Big Batch Meatballs And Red Sauce Recipes
BIG JIM'S - BIG JIM'S MEATBALLS
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings; makes approximately 10 to 12 meatballs
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Mix all the ingredients in a bowl and mix with hands until well blended. Form beef mixture into balls about 3 to 4 ounces each. Place in a greased baking dish, cover with foil and place in oven for 25 minutes. Remove from oven and check to make sure they have cooked completely through. Remove the foil and place back into oven for 10 minutes or until lightly browned. Remove from oven and let sit for 15 minutes to let some of the juices absorb back into the meatballs. Drain remaining grease and serve with your favorite pasta and sauce.
OLD-FASHIONED MEATBALLS IN RED SAUCE
Provided by Leslie Revsin
Categories Beef Cheese Egg Pasta Tomato Bake Kid-Friendly Sausage Gourmet Small Plates
Yield Makes twelve 2 1/2-inch meatballs
Number Of Ingredients 7
Steps:
- Remove ground round and sausage from refrigerator 30 to 60 minutes before cooking, if possible. Place bread crumbs in large bowl and stir in 1/3 cup water. When absorbed, blend together with eggs, garlic, 1/4 cup grated Romano, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Preheat oven to 425°F. Add meats to bread crumb mixture and combine well with fork. Form into 12 even balls. Lay in 1 layer in 8 x 14-inch baking dish so each is separated by about 1 inch.
- Stir 1/4 cup water into crushed tomatoes and season with 1/8 teaspoon salt and pepper to taste. Pour tomatoes over and around meatballs. Sprinkle tops with remaining 1 1/3 tablespoons grated Romano. Bake in center of oven until meatballs are just cooked through, about 18 minutes. Serve hot.
BIG-BATCH MEATBALLS AND RED SAUCE
Buy some extra meat and simmer a little extra sauce. Then pack your freezer with dinner that just has to be thawed, reheated and tossed with some pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 6 to 9 servings
Number Of Ingredients 17
Steps:
- For the sauce: Swirl the oil and garlic in a medium saucepan over medium heat until the garlic is just lightly browned and fragrant, about 4 minutes. Add the tomatoes and 1 cup water, and bring to a high simmer. Reduce the heat to medium-low, add the basil and 2 teaspoons salt and simmer, uncovered, until thickened, 20 to 25 minutes. Set aside and keep warm.
- For the meatballs: Preheat the oven to 425 degrees F. Tear the bread into very small pieces and put it in a small bowl. Pour the milk over the bread, and let sit until the bread is soft, about 5 minutes.
- Combine the bread mixture with the beef, pork, Parmesan, eggs, onions, parsley, garlic, 2 teaspoons salt and red pepper flakes in a large bowl, and thoroughly mix with your hands. Divide the mixture evenly into 36 mounds, and roll each into a ball.
- Brush 2 rimmed baking sheets generously with oil. Evenly divide the meatballs between the sheets, and roll them around to coat in oil. Bake until golden brown and cooked through, rotating the sheets halfway through if needed, 15 to 20 minutes.
- Transfer the meatballs to the warm sauce, and cook for 5 minutes over medium-low heat. Let the meatballs and sauce cool completely, divide evenly among four 1-quart containers and freeze for up to 1 month.
- To reheat: Let a container of the meatballs and sauce thaw in the refrigerator overnight. Transfer them to a microwave-safe container, and microwave in 2-minute increments, gently stirring after each, until the meatballs are heated through.
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- Tear the bread into pieces and combine with milk in a bowl; let stand to soak. Meanwhile, toss the broccoli and peppers with canola oil, salt and pepper and distribute evenly over a 16 x 11-inch foil-lined rimmed baking sheet.
- In a large bowl combine the bread and milk mixture, ground beef, onions, five spice powder, ginger, garlic and soya sauce. Scoop 2 heaping tablespoons of ground beef mixture and roll into meatballs. Set aside.
