Scorsese Sauce Meatballs Recipes

SUNDAY SAUCE WITH MEATBALLS

Steps:

• 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 olive oil in a large pot over medium-high heat. Add 4 cloves garlic, the onion, red pepper and black pepper. Saute until the onion is soft and beginning to brown, about 5 minutes. Add juiced tomatoes, red wine, 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.
• 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, 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 saute 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.
• Cut the ribs apart and remove the membrane. Saute 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

MEATBALLS IN BARBECUE SAUCE

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 18-20 minutes or until meat is no longer pink; drain. , Meanwhile, combine the sauce ingredients in a saucepan. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring frequently. Pour over meatballs. Bake 10-12 minutes longer.

EASY SWEDISH MEATBALL SAUCE

Steps:

• Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth. Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally. Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.

20+ MEATBALL SAUCE RECIPES (+MUSHROOM GRAVY)

Steps:

• Melt the butter.
• Brown the mushrooms in the butter.
• Sauté the onions for 3 minutes
• Add the garlic.
• Add more butter and then add flour.
• Stir until the flour is browned, then add the other ingredients.

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
• In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

FAMILY SECRET MEATBALLS AND SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix together the ground beef, rolled oats, 6 tablespoons of sweet onion, milk, salt, and black pepper until thoroughly combined. Roll the mixture into 2-inch meatballs, and place meatballs into the prepared baking dish.
• In a bowl, mix the ketchup, Worcestershire sauce, sugar, 4 1/2 tablespoons of sweet onion, apple cider vinegar, and water until the sugar has dissolved, and pour the sauce evenly over the meatballs.
• Bake the meatballs and sauce in the preheated oven until the sauce is bubbling and thickened and the meatballs are no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (70 degrees C).

CATHERINE SCORSESE'S PASTA SAUCE

Steps:

• In a 6-quart, or larger, saucepan or casserole, cook the onion in the oil, stirring occasionally, for 5 minutes.
• In a blender or food processor, puree tomatoes and sauce. Add tomato mixture to pan along with water, tomato paste, garlic, carrots, potato, 3 tablespoons of basil, 3 tablespoons of parsley, salt and cayenne to taste. Bring to a boil, reduce to a simmer and, stirring occasionally, cook, partly covered, for 30 minutes.
• In a small bowl, soak the bread crumbs in the milk until softened.
• In a large bowl, combine bread-crumb mixture with meat, egg, Parmesan, remaining 2 tablespoons basil and parsley, salt, cayenne and 1/2 cup of sauce. Gradually shred and add meat mix to sauce, a little at a time. Partly cover, and bring sauce to a simmer, stirring occasionally, for 1 hour. Before serving, remove garlic cloves, carrots and potato.
• Use about 2 cups of sauce for each pound of pasta.