MEATBALL RECIPE WITH SAUCE RECIPES

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ITALIAN MEATBALL SAUCE RECIPE - OLIVE MAGAZINE RECIPES AND ...



Italian Meatball Sauce Recipe - olive Magazine Recipes and ... image

So good it made our cover in September 2020, this Italian classic pairs homemade meatballs (made with pork and beef mince, sausages and parmesan) with a chilli tomato sauce

Provided by Janine Ratcliffe

Categories     Dinner

Total Time 1 hours

Yield Serves 4

Number Of Ingredients 22

olive oil
3 cloves garlic, thinly sliced
1 tsp dried chilli flakes
2 x 400g tins finely chopped tomatoes
1 tbsp balsamic vinegar
1 tsp sugar (any kind)
16 pitted black olives
2 tbsp capers
a bunch basil, torn
125g ball mozzarella, sliced and drained on kitchen paper
1 onion
75g soft white breadcrumbs, soaked in 4 tbsp milk
200g pork mince
200g beef mince
2 pork sausages, skinned
finely grated to make 4 tbsp parmesan
finely chopped to make 2 tbsp flat-leaf parsley
1 tsp sea salt flakes
½ tsp celery salt
1 egg, beaten
cooked rigatoni
crusty bread

Steps:

  • To make the meatballs, cut the top off the onion, peel off the skin and the first two layers (this gets rid of any tough bits). Grate the onion on the coarse side of a box grater then squeeze out the excess juice. Measure 3 tbsp of the squeezed onion into a bowl.
  • Add the rest of the ingredients with a good grind of black pepper, then use clean hands to mix everything together really well. Form into 24 meatballs and chill for at least 20 minutes or until you want to cook them.
  • Heat 1 tbsp of olive oil in a large, deep, lidded frying pan or shallow casserole. Add the meatballs in batches and cook, turning, until browned all over. Once browned, scoop out onto a plate.
  • To make the sauce, add the garlic to the same pan with a little more oil, if needed, and gently sizzle for 3-4 minutes. Stir in the chilli flakes and cook for 1 minute, then add the tomatoes, vinegar and sugar. Simmer for 15 minutes until thickened, then add the meatballs with the olives and capers. Stir and simmer with a lid on for another 20 minutes then season and stir in half the basil.
  • Heat the grill to medium. Dot pieces of the mozzarella all over the pan then slide under the grill and cook until the cheese has melted. Scatter over extra basil to finish, and serve with rigatoni and crusty bread.

Nutrition Facts : Calories 586 calories, FatContent 37.5 grams fat, SaturatedFatContent 15.3 grams saturated fat, CarbohydrateContent 21.8 grams carbohydrates, SugarContent 11.2 grams sugar, FiberContent 3.7 grams fiber, ProteinContent 38.5 grams protein, SodiumContent 3.4 milligram of sodium

MEATBALL SUBS RECIPE | RACHAEL RAY | FOOD NETWORK



Meatball Subs Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories     main-dish

Total Time 52 minutes

Prep Time 20 minutes

Cook Time 32 minutes

Yield 4 servings

Number Of Ingredients 25

1 1/2 pounds ground sirloin
1 large egg, beaten
1 cup (3 handfuls), Italian bread crumbs
1 medium onion, chopped fine
4 cloves garlic, crushed and minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons (several drops) Worcestershire sauce,
1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
1/4 cup (a couple of handfuls) grated Parmigiano or Romano
Coarse salt and black pepper
2 tablespoons extra-virgin olive oil, (2 turns around the pan)
4 cloves garlic, crushed and chopped
1/2 teaspoon crushed red pepper flakes
A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
1/2 teaspoon dried oregano
One 28-ounce can crushed tomatoes
One 14-ounce can chunky style crushed tomatoes
Salt and freshly ground black pepper
4 semolina crusty sub rolls, with or without sesame seeds
One 10-ounce bag (2 1/2 cups) shredded Provolone or Italian 4-cheese blend
Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish
Oven Fries, as an accompaniment, recipe follows
4 medium white skinned potatoes, each cut into 8 wedges lengthwise
Extra-virgin olive oil, to coat
Grill seasoning blend or coarse salt and black pepper

Steps:

  • Preheat oven to 450 degrees F.
  • Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.
  • Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.
  • Combine meatballs and sauce and pile into sub rolls, 4 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve with a pile of Oven Fries.
  • Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning blend or coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.

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