Pork Meatballs With Alfredo Sauce Rsc Recipes

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PORK MEATBALLS



Pork Meatballs image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h35m

Yield 20 to 25 meatballs, approximately

Number Of Ingredients 22

2 pounds ground pork (lean but not too lean), cut from the pork shoulder
Kosher salt
2 teaspoons chili flakes
2 teaspoons fennel seeds
2 eggs
1/2 cup sour cream
2/3 cup tightly packed curly parsley leaves with stems, washed, dried and chopped
1 cup freshly grated Parmesan
1 cup bread crumbs, toasted
1/4 to 1/2 cup vegetable oil, plus 1 tablespoon for testing
My Mother's Marinara Sauce, recipe follows
4 tablespoons extra-virgin olive oil
2 large yellow onions, peeled, halved and diced
10 cloves garlic, peeled, halved and cut into thin slices
2 to 3 teaspoons red pepper flakes
2 teaspoons granulated sugar
Kosher salt
3 medium carrots, peeled and grated
One 28-ounce can whole peeled tomatoes
4 cups water, divided, plus more as needed
1 cup basil leaves, washed
Freshly grated Parmesan

Steps:

  • Add the meat to a large bowl, spread it out and season with salt, to taste. Add the remaining ingredients leaving the bread crumbs until last. Mix until all the ingredients are combined. Create a small patty and test it in a small saute pan in 1 tablespoon of oil. When browned on both sides, taste and re-season the meat mixture, if needed. Roll the mixture into about 20 to 25 or so balls that are about 2 inches in diameter.
  • Heat the vegetable oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, add the meatballs in a single layer and spread them somewhat apart so they have a chance to brown instead of steam. You may need to do this in batches. Brown the meatballs, over high heat, turning them so they brown all around. Treat them like hamburgers and cook them until they are medium-rare, about 3 to 5 minutes. Touch them to make sure they are still tender in the center. Use a slotted spoon or spatula to remove them from the pan to a tray and cook off the remaining balls, if needed.
  • Add the meatballs to the hot tomato sauce and allow them to bubble slightly and simmer over very low heat for a few minutes. Shut off the heat and allow the mixture to rest for a few additional minutes before serving.
  • Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and re-season with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 5 to 10 minutes. Add half of the water to prevent the veggies from getting too dry and continue cooking another 10 minutes. Taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Add remaining water, as needed, and cook for an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan.

PORK MEATBALLS WITH ALFREDO SAUCE #RSC



Pork Meatballs With Alfredo Sauce #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. Pork meatballs with spinach, portabella mushrooms, and pasta in a creamy Alfredo sauce.

Provided by Chef B Koss

Categories     Pork

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb ground pork
1 (1 ounce) package Hidden Valley Original Ranch Dressing Mix
1/3 cup grated parmesan cheese
1/3 cup panko crispy Italian style breadcrumbs
1 (14 1/2 ounce) can beef broth
1 lb cooked elbow macaroni
1 lb baby portabella mushrooms
9 ounces fresh spinach
2 shallots, minced
2 garlic cloves, minced
1/2 cup butter, divided (2 TBS & 6 TBS)
2 cups heavy cream
1 cup ricotta cheese
1/2 cup parmesan cheese
1/2 cup Hidden Valley® Original Ranch® Dressing

Steps:

  • Meatballs:.
  • In a bowl mix the first 5 ingredients.
  • Roll into balls approx 1 1/2" to make 12 meatballs (set aside).
  • In saucepan bring beef broth to boil - reduce heat to med-high - add meatballs to the pan. Cover and cook for 15 minutes then turn meatballs onto the other side and cook an additional 15 minutes.
  • Cook pasta according to the package directions.
  • Meanwhile prepare the sauce:.
  • In a skillet on med-high heat melt 2 TBS butter, adding onions & garlic cooking until soft (approx 2 min); add mushrooms and cook an additional 2 minutes then add the spinach cooking another 2 minutes until the spinach is wilted. Set aside in a bowl.
  • In the same skillet melt remaining 6 TBS butter, add heavy cream and cook on medium heat a couple of minutes until sauce thickens slightly. Reduce the heat to low and add the parmesan and ricotta cheeses stirring until smooth. Add the Hidden Valley Original Ranch Dressing stirring an additional minute.
  • Add the spinach and mushroom mixture to the sauce in the skillet folding in the cooked pasta. Transfer to serving dish.
  • Remove the meatballs from the broth (discarding the broth) and spoon the meatballs into the pasta sauce.
  • Serve with salad and bread. Enjoy!

