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Meatballs in Winter Tomato Sauce

16 Jan

Meatball Ingredients:   Yields 24-30 @ 1″ meatballs

  • 1 pound ground beef
  • 1/4 pound ground sausage
  • 1/2 of a yellow onion, diced
  • 1/2 cup shredded Parmesan cheese
  • 1/4 cup fine Italian bread crumbs
  • 1/4 cup red wine, can substitute beef stock (last resort use chicken stock
  • 1/4 cup fresh parsley, chopped
  • 1 egg, whisked
  • 1/4 cup green bell pepper, diced
  • 1/4 cup red bell pepper, diced
  • 2 cloves garlic, minced
  • pinch of Kosher salt
  • pinch of cracked black pepper

I call this my Winter Tomato Sauce because in the summer our tomatoes are in season which means I have full flavored and utterly delicious tomatoes to make my Summer Fresh Tomato Sauce (recipe to come Summer) Unfortunately I have yet to understand the whole canning process so I have no fresh tomatoes to use during our Winter and Spring months….also unfortunate our markets have terrible tomatoes during this season.

Winter Tomato Sauce Ingredients:

  • 3 Tb Butter
  • 1 Tb Olive Oil
  • 1/2 a yellow onion, diced
  • 1/2 cup carrots, minced
  • 1/2 cup green bell pepper
  • 1/2 cup red bell pepper
  • 1/4 cup red wine
  • 1 @ 24oz jar of premium spaghetti sauce
  • 1/2 small can of RoTel diced tomatoes
  • 1/4 cup fresh parsley, chopped
  • 2 cloves garlic, minced
  • 2 tsp fresh oregano, crushed
  • 1/4 tsp sugar
  • 4 fresh basil leaves, chopped
  • 1 Tb grated Parmesan cheese

Prepare your broiling pan for an easy cleanup  by spraying the top portion with Pam Spray and lining the bottom with foil.

Combine all the meatball ingredients, mixing with your hands until fully combined. Shape into 1 inch size balls and place on the broiling pan. Broil on low until lightly browned, turn the meatballs over and continue to broil until the second side is lightly browned. Removed and put into sauce.

Making the tomato sauce, heat a large skillet on medium heat. Add the butter and Olive Oil, stir constantly until the butter is melted. Add the onions, carrots, green and red bell peppers, saute until they are softened.  Turn the heat down to medium-low and add the red wine, spaghetti sauce, RoTel tomatoes, parsley, garlic and oregano, stir well and simmer for 5 minutes.

Stir in the sugar, basil and Parmesan cheese then add the meatballs into the sauce to continue to cook. Simmer the meatballs uncovered for an additional 5 minutes. After this cooking time, gently stir the meatballs and sauce so that the meatballs are well coated with the sauce. Turn the heat down to low, cover the skillet and simmer for another 15 minutes.

Serve with a sliced French Baguette, or serve over pasta, or serve as a Meatball Sandwich

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Posted by on January 16, 2012 in Beef

 

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