Best Tomato Glazed Meatballs Recipes

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.

GLAZED MEATBALLS

Steps:

• In a large bowl, combine eggs, milk, horseradish and bread crumbs. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls., Place meatballs on a greased rack in a shallow baking pan. Bake at 375° for 15-20 minutes or until cooked through; drain., In a large saucepan, combine the remaining ingredients. Bring to a boil; add the meatballs. Reduce heat; cover and simmer for 15 minutes or until heated through, stirring occasionally.

TOMATO GLAZED MEATBALLS

Steps:

• Grease a 2 or 3-quart casserole dish.
• Set oven to 350 degrees F.
• In a bowl combine all meatball ingredients.
• Shape in about 1-inch meatballs (or shape any size you desire).
• Place onto a large greased jelly-roll baking sheet.
• Bake for about 20-22 minutes or until just cooked through (they will cook more when simmered in the sauce) set aside.
• For the sauce; puree the stewed tomatoes with the juice until smooth in a processor or blender.
• Heat butter in a medium saucepan over medium heat; add in minced garlic and black pepper and cayenne pepper (start with smaller amount of cayenne, you may add in more later) cook over medium heat stirring until garlic is softened but not browned (about 3 minutes).
• Add in pureed tomatoes, honey, brown sugar and ketchup, bring to a simmer stirring constantly.
• In a small bowl whisk the soy sauce with cornstarch until smooth; add to the simmering sauce and stir until thickened and bubbly.
• Add in salt only if needed and adjust/add in more honey or brown sugar if desired.
• Wipe each meatball with a paper towel to remove any fat accumulated on the meatball from oven-baking.
• Place the cooked meatballs in casserole dish, then pour the sauce over meatballs; stir to coat (use as many meatballs as desired and freeze the rest).
• Bake for about 25-30 minutes at 350 degrees F or simmer over low heat uncovered on top of the stove in a saucepan for the same amount of time.

MEATBALLS WITH FRESH TOMATO SAUCE

Steps:

• Make the sauce: Combine tomatoes, garlic, oil, 1 teaspoon salt, and the red-pepper flakes. Let stand for 30 minutes.
• Make the meatballs: Combine meats, garlic, breadcrumbs, cheese, parsley, eggs, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper in a bowl; mix together using 2 forks until just combined. Roll into 1-inch balls; transfer to a baking sheet.
• Heat 2 tablespoons oil in a large, heavy-bottomed skillet over medium heat. Working in batches and adding more oil as necessary, cook meatballs until browned on all sides and cooked through, 6 to 8 minutes. Add basil to tomato sauce. Serve meatballs warm, topped with sauce. Garnish with parsley.

PASTA WITH MEATBALLS AND HERB SAUCE

Steps:

• Mix together the basil, parsley and chives. Soak the bread in the milk for 5 minutes, then gently squeeze any excess milk from the bread; discard the milk. Combine the bread with the meat, 1 cup of the herbs and some salt and pepper; shape the mixture into 1-inch meatballs.
• Bring a large pot of water to a boil and salt it. Put 2 tablespoons of the oil in a large skillet over medium heat. When the oil is hot, add the meatballs in a single layer (work in batches if necessary). Cook, turning occasionally, until brown on all sides, 5 to 10 minutes.
• Cook the pasta in the boiling water until tender but not mushy. While the pasta is cooking, purée 11/2 cups of the herbs with 4 tablespoons oil, the garlic and some salt and pepper in a mini food processor or blender; leave the sauce rough or add a little water if you want it smoother. Drain the pasta, reserving about a cup of its cooking liquid. Toss the pasta with the herb sauce and most of the remaining herbs, adding the reserved liquid if the mixture seems dry. Top with the meatballs, garnish with Parmesan and the last of the herbs and serve.

GRAPE JELLY MEATBALLS

Steps:

• Combine grape jelly, chili sauce, and cayenne pepper in a saucepan over medium-high heat; cook until warm, 5 to 10 minutes.
• Place meatballs in a slow cooker and top with grape jelly mixture.
• Cook on Low for 3 to 4 hours.