Meal Prep Meatballs And Sauce Recipe By Tasty Recipes

MEAL PREP MEATBALLS AND SAUCE RECIPE BY TASTY

Steps:

• In a large bowl, combine the ground beef, ricotta, 1 egg, the bread crumbs, parsley, 1½ tablespoons dried oregano, ½ teaspoon red pepper flakes, and 2 teaspoons salt. Mix well with your hands.
• Using a 1-inch (2 ½ cm) scoop, portion the mixture into 46 meatballs. Roll with your hands into smooth balls.
• Heat 1 tablespoon of olive oil in a large pot over medium-high heat. 4. Working in batches, sear the meatballs on all sides, until well browned, about 5 minutes. Remove the meatballs from the pot and set aside.
• To the same pot, add the onion and cook until tender, about 5 minutes. Add the tomatoes, 1½ teaspoons oregano, 2 teaspoons salt, ½ teaspoon red pepper flakes, and the vinegar and bring to a boil.
• Return the meatballs to the pot with the sauce, cover, and let simmer for 45 minutes, or until the meatballs are cooked through.
• Day 1 - Linguine and Meatballs. Cook the linguine according to the package instructions. Meanwhile, reheat 1½ cups (500 G) of sauce and 10 meatballs.
• To serve, divide the linguine between 2 bowls and top each serving with 5 meatballs and ¾ cup sauce. Garnish with freshly grated Parmesan cheese.
• Enjoy!
• Day 2 - Meatball Sliders. Cut 6 meatballs in half.
• Separate the tops and bottom buns of 6 Hawaiian rolls. Spread the yellow mustard over the bottom buns. Top with the meatballs, roasted red peppers, ½ head of torn lettuce, and 3 tablespoons of pickled red onions. Top with the top buns.
• Enjoy!
• Day 3 - Pizza Pockets. Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper. Roll the pizza dough out to an 8 x 12-inch (20 x 30 cm) rectangle and cut into 4 equal pieces. Transfer to the prepared baking sheet.
• Spoon 3 meatballs and sauce onto the top center of each piece of dough.
• Sprinkle 2 tablespoons shredded mozzarella across meatballs.
• Fold the bottom half of the dough over the meatballs and crimp the edges to seal. Beat the remaining egg, then brush over the dough.
• Bake for 15-20 minutes, or until golden brown.
• Enjoy!
• Day 4 - Meatball Salad. Preheat the oven to 425˚F (220˚C). Tear 2 Hawaiian rolls into small pieces and place in a small bowl. Season with salt and pepper, drizzle with 1 tablespoon olive oil, and spread in a single layer on a baking sheet. Bake for 15 minutes, until golden and crispy.
• In a large bowl, combine the remaining ½ head of green leaf lettuce, 8 meatballs, 1 cup croutons, and 3 tablespoons pickled red onion and drizzle with Caesar dressing. Toss to combine.
• Enjoy!

MARINARA MEATBALLS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
• Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
• Bake meatballs for 15 minutes, until golden brown. Set aside.
• Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized.
• Add in the oregano, parsley, basil, red pepper flakes, tomato paste, and tomato sauce.
• Stir the mixture and bring to a simmer for 5 minutes.
• Add the meatballs and coat them with the sauce.
• Sprinkle with Parmesan cheese, poke with toothpicks, and serve!
• Enjoy!

MEAL PREP MEATBALLS AND SAUCE RECIPE

Steps:

