Will you share with me your favorite meatballs and sauce recipe?!
Answers:
Spaghetti Sauce with Meatballs
1 cup chopped onion
1 large green pepper, chopped
2 celery ribs, chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 cans (28 ounces each) diced tomatoes, undrained
1 can (6 ounces) tomato paste
3/4 cup water
3 bay leaves
1 tablespoon sugar
1 tablespoon dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
MEATBALLS:
1 egg
1 cup chopped onion
2 slices bread, cubed
1/4 cup milk
2 tablespoons chopped fresh parsley
1 garlic clove, minced
1 teaspoon salt
1 pound ground beef
1/4 pound ground veal
1/4 pound ground pork
2 tablespoons vegetable oil
Hot cooked spaghetti!. In a large saucepan or Dutch oven, saute the onion, green pepper, celery and garlic in oil until tender!. Stir in the tomatoes, tomato paste, water, bay leaves, sugar, oregano, cloves, pepper flakes and pepper; bring to a boil!. Reduce heat; cover and simmer for 2 hours, stirring occasionally!. Meanwhile, in a bowl, combine the egg, onion, bread cubes, milk, parsley, garlic and salt!. Crumble meat over mixture and mix well!. Shape into 1-1/2-in!. balls!. In a skillet, brown the meatballs in batches in oil; drain!. Add meatballs to sauce!. Cover and simmer for 30 minutes!. discard bay leaves!. Serve meatballs and sauce over spaghetti!.
nfd?Www@FoodAQ@Com
1 cup chopped onion
1 large green pepper, chopped
2 celery ribs, chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 cans (28 ounces each) diced tomatoes, undrained
1 can (6 ounces) tomato paste
3/4 cup water
3 bay leaves
1 tablespoon sugar
1 tablespoon dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
MEATBALLS:
1 egg
1 cup chopped onion
2 slices bread, cubed
1/4 cup milk
2 tablespoons chopped fresh parsley
1 garlic clove, minced
1 teaspoon salt
1 pound ground beef
1/4 pound ground veal
1/4 pound ground pork
2 tablespoons vegetable oil
Hot cooked spaghetti!. In a large saucepan or Dutch oven, saute the onion, green pepper, celery and garlic in oil until tender!. Stir in the tomatoes, tomato paste, water, bay leaves, sugar, oregano, cloves, pepper flakes and pepper; bring to a boil!. Reduce heat; cover and simmer for 2 hours, stirring occasionally!. Meanwhile, in a bowl, combine the egg, onion, bread cubes, milk, parsley, garlic and salt!. Crumble meat over mixture and mix well!. Shape into 1-1/2-in!. balls!. In a skillet, brown the meatballs in batches in oil; drain!. Add meatballs to sauce!. Cover and simmer for 30 minutes!. discard bay leaves!. Serve meatballs and sauce over spaghetti!.
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SPAGHETTI SAUCE AND
MEATBALLS
Sauce:
3 med!. onions finely chopped
6 Italian sausages
3 pounds hamburger
1 can tomato paste
3 cans crushed tomatoes
1 tablespoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 tablespoons brown sugar
1 teaspoon crushed pepper
Meat Balls:
3 1/2 to 4 pounds hamburger
3/4 cup Italian bread crumbs
2 eggs
1 teaspoon powdered garlic
3/4 cup grated Romano cheese
salt and pepper to taste
Saute onions and sauages until sauage is brown!. Add 3 pounds hamburger; cook until brown!. Add tomato paste, tomato, salt, pepper crushed pepper, garlic, brown sugar!. Cook on simmer for two hours!. Then add meatballs!.
Mix the ingredents for meatballs together well, make into golf ball sized meatballs!. Place in oven proof dish and bake at 350 for 35 to 40 minutes!.
Drain and add to sauce or freese for later use!.
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MEATBALLS
Sauce:
3 med!. onions finely chopped
6 Italian sausages
3 pounds hamburger
1 can tomato paste
3 cans crushed tomatoes
1 tablespoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 tablespoons brown sugar
1 teaspoon crushed pepper
Meat Balls:
3 1/2 to 4 pounds hamburger
3/4 cup Italian bread crumbs
2 eggs
1 teaspoon powdered garlic
3/4 cup grated Romano cheese
salt and pepper to taste
Saute onions and sauages until sauage is brown!. Add 3 pounds hamburger; cook until brown!. Add tomato paste, tomato, salt, pepper crushed pepper, garlic, brown sugar!. Cook on simmer for two hours!. Then add meatballs!.
Mix the ingredents for meatballs together well, make into golf ball sized meatballs!. Place in oven proof dish and bake at 350 for 35 to 40 minutes!.
