Thursday, April 22, 2010

~What's Cooking Wednesdays~ Easy Meatballs & Tomato Sauce!

This week, I had some spaghetti noodles from Gillian's Foods to try for my blog review/giveaway, and husband wanted meatballs, so for the first time (yeah, hard to believe), I made meatballs for our spaghetti and I made the sauce too! So I thought I would share the recipes on my blog for "What's Cooking Wednesdays"! Hope you enjoy the recipes and keep an eye out for my review/giveaway for Gillian's Foods! You should go to Gillian's foods and check them out and I highly recommend you try their products!

For more recipes every Wednesday and to link up your recipes, visit Jess's blog, "It's All About The Savings"!

Easy Meatballs

Prep Time: 15 min
Total Time: 40 min
Makes: 4 servings

1 lb lean (at least 80%) ground beef
1/2 cup Progresso® Italian-style bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg
1. Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
2. In large bowl, mix all ingredients. Shape mixture into 20 to 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
3. Bake uncovered 18 to 22 minutes or until no longer pink in center.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Turkey or Chicken Meatballs: Substitute 1 pound lean ground turkey or chicken for the ground beef. (If using ground chicken, decrease milk to 2 tablespoons.) Bake until no longer pink in center and thermometer inserted in center reads 165°F.
For evenly-sized meatballs that will cook in the same amount of time, pat meat mixture into a 6x4-inch square. Cut into 24 squares. Roll each square into a ball.

Italian Tomato Sauce
Prep Time: 15 min
Total Time: 1 hour 5 min
Makes: About 4 cups sauce

2 tablespoons olive or vegetable oil
1 large onion, chopped (1 cup)
1 small green bell pepper, chopped (1/2 cup)
2 large cloves garlic, finely chopped
2 cans (14.5 oz each) whole tomatoes, undrained
2 cans (8 oz each) tomato sauce
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon fennel seed
1/4 teaspoon pepper
1. In 3-quart saucepan, heat oil over medium heat. Cook onion, bell pepper and garlic in oil 2 minutes, stirring occasionally.
2. Stir in remaining ingredients, breaking up tomatoes with a fork. Heat to boiling; reduce heat. Simmer uncovered 45 minutes.
3. Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year.
Slow Cooker Directions: Use 1 medium onion. Substitute 1 can (28 oz) diced tomatoes, undrained, for the 2 cans whole tomatoes. Use 1 can (8 oz) tomato sauce. In 3 1/2- to 6-quart slow cooker, mix all ingredients. Cover and cook on Low heat setting 8 to 10 hours.

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