Paula Deens Boiled Meatball Recipes

SUNDAY SAUCE WITH MEATBALLS

Steps:

• Sauce:
• Strain the plum tomatoes in a colander to extract the juice, breaking the tomatoes apart with your hands. Discard the pulp and set aside.
• Heat the 1/4 cup olive oil in a large pot over medium-high heat. Add 4 cloves garlic, the onion, red pepper and black pepper. Sauté until the onion is soft and beginning to brown, about 5 minutes. Add juiced tomatoes, red wine, 1/2 cup Parmesan and salt. Add the tomato paste and the water and stir together over medium heat. *Cook's Note: Tomato paste should be added after making meatballs and ribs.
• Meatballs:
• Put the ground meat in a mixing bowl. Beat the eggs and add them to the meat along with 6 cloves garlic, the bread crumbs, salt, pepper, 1/2 cup Parmesan and milk. Mix this all together with your hands. Wet your hands with water and continue to wet them as you pinch meat from the bowl and roll into 2-inch balls. Roll the balls in the flour.
• Heat 1/2 cup of oil in a large skillet. Add 3 cloves chopped garlic and saute until golden brown. Remove the garlic with a slotted spoon and set aside. Add the meatballs and sauté over medium-high heat, turning them until they are brown all over.
• *Cook's Note: As soon as you can pick them up with a fork, they are ready. You don't want them to be well done. If the meatball slides off the fork when you pick it up, it needs to cook a little longer.
• Ribs:
• Cut the ribs apart and remove the membrane. Sauté them in 1/2-cup oil until very brown and remove.
• Return the garlic to the oil and add tomato paste (for the sauce) to the pan; Cook, stirring, over medium heat for about 3 minutes until it softens. Remove from the heat and add to the sauce.
• Add the meatballs and spareribs to the sauce. Bring to an easy boil, then simmer over low heat for 2 hours. Add the basil and simmer for 15 minutes more. The spareribs should be very tender, falling off the bone and the meatballs should float in the sauce.

SLOPPY JOE MEATBALLS PAULA DEEN STYLE

Steps:

• Preheat oven to 400'
• Lightly grease a foil lined baking sheet or use a lightly greased cooking rack inside a rimmed baking dish.
• In a large bowl, combine the two meats (beef and sausage),onion, green pepper,panko breadcrumbs,and Sloppy Joe mix.
• Stir in egg.
• Shape mixture into 1 inch balls and place on prepared baking sheet.
• Bake 15 to 20 minutes or until done.
• If baking in oven with sauce,reduce oven temp to 350'
• In a small bowl combine ketchup,tomato sauce, brown sugar,worcestershire sauce, mustard, and salt and black pepper.
• In a 13x9 baking dish (lightly greased) add meatballs. Pour the sauce over meatballs and toss gently.
• Cover and bake 30 minutes more.
• Serve hot.
• NOTE: If using crockpot, add baked meatballs to crockpot and pour sauce over top and gently toss to cover meatballs. Let simmer on low for 30 minutes to 1 hour.

PAULA DEEN'S LAYERED MEATBALL CASSEROLE

Steps:

• Preheat oven to 350 degrees; lightly grease a 2 1/2 quart baking dish.
• Spread 1 cup spaghetti sauce over bottom of baking dish.
• Place meatballs on top of sauce.
• Layer basil, mushrooms and tomatoes.
• In a medium bowl, whisk together ricotta, sour cream, eggs, remaining 1 1/2 cups spaghetti sauce.
• Stir in garlic, salt, oregano and prepared noodles.
• Pour mixture over layered ingredients in baking dish.
• Top with cheese.
• Bake for 55 minutes to 1 hour, or until bubbly.
• Garnish with fresh parsley, if desired.