SAUCE FOR MEATBALLS NO TOMATO RECIPES

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MEATBALLS AND NO-TOMATO BEEFY SAUCE, A VINTAGE RECIPE ...



Meatballs and No-Tomato Beefy Sauce, a Vintage Recipe ... image

No tomato in this sauce! How many years have I been cooking? I won't tell, but I think it makes me vintage, too. This was one of my early standards.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs ground beef
2 tablespoons oil
2 large onions, chopped
4 slices day-old homestyle white bread
1 cup milk
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
3 (10 1/2 ounce) cans beef broth, diluted with 4 c. water

Steps:

  • Saute onions in oil until light brown stirring often.
  • Trim crusts from bread and soak in milk; break up and add to onions in skillet. Stir with fork to blend.
  • Add seasonings and eggs to above and work this mixture into meat with fingers (in bowl if easier).
  • When well blended, wet hands and form balls size of walnut. Set on waxed paper.
  • Bring broth and water to simmer over medium heat. Drop meatballs into broth, cover and turn heat to low and simmer for 10 mm. or until done.
  • SAUCE: Melt 3 T. oleo in small pot and whisk in 1/3 Cup flour. Measure 2 Cups of the beef broth and whisk gradually into flour mixture. Add 3 T. lemon juice and drained capers from 2½ oz. bottle. (Lemon juice and capers optional.) Simmer on very low for 15 minute.
  • Gotta have mashed potatoes with this.

Nutrition Facts : Calories 762.7, FatContent 48.7, SaturatedFatContent 16.6, CholesterolContent 270.8, SodiumContent 2408.1, CarbohydrateContent 23.4, FiberContent 1.7, SugarContent 4.5, ProteinContent 55.8

SPAGHETTI & CHICKEN MEATBALLS WITH NO-COOK TOMATO SAUCE ...



Spaghetti & Chicken Meatballs with No-Cook Tomato Sauce ... image

This crowd-pleasing and easy dinner recipe takes just 20 minutes to make, start to finish, so it's perfect for weeknights! When tomatoes are at their in-season best, just a quick chop and a few ingredients are all you need to make a spaghetti sauce in minutes. Store-bought chicken meatballs keep the low-effort theme going all the way to the table.

Provided by Breana Killeen

Categories     Healthy Chicken Pasta Recipes

Total Time 20 minutes

Number Of Ingredients 7

8 ounces whole-wheat spaghetti
4 cups chopped ripe tomatoes (about 1 3/4 pounds)
1 cup chopped fresh basil, plus more for garnish
3 cloves garlic, minced
3 tablespoons extra-virgin olive oil, divided
16 fully cooked refrigerated Italian-style chicken meatballs (see Tip)
¼ cup finely grated Parmesan cheese

Steps:

  • Bring a large pot of water to a boil. Cook spaghetti according to package directions. Drain.
  • Meanwhile, combine tomatoes, basil, garlic and 2 tablespoons oil in a medium bowl.
  • Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add meatballs and cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Remove from heat; add the tomato mixture and toss to coat. Serve the spaghetti with the meatballs and sauce, topped with Parmesan. Garnish with more basil, if desired.

Nutrition Facts : Calories 496.6 calories, CarbohydrateContent 53 g, CholesterolContent 69.3 mg, FatContent 22 g, FiberContent 7.8 g, ProteinContent 26.5 g, SaturatedFatContent 5 g, SodiumContent 674.3 mg, SugarContent 6.8 g

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