Tomato Balls Recipes

MEATBALLS WITH TOMATO SAUCE

Meatballs with Tomato Sauce image

Provided by Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 pound/500 g extra-lean ground beef
3 1/2 ounces/100 g ricotta cheese
1 egg
10 sun-dried tomatoes, chopped
1 cup/250 ml freshly grated Parmigiano cheese
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 onion, finely chopped
2 pounds/about 800 g tomato puree
Salt and freshly ground black pepper

Steps:

For the meatballs: In a mixing bowl, add the ground beef, ricotta cheese, egg, sun-dried tomatoes, Parmigiano cheese, salt, and pepper. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls and then pat them down so they will evenly cook.
For the tomato sauce: In a large pot, heat the extra-virgin olive oil and cook the onions until translucent. Add the tomato puree and bring to a boil. Add the salt, and pepper, to taste and lower the heat to medium. Add the uncooked meatballs to the pot and let cook on medium heat for 30 minutes.

Nutrition Facts : Calories 261, Fat 10 grams, SaturatedFat 5 grams, Cholesterol 95 milligrams, Sodium 1,179 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 26 grams, Sugar 10 grams

ITALIAN MEATBALLS IN TOMATO SAUCE

Italian Meatballs in Tomato Sauce image

Make and share this Italian Meatballs in Tomato Sauce recipe from Food.com.

Provided by Julesong

Categories Meat

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

3/4 cup onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1/3 cup fresh parsley, minced
1 teaspoon dried basil, crumbled (or 3 tablespoons minced fresh basil)
28 ounces tomatoes, crushed
6 ounces tomato paste
1/2 cup chicken stock
1/4 cup dry red wine
1 teaspoon sugar
2 tablespoons romano cheese, freshly grated
1/2 teaspoon salt
1/2 teaspoon dried oregano, crumbled
2 slices bread, soaked in broth or milk (with liquid squeezed from it)
1 lb chuck, ground
2 large eggs, lightly beaten
1/2 cup romano cheese, freshly grated
2 cloves garlic, minced
3 tablespoons fresh parsley, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon black pepper, freshly ground ( to taste)
1/4 cup olive oil

Steps:

Make the sauce: in a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes; add parsley, basil, tomatoes, tomato paste, stock, wine, sugar, romano, salt, and oregano, and simmer the sauce, stirring occasionally, for 30 minutes.
While sauce is cooking, prepare the meatballs: in a large bowl combine bread (with liquid squeezed from it), chuck (it's really good if you grind your own!), eggs, romano, parsley, garlic, the oregano, salt, and pepper; mix well and form into 8 meatballs.
In a large skillet brown the meatballs in the oil over high heat, turning them often; make sure to not crowd them in the pan, otherwise they won't brown properly.
Transfer the browned meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes.
You can serve them with your favorite pasta right away, but these improve in flavor if they're cooled and chilled, covered, and refrigerated overnight or up to 2 days before serving.

TOMATO AND MOZZARELLA BITES

Tomato and Mozzarella Bites image

A great way to serve tomato mozzarella salad. Great presentation; always a hit! You can find the bite-sized mozzarella ('Bocconcini') at most supermarkets. If they are on the larger side, cut them in half.

Provided by MADDIECAT

Categories Salad Vegetable Salad Recipes Caprese Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 7

Ingredients

20 grape or cherry tomatoes, halved
20 fresh basil leaves
20 small balls fresh mozzarella cheese (often labeled bocconcini)
salt and pepper to taste
½ cup balsamic vinegar
¼ cup extra virgin olive oil
20 toothpicks

Steps:

Using a toothpick, spear a half of a tomato, a leaf of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients.
Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 5.4 g, Cholesterol 39.3 mg, Fat 17.9 g, Fiber 0.5 g, Protein 9.4 g, SaturatedFat 8.1 g, Sodium 151.8 mg, Sugar 3.3 g

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