RACHAEL RAY OVEN MEATBALLS RECIPES

Steps:

• For the meatballs, heat the oven to 400°F, with rack at center
• To a large bowl, add and combine bacon, beef seasoned with salt and pepper, pork or pork sausage, breadcrumbs, herbs, egg, onion, garlic and nutmeg
• Roll into 1 ½-inch balls, arrange on parchment-lined baking sheet and spray lightly with oil
• Roast about 18 minutes, then add to sauce (see below)
• For the sauce, heat butter and EVOO in saucepot over medium heat
• Add shallots and garlic, season with salt and pepper and soften a couple minutes
• Add sherry and reduce by half, 7 to 8 minutes
• Add Worcestershire, mustard and brodo and reduce to about ¾ to 1 cup, about 20 minutes
• Stir in jelly and zest, then strain or pass through a sieve
• Place meatballs in bowl or serving dish
• Brush with sauce and pass remainder at table
• Puddle up some mashed potatoes on plate or in shallow bowl and make a well
• Add meatballs and pass sauce

Steps:

• In a large mixing bowl, mix beef, Worcestershire sauce, egg, bread crumbs, cheese, garlic, salt and pepper.
• Roll this mixture into the shape of meatballs. You can decide the size of the meatballs whether you want them small or big.
• Take a non-stick cookie sheet and grease it with some olive oil.
• Now, place these balls on this sheet. Bake them for about 10-12 minutes at 425oF in the oven.
• Now, to make the sauce, heat a skillet on medium heat. Add oil, garlic, finely chopped onion and crushed red pepper flakes to it. Sauté it for about 5-7 minutes until the onions become tender.
• Add the beef stock and rushed tomatoes to it. Also, add parsley, basil, salt, and pepper to it.
• Cook it on low heat for 10 minutes until it starts boiling. Now, add the cooked meatballs into the sauce. Cook them for 2-3 minutes and turn the heat off.
• Garnish with some cheese and enjoy it with any bread or pasta.