Meatballs.....?!


Question: Someone got a tasty, fairly foolproof recipe for meatballs and tomato sauce? Thanks in advance!


Answers: Someone got a tasty, fairly foolproof recipe for meatballs and tomato sauce? Thanks in advance!

* Oregano
* 1 Bay Leaf
* Sweet Basil
* Fresh Parsley (Fresh Parsley - This is Important!! It MUST be Fresh Parsley!)
* Garlic Powder
* (1) Vidalia Onion (...not too large but bigger than medium)
* Salt/Pepper
* Garlic, Lots of Garlic!
* Cajun Seasoning - Just a dash (any spicy Cajun seasoning will do)
* Olive Oil (recommend "Filippo BERIO Olive Oil" imported from Italy)
* Sugar (your gonna add just a little bit later on during the cooking)
* (2) 28 oz. / (2) 800g Tomato Sauce (preferably "Hunt's")
* (2) 6 oz. / (2) 170g Tomato Paste (preferably "Hunt's")
* (2) 16 oz. / (1) 450g Diced Tomatoes (preferably "Hunt's" and if you can get it, you want the "petite" diced)
* Red Wine (preferably "Ruffino Chianti Classico")
* (2) Pork Chops (Average size thin) This comes into the recipe when you start making the Meatballs.. You are making the Meatballs right? It really adds to the flavor of the sauce!)
* (1) Package of Italian Sausage (I recommend the mild not the spicy)
* A good Sauce pan at lease 10" diameter and 12" deep (Make sure you have a quality pan, cheap pans have a very thin bottom which tends to burn whatever it is you are cooking. A good quality sauce pan has a very thick bottom to it, this is much better for things that you have to cook for a long time such as sauces and soups.)
* Water (you will be adding approximately 34 oz. of water along the way during the cooking process, this is an important step so pay attention. Blue text indicates the addition of water). Don't worry, it will evaporate out.
...
......

~ See below for VERY detailed recipe instructions...

* If you're brave enough, you can add salt pork to this recipe.
Here is the methed for this deep dark Italian grandma secret!

How to make the Spaghetti Sauce, Meat Balls and Braciole Recipe...

First...
Put enough olive oil in the pan to just barely cover the bottom. You want to have enough oil where the garlic can soak a little bit. Note: Make sure you have started the "background Italian music", it will help get you in the mood for Italian Cooking. Or you can also download the Italian background music which has more songs and higher quality :-) Great to play while you're cooking! (download lo-fi 54MB) - (download hi-fi 176MB) - (Dnload Help!)

Next...
Chop up (3) Large cloves of garlic as fine as you can. It's better to do this manually with a knife and your fingers in lieu of using a garlic chopper.. This way, you will have that nice Italian Grandmother smell. If you do not have an Italian Grandmother.. Trust me, their fingers always smell like garlic ;)

Next...
Add the garlic to the oil. Do not heat the pan up yet, just let the garlic sit there and bathe in the olive oil for a bit, this will help get the garlic flavor into the oil. You listening? These are Italian Grandma cooking secrets... it's important stuff ;)

Next...
While the garlic is bathing in the olive oil, chop up (1) large Vidalia onion as fine as you can.

Next...
Heat the oil and garlic - medium heat. Heat until you see little bubbles around the garlic. (DO NOT OVER COOK THE GARLIC) When you see the little bubbles around the garlic add the chopped up onions and lower the heat to medium low. Be sure to do this as soon as you see the little bubbles around the edges of the garlic ~ This is Important!

Next...
Simmer at low heat, the oil, garlic and onions for about 5 minutes. While the onion, garlic and oil are simmering add 1 tsp. Oregano, 1/2 tsp. Sweet Basil, a dash of Salt and Pepper and mix well.

Next...
Spoon in (1) 6 oz. can of Tomato Paste. Fill this 6 oz. tomato paste can with water, stir it up good to get all the paste off the inside of the can and add it to the pan. Turn the heat back up to medium. Mix well until paste is consistent throughout. Simmer for about 4 minutes. (Be sure to stir the sauce constantly for these 4 minutes) I call this Italian Roux. At this point you should add a touch of salt, black pepper and 1/2 tsp. of Oregano.