Drain and add to sauce or freese for later use!.
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Swedish meatballs!
6 tablespoons butter or margarine, divided
1 onion, chopped
1 cup dried bread crumbs
1 cup evaporated milk, divided
1 1/2 pounds ground beef
1 egg, beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried parsley
1 1/2 teaspoons all-purpose flour
1 tablespoon tomato sauce
ground nutmeg to taste
Melt 3 tablespoons butter or margarine in a large skillet over medium heat!. Add the onion and saute for 5 to 10 minutes, or until tender!.
In a separate medium bowl, combine the bread crumbs with 2 tablespoons of evaporated milk and stir, allowing the crumbs to absorb the milk!. Add the ground beef, onion, egg, salt, ground black pepper and parsley to taste!. Mix well and form into golf ball sized meatballs!.
Heat remaining butter or margarine in the same skillet over medium to medium high heat and add the meatballs!. Carefully shake the skillet to turn the meatballs, as needed!. Saute for 10 to 15 minutes, or until meatballs are browned on all sides!. Transfer the meatballs to a serving platter, reserving the liquid in the skillet!.
Add the flour to the skillet and stir until smooth!. Then gradually add the evaporated milk, tomato sauce and nutmeg to taste; again stirring until mixture is warmed, smooth and creamy!. Strain over meatballs!.
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6 tablespoons butter or margarine, divided
1 onion, chopped
1 cup dried bread crumbs
1 cup evaporated milk, divided
1 1/2 pounds ground beef
1 egg, beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch dried parsley
1 1/2 teaspoons all-purpose flour
1 tablespoon tomato sauce
ground nutmeg to taste
Melt 3 tablespoons butter or margarine in a large skillet over medium heat!. Add the onion and saute for 5 to 10 minutes, or until tender!.
In a separate medium bowl, combine the bread crumbs with 2 tablespoons of evaporated milk and stir, allowing the crumbs to absorb the milk!. Add the ground beef, onion, egg, salt, ground black pepper and parsley to taste!. Mix well and form into golf ball sized meatballs!.
Heat remaining butter or margarine in the same skillet over medium to medium high heat and add the meatballs!. Carefully shake the skillet to turn the meatballs, as needed!. Saute for 10 to 15 minutes, or until meatballs are browned on all sides!. Transfer the meatballs to a serving platter, reserving the liquid in the skillet!.
Add the flour to the skillet and stir until smooth!. Then gradually add the evaporated milk, tomato sauce and nutmeg to taste; again stirring until mixture is warmed, smooth and creamy!. Strain over meatballs!.
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ITALIAN MEATBALLS AND SAUCE
Meatballs:
2 lbs pork, veal, and ground beef mixture
2 eggs
garlic powder
1/4 cup fresh parsley, minced
1 cup Italian bread crumbs
salt
a little bit of milk
Sauce:
2 cans tomoato sauce
2 cans tomato puree
2 crushed tomatoes
1 teaspoon olive oil
A Sprinkle of:
oregano
onion powder
garlic powder
Parmesan cheese
Combine all ingredients for meatballs in a large bowl!. Form into meatballs!. Fry them until brown in a skillet with 1/4" olive oil and several whole cloves fresh garlic, to flavor the oil!.
Pour a few spoons of olive oil after done from the skillet into your sauce!. Cook for 6 hours in sauce on simmer!.
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Meatballs:
2 lbs pork, veal, and ground beef mixture
2 eggs
garlic powder
1/4 cup fresh parsley, minced
1 cup Italian bread crumbs
salt
a little bit of milk
Sauce:
2 cans tomoato sauce
2 cans tomato puree
2 crushed tomatoes
1 teaspoon olive oil
A Sprinkle of:
oregano
onion powder
garlic powder
Parmesan cheese
Combine all ingredients for meatballs in a large bowl!. Form into meatballs!. Fry them until brown in a skillet with 1/4" olive oil and several whole cloves fresh garlic, to flavor the oil!.
Pour a few spoons of olive oil after done from the skillet into your sauce!. Cook for 6 hours in sauce on simmer!.
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ITALIAN MEATBALLS AND SAUCE
1 lb!. ground beef
2 slices of bread
2 to 3 cloves garlic, finely chopped
Grated Romano or Parmesan cheese
Fresh or dry chopped parsley
Sauce:
1 (28 oz!.) can peeled tomatoes
1 (6 oz!.) can tomato paste
Oregano
Basil
Can substitute 1 (28 oz!.) can of crushed tomatoes with added puree
Meatballs:
Place meat in mixing bowl!. Hold each bread slice running water until saturated!. Gently press between hands to remove excess water and place in bowl!. Add garlic, sprinkle cheese and parsley in, amounts to suit your taste!. Mix well!. Form into 12 large or 20 small meatballs!. Brown in a non stick skillet or I prefer to cook them in the microwave!. Place meatballs in a circle in a large Pyrex pie plate (one circle for large meatballs, two circles for small) Cover with wax paper!. Microwave on high power 4 minutes!. Turn plate 1/4 turn and microwave on high power another 4 minutes!. Remove meatballs with a slotted spoon, placing them directly into sauce or into a storage container!. Pour drippings into a separate container!.
