ITALIAN SAUSAGE RICE BALLS WITH MARINARA SAUCE #RAGU
Make and share this Italian Sausage Rice Balls With Marinara Sauce #Ragu recipe from Food.com.
Provided by Christine V.
Categories Sauces
Time 50m
Yield 20 rice balls, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Sauté onion over medium heat with olive oil in a large sauce pan for 2 to 3 minutes.
- Add sweet potatoes, tomato paste, garlic, basil and oregano. Cover and cook 15 to 20 minutes on low heat until sweet potatoes are tender. Stir occasionally.
- Place mixture in a large mixing bowl to let cool. When cool, add sausage, ¾ cup of the breadcrumbs, cheese, rice, and egg. Mix very well with hands.
- Preheat oven to 400 degrees F and lightly oil a baking sheet.
- With hands, form into golf ball size pieces and coat them in the remaining breadcrumbs. Place rice balls on baking sheet.
- Bake at 400 degrees F for 20 minutes.
- Warm marinara sauce and drizzle over rice balls.
- Garnish with grated parmesan cheese.
ITALIAN RAGU WITH MEATBALLS AND SAUSAGE
Provided by Food Network
Categories appetizer
Time 5h
Yield 6 to 8 servings as a first course
Number Of Ingredients 17
Steps:
- In a large sauce pot (8-quart size minimum), heat 1/4 cup of the olive oil on a very low flame. Add the diced onion and cook slowly until it has turned translucent. Do not brown the onion, but allow it to almost melt away. Add the garlic cloves and very lightly cook them in the oil until golden before adding the tomatoes and all their juices. Add salt and pepper to taste, and the basil leaves and set the heat on low. Allow the tomatoes to cook at very low heat for at least 2 hours before adding the meat.
- Make the meatballs: mix the ground beef and veal together in a large bowl. Combine the bread and milk and mash together to form a paste; add the bread to the ground meat. Add the eggs, garlic, parsley, cheese, salt, and pepper to the meat mixture and combine all the ingredients using your fingers to mix uniformly, but do not over mix or the meat will dry out when cooked. Pick up 2 tablespoons of the mixture and roll it into a ball shape, between the palms of your hands. Do this until you have used all the meat. This should yield approximately 24 meatballs.
- Place the remaining olive oil in a heavy skillet and heat over medium flame. Add the meatballs in 1 layer and brown on all sides before removing. Do this to the remaining meatballs until all are browned to a caramelized color. After all the meatballs have been browned and removed from the skillet, add the sausage links and brown well, following the same method as the meatballs. When all the meat has cooked, add to the tomato ragu, which has been cooking for 2 hours and cook an additional hour. Serve the tomato ragu over rigatoni pasta cooked to manufacturer's directions. Serve the meats on another plate as a second course.
HOT ITALIAN SAUSAGE MEATBALLS WITH CAVATELLI #RAGU
Ragú® Recipe Contest Entry. It is a delicious combination of Italian Sausage and feta cheese. It made my mouth water while I was cooking!
Provided by carolynblakmore
Categories Sauces
Time 1h20m
Yield 16 meatballs, 6 serving(s)
Number Of Ingredients 15
Steps:
- Meatballs: In a bowl mix together, sausage, crumbs, cheese, egg, water, parsley, onion. Mix and form into balls, 1 1/2 inches. Coat in crumbs Yields 16 balls. Bake at 400 degrees for 25 - 35 minutes.
- Pasta: Cook as directed on package. Drained and added 1 tablespoon of butter.
- Sauce: In a large sauce pan, empty jar of sauce and add Italian seasoning, fennel seeds, dried basil, and honey. Bring to a simmer, stirring occasionally.
- Add cavitelli and meatballs to sauce and simmer for 15-20 minutes until heated through.
Nutrition Facts : Calories 658, Fat 26.7, SaturatedFat 10.1, Cholesterol 84.9, Sodium 1282, Carbohydrate 73.9, Fiber 3.5, Sugar 6.8, Protein 28.6
ITALIAN SAUSAGE BALLS
This version of sausage balls, a traditional southern appetizer, gets an Italian twist. Pickled cherry peppers add a touch of acid and spice that complements the richness of the sausage and the mozzarella.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 24 sausage balls
Number Of Ingredients 6
Steps:
- Position a rack in the top of the oven, and preheat to 375 degrees F. Line a rimmed baking sheet with parchment.
- Beat the sausage, mozzarella, flour and oil in the bowl of an electric stand mixer fitted with a paddle attachment until the mixture just comes together. Shape the mixture into balls, using a level tablespoon for each, and set them on the prepared baking sheet at least 1 inch apart (you should have about 24).
- Bake the sausage balls until lightly golden brown and slightly puffed, 12 to 15 minutes, turning them halfway through.
- To serve, skewer a basil leaf (if the leaves are large, fold them in half), a pepper slice and a sausage ball onto a toothpick. Repeat with the remaining toothpicks and ingredients.
ITALIAN SAUSAGE BALLS STUFFED WITH GOAT CHEESE #RAGU
Ragú® Recipe Contest Entry. Italian sausage balls stuffed with goat cheese rolled in bread crumbs fried until golden brown & sausage is cooked served over Linguini Pasta with Ragu chunky tomato, Garlic & onion sauce
Provided by Debbie V.
Categories Sauces
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Take your sausage out of the casing.
- Take a small ice cream scoop to make sure all your sausage balls are the same size.
- Take a teaspoons of goat chees put it in the middle of your meat roll into a ball continue until all your sauge is gone.
- In a bowl add your Italian bread crumbs.
- Roll all your sausage balls & coat well with your bread crumbs.
- Heat your oil to high heat drop in your sausage balls & cook until golden brown & por is cooked.
- In a large pot boil your pasta until andante.
- Heat your Ragu sauce.
- Drain your pasta.
- Add a serving of pasta to your plate 3 sausage goat cheese stuffed balls top with The Ragu Chunky sauce & enjoy all the amazing flavors.
Nutrition Facts : Calories 1209.5, Fat 86.6, SaturatedFat 18.5, Cholesterol 30.3, Sodium 904.6, Carbohydrate 85.1, Fiber 4.4, Sugar 5.3, Protein 23.7
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