Cheesy Meatballs With Basil Tomato Sauce
"Add the meatballs to the simmering sauce during the last 10 minutes of cooking. Serve over cooked pasta, if desired. Recipe is from Rachael Ray."
photo by Karen Elizabeth
- Ready In:
- 1hr 45mins
- Ingredients:
- 18
- Yields:
-
60 meatballs
- Serves:
- 60
ingredients
-
Cheesy Meatballs
- 453.59 g ground chuck
- 1 small onion, grated
- 177.44 ml breadcrumbs
- 177.44 ml parmesan cheese, grated
- 44.37 ml pecorino romano cheese, grated
- 44.37 ml ketchup
- 14.79 ml flat leaf parsley, chopped
- 4 fresh basil leaves, finely chopped
- 4.92 ml salt
- 3.69 ml Worcestershire sauce
- 2.46 ml garlic powder
- 1 large egg, beaten
- extra virgin olive oil
-
Basil Tomato Sauce
- 118.29 ml extra virgin olive oil
- 315.37 ml onions, chopped
- 14.78 ml salt
- 2 (1587.57 g) can whole peeled san marzano tomatoes, pureed with their juices
- 7 leaf fresh basil
directions
- For meatballs, in large mixing bowl, gently break apart the beef with a fork.
- Add the onion, breadcrumbs, parmesan, pecorino-romano, ketchup, parsley, basil, salt, Worcestershire sauce and garlic powder and stir gently to combine.
- Stir in the egg until just incorporated.
- Using your hands, shape the meat into 1-inch balls, to make about 60 meatballs.
- In a large nonstick skillet, heat 2 T olive oil over medium-high heat.
- Working in batches, add the meatballs and cook, turning, until lightly browned, about 10 minutes, adding more oil when necessary.
- Drain on paper towels.
- Note: You could also bake the meatballs for about 20-25 minutes at 350 degrees.
- For sauce,.
- In large saucepan, heat the olive oil over medium heat.
- Add the onions, season with 1 1/2 t salt and cook until softened, about 10 minutes.
- Add the tomatoes, the remaining 1 1/2 t salt and the basil and bring to a simmer over high heat.
- Lower the heat, cover and simmer for 45 minutes more.
- Add the meatballs to the simmering sauce during the last 10 minutes of cooking.
- Serve over cooked pasta.
- The amount of sauce will serve 6 people. I listed the servings as 60 for 60 meatballs.
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Reviews
-
Excellent, without a doubt! Moist and tender little meatballs, bursting with flavour! And very easy to prepare. I used fresh tomatoes for the sauce, and put it on to start cooking, while I made the meatballs. I did add a level tbsp of brown sugar to the tomato sauce, force of habit, really! but otherwise, cooked it as is, for a light fresh tomato and basil sauce. The meatballs were easily prepared and combined, and I chose to bake them off in the oven. Since they were quite soft, rather than disturb them, when they were done, I poured the extra juices off, poured the tomato sauce over the meatballs, and put them back in the oven for another 15 minutes. I then served them with spaghetti. We enjoy meatballs, and DD1s favourite dish is meatloaf, but I think that these may have just become the new favourites! Thanks Lainey!
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
