Beef Meatballs With Redcurrant Sauce Recipes

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).

BEEF MEATBALLS IN TOMATO SAUCE

Steps:

• Put 1 tbsp of the oil into a pan, add the spring onion and cook for about 5 minutes until soft. Remove from the heat and set aside to cool.
• Put the beef mince and half the onion into a large bowl. In a small bowl, lightly whisk the egg with a fork, then add to the meat and onion. Season and mix everything together with your hands - you can use a fork but it is more fun using your hands.
• Divide the mixture evenly into 8 balls. Sprinkle the flour onto a plate, then roll each meatball in the flour. Chill for 10 minutes.
• Heat the remaining oil in a frying pan, add the meatballs and cook for 5 minutes without moving them. Using tongs, carefully turn them over and cook for another 5 minutes.
• Mix the tomatoes, cumin and tomato purée and remaining spring onion together, then add to the pan. Cover and cook gently for 25 minutes until the meatballs are cooked.

BEEF MEATBALLS

Steps:

• Preheat the oven to 450˚ F. Line 2 baking sheets with foil and coat with cooking spray.
• Combine the beef, breadcrumbs, milk, eggs, onion, garlic, parsley, 2 teaspoons salt and 1/2 teaspoon pepper in a large bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 30). Arrange the meatballs on the prepared baking sheets.
• Bake the meatballs until browned and cooked through, 12 to 15 minutes.

CLASSIC BEEF MEATBALLS

Steps:

• Preheat oven to 450 degrees. Drizzle olive oil into a 9-by 13-inch baking dish; using your hand, evenly coat entire surface. Set aside.
• In a large bowl, use your hands to mix together beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red-pepper flakes, and fennel until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls.
• Place meatballs in prepared baking dish, taking care to line them up snugly so that they are touching one another in even rows vertically and horizontally to form a grid. Transfer baking dish to oven. Bake until meatballs are firm and an instant-read thermometer inserted into the center of a meatball reads 165 degrees.
• Meanwhile, heat tomato sauce in a small saucepan over medium-high heat, stirring frequently.
• Remove meatballs from oven and carefully drain excess grease from pan. Pour heated sauce over meatballs and return to oven; cook for 15 minutes more. Serve.

BEEF MEATBALLS WITH REDCURRANT SAUCE

Steps:

• In a large bowl, mix together the meat, seasoning, herbs and olives and shape into 12 meatballs.
• Heat the oil in a large non stick pan and cook the meatballs in batches for 15-20 minutes, turning occasionally until cooked and any juices run clear.
• Meanwhile cook the pasta according to the packet instructions.
• Remove the meatballs and keep warm.
• Leave about 5ml of oil in the pan, add the gravy or stock and stir in redcurrant jelly or cranberry sauce.
• Bring to the boil, then reduce heat and stir in the cream or creme fraiche, reduce heat and simmer for 1-2 minutes before returning the meat balls to the pan.
• Serve the meatballs with the pasta and garnish with the sage leaves.