Nutrition Facts : Calories 1527.3, Fat 122.9, SaturatedFat 62.6, Cholesterol 365.4, Sodium 1526.2, Carbohydrate 58.7, Fiber 5.7, Sugar 5.6, Protein 50.8

SPICY ITALIAN PORK MEATBALLS



Spicy Italian Pork Meatballs image

These easy, versatile oven-baked pork meatballs get their bold flavor from Italian herbs, Parmesan cheese and a dash of red pepper. Serve them with our quick marinara dipping sauce as an appetizer, or pop them in a hoagie bun or on top of your pasta for quick, delicious dinners!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 15

1 lb ground pork
1 egg
1/2 cup Progresso™ Panko Italian style crispy bread crumbs
1/4 cup shredded Parmesan cheese
1 tablespoon chopped fresh basil leaves
2 teaspoons finely chopped garlic
1 teaspoon dried Italian herb seasoning
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon olive oil
3 cloves garlic, crushed
1/4 teaspoon crushed red pepper flakes
1 can (14.5 oz) Muir Glen™ Organic Crushed Tomatoes Fire Roasted, undrained
1/4 teaspoon salt
8 medium fresh basil leaves

Steps:

  • Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray with cooking spray.
  • In large bowl, mix Meatball ingredients until well combined. Using rounded tablespoon measure, shape 20 meatballs (1 1/2-inch); place in pan. Bake 15 to 18 minutes or until no longer pink in center (at least 165°F).
  • Meanwhile, make sauce by heating oil in 2-quart saucepan over medium heat. Add crushed garlic and 1/4 teaspoon pepper flakes; cook 2 to 3 minutes or until garlic is fragrant. Add tomatoes, 1/2 teaspoon salt and the basil leaves; heat to simmering. Stir; cook 4 to 5 minutes or until slightly thickened. Remove from heat; cool 5 minutes. Carefully transfer to blender. Vent blender top, and cover with kitchen towel. Blend sauce 40 to 45 seconds or until garlic and basil are blended with tomatoes. Serve sauce warm with meatballs.

Nutrition Facts : Calories 400, Carbohydrate 19 g, Cholesterol 125 mg, Fat 1 1/2, Fiber 1 g, Protein 27 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 5 g, TransFat 0 g

SWEDISH MEATBALLS ALFREDO



Swedish Meatballs Alfredo image

I'm a big fan of this potluck-perfect dish. It takes much less time than many other slow-cooker recipes. Plus, it's easy. I'm all for the easy! -Carole Bess White, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 10 servings.

Number Of Ingredients 10

2 jars (15 ounces each) roasted garlic Alfredo sauce
2 cups heavy whipping cream
2 cups sour cream
3/4 teaspoon hot pepper sauce
1/2 teaspoon garlic powder
1/2 teaspoon dill weed
1/8 teaspoon pepper
1 package (32 ounces) frozen fully cooked Swedish meatballs, thawed
Paprika
Hot cooked egg noodles

Steps:

  • In a 5-qt. slow cooker, combine the first 7 ingredients. Stir in meatballs. Cook, covered, on low until meatballs are heated through, 2-3 hours., Sprinkle with paprika. Serve with noodles.

Nutrition Facts : Calories 766 calories, Fat 67g fat (38g saturated fat), Cholesterol 238mg cholesterol, Sodium 1357mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 2g fiber), Protein 21g protein.

KICKIN' RANCH PASTA WITH MEATBALLS #RSC



Kickin' Ranch Pasta With Meatballs #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry I love this recipe because it is family friendly, plus kids love pasta and meatballs. I also love Italian food and using Ranch in my recipe kicked it up a notch. I created this recipe for my family to enjoy. *Tip, powdered Parmesan works best for this recipe because it melts better in the sauce.

Provided by Becky Lo

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

1 lb ground pork
2 1/4 cups parmesan cheese, grated, divided
1/3 cup plain breadcrumbs
1/2 cup plain Greek yogurt
1 egg
1 ounce Hidden Valley Original Ranch Seasoning Mix, divided
1 ounce hidden valley ranch fiesta dip mix, divided
1/2 teaspoon ground black pepper
1/4 teaspoon sea salt
2 (9 ounce) packages refrigerated fresh fettuccine
6 tablespoons margarine
3 cups whipping cream
1/2 teaspoon coarse black pepper
1/4 cup chives, chopped small

Steps:

  • Mix together the ground pork, 1/4 cup of the Parmesan cheese, bread crumbs, greek yogurt, egg, half of the Hidden Valley Original Ranch dressing/seasoning mix, half of the Hidden Valley Ranch Fiesta dip mix, pepper and salt with hands.
  • Roll into approximately thirty 1 1/2 inch diameter meatballs.
  • Place on 11x16 greased baking sheet and place into preheated oven at 350 degrees for approximately 20 to 25 minutes or until internal temperature reaches 165 degrees.
  • While meatballs are cooking, cook and drain noodles according to package;
  • In a large skillet heat margarine, whipping cream, the remaining Hidden Valley Original Ranch dressing/seasoning mix, the remaining Fiesta Ranch Dip Mix, and pepper on medium heat until slightly thickened. ( Approximately 7 to 8 minutes. Do not boil. )
  • Add remaining Parmesan cheese and continue to cook 2 to 3 minutes until cheese is melted.
  • Place cooked meatballs in skillet and coat with sauce.
  • Place fettuccine in serving bowl. Pour sauce and meatballs over fettuccine. Sprinkle chives over dish.

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