PORK MEATBALLS
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h35m
Yield 20 to 25 meatballs, approximately
Number Of Ingredients 22
Steps:
- Add the meat to a large bowl, spread it out and season with salt, to taste. Add the remaining ingredients leaving the bread crumbs until last. Mix until all the ingredients are combined. Create a small patty and test it in a small saute pan in 1 tablespoon of oil. When browned on both sides, taste and re-season the meat mixture, if needed. Roll the mixture into about 20 to 25 or so balls that are about 2 inches in diameter.
- Heat the vegetable oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, add the meatballs in a single layer and spread them somewhat apart so they have a chance to brown instead of steam. You may need to do this in batches. Brown the meatballs, over high heat, turning them so they brown all around. Treat them like hamburgers and cook them until they are medium-rare, about 3 to 5 minutes. Touch them to make sure they are still tender in the center. Use a slotted spoon or spatula to remove them from the pan to a tray and cook off the remaining balls, if needed.
- Add the meatballs to the hot tomato sauce and allow them to bubble slightly and simmer over very low heat for a few minutes. Shut off the heat and allow the mixture to rest for a few additional minutes before serving.
- Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and re-season with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 5 to 10 minutes. Add half of the water to prevent the veggies from getting too dry and continue cooking another 10 minutes. Taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Add remaining water, as needed, and cook for an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.
PORK MEATBALLS WITH SPICY SAUCE
Provided by Food Network
Time 1h40m
Yield 24 meatballs
Number Of Ingredients 14
Steps:
- Make the sauce: Heat the olive oil in a large pot over medium heat. Add the onion and 2 teaspoons salt; cook, stirring, until soft, about 5 minutes. Stir in the tomato paste and cook, stirring, until the oil is red, 2 to 3 minutes. Add the pork and red pepper flakes and cook, stirring, until the meat is cooked through, about 10 minutes.
- Add the crushed tomatoes and their juices and 1 cup water to the pot. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce is reduced by one-third, about 1 hour.
- Meanwhile, make the meatballs: Preheat the oven to 450 degrees F. Mix the ground pork, 1 tablespoon salt, the cherry peppers and their pickling liquid, the bread and eggs with your hands until combined. Roll into 24 golf ball-size meatballs.
- Coat a rimmed baking sheet with the olive oil, then put the meatballs on it and bake until firm and cooked through, about 14 minutes; let cool 5 minutes on the baking sheet.
- Divide the meatballs among bowls and top with the sauce. Serve with polenta, if desired.
BIG-BATCH MEATBALLS AND RED SAUCE
Buy some extra meat and simmer a little extra sauce. Then pack your freezer with dinner that just has to be thawed, reheated and tossed with some pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 to 9 servings
Number Of Ingredients 17
Steps:
- For the sauce: Swirl the oil and garlic in a medium saucepan over medium heat until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1 cup water, and bring to a high simmer. Reduce the heat to medium-low, add the basil and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes. Set aside and keep warm.
- For the meatballs: Preheat the oven to 425 degrees F. Tear the bread into very small pieces and put it in a small bowl. Pour the milk over the bread, and let sit until the bread is soft, about 5 minutes.
- Combine the bread mixture with the beef, pork, Parmesan, eggs, onions, parsley, garlic, 2 teaspoons salt and red pepper flakes in a large bowl, and thoroughly mix with your hands. Divide the mixture evenly into 36 mounds, and roll each into a ball.
- Brush 2 rimmed baking sheets generously with oil. Evenly divide the meatballs between the sheets, and roll them around to coat in oil. Bake until golden brown and cooked through, rotating the sheets halfway through if needed, 15 to 20 minutes.
- Transfer the meatballs to the warm sauce, and cook for 5 minutes over medium-low heat. Let the meatballs and sauce cool completely, divide evenly among four 1-quart containers and freeze for up to 1 month.
- To reheat: Let a container of the meatballs and sauce thaw in the refrigerator overnight. Transfer them to a microwave-safe container, and microwave in 2-minute increments, gently stirring after each, until the meatballs are heated through.
MEATBALLS WITH PEPPER SAUCE
I've found these colorful meatballs keep well in a slow cooker for a no-fuss meal. We enjoy them served over rice or noodles.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 60 meatballs.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the milk, Worcestershire sauce and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place meatballs on a rack in a shallow baking pan. Broil 4-6 in. from the heat for 5-8 minutes or until browned. In a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; add meatballs. Simmer, uncovered, for 1 hour or until the meat is no longer pink.
Nutrition Facts : Calories 329 calories, Fat 13g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 782mg sodium, Carbohydrate 33g carbohydrate (23g sugars, Fiber 1g fiber), Protein 21g protein.
PORK & PEPPER MEATBALLS ON PARSNIP MASH
The ultimate comfort food: sweet red pepper mixed into these meatballs add depth of flavour and parsnip mash is a great twist on your usual spuds
Provided by Miriam Nice
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 12
Steps:
- Heat oven to 190C/170C fan/gas 5. In the small bowl of a food processor, put the cinnamon, half the paprika, the pepper, 1 garlic clove, the oregano and torn pitta. Blitz until very finely chopped, then tip into a large bowl and add the mince and the egg, and season well. Rub 1 tsp of the oil over a large baking sheet. Squish the pork and pepper mixture together with your hands, shape into 8 meatballs and place evenly spaced on the prepared baking sheet.
- Bake the meatballs for 20 mins or until cooked through and lightly golden. Meanwhile, cook the parsnips in a pan of boiling water over a high heat for 15 mins, then drain and mash with some seasoning, keeping warm until needed.
