Belgian Meatballs In Tomato Sauce Recipes

BELGIAN MEATBALLS IN TOMATO SAUCE

Steps:

• 1. Heat 2 T oil in a skillet over medium heat. Add shallots, 1/2 the garlic, and 1 bay leaf. Season with salt and pepper.
• 2. Put a lid on the pan and cook the mixture until the shallots are browned. Stir often.
• 3. Remove the bay leaf and take the pan from the heat and let it cool.
• 4. Put pork and beef into a large bowl. Add the shallot mixture.and egg. Mix the ingredients together.
• 5. Add the panko, parmesan, and season with salt and pepper. Mix together.
• 6. Make the meat mixture into balls about 1 1/2 inches in diameter. Coat the meatballs in the flour.
• 7. Heat skillet on medium high. Add olive oil to pan. Cook meatballs on all sides until brown, 6-7 minutes. Remove meatballs to a platter as they brown.
• 8. Lower heat to medium low. Add the bay leaves:, rosemary, chopped onion, cloves and the remaining garlic.
• 9. Next fry the onion for about 4 minutes. Then add the chopped tomatoes, tomato paste and sugar.
• 10. Mix together then add the red wine, balsamic vinegar and worcestershire sauce. Season with pepper and salt.
• 11. Bring the sauce to a rolling boil then lower the heat to medium low. Let simmer for 30-40 minutes with the lid on. Stir often
• 12. Check the seasoning and add salt, pepper if underseasoned. If the sauce is too bitter or vinegary, add an extra pinch of sugar to reduce that flavor. Stir in the chopped herbs.
• 13. Add the browned meatballs, Cover and cook the meatball mixture for 10 minutes until meatballs are warmed through.
• 14. Serve the mearballs over mashed potatoes or noodles with the sauce.

MEATBALLS WITH TOMATO SAUCE

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.

BOULETS LIEGEOIS (BELGIAN MEATBALLS)

Steps:

• Mix beef and pork together in a large bowl to thoroughly combine.
• Add the breadcrumbs, eggs, parsley, and onions. Mix thoroughly.
• Roll into meatballs, about 1/2 cup each, and dredge in flour.
• Heat butter in a large skillet over medium heat.
• Add the meatballs and brown on all sides, about 8 to 10 minutes on each side.
• Remove meatballs to a plate. Melt 2 Tablespoons of butter to the skillet.
• Add the chopped onions and reduce heat to medium-low. Cook until onions are caramelized.
• Add the brown sugar and thyme, stir and cook for 1 minute.
• Add the flour, stir to combine.
• Add apple butter and vinegar, stir.
• Pour in the beef stock, and add the bay leaves. Bring to a boil, reduce heat and simmer for 25 minutes.
• Add the meatballs back to the sauce and cook for 15 minutes to heat through.
• Serve immediately with pomme frites {French fries} and Belgian beer or wine.