• Meatballs and Sauce:
• In a large bowl, combine the ground beef, ricotta, egg, bread crumbs, parsley, 1½ tablespoons dried oregano, ½ teaspoon red pepper flakes, and 2 teaspoons salt. Mix well with hands.
• Using a 1-inch scoop, portion the mixture into 46 meatballs. Roll with hands into smooth balls.
• Heat olive oil in a large pot over medium-high heat. Working in batches, sear the meatballs on all sides, for about 5 minutes until well browned. Remove the meatballs from the pot and set them aside.
• To the same pot, add the onion and cook for about 5 minutes until tender. Add the tomatoes, remaining oregano, salt, red pepper flakes, and vinegar, and bring to a boil.
• Return the meatballs to the pot with the sauce, cover, and let simmer for 45 minutes, or until the meatballs are cooked through.
• Day 1 - Linguine Meatballs:
• Cook the linguine according to the package instructions. Meanwhile, reheat 1½ cups of sauce and 10 meatballs.
• To serve, divide the linguine between 2 bowls and top each serving with 5 meatballs and ¾ cup sauce.
• Garnish with freshly grated Parmesan cheese. Enjoy!
• Day 2 - Meatballs Sliders:
• Cut 6 meatballs in half.
• Separate the tops and bottom buns of Hawaiian rolls. Spread the yellow mustard over the bottom buns. Top with the meatballs, roasted red peppers, torn lettuce, and pickled red onions.
• Top with the top buns. Enjoy!
• Day 3 - Pizza Pockets:
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Roll the pizza dough out to an 8x12-inch rectangle and cut into 4 equal pieces. Transfer to the prepared baking sheet.
• Spoon 3 meatballs and sauce onto the top center of each piece of dough.
• Sprinkle shredded mozzarella across meatballs.
• Fold the bottom half of the dough over the meatballs and crimp the edges to seal. Beat the egg, then brush over the dough.
• Bake for 15 to 20 minutes, or until golden brown.
• Serve and enjoy.
• Day 4 - Meatball Salad:
• Preheat the oven to 425 degrees F. Tear Hawaiian rolls into small pieces and place in a small bowl.
• Season with salt and pepper, to taste, drizzle with olive oil, and spread in a single layer on a baking sheet.
• Bake for 15 minutes, until golden and crispy.
• In a large bowl, combine the green leaf lettuce, 8 meatballs, croutons, and pickled red onion and drizzle with Caesar dressing. Toss to combine.
• Serve and enjoy.

SPAGHETTI AND MEATBALLS RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Set a wire rack over a baking sheet and grease with nonstick spray.
• Make the marinara sauce: Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and season with salt, pepper, and the red pepper flakes. Cook until soft and caramelized, about 15 minutes.
• Set aside ⅓ cup (50 G) of the cooked onions and garlic for the meatballs and let cool.
• Stir the tomato paste into the onions and cook until browned and aromatic, 3-5 minutes.
• Add the crushed tomatoes, dried basil, dried oregano, and dried parsley. Stir together and bring to a boil. Reduce the heat to low, cover, and simmer for at least 30 minutes.
• Make the meatballs: In a large bowl, combine the ground beef, ground pork, reserved onion and garlic mixture, bread crumbs, ricotta, parsley, eggs, Parmesan, milk, salt, and pepper. Mix with your hands until well combined.
• Shape about 2 ounces (55 G) of meat at a time into balls and set on the prepared wire rack.
• Bake the meatballs for 20 minutes, until the outsides are browned and the centers are tender and juicy and reach about 155˚F (68˚C).
• Bring a large pot of water to boil and add a generous pinch of salt. Cook the pasta according to the package instructions, 7-10 minutes, until al dente. Stir occasionally to keep the noodles from sticking together.
• Drain the pasta and add it directly to the simmering marinara sauce. Reserve some pasta water, in case you need it to loosen the sauce. Stir the pasta into the sauce until fully coated.
• Add the pasta to serving bowls, top with the meatballs, and garnish with Parmesan, fresh basil, and cracked pepper.
• Enjoy!

CHEESY MEATBALL BAKE RECIPE BY TASTY

Steps:

• In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.
• Roll into 4-5 ounce (113-142 g) meatballs. For even amounts, use a medium-sized ice cream scooper.
• Preheat oven to 425°F (220°C).
• Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.
• In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese.
• Cover in foil and bake at 425°F (220°C) for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.
• Serve and garnish with parsley.
• Enjoy!