Best Grandpa Rondinas Meatballs And Sauce Recipes

NONNA'S SAUCE AND MEATBALLS

Steps:

• Preheat the oven to 400 degrees F.
• Mix pork and beef in a bowl with your hands, then add garlic. Beat eggs and add to mixture. Add breadcrumbs, cheese and parsley and mix well. Scoop into meatballs and bake on a baking sheet for 30 minutes.
• Simmer meatballs in Meat Sauce for 2 hours.
• Brown beef short rib in olive oil in a saucepan on all sides until browned, about 2 minutes each side. Add garlic and onions and brown over low heat until translucent, about 5 minutes. Add tomato paste plus 1 paste can water, then the tomato sauce plus 1 sauce can water, and stir until blended. Add pepper flakes, sugar, salt, pepper and bay leaf and bring to bubbling. Turn temperature to low and simmer, covered, for 8 hours. Remove beef short rib and bay leaf before serving.

GRANDPA RAY'S SWEET & SPICY MEATBALLS

Steps:

• Mix the ground beef, bread crumbs, onion, milk, egg, parsley, salt, pepper, and Worcestershire. Gently shape into 1-inch balls.
• Heat the oil in a large skillet and brown the meatballs. Remove the meatballs, set aside and pour off the fat from the skillet.
• Pour the chili sauce and the grape jelly into pan and heat, stirring constantly until all of the jelly has melted. To kick it up a bit, stir in some hot pepper jelly.
• Return the meatballs to the skillet and simmer, uncovered for about 30 minutes.
• To keep warm place into a chafing or warming dish, or deposit the whole skillet into a Crock Pot and keep covered on low, checking occasionally to make sure that meatballs are not crumbling. Have toothpicks handy to spear meatballs with!
• *Can use frozen meatballs, although I have tried them and did not like the results. Also, you can use Lil' Smokies.

FAMILY SECRET MEATBALLS AND SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix together the ground beef, rolled oats, 6 tablespoons of sweet onion, milk, salt, and black pepper until thoroughly combined. Roll the mixture into 2-inch meatballs, and place meatballs into the prepared baking dish.
• In a bowl, mix the ketchup, Worcestershire sauce, sugar, 4 1/2 tablespoons of sweet onion, apple cider vinegar, and water until the sugar has dissolved, and pour the sauce evenly over the meatballs.
• Bake the meatballs and sauce in the preheated oven until the sauce is bubbling and thickened and the meatballs are no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (70 degrees C).

ITALIAN SPAGHETTI SAUCE WITH MEATBALLS

Steps:

• 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.

GRANDMA MARONI'S MEATBALLS AND SAUCE

Steps:

• Preheat oven to 350 degrees. Lightly coat a baking sheet with olive oil or nonstick cooking spray; set aside.
• In a large bowl, mix together beef, cheese, 1 cup breadcrumbs, eggs, milk, herbs, onion, and garlic; season with salt. If mixture seems too loose, mix in remaining 1/2 cup breadcrumbs as necessary.
• Roll meat mixture into 2 1/2-ounce balls; transfer to prepared baking sheet. Transfer to oven and bake until beef is cooked through and lightly browned, 25 to 30 minutes.
• Meanwhile, bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add spaghetti and cook until al dente, according to package directions; Drain.
• Heat sauce in a medium saucepan over medium heat. Transfer meatballs to sauce and cook for at least 15 minutes. Transfer meat balls and 1 cup of sauce to a bowl and set aside. Remove remaining sauce from heat. Stir in basil and add drained spaghetti; toss to combine. Transfer spaghetti to a large serving platter; top with meatballs and reserved sauce. Serve immediately, sprinkled with cheese.

MEATBALLS AND SAUCE

Steps:

• Meatballs: In a bowl mix together the milk and egg. Add mixture to bowl of bread cubes. Toss to coat. Let the bread stand for 15 minutes. Mash the bread cubes and add to a 1 pound of ground beef, grated Romano, garlic, and parsley. Mix together. Add salt and pepper to taste With wet hands form walnut size balls. Brown the meatballs lightly in olive oil. Add meatballs to 6 cups sauce bubbling in pot. Simmer 45 minutes Tomato sauce: Heat oil in a casserole. Add garlic and stir until lightly golden. Then add the crushed tomatoes with their juice, 2 tomato cans of water, the ground pepper, chopped parsley, chopped fresh basil and salt. Then taste it. If it seems a little acidic, add a little sugar Bring to a boil and simmer, stirring occasionally, for 45 minutes.

GREAT-GRANDMA'S ITALIAN MEATBALLS

Steps:

• Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Cool slightly., In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake until lightly browned and cooked through, 18-22 minutes. If desired, serve with pasta and pasta sauce.