Best Ever Meatballs and Sauce Recipe

Best Ever Meatballs and Sauce Recipe

Ingredients

For the sauce:
• 2 tablespoons olive oil
• 1/2 cup finely chopped onion
• 3-4 cloves garlic, minced
• 1 28oz can crushed or ground, peeled tomatoes
• 1 6 oz can tomato paste
• 1 tablespoon dried oregano
• 3 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon pepper

For the meatballs:
• 1 lb ground beef (85% lean)
• 1 egg
• 1/3 cup seasoned breadcrumbs
• 1 1/2 teaspoons dried mint
• 2 teaspoons dried oregano
• ½ teaspoon salt
• ½ teaspoon pepper

Instructions

1. Heat the olive oil in a large stock pot over medium heat. Swirl to coat the bottom of the pan to coat. Add the onion and garlic and saute, stirring occasionally, until browned, about 7 minutes. Lower the heat if they begin to burn. The more color that develops on the onion and garlic, the more flavor they'll add to the finished sauce.
2. Once the onions and garlic are tender and caramel in color, add the crushed tomatoes and the tomato paste and stir until the mixture is smooth and well combined.
3. Add the remaining sauce ingredients (oregano through pepper), stir, and bring the mixture to a simmer. Reduce the heat to the lowest setting, cover the pot, and let cook for 30 minutes, stirring occasionally so that the bottom does not burn.
4. Make the meatballs: Break apart the beef as best you can in a large mixing bowl. Lightly beat the egg in a small bowl and pour evenly over the top of the beef. Add the bread crumbs, oregano, mint, salt, and pepper and use your hands to mix. You do not want to overwork you beef, or it will yield tough meatballs, but you do want to incorporate all of the ingredients into the ground beef so that each meatball will have a bit of the breadcrumbs and herbs and spices.
5. Shape the meat mixture into 12 balls, each about 1 ½ inches in diameter. Drop them into the sauce, stir gently so that they're all covered in sauce, and then let them cook, covered, for about 45 minutes to 1 hour over low heat, stirring occasionally to prevent burning. Serve over your favorite pasta.

Saucy Asian Meatballs Recipe

Saucy Asian Meatballs Recipe

Ingredients:

Meatball Ingredients:

- 2 Ibs ground pork or ground beef

- 2 tsp. sesame oil

- 1/2 tsp. ground ginger

- 2 eggs

- 3 tsp. minced garlic

- 1/2 cup thinly-sliced green onions

- optional garnish: toasted sesame seeds, sliced scallions

Asian Sauce Ingredients:

- 2/3 cup hoisin sauce

- 1/4 cup rice vinegar

- 2 garlic cloves, minced

- 1 tsp. sesame oil

- 1 tsp. ground ginger 

Directions:

Preheat oven to 400 degrees F

In a large bowl, mix together meatball ingredients until well-combined. Shaped into balls (I made mine about 1.5 inches, yielded 25 meatballs), and place on a greased baking sheet or in a 9x13 baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.

While the meatballs are baking, whisk together all the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered. 

Serve warm, sprinkle with additional garnish if desired. 

Chicken Parm Meatballs Recipe

Ingredients:

• 1 1/4 pounds minced chicken
• 2 tablespoons onion, chopped
• 1/2 cup Parmesan
• 1/2 cup breadcrumbs
• zest of 1/2 lemon
• 1 tablespoon parsley, chopped
• 1 minced  clove garlic
• 1 tsp fennel seeds
• 1 egg, whisked
• salt & pepper to taste
• 1 14-oz  canned pizza sauce
• 3 tablespoons olive oil
• 4 oz fresh mozzarella

Directions:

