Oldschooltomatosaucewithmeatballs Recipes

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OLD SCHOOL TOMATO SAUCE WITH MEATBALLS



Old School Tomato Sauce With Meatballs image

I grew up on this recipe and always, always ,always have several jars, one in the fridge and the more in the freezer. There is no excuse for running out. My Grandma has been gone for many years now, but this is her recipe straight from the old country. I have made a couple of adjustments in the last few years to the ingredients in the meatballs. Made it a bit healthier. I hope it makes your family as happy as it makes mine!

Provided by Peacefulone

Categories     Sauces

Time 3h

Yield 20 serving(s)

Number Of Ingredients 21

1 1/2 lbs ground turkey
1 1/2 lbs hot Italian sausage (removed from casing if you can't find it loose) or 1 1/2 lbs ground beef is fine too as is sweet Italian sausage
1 cup grated pecorino romano cheese (buy the good stuff, it's worth it!)
1 cup breadcrumbs (I use fresh bread crumbs from double fiber bread Brownberry brand, the high fiber was a health thing)
1/2 cup ketchup
1/2-1 cup milk (Use your judgement, but these meatballs should be wetter than you might think, don't worry, they wil)
2 eggs
1/4 cup finely chopped fresh parsley (use less if you have dried parsley)
1 teaspoon granulated garlic (or more to taste, I like more!)
salt and pepper, to taste, but be generous this makes a lot
olive oil (enough to coat the bottom of your sauce pot, You'll need a big pot)
1 onion, diced
1 green pepper, diced
10 garlic cloves, pressed
2 bay leaves (fresh if you have them)
2 tablespoons chopped fresh parsley (less if you are using dried)
1/4 teaspoon hot pepper flakes (or to taste, we like it hot)
4 (29 ounce) cans tomato sauce (I prefer Hunts)
2 (15 ounce) cans stewed tomatoes (I prefer Hunts)
1 (15 ounce) can diced tomatoes
salt and pepper

Steps:

  • Start the sauce:.
  • Put oil in bottom of pre-heated sauce pot and let it heat up over medium heat. A nice heavy pot is best.
  • Add the onion, green pepper, bay leaves,parsley and red pepper flakes and saute for for about 5 minutes or until the
  • onion is translucent.
  • Add the garlic and saute another minute or two, don't let the garlic brown.
  • Add the first can of tomato sauce.
  • Place the 2 cans of stewed tomatoes in a food processor and blend till finely pureed, add them to the pot.
  • Add the other three cans of sauce. I go slowly so that the sauce can slowly come to temperature without having to have the heat too high and risk burning it.
  • Add the can of diced tomatoes at the end.
  • Taste for seasoning and add salt and pepper.
  • Turn heat to low and keep your eye on the pot while you prepare the meatballs. Stir occassionally. Don't let it burn.
  • For the Meatballs:.
  • Mix all the meatball ingredients together.
  • I usually let the milk sit on the breadcrumbs for a few minutes to moisten them before I start combining the mixture together.
  • They should be wet, don't panic, I let the mixture sit for about 10-15 minutes before I start forming the meatballs and it firms up a bit.
  • Form them into balls and place as many as you can into a glass pie plate without touching. I have two pie plates going.
  • Place the plate into your microwave, yes the microwave, and cook on high for 4 minutes. Grandma didn't do them this way, but they turn out great and it saves a ton of time and it's a whole lot less mess.
  • Very carefully remove the pie plate from the oven and slide the contents into your simmering pot of sauce. No, I do not drain any of the fat. Darn stuff tastes great!
  • Turn the heat up to about medium while you are adding the meatballs.
  • Have your next pie plate of meatballs ready to go into the microwave and repeat process until you are out of meat. I usually get 3-4 plates, depends on how big you like your meatballs.
  • Once everything is in the pot and is bubbling turn the heat back down to low and.
  • Continue to very gently stir your pot of sauce with meatballs every now and then, you don't want to burn your sauce but you don't want to break up the meatballs either.
  • Let simmer together for at least one hour. Longer won't hurt. Your entire neighborhood will smell amazing.
  • Serve over your favorite pasta, or in your favorite recipe.
  • I store them seperately, keep some in the fridge for another day and put the rest of the sauce in jars in the freezer. I freeze the meatballs individually and then store in bags. If you want to make more meatballs and freeze them before cooking, you can. Just place on a cookie sheet and freeze, then place in gallon size freezer bags. That way the next time you make the sauce it can be done and ready to eat in no time.

OLD FASHIONED MEATBALLS IN TOMATO SAUCE CASSEROLE



Old Fashioned Meatballs in Tomato Sauce Casserole image

These yummy meatballs are made with a mixture of beef and Italian sausage. They are placed in a baking dish, smothered in tomato sauce, topped with grated Romano cheese and baked in a hot oven. This saves the step of browning them on top of the stove and the sauce is wonderfully seasoned with the meatball juices and Romano cheese.

