SUNDAY SAUCE WITH MEATBALLS
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Strain the plum tomatoes in a colander to extract the juice, breaking the tomatoes apart with your hands. Discard the pulp and set aside.
- Heat the olive oil in a large pot over medium-high heat. Add 4 cloves garlic, the onion, red pepper and black pepper. Saute until the onion is soft and beginning to brown, about 5 minutes. Add juiced tomatoes, red wine, Parmesan and salt. Add the tomato paste and the water and stir together over medium heat. *Cook's Note: Tomato paste should be added after making meatballs and ribs.
- Put the ground meat in a mixing bowl. Beat the eggs and add them to the meat along with 6 cloves garlic, the bread crumbs, salt, pepper, Parmesan and milk. Mix this all together with your hands. Wet your hands with water and continue to wet them as you pinch meat from the bowl and roll into 2-inch balls. Roll the balls in the flour.
- Heat 1/2-cup of oil in a large skillet. Add 3 cloves chopped garlic and saute until golden brown. Remove the garlic with a slotted spoon and set aside. Add the meatballs and saute over medium-high heat, turning them until they are brown all over.
- *Cook's Note: As soon as you can pick them up with a fork, they are ready. You don't want them to be well done. If the meatball slides off the fork when you pick it up, it needs to cook a little longer.
- Cut the ribs apart and remove the membrane. Saute them in 1/2-cup oil until very brown and remove.
- Return the garlic to the oil and add tomato paste (for the sauce) to the pan; Cook, stirring, over medium heat for about 3 minutes until it softens. Remove from the heat and add to the sauce.
- Add the meatballs and spareribs to the sauce. Bring to an easy boil, then simmer over low heat for 2 hours. Add the basil and simmer for 15 minutes more. The spareribs should be very tender, falling off the bone and the meatballs should float in the sauce
GRANDMA MARONI'S MEATBALLS AND MARONI SAUCE 100 YEAR OLD RECIPE
I found this recipe on the Food Network website on Throwdown with Bobby Flay. It is from Maroni Cuisine in Northport, New York. I saw the episode and was inspired to make the meatballs. Boy am I glad I did. They are so good! Truly the best meatballs I have ever eaten. http://www.foodnetwork.com/recipes/throwdown-with-bobby-flay/grandma-maronis-meatballs-100-year-old-recipe-recipe/index.html The original recipe uses ounces-I have somewhat converted it into teaspoons and cups. (Hopefully I have done it correctly, but it tastes good too with my measurements!)
Provided by JenJenMarie
Categories Meat
Time 1h15m
Yield 40 meatballs, 8-10 serving(s)
Number Of Ingredients 16
Steps:
- For the meatballs:.
- Preheat oven to 350°F Spray a baking sheet with olive oil cooking spray.
- Mix chuck, bread crumbs, eggs, milk, Romano, onion, garlic, parsley and basil thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
- Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.
- To make the sauce:.
- In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.
- Simmer meatballs in sauce for about 10 minutes, and then serve over al dente pasta. YUM!
Nutrition Facts : Calories 512.8, Fat 35.6, SaturatedFat 9.6, Cholesterol 166.2, Sodium 1109.4, Carbohydrate 25.5, Fiber 3.9, Sugar 10.4, Protein 24.7
SUNDAY MEATBALLS
Seems I always have a half-ful bottle of Major Peters Bloody Mary mix in my fridge... Here's a great recipe if you do too! This recipes uses frozen meatballs, but one of my favorite homemade meatball recipes is recipe#225660
Provided by Brooke the Cook in
Categories Vegetable
Time 3h10m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Place frozen meatballs in crock-pot.
- In a medium saucepan over medium-high heat, bring remaining ingredients to a boil until sugar has dissolved. Pour mixture over meatballs and give a quick stir to coat meatballs.
- Cook on high for 2-3 hours or low for 6-8 hours.
Nutrition Facts : Calories 20.2, Fat 0.3, Sodium 12.2, Carbohydrate 4.5, Fiber 0.5, Sugar 3.4, Protein 0.3
OLD STYLE SUNDAY MEATBALLS
Another old time favorite. I don't measure so these are approximate. Adjust to taste. The only things I measure are the cheese and breadcrumbs. Try with my marinara sauce.
