock with a mug of water and half tsp of sugar.
- Leave to simmer for 15-20 minutes, add more water if you need to. You can add a tsp of flour to thicken the sauce. Serve with mash potatoes.
ITALIAN MEATBALLS IN TOMATO SAUCE
Make and share this Italian Meatballs in Tomato Sauce recipe from Food.com.
Provided by Julesong
Categories Meat
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Make the sauce: in a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes; add parsley, basil, tomatoes, tomato paste, stock, wine, sugar, romano, salt, and oregano, and simmer the sauce, stirring occasionally, for 30 minutes.
- While sauce is cooking, prepare the meatballs: in a large bowl combine bread (with liquid squeezed from it), chuck (it's really good if you grind your own!), eggs, romano, parsley, garlic, the oregano, salt, and pepper; mix well and form into 8 meatballs.
- In a large skillet brown the meatballs in the oil over high heat, turning them often; make sure to not crowd them in the pan, otherwise they won't brown properly.
- Transfer the browned meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes.
- You can serve them with your favorite pasta right away, but these improve in flavor if they're cooled and chilled, covered, and refrigerated overnight or up to 2 days before serving.
MOM'S MEATBALLS IN WINE SAUCE
Mom made these every Christmas. They are truly addictive--try them for your next party! This makes about 80 meatballs.
Provided by Carianne
Categories Meat
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Combine meatball ingredients well and roll into small (1 inch) meatballs Heat sauce ingredients and drop meatballs into hot sauce;simmer for 45 minutes.
- (if sauce does not cover the meatballs DO NOT STIR until bottom meatballs heat through).
MEATBALLS IN TOMATO SAUCE
Categories Beef Pork Tomato Sauté Quick & Easy Father's Day Back to School Dinner Meat Veal Fall Winter Party Potluck Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Pulse tomatoes with their juice in a food processor until chopped. Simmer tomatoes with garlic, oregano, and 1/2 teaspoon salt in a 3-quart heavy saucepan, uncovered, stirring occasionally, until thickened, about 20 minutes.
- While sauce is simmering, stir together bread crumbs and milk in a large bowl and let stand 5 minutes. Add meat, onion, 3 tablespoons parsley, red pepper flakes, and remaining teaspoon salt and blend with your hands until just combined well (do not overmix). Form 2-tablespoon amounts into meatballs (about 20).
- Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then sauté meatballs in 2 batches, turning occasionally, until well browned, about 5 minutes. Transfer as browned with a slotted spoon to tomato sauce.
- Simmer meatballs, covered, stirring occasionally, until cooked through, about 5 minutes. Serve sprinkled with remaining 2 tablespoons parsley.
BEST EVER MEATBALLS IN TOMATO SAUCE
Perfect over spaghetti or another pasta, these light yet savory meatballs are also surprisingly good served over steaming hot couscous, quartered baked potatoes, or packed into a split toasted sub roll.
Provided by looneytunesfan
Categories Long Grain Rice
Time 4h50m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- To make meatballs: In a bowl, stir rice into 4 cups boiling water. Set aside for 30 minutes to soak. Drain well. Return rice to bowl. Add remaining ingredients, except oil, and mix well. Form into 16 balls, each about 2 inch in diameter.
- In a large nonstick skillet, heat oil over medium high heat. Add meatballs, in batches, and brown on all sides. Transfer to slow cooker. Drain all but 1 Tablespoon fat from pan. (If you used extra lean ground beef, you may have to add oil.).
- To make tomato sauce: Reduce heat to medium. Add onions to pan and cook, stirring until softened. Add garlic, oregano, salt, peppercorns and cinnamon stick and cook, stirring, for 1 minute. Stir in tomatoes and lemon juice and bring to a boil, breaking up tomatoes with a spoon as they cook.
- Pour sauce over meatballs. Cover and cook on HIGH 4 hours or on LOW for 8 hours, until meatballs are no longer pink inside. Discard cinnamon stick.