Next...
Add (2) 16 oz. can of Diced Tomatoes. Fill (1) of these 16 oz. cans with water about 1/2 full, stir it up good to get all the tomato out of it then add it to the pan. Mix well and simmer for 10 more minutes. Stir constantly. While simmering add 1 tsp. Oregano (yes, again), 1/2 tsp. Sweet Basil, 1-1/2 tsp. fresh chopped Parsley, just a dash of Cajun Seasoning 1/2 tsp. Garlic Powder and a dash of course black pepper.

Next...
Add the second 6 oz. Tomato Paste. Fill this 6 oz. tomato paste can with water, stir it up good to get all the paste off the inside of the can and add it to the pan. Mix well and heat for another 15 minutes or so. At this point you should add a little salt and pepper. The heat should be set to medium heat, the sauce should not be boiling, if boiling turn down heat just a little. Also be sure to stir sauce every minute or so, you don't want anything sticking to the bottom of the pan in this part of the sauce making process. :-) Make sure the paste is mixed in well. When you add the tomato paste at this point, it's going to clump together, get a wooden spoon and squeeze the paste up against the side of the pan to mix the paste in well with the sauce.

Next...
Add (2) 28 oz. cans of Tomato Puree' ("Hunts") or Tomato Sauce ("Progresso"). Mix well. Fill (1) of the 28 oz. cans up with water about 1/2 full, then add this to the sauce. Add 1 tsp. Oregano (yes, again), Important note about adding Oregano and Sweet Basil, when adding this to the sauce, pour the tsp full in the palm or your hand and with your other hand rub hard to grind up the seasoning, this brings out the flavor a little more. 1 tsp. Parsley, (3) dashes of Sweet Basil and (3) dashes of Garlic Powder. Mix well. Keep at medium heat and cover pan. Be sure the sauce is not at a rapid boil. A little boiling is OK but not too much. Heat should be at medium or lower. You want to keep the medium heat on the sauce while you make the Meat Balls.

OK, if you have been doing the math, you should have added by now a grand total of approximately 34 oz. of water. Actually this does not have to be exact, can be more or less. Adding the water helps you cook the sauce longer so you can better cook the meat.

*** Don't forget to keep stirring the sauce every 3 minutes or so while you're making the Meat Balls ~ This is Important!

Next...
Add 1/3 cup red wine and mix well. Let simmer (almost boiling) for about 15 minutes. Stirring occasionally.

At this point in your culinary adventure you will want to drop in (1) Bay Leaf, mix this sauce well after dropping in the bay leaf. To add a little fun you may want to toss the bay leaf over your back and see if you can make it into the pot ;)


OK, you're doing great! Now wipe the sweat of your forehead and lets get those Meat Balls going before the sauce burns....!

Just let the sauce simmer (not boiling) while you're preparing the meatballs. It could take you about 1/2 hour to finish the Meatballs.

*** Important Note: About 10 minutes before you put the Meatballs into the sauce you will need to add (2) Tsp's of sugar. Sprinkle this in slowly while you're stirring the sauce. Mix the sauce well after adding the sugar.

Well if you were going to make some BBQ meatballs you could add some:
Along with the tomato sauce

Teriaky BBQ sauce 2 Bottles (depending on the amount that you are making)

Honey about 1/3 Cup

Hope this helps

MEATBALLS
1 pound lean ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten

SAUCE
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper

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.

Mix together in a medium sized bowl:

1/2 lb. ground beef
1/2 lb. ground pork sausage
1/2 C. bread crumbs OR 1/2 sleeve soda crackers, crushed
1 egg, beaten
2 Tblsps. Italian seasoning
2 cloves garlic minced OR 1 tsp. garlic powder

The easiest way to mix is with your hands, until it looks uniform in texture and colour.

Heat a large skillet over medium heat with 1 Tblsp. oil in it. When hot, shape meatballs and add to pan. Brown thoroughly on all sides, turning as needed. Remove from pan as cooked and place in 2 quart casserole dish.

Pour 1 can (28 oz) of your favourite tomato based sauce over. Pop into a 350 F oven for 25-30 minutes.

