RACHAEL RAY MEATBALLS RECIPES RECIPES

Steps:

• Preheat oven to 400 °F
• Prepare the meatballs: Put all ingredients into a large mixing bowl
• Knead everything together with clean hands
• You want to feel for the right texture
• It should be soft, but not sopping wet
• If it's not soft enough, add 1 more tablespoon of milk
• Once all ingredients are combined, form balls the size of an egg by pushing them into the shape softly in your hands
• Do NOT roll the meat into balls on your palms! Baby the meat, form it lovingly into the balls
• Place meatballs on a nonstick baking sheet
• Bake for 30 minutes, remove and reserve
• Prepare the sauce: Heat oil in a large saucepan over medium heat
• Add the garlic and onion, and sprinkle the salt over them to bring out their flavor
• Break pepper in half to release the seeds and add it to the pot
• Cook, stirring occasionally, until the onion is translucent, about 5 minutes
• Add the can of crushed tomatoes
• Bring to a boil
• Add parsley
• Reduce the heat to medium-low
• Simmer, stirring occasionally, for 5 minutes
• Carefully add the meatballs to the pan
• Simmer, stirring occasionally, for 30 minutes
• Serve meatballs and sauce over spaghetti

Steps:

• In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
• While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
• Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread or grilled 4 cheese sandwiches.
• In a small skillet over medium low heat, combine oil, butter and garlic. Cook garlic in butter and oil gently for 2 or 3 minutes. Remove garlic butter mixture from heat.
• Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet. Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices. Top each sandwich with another slice of bread brushed with garlic butter, buttered side up. Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.