Hint:
I like to double or triple the meatball recipe and freeze them!. After refrigerating the drippings, the fat can be removed and discarded and the flavorful beef drippings can be added to the meatballs for freezing (divide if you have multiplied the recipe) or added to the sauce!.
Sauce:
Drain juice from canned tomatoes into a 3 quart saucepan!. Empty tomatoes into blender and crush!. Add tomato paste and blend!. Pour into saucepan!. Add seasonings and heat to boiling!. Add meatballs and simmer for 1/2 hour!. Serve over you favorite pasta and top with grated Romano or Parmesan cheese!. Leftover sauce with meatballs freezes well and can be used for lasagna!.
Hint:
If you find the sauce too acidic, add 1 teaspoon of sugar!.
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1 lb!. ground beef
2 slices of bread
2 to 3 cloves garlic, finely chopped
Grated Romano or Parmesan cheese
Fresh or dry chopped parsley
Sauce:
1 (28 oz!.) can peeled tomatoes
1 (6 oz!.) can tomato paste
Oregano
Basil
Can substitute 1 (28 oz!.) can of crushed tomatoes with added puree
Meatballs:
Place meat in mixing bowl!. Hold each bread slice running water until saturated!. Gently press between hands to remove excess water and place in bowl!. Add garlic, sprinkle cheese and parsley in, amounts to suit your taste!. Mix well!. Form into 12 large or 20 small meatballs!. Brown in a non stick skillet or I prefer to cook them in the microwave!. Place meatballs in a circle in a large Pyrex pie plate (one circle for large meatballs, two circles for small) Cover with wax paper!. Microwave on high power 4 minutes!. Turn plate 1/4 turn and microwave on high power another 4 minutes!. Remove meatballs with a slotted spoon, placing them directly into sauce or into a storage container!. Pour drippings into a separate container!.
Hint:
I like to double or triple the meatball recipe and freeze them!. After refrigerating the drippings, the fat can be removed and discarded and the flavorful beef drippings can be added to the meatballs for freezing (divide if you have multiplied the recipe) or added to the sauce!.
Sauce:
Drain juice from canned tomatoes into a 3 quart saucepan!. Empty tomatoes into blender and crush!. Add tomato paste and blend!. Pour into saucepan!. Add seasonings and heat to boiling!. Add meatballs and simmer for 1/2 hour!. Serve over you favorite pasta and top with grated Romano or Parmesan cheese!. Leftover sauce with meatballs freezes well and can be used for lasagna!.
Hint:
If you find the sauce too acidic, add 1 teaspoon of sugar!.
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When I make these everyone always asks for the recipe!. They are really good and easy to make!.
Cranberry Cocktail Meatballs
Meatball ingredients:
2 lbs!. ground beef
1 c!. cornflake crumbs
2 eggs
1/3 c!. ketchup
3 T!. minced onion
2 T!. soy sauce
? t!. garlic powder
? t!. pepper
Sauce:
16 oz!. can jellied cranberry sauce
12 oz!. bottle chili sauce
1 T!. brown sugar
1 T!. lemon juice
Preparation: In a large bowl, combine ground beef, cornflake crumbs, eggs, ketchup, onion, soy sauce, garlic powder, and pepper!. Mix well and form into small balls, from ?" to ?" in diameter!. Place in a casserole or baking pan!. Heat oven to 300°!. Meanwhile in a saucepan, combine cranberry sauce, chili sauce, brown sugar, and lemon juice!. Cook stirring over medium heat until smooth!. Pour hot sauce over meatballs in casserole!. Bake for 30 to 45 minutes, depending on the size of the meatballs!. Transfer to slow cooker and keep on low for serving!.
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Cranberry Cocktail Meatballs
Meatball ingredients:
2 lbs!. ground beef
1 c!. cornflake crumbs
2 eggs
1/3 c!. ketchup
3 T!. minced onion
2 T!. soy sauce
? t!. garlic powder
? t!. pepper
Sauce:
16 oz!. can jellied cranberry sauce
12 oz!. bottle chili sauce
1 T!. brown sugar
1 T!. lemon juice
Preparation: In a large bowl, combine ground beef, cornflake crumbs, eggs, ketchup, onion, soy sauce, garlic powder, and pepper!. Mix well and form into small balls, from ?" to ?" in diameter!. Place in a casserole or baking pan!. Heat oven to 300°!. Meanwhile in a saucepan, combine cranberry sauce, chili sauce, brown sugar, and lemon juice!. Cook stirring over medium heat until smooth!. Pour hot sauce over meatballs in casserole!. Bake for 30 to 45 minutes, depending on the size of the meatballs!. Transfer to slow cooker and keep on low for serving!.