Use for meatball subs or over your favourite pasta.

yummmmm meat balls lol

first of all meatballs can be made many ways try usen left over rice or try oatmeal,bread crumbs,.....always add 2 eggs to a lbs cook about one onion per lbs also add salt and pepper make in to 2 to 4 oz balls easyest way is to use a ice cream scooper put on cookie sheet and bake them ......try let them cool off after cooking maybe even make them the day befor they will stiffen up when juices/fat cools then add to your fav sauce lol good luck

to your ground beef add 1/2 cup each chopped onions and green peppers per pound of meat salt pepper and oregano to salt.1 egg,1/2 cup crushed crackers,bread crumbs or plain oats...combine...do not over work.form in to balls about the size of golf balls.cook on the stove top on med low or in oven for 30 mins.
drain,,,,
as for the sauce....I cheat and buy canned. spag sauce.........classico is great but hunts will work.
If possible let the meat ball cook awhile in the sauce to meld the flavors...
BTW this makes great meat ball subs....hoagie roll,with 4 meat balls a little sauce and some mottz ...very nice.

Basic Oven Meatballs

3 Beaten eggs
3/4 cup Milk
3 cup Soft bread crumbs (about 4 1/2 slices)
1/2 cup Finely chopped onion
2 tsp Salt
3 lb Ground beef

In large mixing bowl, combine beaten eggs, milk, bread crumbs, chopped onion and salt; add meat and mix well. Shape into 6 dozen 1" balls. Place half the meatballs in 15 1/2 x 10 1/2 x 2 1/4" baking pan. Bake @ 375 degrees 25 to 30 minutes.

Remove from pan; cool. Repeat with remaining meatballs. Place cooled meatballs on cookie sheet; freeze firm. Using 24 meatballs per package, wrap meatballs in moisture vapor proof material. Seal and label. Makes 6 dozen.

=]

This is a 3rd generation Italian family recipe. It takes only a little preparation and cooks in the same pot.

CAROL’S MEATBALLS AND SAUCE

SPAGHETTI SAUCE

3 tbsp. salad oil
3/4 c. chopped onion
2 cloves garlic, chopped
2-1 lb. cans Italian tomatoes
2-6 oz. cans tomato paste
2 c. water
1 tsp. dried oregano
2 tsp. dried parsley
1 bay leaf
1-1/2 tsp. salt
pepper to taste

In Dutch oven, saute onions and garlic in hot oil until tender. Add remaining ingredients. Stir well. Add meatballs. (See recipe below.) Simmer for 3 hours. Stir often. Add more water if sauce becomes too thick.

MEATBALLS

2 slices day-old bread
milk
3 lbs. lean hamburger
2 eggs
? c. Romano cheese
2 tsp. dried parsley
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper

Soak bread in milk 2 to 3 minutes. Squeeze out extra milk and tear into small pieces. Mix well with meat and remaining ingredients. Shape into 2" balls. Drop the meatballs into the spaghetti sauce and cook.

Note: Using lean hamburger prevents the sauce from becoming too oily. The bread and eggs keep the meatballs from falling apart.

As a matter of fact, I do! I have been making these for many years, and it's a big hit in my house. I have been cooking so long I rarely measure. So this is this is approximately how much you will need for great meat balls.
2- lbs hamburger (or ground chuck for less fat)
3- 16oz.cans of tomato sauce
1-chopped onion
1/2 box of instant minute rice (uncooked)
2-3 eggs
5 table spoons Italian bread crumbs
salt&peper
2 table spoons sugar
Mix in large bowl- meat, rice, onion,eggs,2 table spoons of bread crumbs, salt, peper and about 1-16 oz can of tomato sauce till meat is moist and easy to roll into balls with your hands.(thats easier to do if your hands are wet with warm water) Put balls into skillet. an electric one cooks more evenly. Before cooking them, useing the bowl the meat mixture was in add the remaining sauce,then fill those empty sauce cans with water and add that plus 3 table spoons bread crumbs, salt, peper and then the sugar. Pour it over the meat balls. Almost to the top of the skillet. Sauce will thicken while cooking. Cover and cook to boiling then turn to lower heat. (a slight boiling) When you see grease on top, scoop it out with a spoon. You can add more sauce if needed. Stir ocanionly so meat doesnt stick to botton. Cook 20-30 minutes





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