ITALIAN MEATBALLS AND SUNDAY SAUCE RECIPE
Flavorful and juicy Italian meatballs with garlic, parsley and Parmigiano Reggiano cheese braised in a simple Sunday sauce.
Provided by James
Categories Main Course
Time 3h30m
Number Of Ingredients 16
Steps:
- Dice 1 onion. In a large bowl hand crush the tomatoes. Alternatively, pulse the tomatoes in a blender for 2-3 seconds.
- Coat the bottom of a large heavy pot with a 1/2 cup of olive oil and saute the onions on medium-low heat until translucent (about 5 minutes). Add the tomato paste to the onions and cook for 5 minutes, spreading the paste around with a wooden spoon.
- Add in all the hand crushed tomatoes, 1 tsp of kosher salt, 1/2 tsp black pepper and 1/2 tsp of sugar. Stir the sauce until incorporated and cook on a low simmer with the lid left slightly ajar. Stir the sauce every so often (very important!) to avoid sticking. The sauce should cook on low heat for at least 2.5 to 3 hours but longer will be better.
- Begin by grating 3/4 cup of parmigiano reggiano, mincing a half cup of fresh parsley, and creating garlic paste from 3 garlic cloves.
- Add the beef and ground pork to a large mixing bowl and season with 2 tsp kosher salt and a 1/2 tsp black pepper. In a small bowl beat 2 eggs and set aside.
- To the meat, add the breadcrumbs, grated cheese, parsley and garlic paste. Pour the eggs in and mix everything together. If the mixture is too dry, add one more egg to the mix.
- With wet hands roll approximately 2" size meatballs. The meatballs can be baked on a sheet pan with wire rack at 375f for 25-30 minutes or until brown in the middle of oven.
- Place the browned meatballs in the sauce and cook for a minimum of 1 hour on low heat to allow the meatballs to absorb the flavor of and braise in the sauce.
- When the meatballs are finished, serve with choice of pasta, grated cheese and Italian bread. Enjoy!
Nutrition Facts : Calories 824 kcal, Carbohydrate 97 g, Protein 46.3 g, Fat 27.5 g, SaturatedFat 6.2 g, Cholesterol 132 mg, Sodium 1255 mg, Fiber 14.6 g, Sugar 29.3 g, ServingSize 1 serving
MEATBALLS IN SUNDAY SAUCE
Provided by Dominick Tesoriero
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the meatballs: In a bowl, combine the beef, pork, veal, breadcrumbs, Parmesan and parsley. In a separate bowl, combine the ricotta and eggs and sprinkle with salt and pepper to taste. Whip with a whisk until fluffy.
- Fold the ricotta mixture into the meat mixture. Form the mixture into golf-size balls. Pour about 2 inches of canola oil into a frying pan and slowly bring the temperature to 350 degrees F. Line a plate with paper towels and set aside. Fry the meatballs until golden brown, about 2 minutes per side. Transfer to the lined plate.
- For the sauce: Coat the bottom of a large saucepan with olive oil and heat over medium heat. Add the garlic and red pepper flakes and cook until the garlic is lightly brown, 30 seconds.
- Deglaze with the marsala, then add the stock and cook, stirring, until reduced by half. Add the tomatoes and sugar and bring to a simmer. Add the meatballs and cook, 30 minutes. Add the basil.
- Meanwhile, bring a large pot of salted water to a boil and add the penne. Cook to al dente, about 13 minutes.
- Add the strained penne to a large saute pan and ladle in some of the sauce, then cook over high heat just long enough to coat the pasta and simmer the sauce. Lower the heat and add the grated Parmesan. Toss in the pan to coat well. Serve with immediately with meatballs.
SUNDAY SAUCE WITH MEATBALLS, SAUSAGES, AND PORK CHOPS
This is my most requested recipe. By the by, if your grocer doesn't stock pancetta (an Italian-style cured bacon), you can substitute a fatty prosciutto or ordinary bacon in a pinch, but it won't be as subtle a dish. I usually never use pancetta and it is still delicious...who has 20 days to cure homemade pancetta!?!? From Fresco Trattoria.
Provided by SmHerndon
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large pot over medium heat, heat the oil and sauté the sausage and pork chops until brown, about 10 minutes - Don't worry if the meat is not cooked through because the meat will cook through in the sauce.
- Remove the meat from pan and set aside; Deglaze the pan with 1 cup red wine.
- In the same pot, add the garlic, onions, pancetta, and crushed pepper and cook until the onions and garlic are lightly browned, about 2 minutes.
- Add the remaining cup of red wine and reduce by half. Add the tomatoes and simmer for 1 hour over low heat. Add the basil, sausage, pork chops, and meatballs to the tomato sauce and simmer for an additional hour over low heat.
- In a large pot of boiling, salted water, cook the pasta for 10 to 12 minutes or until al dente. Drain the pasta, toss it with the Sunday Sauce, and serve immediately.
