Meatballs in tomato sauce are a comforting thing, a ruddy, garlicky Italian American classic meant to be nestled on a pile of spaghetti and showered in cheese. This dish is not that. True, it has m… ...

To make the meatballs, you'll need ground beef, egg, breadcrumbs, parsley, thyme, rosemary, basil, salt, and pepper. The beef should be the same mixture you'd use to make hamburgers, about 80/20 ...

Recipe: Gingery Meatballs in Tomato Sauce. True, it has meatballs, assertively flavored with garlic and browned in hot oil. And yes, they finish cooking in a savory, brick-red tomato sauce.

Turn the meatballs, reduce the heat to moderate and cook until browned on the second side, about 3 minutes. Transfer the meatballs to a large plate. In a medium saucepan, heat the oil.

1. Have on hand a 9- to 10-inch-deep skillet with a lid. 2. In a large bowl, beat the egg with a fork. Add the milk, panko or breadcrumbs, onion, lemon rind, salt, pepper, parsley, and Parmesan ...

When the sauce comes back to a simmer, add the meatballs. 4 Cover the pan and simmer the meatballs over low heat until they are cooked through, about 50 minutes.

These oven-roasted meatballs are cooked in two phases. First, they're placed in an oiled roasting pan and baked for half an hour at 400°F — in this time, they'll begin to brown and become firm.

You can pull off a weeknight meal of meatballs and tomato sauce that tastes like it’s been simmering for hours by tweaking the cooking method and adding a few flavor-packed ingredients. 54 ...

Add 1/3 the bulgur meatballs, or enough to make one layer, to the steamer top. (They expand a little while steaming.) Cover and steam over medium heat for 18 to 20 minutes or until they are cooked ...

Preparation. Step 1. Place a rack in middle of oven; preheat to 400°. Grease a rimmed baking sheet with extra-virgin olive oil.Place one 14-oz. package extra-firm tofu, drained, patted dry, in a ...