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Meatballs:
1 1/2 pounds ground chuck
1 egg
3/4 c!. italian breadcrumbs
1/2 c!. parmesan cheese
1 T!. garlic salt
1 T!. onion salt
1 T!. basil
1 T!. oregano
Mix well; shape into balls; and bake in oven at 300 degrees for about 15 minutes!.
Sauce:
2-3 cans tomato sauce (plain)
1-2 T!. olive oil
half of a small onion, chopped
2 cloves of fresh garlic, minced
1-2 T!. white sugar
2-3 T!. dried basil
1 bay leaf
half can of tomato paste
Cook garlic and onion over low heat in olive oil for about 20 minutes or so being careful as the garlic does not burn!. Add basil to the garlic and onion and continue cooking about another 10-15 minutes!. The longer it cooks, the better it tastes!. Add your tomato sauce, paste, bay leaf, and sugar and let simmer over low heat for about an hour or two (I usually use my crockpot for this stage and let it do the work)!.
It's very good!. Our family loves it!.Www@FoodAQ@Com
1 1/2 pounds ground chuck
1 egg
3/4 c!. italian breadcrumbs
1/2 c!. parmesan cheese
1 T!. garlic salt
1 T!. onion salt
1 T!. basil
1 T!. oregano
Mix well; shape into balls; and bake in oven at 300 degrees for about 15 minutes!.
Sauce:
2-3 cans tomato sauce (plain)
1-2 T!. olive oil
half of a small onion, chopped
2 cloves of fresh garlic, minced
1-2 T!. white sugar
2-3 T!. dried basil
1 bay leaf
half can of tomato paste
Cook garlic and onion over low heat in olive oil for about 20 minutes or so being careful as the garlic does not burn!. Add basil to the garlic and onion and continue cooking about another 10-15 minutes!. The longer it cooks, the better it tastes!. Add your tomato sauce, paste, bay leaf, and sugar and let simmer over low heat for about an hour or two (I usually use my crockpot for this stage and let it do the work)!.
It's very good!. Our family loves it!.Www@FoodAQ@Com
Meat Balls:- Curried!. (microwave)
1 Onion!. (chopped)
1 Clove Garlic!. (crushed)
500g (1lb) Minced Beef!. (chicken, lamb or pork)
1 Egg!.
2?t Curry powder!. (strength to taste)
1T Chopped Mint!.
1T Tomato Sauce!. (ketchup)
Salt!. (to taste)
Ground Black Pepper!.
Extra Chopped Mint!.
Unsweetened Yoghurt!.
Combine onion, garlic, mince, egg, curry powder and tomato sauce, and mix well!. (use a hand)
Form into 50mm (2”) Balls
Arrange on a paper towel around the outside edge of a dinner plate and microwave at 75 percent power for 8 minutes!.(based on a 700 watt oven)
Turn after 4 minutes!.
Serve with more mint and the yoghurt mixed together!.
(arrange on a baking tray and bake at 180C for 20 minutes in a preheated oven turning half way)
I would prepare a simple curry sauce, or a brown gravy if I didn't want them curried that night!.Www@FoodAQ@Com
1 Onion!. (chopped)
1 Clove Garlic!. (crushed)
500g (1lb) Minced Beef!. (chicken, lamb or pork)
1 Egg!.
2?t Curry powder!. (strength to taste)
1T Chopped Mint!.
1T Tomato Sauce!. (ketchup)
Salt!. (to taste)
Ground Black Pepper!.
Extra Chopped Mint!.
Unsweetened Yoghurt!.
Combine onion, garlic, mince, egg, curry powder and tomato sauce, and mix well!. (use a hand)
Form into 50mm (2”) Balls
Arrange on a paper towel around the outside edge of a dinner plate and microwave at 75 percent power for 8 minutes!.(based on a 700 watt oven)
Turn after 4 minutes!.
Serve with more mint and the yoghurt mixed together!.
(arrange on a baking tray and bake at 180C for 20 minutes in a preheated oven turning half way)
I would prepare a simple curry sauce, or a brown gravy if I didn't want them curried that night!.Www@FoodAQ@Com
http://www!.cherskitchen!.com/beef!.htmlWww@FoodAQ@Com