Provided by Diamond Joe
Categories Meat
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, mix all ingredients except cheese and breadcrumbs (this is best done with clean hands!).
- Once mixed, add cheese and breadcrumbs, mix until even.
- Coat a roasting pan or high sided pan with extra virgin olive oil.
- Roll meat mixture into balls about the size of a golfball and line oiled pan with them.
- Bake at 350 degrees for about 20 minutes or until done.
Nutrition Facts : Calories 51.5, Fat 2.3, SaturatedFat 1.1, Cholesterol 39, Sodium 164.2, Carbohydrate 4.1, Fiber 0.4, Sugar 0.4, Protein 3.5
MEATBALLS IN SUNDAY SAUCE
Provided by Dominick Tesoriero
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the meatballs: In a bowl, combine the beef, pork, veal, breadcrumbs, Parmesan and parsley. In a separate bowl, combine the ricotta and eggs and sprinkle with salt and pepper to taste. Whip with a whisk until fluffy.
- Fold the ricotta mixture into the meat mixture. Form the mixture into golf-size balls. Pour about 2 inches of canola oil into a frying pan and slowly bring the temperature to 350 degrees F. Line a plate with paper towels and set aside. Fry the meatballs until golden brown, about 2 minutes per side. Transfer to the lined plate.
- For the sauce: Coat the bottom of a large saucepan with olive oil and heat over medium heat. Add the garlic and red pepper flakes and cook until the garlic is lightly brown, 30 seconds.
- Deglaze with the marsala, then add the stock and cook, stirring, until reduced by half. Add the tomatoes and sugar and bring to a simmer. Add the meatballs and cook, 30 minutes. Add the basil.
- Meanwhile, bring a large pot of salted water to a boil and add the penne. Cook to al dente, about 13 minutes.
- Add the strained penne to a large saute pan and ladle in some of the sauce, then cook over high heat just long enough to coat the pasta and simmer the sauce. Lower the heat and add the grated Parmesan. Toss in the pan to coat well. Serve with immediately with meatballs.
SUNDAY GRAVY (REAL ITALIAN SPAGHETTI SAUCE)AND MEATBALLS
Sauce the way mamas in ital make it--meatballs that melt in your mouth. If I was on death row this is what I would want! God's honest truth! PLEASE PLEASE use it for Recipe #73939--it's amazing.
Provided by Bri22
Categories Sauces
Time 3h10m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- SAUCE: Heat oil in large heavy pot (use a seasoned pot if you have one). Place the pork in the pot and brown until just about cooked. Transfer pork to plate. Do the same with the sausage and transfer to plate. Leave fat in pot. Add whole peeled garlic cloves cook until tender. Put garlic on plate with meat and stir in tomato paste until "saucy". Chop up tomatoes leaving the tomato juice in the cans (I use my chopper) and add them to the pot.
- Then add 1/2 of one can of the juice to the pot. Add salt and pepper to taste. Add the meats and garlic to the sauce and bring to a boil. Turn down to low and cook for about 1 1/2 hours. Leave the sauce on low and remove all the meat and garlic cloves.
- Mix all ingredients for meatballs and shape into balls. Add to sauce turn up just a little higher than low and let cook the raw meatballs until they are done (1/2 hour) THATS IT!
- Now this is an old recipe, but I have seen it in the sopranos cookbook and this is a bit different.
- I used this sauce to make the ziti al forno from the sopranos cookbook (Recipe #73939) and it was the most amazing thing I have ever eaten, so I posted that too.
MY SUNDAY MEATBALLS
Make and share this My Sunday Meatballs recipe from Food.com.
Provided by Ladderman229
Categories Meat
Time 16m
Yield 24 meatballs, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- in a large bowl, combine all ingredients.
- pat into 1-inch meatballs.
- fry in olive oil until browned, approximately 3 minutes per side.
- add to your favorite sauce recipe.
- ENJOY!
Nutrition Facts : Calories 747.2, Fat 59.9, SaturatedFat 16.9, Cholesterol 129.2, Sodium 507.9, Carbohydrate 14.2, Fiber 1.6, Sugar 1.5, Protein 37.1
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