Nutrition Facts : Calories 312, Fat 16.4, SaturatedFat 5.5, Cholesterol 126.6, Sodium 535.9, Carbohydrate 14.5, Fiber 2.2, Sugar 4.7, Protein 26.2
MEATBALLS IN TOMATO, RED WINE AND BASIL SAUCE WITH FRESH PASTA
Meatballs in tomato, red wine and basil sauce with fresh pasta
Provided by john86
Time 35m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Heat the oil in a large, deep frying pan. Fry the meatballs until cooked all the way through. Set aside, leaving the juices and remaining oil in the pan.
- Add the chopped onion to the pan and cook for 3-4 minutes or until soft. Add the garlic and cook for another minute. Pour in the red wine and cook until reduced by half.
- Stir in the chopped tomatoes, chili and fresh basil and season generously with salt and pepper. Stir the meatballs into the sauce and cook on a moderate heat for 10 minutes.
- Cook the tagliatelle according to the packet's instructions. Spoon the meatballs and sauce over the pasta and sprinkle with Parmesan cheese to serve.
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MEATBALLS IN TOMATO SAUCE RECIPE - DANIEL HOLZMAN
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Servings 4-6Total Time 2 hrsCategory Meat + Poultry
- In a large ovenproof saucepan, heat the olive oil. Add the onion, carrots and garlic and cook over moderate heat, stirring occasionally, until the onion is softened and translucent, about 8 minutes. Stir in the tomato paste and cook until lightly caramelized, about 3 minutes. Add the bay leaf, oregano, tomatoes and crushed red pepper and bring to a simmer. Cook over moderately low heat, stirring occasionally, until slightly thickened, 15 minutes. Season with salt and keep at a bare simmer.
- Preheat the oven to 400°. In a large bowl, combine all of the ingredients except the Grana Padano and mix by hand until well incorporated. Using a 1 1/2-ounce ice cream scoop (3 tablespoons), scoop 24 meatballs (1 1/2 inches in diameter) and roll into neat balls.
MEATBALLS WITH TOMATO SAUCE RECIPE - JACQUES PéPIN
From foodandwine.com
4/5 Category MeatballsServings 4Total Time 50 mins
- Put the meat in a food processor and process until finely chopped. In a large bowl, mix the flour with the baking powder and salt. Add the chopped meat, onion, celery, garlic, thyme, pepper and eggs and mix with your hands until thoroughly blended. Form the mixture into 16 meatballs and flatten slightly.
- In a large skillet, heat 1/4 inch of oil until shimmering. Add the meatballs and cook over high heat until browned on the bottom. Turn the meatballs, reduce the heat to moderate and cook until browned on the second side, about 3 minutes. Transfer the meatballs to a large plate.
- In a medium saucepan, heat the oil. Add the garlic, onion, thyme and oregano and cook over moderate heat until softened, about 4 minutes. Add the tomatoes, cover and cook over moderate heat for 6 minutes, stirring occasionally. Using an immersion blender, puree the sauce until slightly chunky; alternatively, puree the sauce in a food processor and return the sauce to the saucepan.
- In a small saucepan, cover the olives with water and bring to a boil over high heat; drain well. Add the olives to the tomato sauce, season with salt and pepper and bring to a simmer. Add the meatballs, simmer until heated through and serve.
SLOW COOKER MEATBALLS IN TOMATO SAUCE - FOOD & WINE
From foodandwine.com
4/5 Category Ground BeefServings 6Total Time 4 hrs 15 mins
- Using your hands, crush the tomatoes into a slow cooker and add their juices. Add the olive oil, tomato paste, basil sprig, crushed red pepper and half of the garlic. Cover and cook on high for 3 hours, until the tomato sauce is very flavorful.
- Meanwhile, in a large bowl, mix the ground chuck with the remaining garlic and the bread crumbs, egg, 3 tablespoons of Parmigiano-Reggiano, 1 tablespoon of kosher salt and 1/2 teaspoon of pepper. Roll the mixture into 18 meatballs, being careful not to pack them too firmly.
- Add the meatballs to the sauce. Cover and cook on high for 1 hour longer, until no trace of pink remains in the center of the meatballs. Discard the basil sprig. Add 1 tablespoon of the sliced basil to the sauce and season with salt and pepper. Spoon the meatballs into bowls, sprinkle with the remaining 1 tablespoon of sliced basil and serve, passing grated cheese at the table.
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