Italian Meatballs With Caper Tomato Sauce Recipes

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ITALIAN MEATBALLS IN TOMATO SAUCE



Italian Meatballs in Tomato Sauce image

Make and share this Italian Meatballs in Tomato Sauce recipe from Food.com.

Provided by Julesong

Categories     Meat

Yield 4 serving(s)

Number Of Ingredients 23

3/4 cup onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1/3 cup fresh parsley, minced
1 teaspoon dried basil, crumbled (or 3 tablespoons minced fresh basil)
28 ounces tomatoes, crushed
6 ounces tomato paste
1/2 cup chicken stock
1/4 cup dry red wine
1 teaspoon sugar
2 tablespoons romano cheese, freshly grated
1/2 teaspoon salt
1/2 teaspoon dried oregano, crumbled
2 slices bread, soaked in broth or milk (with liquid squeezed from it)
1 lb chuck, ground
2 large eggs, lightly beaten
1/2 cup romano cheese, freshly grated
2 cloves garlic, minced
3 tablespoons fresh parsley, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon black pepper, freshly ground ( to taste)
1/4 cup olive oil

Steps:

  • Make the sauce: in a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes; add parsley, basil, tomatoes, tomato paste, stock, wine, sugar, romano, salt, and oregano, and simmer the sauce, stirring occasionally, for 30 minutes.
  • While sauce is cooking, prepare the meatballs: in a large bowl combine bread (with liquid squeezed from it), chuck (it's really good if you grind your own!), eggs, romano, parsley, garlic, the oregano, salt, and pepper; mix well and form into 8 meatballs.
  • In a large skillet brown the meatballs in the oil over high heat, turning them often; make sure to not crowd them in the pan, otherwise they won't brown properly.
  • Transfer the browned meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes.
  • You can serve them with your favorite pasta right away, but these improve in flavor if they're cooled and chilled, covered, and refrigerated overnight or up to 2 days before serving.

ITALIAN MEATBALLS WITH CAPERS (POLPETTINE AI CAPPERI)



Italian Meatballs With Capers (Polpettine Ai Capperi) image

Provided by Frank J. Prial

Categories     dinner, appetizer

Time 45m

Yield Fourteen meatballs

Number Of Ingredients 14

1 pound finely ground lean veal
1 tablespoon butter
1/3 cup finely minced onions
1/4 cup fine fresh bread crumbs
2 tablespoons milk
1 small egg, lightly beaten
Salt to taste, if desired
Freshly ground pepper to taste
1 teaspoon dried marjoram, crushed
2 tablespoons finely chopped parsley
1/4 cup drained capers
1/4 cup flour
1 tablespoon corn, peanut or vegetable oil
1/4 cup dry white wine

Steps:

  • Put the meat in a mixing bowl.
  • Heat the butter in a saucepan and add the onions. Cook, stirring, until the onions are wilted. Set aside and let cool briefly.
  • Soak the bread crumbs in the milk and add this to the meat. Add the egg, cooked onions, salt and pepper. Add the marjoram and parsley and blend well.
  • Divide the mixture into 14 portions and flatten each. Make a slight depression in the center of each meatball. Add an equal portion of the capers in the center of each. Bring up the edges and shape into balls, enclosing the capers in the center.
  • Dredge each ball in flour and shake off excess.
  • Heat the oil in a heavy, nonstick skillet and add the meatballs without crowding. Cook, turning carefully, until the meatballs are browned on all sides, about 8 to 10 minutes. Add the wine and cover closely. Let simmer 12 minutes. Serve with a little of the hot pan liquid spooned over.

Nutrition Facts : @context http, Calories 79, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 126 milligrams, Sugar 0 grams, TransFat 0 grams

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