Provided by Marie

Categories     Meat

Time 50m

Yield 12 meatballs

Number Of Ingredients 15

1 lb ground beef
1/2 lb Italian sausage
1/3 cup breadcrumbs
1/3 cup water
2 eggs, beaten
2 large garlic cloves, minced
1/4 cup grated romano cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
2 garlic cloves
1 3/4 cups canned crushed tomatoes in puree
1/4 cup water
5 leaves fresh basil
salt and pepper

Steps:

  • Remove ground beef and sausage from refrigerator 30 to 60 minutes before cooking.
  • Place bread crumbs in large bowl and stir in 1/3 cup water.
  • When absorbed, blend together with eggs, garlic, grated Romano, salt, and pepper.
  • Preheat oven to 425°.
  • Add meats to bread crumb mixture and combine well with fork.
  • Form into 12 even meatballs.
  • Place in 1 layer in 9x13" baking dish so each is separated by about 1 inch.
  • In a separate saucepan, sauté 2 cloves of garlic in olive oil.
  • Add crushed tomatoes and water.
  • Add fresh basil and season with salt and pepper to taste.
  • Pour tomato mixture over and around meatballs.
  • Sprinkle tops with grated Romano cheese.
  • Bake in center of oven until meatballs are just cooked through, about 25 minutes.

Nutrition Facts : Calories 198.7, Fat 14.5, SaturatedFat 5, Cholesterol 69.3, Sodium 357.4, Carbohydrate 3.5, Fiber 0.2, Sugar 0.4, Protein 12.7

MEATBALLS WITH TOMATO SAUCE



Meatballs with Tomato Sauce image

Provided by Food Network

Time 55m

Yield 6 servings

Number Of Ingredients 10

1 pound/500 g extra-lean ground beef
3 1/2 ounces/100 g ricotta cheese
1 egg
10 sun-dried tomatoes, chopped
1 cup/250 ml freshly grated Parmigiano cheese
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 onion, finely chopped
2 pounds/about 800 g tomato puree
Salt and freshly ground black pepper

Steps:

  • For the meatballs: In a mixing bowl, add the ground beef, ricotta cheese, egg, sun-dried tomatoes, Parmigiano cheese, salt, and pepper. Mix well until the ingredients are evenly distributed. With your hands, shape the meatballs into the size of golf balls and then pat them down so they will evenly cook.
  • For the tomato sauce: In a large pot, heat the extra-virgin olive oil and cook the onions until translucent. Add the tomato puree and bring to a boil. Add the salt, and pepper, to taste and lower the heat to medium. Add the uncooked meatballs to the pot and let cook on medium heat for 30 minutes.

Nutrition Facts : Calories 261, Fat 10 grams, SaturatedFat 5 grams, Cholesterol 95 milligrams, Sodium 1,179 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 26 grams, Sugar 10 grams

OLD WORLD MEATBALLS IN TOMATO SAUCE



Old World Meatballs in Tomato Sauce image

My husband calls this "meatballs and gravy," even though it's a tomato sauce. I got this from my husband's aunt, who is from Italy. I make this all the time, and it's a big hit. Cooking the meatballs for the 2 1/2 hours in the sauce results in a very tender meatball. As is typical of most old world recipes, all spices are "to taste." With 3 pounds of ground meat, I usually end up with 35-38 meatballs. Enjoy!

Provided by CiaoBella

Categories     Meat

Time 2h25m

Yield 6 serving(s)

Number Of Ingredients 18

3 lbs ground beef or 3 lbs ground veal
2 eggs, lightly beaten
Italian seasoned breadcrumbs
salt
garlic powder
black pepper
parsley
1 (6 ounce) can tomato paste
2 (28 ounce) cans tomato puree
1 (28 ounce) can crushed tomatoes
salt
black pepper
red pepper flakes
2 fresh garlic cloves
oregano
basil
olive oil
2 1/2 cups water

Steps:

  • Make meatballs first.
  • Combine all meatball ingredients, adding enough Italian bread crumbs to allow the ground meat to stick together when formed into a ball.
  • Form meatballs into size slightly smaller than Dunkin Donuts munchkins, or a little smaller than a golf ball.
  • Set aside meatballs.
  • Cover bottom of a large pot with a light coating of olive oil.
  • Dice fresh garlic and add to pot, frying until golden (about 30 seconds), but do not burn.
  • Add paste, puree, crushed tomatoes and water.
  • Add spices to taste. Go easy on the red pepper flakes, as you can always add more later.
  • Stir. Note: tomato sauce splatters if left unattended on the stove.
  • When sauce begins to boil, lower the heat and place meatballs in one by one.
  • Let cook for 15 minutes and then stir, being careful not to break apart meatballs. Thereafter, stir occasionally to prevent meatballs from sticking to the bottom of the pot.
  • Cook over low heat for 2 1/2 hours.
  • If sauce is too thick, add more water.
  • If sauce is too spicy, add some sugar to balance out the spice.

Nutrition Facts : Calories 671.6, Fat 36.6, SaturatedFat 14, Cholesterol 224.7, Sodium 758.5, Carbohydrate 37.9, Fiber 8.2, Sugar 21.3, Protein 51

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