Meatballs With Tomato Sauce Recipes

MEATBALLS WITH TOMATO SAUCE

Meatballs with Tomato Sauce image

Provided by Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 pound/500 g extra-lean ground beef
3 1/2 ounces/100 g ricotta cheese
1 egg
10 sun-dried tomatoes, chopped
1 cup/250 ml freshly grated Parmigiano cheese
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 onion, finely chopped
2 pounds/about 800 g tomato puree
Salt and freshly ground black pepper

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.

Nutrition Facts : Calories 261, Fat 10 grams, SaturatedFat 5 grams, Cholesterol 95 milligrams, Sodium 1,179 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 26 grams, Sugar 10 grams

MEATBALLS WITH FRESH TOMATO SAUCE

Meatballs with Fresh Tomato Sauce image

Three types of ground meat, aged cheese, and fresh herbs converge for a meatball that's light yet super flavorful, especially when paired with fresh tomato sauce.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 1h20m

Number Of Ingredients 17

Ingredients

2 pounds ripe tomatoes, diced
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
Coarse salt
1/2 teaspoon crushed red-pepper flakes
1/2 cup torn fresh basil
12 ounces ground beef chuck (85 percent lean)
12 ounces ground pork
12 ounces ground veal
2 garlic cloves, minced
1/2 cup plain fresh breadcrumbs
1/2 cup finely grated Pecorino Romano cheese
1/2 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
2 tablespoons to 1/4 cup extra-virgin olive oil
Garnish: chopped fresh flat-leaf parsley

Steps:

Make the sauce: Combine tomatoes, garlic, oil, 1 teaspoon salt, and the red-pepper flakes. Let stand for 30 minutes.
Make the meatballs: Combine meats, garlic, breadcrumbs, cheese, parsley, eggs, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper in a bowl; mix together using 2 forks until just combined. Roll into 1-inch balls; transfer to a baking sheet.
Heat 2 tablespoons oil in a large, heavy-bottomed skillet over medium heat. Working in batches and adding more oil as necessary, cook meatballs until browned on all sides and cooked through, 6 to 8 minutes. Add basil to tomato sauce. Serve meatballs warm, topped with sauce. Garnish with parsley.

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