RECIPE FOR MEATBALLS AND SAUCE RECIPES

Name: Meatballs with Chimichurri Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: about 20 (2/3 cup sauce).
Ingredients: 1 package (22 ounces) frozen fully cooked Angus beef meatballs; 3 garlic cloves, peeled; 1 cup packed Italian flat leaf parsley; 1/4 cup packed fresh cilantro leaves; 1 teaspoon salt; 1/4 teaspoon coarsely ground black pepper; 2 tablespoons red wine vinegar; 1/2 cup extra virgin olive oil

MEATBALLS WITH CHIMICHURRI SAUCE RECIPE: HOW TO MAKE IT

Meatballs with Chimichurri Sauce Recipe: How to Make It image

This South American condiment, featuring fresh cilantro and parsley, is more than just a sauce for tossing with meatballs. You’ll want plenty for extra dipping. —Amy Chase, Vanderhoof, British Columbia

Provided by Taste of Home

Categories Appetizers

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield about 20 (2/3 cup sauce).

Number Of Ingredients 8

Ingredients

1 package (22 ounces) frozen fully cooked Angus beef meatballs
3 garlic cloves, peeled
1 cup packed Italian flat leaf parsley
1/4 cup packed fresh cilantro leaves
1 teaspoon salt
1/4 teaspoon coarsely ground black pepper
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil

Steps:

Prepare meatballs according to package directions., Meanwhile, place garlic in a small food processor; pulse until chopped. Add parsley, cilantro, salt and pepper; pulse until finely chopped. Add vinegar. While processing, gradually add oil in a steady stream., In a large bowl, toss meatballs with a little more than half of the chimichurri sauce. Transfer to a platter. Serve with remaining sauce for dipping.

Nutrition Facts : Calories 130 calories, FatContent 12g fat (4g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 318mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 4g protein.

SUNDAY SAUCE WITH MEATBALLS RECIPE - FOOD NETWORK

Sunday Sauce with Meatballs Recipe - Food Network image

Provided by Food Network

Categories main-dish

Total Time 2 hours 45 minutes

Prep Time 25 minutes

Cook Time 2 hours 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

2 (35-ounce) cans plum tomatoes with basil
1/4 cup extra-virgin olive oil
4 garlic cloves, chopped
1 medium onion, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon freshly ground black pepper
1/2 cup red wine
1/2 cup grated Parmesan
1 teaspoon salt
1 cup water
1/2 cup fresh basil leaves, cut into thin strips
1 pound ground sirloin or lean ground beef, pork, turkey, veal, chicken, or any combination
2 eggs
6 garlic cloves, finely chopped, plus 3 garlic cloves, chopped
1 cup seasoned bread crumbs
1 tablespoon salt
1 teaspoon freshly ground black pepper
1/2 cup grated Parmesan cheese
1/2 cup milk
1 cup all-purpose flour
1 pound pork spare ribs, trimmed
1 cup extra-virgin olive oil
1 (6-ounce) can tomato paste, for sauce and ribs

Steps:

Strain the plum tomatoes in a colander to extract the juice, breaking the tomatoes apart with your hands. Discard the pulp and set aside.
Heat the olive oil in a large pot over medium-high heat. Add 4 cloves garlic, the onion, red pepper and black pepper. Saute until the onion is soft and beginning to brown, about 5 minutes. Add juiced tomatoes, red wine, Parmesan and salt. Add the tomato paste and the water and stir together over medium heat. *Cook's Note: Tomato paste should be added after making meatballs and ribs.
Put the ground meat in a mixing bowl. Beat the eggs and add them to the meat along with 6 cloves garlic, the bread crumbs, salt, pepper, Parmesan and milk. Mix this all together with your hands. Wet your hands with water and continue to wet them as you pinch meat from the bowl and roll into 2-inch balls. Roll the balls in the flour.
Heat 1/2-cup of oil in a large skillet. Add 3 cloves chopped garlic and saute until golden brown. Remove the garlic with a slotted spoon and set aside. Add the meatballs and saute over medium-high heat, turning them until they are brown all over.
*Cook's Note: As soon as you can pick them up with a fork, they are ready. You don't want them to be well done. If the meatball slides off the fork when you pick it up, it needs to cook a little longer.
Cut the ribs apart and remove the membrane. Saute them in 1/2-cup oil until very brown and remove.
Return the garlic to the oil and add tomato paste (for the sauce) to the pan; Cook, stirring, over medium heat for about 3 minutes until it softens. Remove from the heat and add to the sauce.
Add the meatballs and spareribs to the sauce. Bring to an easy boil, then simmer over low heat for 2 hours. Add the basil and simmer for 15 minutes more. The spareribs should be very tender, falling off the bone and the meatballs should float in the sauce

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