Best Onion Meat Sauce Recipes

TURKEY AND CARAMELIZED ONION MEAT LOAF WITH POM SAUCE

TURKEY AND CARAMELIZED ONION MEAT LOAF WITH POM SAUCE image

Categories turkey

Yield 8 Servings

Number Of Ingredients 22

Ingredients

Turkey Meat Loaf
juice from 1 large POM Wonderful Pomegranate* or 1/2 cup POM Wonderful 100% Pomegranate Juice
2 lbs. ground turkey
1 cup fresh breadcrumbs
1 cup caramelized onions, chopped (see instructions below)
2 garlic cloves, minced
1 teaspoon ground sage
2 large eggs
3 tablespoons grated Parmesan cheese
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
Caramelized Onions (can be prepared ahead; should yield about 1 cup)
1 lb. onions, peeled and cut into 1/4-inch slices, 2 1/2 cups
1 tablespoon butter
1 teaspoon vegetable oil
1 teaspoon light brown sugar
salt and pepper to taste
POM Sauce
1/2 cup arils from 1 large POM Wonderful Pomegranate
1/2 cup bottled ketchup
1 tablespoon light brown sugar
2 tablespoons balsamic vinegar

Steps:

Caramelized Onions: 1. Heat butter and vegetable oil over high heat until foamy and hot. 2. Add onions and stir to coat. Lower heat and cook; stir until onions are browned and soft, about 40 minutes. Add brown sugar and cook until brown and caramel colored, about 5 minutes. 3. Add salt and pepper to taste. Turkey Meat Loaf 1. Prepare fresh pomegranate juice.* 2. Preheat oven to 350°F. 3. In a bowl mix turkey, breadcrumbs, pomegranate juice, caramelized onions with all the pan juices, minced garlic, sage, eggs, Parmesan cheese, soy sauce and Worcestershire sauce. 4. Mix well using hands and form into a 9 x 5 loaf. 5. Place in a prepared loaf pan. 6. Bake in a preheated oven for about 1 1/2 hours. 7. Serve with 1 tablespoon of pomegranate sauce. POM Sauce: 1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.) 2. Mix ingredients together and heat to dissolve sugar. Serve on cooked turkey meat loaf. * For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.

FUNYUN ONION MEAT BALLS & ALFREDO ONION SAUCE

Funyun Onion Meat Balls & Alfredo Onion Sauce image

This is a new recipe I tried on my family and it was a big hit. I served it over Penne pasta. These meat balls would be a huge hit at parties, too. Just set some tooth picks out and enjoy.

Provided by Karen Sills

Categories Other Sauces

Time 45m

Number Of Ingredients 16

Ingredients

lb ground beef
23/8oz bag funyuns grouned
1/3 c onions, vidalia, peeled, diced
1/3 c red onion, diced
1 Tbsp kraft dip green onion
1/2 tsp salt
1 tsp pepper
ALFREDO ONION SAUCE
1 Tbsp olive oil
1/2 c yellow onion, diced
16oz jar(s) classic alfredo sauce
8oz box philadelphia chive & onion cream cheese
1/4 c pasta water or plain hot water
rest of kraft dip green onion
1/2 tsp pepper
1 tsp salt

Steps:

1. Preheat oven at 350. Add the ground beef to a medium mixing bowl.
2. Add the ground up Funyuns.
3. Add both diced onions and the tablespoon of dip.
4. Add the salt and pepper.
5. Combine with clean hands. Do not over mix.
6. Shape into small meat balls and bake on a cookie sheet for 15 to 20 minutes, or till no longer pink and they are browned.
7. In a skillet heat the olive oil on medium-low heat.
8. Add the diced yellow onion and cook 4 minutes
9. Add the jar of Alfredo Sauce
10. Add the Onion & Chives Cream Cheese, stirring till melted.
11. Add the pasta water, then stir in the dip. More water can be added if needed. If you're not serving over pasta just use 1/4 cup of hot water.
12. Add the salt and pepper. Add the meat balls, toss to coat. Simmer 5 minutes
13. Serve over pasta, rice or mash potatoes

ONION MEAT SAUCE

ONION MEAT SAUCE image

Categories Sauce Tomato Sauté Dinner

Yield 8 people

Number Of Ingredients 20

Ingredients

-2 cans of store bought tomatoes or about 15-20 large tomatoes or 40 -50 small tomatoes. I use smaller Roma tomatoes and they are very, very small. (that's what grows in my garden). Let them get very well vine ripened.
2 large onions. ( 1 or less if you don't like onions, I"m an onion freak).
2 med carrots, peeled and chopped.
1/3 cup of parsley - although I missed it for this particular recipe.
5 garlic cloves. (although today I'm missing the cloves so I'm using powder - I suck, but it works)
1 large green pepper
1 large chili pepper (if you like spicy, use this, if not, skip it completely).
1 large red pepper
1 tsp sugar
4 oz tomato paste
1 tbs marsala wine
3 tsp basil
3 tsp oregano
2 bay leaves
2 tsp cilantro
1 tsp celery salt
1lb ground beef ( or chicken or chorizo or italian sausage) - whatever strikes your fancy.
3 tsp - 1/2 cup olive oil - depending on your taste and diet plan!
4 oz of tomato paste (you can use ketchup but it's not the same. Too much ketchup makes it taste like sloppy Joe.)
I also use celery or celery salt, salt, pepper, a dash of marsala wine, a dash of balsamic vinegar.

Steps:

- peel and seed tomatoes. For easiest peeling - boil whole tomatoes for about 2 minutes, scoop out and drop into ice water. Wait about 5 minutes. The peels come off EASY. You'll see them splitting and floating to the top of the pot. Scoop out and drop right into the ice water. Peel, seed and drop into the blender or food processor. (you should seed them, however, we don't mind and frankly it's a pain in the ass to do so). - In a frying pan or your sauce pan, make a soffrito of the olive oil, onions, carrots, peppers and all of the other veggies. Add whatever you like. Cook on med high for about 2o mins until veggies are soft. Turn often to coat the veggies with oil. - Blend/process the tomatoes and drop them into a sauce pan w/ the soffrito. Add all of the seasonings , sugar and the marsala wine and/or vinegar. - Bring everything to a boil. - Simmer for about 2 hours. - At the two hour point, add the 1/2 can of tomato paste, ketchup and any other ingredients you want. Season to your liking. Also, at this point, you should brown your ground beef, sausage or chicken and drop it in. Cook the chicken or pork fully, but the beef can be simply browned (at least 75%) and then drop it into the sauce. - Cook for another hour to 2 hours (Simmer!!) to your liking. When you're done, either use it or freeze it. Don't can this stuff because of the meat. I'm not a canner, but if you know that meat and/or other cooked stuff can tolerate canning, then go for it. And as a side note -- I cook sauce for about 2 hours covered and 1-2 hours uncovered. The longer it is cooked uncovered, the thicker it will be. You can also take out any of the meats to make a nice tomato sauce. The longer you cook it, the richer the taste will be. The shorter, the fresherand lighter the taste will be, i.e, marinara.