Beef And Lentil Balls With Tomato Sauce Recipes

EASY MEATBALLS RECIPE

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until it begins to brown, about 10 minutes. Lower the heat to medium-low and cook to deepen the color for more flavor.
• Add the garlic and cook until fragrant, about 1 minute, stirring constantly.
• Add the crushed tomatoes and tomato paste and stir well. Add the sugar, oregano, salt and pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover with a lid and cook for at least 30 minutes, stirring occasionally so the bottom doesn't burn and the flavors develop.
• Meanwhile, prepare the meatballs. Break the beef apart in a large bowl. Add the beaten egg, bread crumbs, oregano, mint, salt and pepper. Gently mix with your hands until blended. Don't overwork the beef or the meatballs will be tough.
• Shape the mixture into about 12 1 1/2-inch meatballs. Drop them into the sauce and stir gently to cover in sauce. Cover the pan and cook, stirring occasionally, until the meatballs are cooked through, about 45 minutes to 1 hour.
• Boil the pasta according to the package directions. Drain.
• Remove the meatballs from the sauce and add the pasta. Gently stir to coat the pasta then add the meatballs back to the pan. Serve with grated Parmesan cheese and sprinkle with fresh chopped parsley.

BEEF AND LENTIL BALLS WITH TOMATO SAUCE

Steps:

• Start by making the tomato sauce.
• Combine the onions, canned plum tomatoes and red wine in a saucepan.
• Bring to a boil, lower the heat, cover and simmer for 30 minutes.
• Puree the mixture in a blender or food processor, then return it to the saucepan and set it aside.
• Make the meatballs.
• Heat the oil in a large heavy saucepan and cook the copped onions, celery and carrots for 5 to 10 minutes, or until the onions and carrots are softened but not browned.
• Add the ground beef and cook over high heat, stirring frequently, until the meat is lightly browned.
• Add the lentils, tomatoes, tomatoe paste, bay leaves, vegetable broth and wine.
• Mix well and bring to a boil, breaking up the tomatoes with a spoon.
• Lower the heat and simmer for 20 to 30 minutes, until the liquid has been completely absorbed.
• Remove the bay leaves, then stir the worcestershire sauce into the lentil mixture.
• Remove the pan from the heat and add the eggs and parsley.
• Season with salt and pepper and mix well, then allow the mixture to cool.
• Meanwhile, preheat the oven to 350f degrees.
• Shape the beef mixture into neat balls, rolling them in your hands.
• Arrange in an ovenproof dish and bake for 25 minutes.
• While the meatballs are baking, reheat the tomato sauce.
• Just before serving, stir in the chopped dill.
• Pour the tomato sauce over the meatballs and serve.

BEEF IN TOMATO SAUCE

Steps:

• Cut beef into 1 1/2-inch cubes, then rinse in warm water to clean.
• Put beef into a medium sauce pot with 1 tablespoon olive oil. Add salt and pepper, to taste, and bouillon cubes.
• Cover and place pot over low heat. Let it steam for 20 minutes.
• Put 3 tomatoes, 1 red pepper, 1 onion, and 1 garlic clove into a blender and pulse to coarsely chop. Then pour tomato mixture into the pot with the beef and add the remaining 2 tablespoons of olive oil. Cook 15 minutes.
• Stirring it on medium heat, add the remaining 3 tomatoes, cut into wedges, 1 sliced red pepper, 1 sliced onion, and 1 sliced garlic clove. Cook for 15 minutes and it's ready to serve.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.