Meatballs In Garlic Tomato And Mint Sauce Recipes

EASY LAMB MEATBALLS WITH MINT AND TOMATO SAUCE

Steps:

• Remove mint leaves from stems and finely chop. Peel and finely chop the onion and garlic clove and set aside.
• In a medium mixing bowl, combine the ground lamb (or lamb and beef) with the egg, breadcrumbs, and the chopped mint. Season with salt and pepper. Using your hands, form the lamb mixture into balls, about one-inch in size (2.5 cm).
• Pour the olive oil in a large frying pan, and heat on medium to medium-high heat. Oil should be 1/4 to 1/2-inch in depth. When the oil is hot, add the meatballs and fry, turning over to cook on both sides. This will take 8 to 10 minutes Remove meatballs from pan and allow to drain on a paper towel.
• Using the same frying pan where meatballs were fried, pour off excess oil, leaving a few tablespoons in the bottom of the pan. Add the chopped onion and garlic to the pan, and cook over moderate heat until the onion is translucent about 8 minutes. Add the wine and beef broth. Return the meatballs to the pan. Pour in the tomato sauce. Adjust salt to taste. Reduce heat and simmer for 10 minutes.
• Remove the pan from heat and allow the meatballs to sit for 5 minutes before serving. Serve warm with baguette slices.

MEATBALLS WITH TOMATO-MINT SAUCE

Steps:

• To make the sauce, heat oil in a medium saucepan over medium heat. Add red onion and garlic; cook, stirring occasionally, 4 minutes or until onion is translucent,. Add wine; bring to a boil. Stir in tomatoes, 1 cup water and mint; bring to a boil. Reduce heat to low; simmer 20 minutes, stirring occasionally. The sauce should remain somewhat liquid as it will reduce more when cooked with the meatballs and the additional sauce will distribute the heat and encourage even cooking. Season to taste with the salt and pepper. Remove from heat. While sauce simmers, make the meatballs: Using clean hands, mix beef, lamb, bread crumbs, yellow onion, garlic, parsley, mint, Pecorino, yolks, salt and pepper in a large bowl. Using about a tablespoon for each, roll mixture into 36 meatballs. Place meatballs on a baking sheet. Heat oil in a very large skillet over medium-high heat. Working in batches without crowding the pan, add meatballs and cook 6 minutes, turning occasionally, or until browned all over. Using a slotted spoon, transfer meatballs to a platter. Pour out fat in pan. Add sauce to pan; bring to a simmer, scraping up browned bits with a wooden spoon. Return meatballs to pan. Reduce heat to low, partially cover and cook 30 minutes, stirring occasionally, until meatballs are tender. If the sauce is reduced too much, stir in enough water to loosen it. Transfer meatballs and sauce to a deep platter. Serve hot, with Pecorino on the side.

LAMB MEATBALLS WITH SPICED TOMATO SAUCE

Steps:

• Preheat broiler. In a large bowl, mix together the onion, cream, egg yolks, cinnamon, cumin, red pepper and cayenne. Put the lamb in the bowl, and season it aggressively with salt and pepper. Add the bread crumbs and parsley, and combine the mixture well. Shape the meat into balls that are a little larger than golf balls.
• Grease a baking pan with olive oil, and put the meatballs onto it, spaced evenly. Place beneath the broiler, and cook, turning once or twice, until the meatballs are well browned, approximately 5 to 7 minutes, then set meatballs aside. Turn oven to 400.
• Meanwhile, make the sauce. Pass the tomatoes through a food mill, or whizz them quickly in a food processor. Heat a saucepan over medium-high heat for a minute, then add olive oil, rosemary and red pepper and shake to combine. Cook for another minute, then add onion, thyme, cumin, cinnamon, cayenne and bay leaf and sauté until the onions are translucent, approximately 5 to 7 minutes. Add tomatoes, sugar, orange juice and peel, along with salt and pepper.
• Cook for 8 to 10 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
• Pour the tomato sauce into a large baking dish that you can put on the table. Transfer the meatballs to the sauce, putting them about ½ inch from each other. Bake for 15 or 20 minutes, until the sauce is bubbling and the meatballs are cooked through.
• Top with crumbled feta and scattered mint.

GARLIC LOVER'S MEATBALLS AND SAUCE

Steps:

• In a large bowl, combine the first six ingredients. Add beef; mix lightly but thoroughly. Shape into 12 meatballs. In a large skillet, heat oil over medium heat. Brown meatballs; drain., For sauce, in a Dutch oven, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Stir in tomatoes, 2 cups water, tomato sauce and paste, parsley, cheese, basil, sugar and pepper; bring to a boil. Reduce heat to low; carefully add meatballs., Simmer, covered, 3 hours to allow flavors to blend, stirring occasionally and adding additional water as necessary. If desired, serve with additional cheese and parsley.