- Combine the cilantro and sesame seeds on another baking sheet or large plate. Roll each meatball in the cilantro and sesame seed mixture to coat. Place the meatballs onto foil-lined rimmed baking sheet pans, 20 on the one sheet pan with the veggies, and 20 on the other sheet pan (no veggies).
- Bake in 400˚F oven for 10 minutes; turn each meatball and bake for another 10 to 12 minutes, until veggies are tender and meatballs are cooked through, testing that a digital instant-read thermometer reads 160˚F (71˚C) when inserted into several meatballs. Transfer the meatballs with veggies tray into a serving dish. Serve with the meatballs and vegetables with the Hoisin Dipping Sauce (recipe follows).
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5/5 (1)Servings 4Cuisine ItalianCategory Main Course
- Start by making the sauce. In a large pot, combine all sauce ingredients, bring to a boil, then reduce heat to simmer and cover.
- For the meatballs, combine all ingredients in a large mixing bowl and mix together with your hands. Make meatballs the size of golf balls.
- Add meatballs to sauce, cover pot and simmer for 3 hours. Yes, you have to simmer for the full 3 hours. Trust me.
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- To make the meatballs, in a large bowl, mix together soaked Panko, beef, garlic, eggs, Worcestershire sauce, Italian seasoning, salt, and pepper. With clean hands, mix the beef mixture until well combined.
- To shape the meatballs, using a medium cookie scoop, shape the meatballs and arrange them on 2 baking sheets, lined with foil, or a silicone mat. (I usually get about 125 1-inch meatballs.) If desired, roll the meatballs between your palms to smooth out the surface.
- At this point, you can either freeze the meatballs raw on a sheet pan and then divide it into freezer bags. Or bake it and then freeze the cooked meatballs for later use, which eliminates the searing step later on.
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- Pour the olive oil in a large pot set over medium heat. When the oil shimmers, add the onion and sauté for about 5 minutes, or until the onion is soft and translucent (lower the heat if the onion starts to brown—you want to keep it soft and pale). Add the garlic and stir for about 1 minute, until fragrant. Pour the cans of tomatoes one at a time, crushing the whole tomatoes with a wooden spoon as you go. Stir well, then bring the sauce to a simmer. Lower the heat to the minimum and let the sauce simmer uncovered for 25 to 30 minutes, stirring from time to time, until the tomatoes have broken down and the sauce looks rich and thick.
- Finely chop the basil. Stir the basil (or the basil pesto, if that’s what you’re using) into the sauce. Season with 2 tsp (10 ml) kosher salt, a turn or two of black pepper, and 1 tsp (5 ml) cane sugar. Stir well, then taste the sauce. It should be gently seasoned, but not bland, and bright, but not overly acidic. Adjust the salt and sugar levels to your liking, keeping in mind that if you plan on freezing the sauce, you will need to season it again after defrosting.
- If desired, use a stick blender to smooth the sauce. Let the sauce cool completely in the uncovered pot. Portion into airtight containers, then refrigerate until completely cold. The sauce will keep refrigerated for about a week.
- For long term storage, transfer the sauce containers to the freezer. The sauce will keep, frozen, for months. To defrost, leave overnight in the fridge or to room temperature for a couple of hours.
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Ratings 6Category Main CourseCuisine AmericanTotal Time 45 mins
- Move oven rack to the middle position and preheat to 400 degrees, Line 2 rimmed baking sheets with parchment paper and set aside.
- In a large mixing bowl add all of the meatball ingredients. Use a wooden spoon or your hands to mix everything together.
- Use a 3-Tablespoon scoop to scoop the meatball mixture, and then roll it into a ball with your hands. Place the meatballs on the prepared baking sheets, leaving ½” between each meatball.
- Bake for 20 minutes or until the interior temperature reaches 165 degrees F on an instant-read thermometer. (If you don’t have an instant-read thermometer then just cook until the inside of the meatballs are no longer pink). Let the meatballs cool 5 minutes before serving.
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