Nutrition Facts : Calories 1423.5, Fat 83.9, SaturatedFat 24, Cholesterol 269.6, Sodium 1543.5, Carbohydrate 82.2, Fiber 9.6, Sugar 16.7, Protein 71
BRAT'S, SPAGHETTI SAUCE AND MEATBALLS
Make and share this Brat's, Spaghetti Sauce and Meatballs recipe from Food.com.
Provided by sheriboren
Categories Sauces
Time 2h40m
Yield 3-4 serving(s)
Number Of Ingredients 22
Steps:
- In large pot saute onion and garlic in olive oil until onion is softened.
- Add tomato paste and stir into olive oil until completely mixed .
- Stir in tomato sauce and tomatoes.
- Slowly mix in the 4 cups of water.
- Add bay leaves,.
- oregano, basil, salt, pepper, sugar and stir well.
- Bring to a boil then turn down and simmer for one hour.
- For your meatballs combine the beef, finely minced garlic, Italian bread crumbs, basil, oregano, parmesan cheese, eggs, salt and pepper and mix together well.
- Shape into 1 inch size meatballs and place on a cookie sheet.
- Bake meatballs in 350 degree oven for 20 minutes.
- Add meatballs to the sauce after 1 hour of cooking sauce.
- Continue to cook the sauce and meatballs 1 more hour or longer if you like.
- Uncover the sauce during the last half hour to thicken up the sauce.
- Cook pasta according to package directions.
- Serve sauce and meatballs over spaghetti.
Nutrition Facts : Calories 1392.1, Fat 76.8, SaturatedFat 25.6, Cholesterol 406.7, Sodium 5403.5, Carbohydrate 94, Fiber 16.6, Sugar 44.1, Protein 88.7
SUNDAY SAUCE WITH BRACIOLE, MEATBALLS, AND SAUSAGE
No crowd to feed? No problem. Sunday Sauce freezes well; just make sure any braciole, meatballs, or sausages are submerged in sauce.
Provided by Dawn Perry
Categories Freezer Food Pasta Beef Tomato Parmesan Meatball Sausage Breadcrumbs Ground Beef Oregano Dinner Potluck
Yield 6-8 servings
Number Of Ingredients 35
Steps:
- Make the sauce:
- Purée onions and garlic in a food processor until very finely chopped.
- Heat oil in a large Dutch oven or heavy ovenproof pot over medium-high. Cook onion mixture and 1/2 tsp. salt, stirring often, until liquid is evaporated and bits on bottom of pot are beginning to brown, 10-12 minutes. Add tomato paste, oregano, and red pepper flakes; cook, stirring, until slightly darker in color, about 2 minutes more. Add 1/2 cup water and cook, scraping up browned bits from bottom of pot. Add tomatoes and their juices and 1 cup water; stir to combine. Stir in basil, season with pepper and remaining 1 tsp. salt, and bring to a simmer. Keep warm, stirring occasionally, until ready to use.
- Make the breadcrumb mixture:
- Combine cheese, parsley, breadcrumbs, and garlic in a medium bowl.
- Prepare the braciole:
- Preheat oven to 300°F. Lay beef flat on a work surface; season with 3/4 tsp. salt and 1/2 tsp. pepper. Sprinkle evenly with 1/2 cup breadcrumb mixture. Working one at a time and starting at the short end, roll up beef, then tie in a few places with butcher's twine to secure. Season braciole with remaining 1/2 tsp. salt and 1/4 tsp. pepper.
- Heat 1 Tbsp. oil in a large skillet over medium-high. Working in batches and adding remaining 1 Tbsp. oil to skillet as needed, cook braciole, turning occasionally, until browned on all sides, about 8 minutes per batch.
- Transfer braciole to pot with sauce, cover, and bake 1 1/2 hours. Wipe out skillet and reserve.
- Prepare the meatballs and sausage:
- Mix ground beef, eggs, milk, salt, pepper, and remaining 1 1/4 cups breadcrumb mixture with a fork in a medium bowl. Shape into 12 (1 1/2") balls.
- Heat 1 Tbsp. oil in reserved skillet. Working in batches, cook meatballs, turning occasionally, until browned on all sides, about 8 minutes per batch; transfer to a plate. Working in batches and adding remaining 1 Tbsp. oil to skillet as needed, cook sausages, turning occasionally, until browned on all sides, about 8 minutes per batch. Transfer to plate.
- After braciole has baked 1 1/2 hours, using tongs, gently lower meatballs and sausages into sauce. Cover pot and continue to bake until braciole is very tender and meatballs and sausages are cooked through, 25-30 minutes more.
- To serve:
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Transfer sausages, meatballs, and braciole to a platter; remove strings from braciole. Spoon some warm sauce over.
- Drain pasta and toss with as little or as much sauce as you like. Serve topped with Parmesan.
- Do Ahead
- Sauce can be made 3 days ahead; cover and chill, or freeze up to 6 months. Braciole, meatballs, and sausages can be made 3 days ahead; submerge in sauce, cover, and chill, or freeze up to 3 months.
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