Spicy Meatballs With Fragrant Tomato Sauce Recipes

SPICY MEATBALLS WITH SAUCE

Steps:

• In a large bowl, combine the egg, croutons, onion, green pepper, garlic powder, cumin, oregano and pepper. Crumble turkey and sausage over mixture and mix well. Shape into 1-in. balls. Place in a 5-qt. slow cooker., In a large bowl, combine the cornstarch, sugar and broth until smooth; stir in the tomatoes, carrots, tomato paste, soup mix, garlic, basil and pepper flakes. Pour over meatballs. Cover and cook on low for 5-6 hours or until meatballs are cooked through. Serve with pasta., Serve immediately or cool before placing in a freezer container. Cover and freeze for up to 3 months., To use frozen meatballs: Completely thaw in the refrigerator. Place meatballs in a large skillet; cover and cook for 10 minutes or until heated through. Serve with pasta.

SPICY MEATBALLS WITH FRAGRANT TOMATO SAUCE

Steps:

• Combine breadcrumbs and milk in mixing bowl and let sit 5 minutes.
• Meanwhile, heat oil in a heavy 10" skillet over medium heat. Add onion and sauté till translucent, about 5 minute.
• Add 1 tsp cumin, cinnamon and 1/8 tsp cayenne. Cook 30 seconds.
• Add tomatoes and juices, 1 cup water, and 1/2 tsp salt. Increase heat to high and bring to a boil. Lower the heat to a steady simmer and cook for 15 minutes.
• While the sauce simmers, prepare the meatballs. Mash the breadcrumbs and milk with a fork to a smooth paste. Add the beef, remaining 1 tsp cumin and 1/8 tsp cayenne, 1/2 the cilantro, 1 1/2 tsp salt, and several grinds of pepper. Mix with your hands until thoroughly combined.
• Wet your hands to keep the mixture from sticking to them. Roll a couple of tablespoons into 1 1/2" balls; you should have about 30.
• Nestle the meatballs into the sauce, cover, and cook for 10 minutes.
• Remove lid and continue to simmer for another 5 minutes to thicken the sauce.
• Stir in the remaining cilantro and season with salt and pepper to taste.