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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
from BettyCrocker.com.

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
Variation
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.
How-To
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
from BettyCrocker.com.
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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