1. Preheat oven to 400 degrees with the wrack near the top.
2. Throw in all the ingredients – except for the last 3 – into a bowl, and mix well.
3. Make large balls with your hands, and arrange them on a foil sheet
4. Open the canned pizza sauce, and in bowl, mix 1 spoon of the sauce and 3 tsps olive oil.
5. Use a brush to rub the mixture on the meatballs.
6. Put in the oven and bake for 15 mins.
7. When ready, take out from the oven and add some pizza sauce to the meatballs.
8. Slice the cheese and place a slice on each meatball.
9. Turn heat on to highest, and insert the meatballs again for 3 to 5 mins for the cheese to toast.
10. Empty out can of sauce into a pot/pan and heat up.
11. Remove meatballs from oven and drop the heated sauce as the final touch before serving.
12. Throw into a bowl the following for a recommended, accompanying salad.

Chopped up shallots and Tuscan kale

Parmesan, olive oil, salt & pepper.

PJ’s Meatballs and Sauce

PJ’s Meatballs and Sauce

(makes 12-15 meatballs and 4 cups marinara sauce)

For the sauce:

2 tablespoons canola oil

1 tablespoon olive oil

1/2 cup finely chopped onion

3-4 cloves garlic, minced

1 28oz can crushed or ground, peeled tomatoes

1 6 oz can tomato paste

1 tablespoon dried oregano

3 tablespoons sugar

1 teaspoon salt

1 teaspoon pepper

For the meatballs:

1 lb ground beef (80-85% lean)

1 egg

1/3 cup seasoned breadcrumbs

2 ½ teaspoons dried mint

2 teaspoons dried oregano

½ teaspoon salt

½ teaspoon pepper

Make the sauce:

Heat a large pot over medium heat. Add the oil and swirl to coat the bottom of the pan completely. Add the onion and garlic and saute, stirring occasionally, for about 7 minutes, until browned. Lower the heat if they begin to burn. The more color that develops on the onion and garlic, the more flavor they’ll add to the finished sauce.

Once the onions and garlic are tender and caramel in color, add the crushed tomatoes and the tomato paste and stir until the mixture is smooth and well combined.

Add the remaining ingredients (oregano through pepper), stir, and bring the mixture to a simmer. Lower the heat to the lowest setting, cover and let cook for 30 minutes, stirring occasionally so that the bottom does not burn.

Make the meatballs:

Break apart the beef as best you can in a large mixing bowl. Lightly beat the egg in a small bowl and then pout evenly over the top of the beef. Sprinkle the bread crumbs, oregano, mint, salt, and pepper over the beef and egg and use your hands to blend the whole mixture into one uniform mass. You do not want to overwork you beef, or it will yield tough meatballs, but you do want to incorporate all of the ingredients into the ground beef so that each meatball will have a bit of the breadcrumbs and herbs and spices.

Shape the meat mixture into about 15 1” balls. Drop into the sauce, stir gently so that they’re all covered in sauce, and then let them cook, covered, for about 45 minutes to 1 hour over low heat. Stir the pot occasionally to prevent burning.

(Source)

Saucy Asian Meatballs

Saucy Asian Meatballs

Ingredients:

Meatball Ingredients:

• 2 lbs. ground pork or ground beef
• 2 tsp. sesame oil
• 1 cup Panko or breadcrumbs
• 1/2 tsp. ground ginger
• 2 eggs
• 3 tsp. minced garlic
• 1/2 cup thinly-sliced green onions
• optional garnish: toasted sesame seeds, sliced scallions

Asian Sauce Ingredients:

• 2/3 cup hoisin sauce
• 1/4 cup rice vinegar
• 2 garlic cloves, minced
• 2 Tbsp. soy sauce
• 1 tsp. sesame oil
• 1 tsp. ground ginger

Method:

Preheat oven to 400.

In a large bowl, mix together meatball ingredients until well-combined.  Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 9×13 baking dish.  Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.

While the meatballs are baking, whisk together all of the sauce ingredients until blended.  Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture.  Or you can pour the sauce over the meatballs and gently stir them until covered.

Serve warm, and sprinkle with additional garnish if desired.

(Source)