- For a quick tomato sauce, put the remaining crushed garlic and paprika in a small saucepan with the passata and cook over a medium heat for 5 mins, until thickened a little. To serve, divide the parsnip mash between the plates, tip the meatballs into the pan with the sauce and stir to coat them, then pile everything on top of the mash. Scatter over the parsley and drizzle with the remaining olive oil. Serve immediately.
Nutrition Facts : Calories 573 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 21 grams sugar, Fiber 18 grams fiber, Protein 36 grams protein, Sodium 0.6 milligram of sodium
PORK MEATBALLS
This recipe is one of my favorites. My mom used to make the moist, flavorful meatballs often, and they were part of our traditional dinner on Shrove Tuesday, served with homemade gnocchi. -Joan Newberry, Indiana, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the first seven ingredients. Crumble meat over mixture and mix well. Shape into ten 2-in. balls. , In a saucepan, bring broth to a boil. Place meatballs in the broth. Reduce heat; cover and simmer for 15 minutes. Turn the meatballs; cook 15 minutes long or until a thermometer reads 160°. Remove with a slotted spoon.
Nutrition Facts : Calories 511 calories, Fat 33g fat (14g saturated fat), Cholesterol 235mg cholesterol, Sodium 1731mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 0 fiber), Protein 43g protein.
More about "pork meatballs in red pepper sauce recipes"
GREEK MEATBALLS WITH ROASTED RED PEPPER SAUCE
From wholesomelicious.com
5/5 (24)Category Main CourseCuisine MediterraneanCalories 535 per serving
- Preheat the oven to 425 degrees. Prepare your peppers: Cut each pepper in half or thirds, strip membrane, de-seed, and brush the tops with olive oil.
- Place peppers on a baking sheet and cook for about 20 minutes, or until the peppers are nice and soft, and slightly browned. Remove from oven and let cool. Reduce the heat of the oven to 375 degrees.
- Meanwhile, make the meatballs. Combine the ground turkey and sausage with a whisked egg, almond flour, salt, red onion, coconut aminos, parsley, and mint. Mix well with your hands.
- Using your hands or a cookie scoop, form balls approximately 1.5 inches in diameter. Place on a cookie sheet lined with parchment paper. Transfer pan to the oven, and bake for about 20 minutes.
ITALIAN MEATBALLS IN A RED PEPPER TOMATO SAUCE - AN …
From anitalianinmykitchen.com
5/5 (7)Total Time 45 minsCategory Main DishCalories 125 per serving
- In a medium bowl mix together the ground beef, pork, egg, parmesan cheese, bread (squeeze out an excess milk and break into crumb size pieces), salt, pepper and parsley. Form the mixture into 12 equal size meatballs.
- While the meatballs are browning start the sauce, in a large sauce pan add the 2 tablespoon of oil, minced garlic, shallot and sliced peppers (about 1/4 inch wide and 1 inch long or smaller if you prefer). Cook for 2 minutes on medium heat, then add puree, oregano, basil, salt and pepper (or hot pepper flakes) and water, mix to combine. Add the browned meatballs (remove from the pan with a slotted spoon and add to the pan), gently cover with the sauce. Cover* the pan and cook on low / medium until sauce thickens and meatballs are cooked. Approximately 25-30 minutes. Serve immediately. Enjoy!
MOROCCAN MEATBALLS WITH RED PEPPER SAUCE RECIPE
From sainsburysmagazine.co.uk
20 HOMEMADE SAUCES FOR MEATBALLS - INSANELY GOOD
From insanelygoodrecipes.com
JUICY PORK MEATBALLS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
THE BEST ITALIAN-AMERICAN MEATBALLS RECIPE - SERIOUS EATS
From seriouseats.com
THE BEST MEATBALL RECIPE! - GIMME SOME OVEN
From gimmesomeoven.com
PORK MEATBALLS RECIPE - COCONUT CURRY PORK MEATBALLS - HOW …
From howsweeteats.com
13 POBLANO PEPPER RECIPES TO KICK UP YOUR WEEKNIGHT ROUTINE
From yahoo.com
BEST MEATBALL SAUCE RECIPE (ONLY 8 SIMPLE INGREDIENTS TO MAKE!)
From mysaucerecipes.com
PORK MEATBALL RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
VEGETARIAN MEATBALLS WITH RED PEPPER SAUCE AND SPAGHETTI RECIPE
From goodto.com
BAKED ZITI WITH MEATBALLS - GIRL. INSPIRED.
From thegirlinspired.com
MEDITERRANEAN PORK MEATBALLS RECIPE - BBC FOOD
From bbc.co.uk
BEST BAKED ITALIAN MEATBALLS | CHEF DENNIS
From askchefdennis.com
HEALTHY AND DELICIOUS GRASS-FED GROUND BEEF RECIPES
From simpleandsavory.com
TURKEY MEATBALLS IN ROASTED RED PEPPER SAUCE - RECIPE RUNNER
From reciperunner.com
ALBóNDIGAS DE RICOTTA (ARGENTINE RICOTTA BALLS) RECIPE
From seriouseats.com
6,486 PEPPER SAUCE RECIPES - PAGE 338 - RECIPELAND.COM
From recipeland.com
TURKEY MEATBALLS WITH HOMEMADE BAKED BEANS - HEALTHY FOOD …
From healthyfood.com
PORK MEATBALLS WITH ROASTED PEPPERS AND BARBECUE SAUCE
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love