Best Fried Meatballs In Tomato Sauce Recipes

MEATBALLS WITH TOMATO SAUCE

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.

EASY MEATBALLS RECIPE

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and cook, stirring occasionally, until it begins to brown, about 10 minutes. Lower the heat to medium-low and cook to deepen the color for more flavor.
• Add the garlic and cook until fragrant, about 1 minute, stirring constantly.
• Add the crushed tomatoes and tomato paste and stir well. Add the sugar, oregano, salt and pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover with a lid and cook for at least 30 minutes, stirring occasionally so the bottom doesn't burn and the flavors develop.
• Meanwhile, prepare the meatballs. Break the beef apart in a large bowl. Add the beaten egg, bread crumbs, oregano, mint, salt and pepper. Gently mix with your hands until blended. Don't overwork the beef or the meatballs will be tough.
• Shape the mixture into about 12 1 1/2-inch meatballs. Drop them into the sauce and stir gently to cover in sauce. Cover the pan and cook, stirring occasionally, until the meatballs are cooked through, about 45 minutes to 1 hour.
• Boil the pasta according to the package directions. Drain.
• Remove the meatballs from the sauce and add the pasta. Gently stir to coat the pasta then add the meatballs back to the pan. Serve with grated Parmesan cheese and sprinkle with fresh chopped parsley.

ONE-POT MEATBALLS AND SAUCE

Steps:

• In a large bowl, combine the eggs, parsley, ricotta, Parmesan, bread crumbs, 2 of the chopped garlic cloves, 1 teaspoon kosher salt and ½ teaspoon crushed red pepper flakes. Mix well and let sit for a few minutes to soften the bread crumbs.
• Add the beef and pork and season with black pepper. Using your hands, gently mix well to evenly incorporate ricotta mixture into the meat, while taking care not to overmix (or meatballs will become dense). Form the meat mixture into rounds slightly larger than a golf ball, about 2 ounces each. Be careful not to pack them too tightly; roll them just so they barely hold together.
• Heat oil in a large Dutch oven over medium heat. Working in batches, add a few balls at a time, taking care not to crowd the pot. Using tongs, gently rotate the balls every so often to encourage them to keep their rounded shape. Cook until evenly browned on all sides, 6 to 8 minutes per batch. Transfer meatballs to a large plate and set aside. Repeat with remaining balls.
• Once all the meatballs are browned, drain all but 2 tablespoons of fat from the pot, leaving all the good browned bits behind. Return pot to medium heat and add onion and remaining 2 garlic cloves. Season with salt and pepper and cook, stirring frequently until onion is totally softened and translucent (but not browned), about 5 to 8 minutes.
• Add tomatoes and a pinch of crushed red pepper flakes, if you like. Fill tomato can with water, swirling to get all the remaining bits of tomato, and add to pot, using just enough to thin the sauce without making it overly watery. Season with salt and pepper. Use this tomato can to hold your spoon or spatula while you cook.
• Simmer the sauce for about 10 minutes, just until the flavors meld and sauce has thickened a bit. Using tongs, return meatballs to the pot, nestling them into the sauce. Scatter basil over and place a lid on the pot. Reduce heat to low and let simmer for 20 to 25 minutes, until meatballs are cooked through.
• Serve meatballs on their own, or over garlic bread or spaghetti.

SPAGHETTI AND DROP MEATBALLS WITH TOMATO SAUCE

Steps:

• Bring a stockpot of water to a boil and salt it. Put the olive oil in a large skillet over medium heat.
• Put the ground beef in a medium bowl. Grate the cheese, put 1 cup over the meat and reserve the rest, about 1/2 cup. Chop 1/2 cup of parsley and add all but 2 tablespoons to the meat mixture; save the rest of the parsley for another use. Add the bread crumbs, crack in the egg, and sprinkle with salt and pepper. Gently mix until everything is just combined.
• Raise the heat to medium-high; use 2 teaspoons to drop rounds of the meatball mixture into the skillet without touching one another if you can help it. Adjust the heat so the meatballs sizzle but don't burn and cook undisturbed until they're lightly browned on the bottom, 5 to 6 minutes.
• Meanwhile, trim, peel and chop the onion; scatter it around the meatballs. Peel and mince the garlic and put it on top of the onions.
• When the meatballs are browned on the bottom and the aromatics begin to soften, add the tomatoes to the skillet, along with the bay leaves and a sprinkle of salt and pepper. Adjust the heat so the mixture bubbles gently but steadily, then cover the skillet and cook until the meat cooks through, about 8 minutes. Remove the lid and let the sauce bubble vigorously to thicken for another 5 to 10 minutes, essentially while the pasta cooks. Stir only as needed and carefully if you do.
• Add the pasta to the boiling water and stir. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving some cooking water. Return the pasta to the pot.
• Move the meatballs to one side of the skillet with a spatula and stir the sauce; taste and adjust the seasoning. Discard the bay leaves and spoon about half the sauce into the pasta pot. Toss the pasta over low heat, adding a splash of cooking water to make it saucier if you like.
• To serve, divide the pasta among 4 plates or bowls; top with the meatballs and the remaining sauce, and sprinkle the remaining Parmesan and parsley over the top.

MEATBALLS WITH FIRE ROASTED TOMATO SAUCE

Steps:

• Heat oven to 400°F. In large bowl, mix meatball ingredients. Shape into 30 (1-inch) meatballs. Place in ungreased 13x9-inch pan.
• Bake uncovered about 15 minutes or until thoroughly cooked and no longer pink in center.
• In 3-quart saucepan, heat all sauce ingredients exept chives to boiling, stirring occasionally; reduce heat. Stir in meatballs; cover and simmer about 15 minutes or until sauce is hot. Sprinkle with chives. Serve in chafing dish or slow cooker on low heat setting.