Stir in the tomato purée ... oil in the frying pan and sauté the meatballs until lightly browned. As they are done, lift them out and place them in the sauce. Serve with crunchy bread or ...

Everyone in my house loves meatballs, and these Ricotta Meatballs with Tomato Sauce top the list of our favorites. They’re ...

If you've ever wondered if meatballs could possibly ... From there, you'll just need sauce ingredients. You'll need onion, garlic, red pepper flakes, tomato paste, whole peeled tomatoes, and ...

They were fabulous – beef and pork meatballs flavoured with cinnamon and piment d’Espelette in an exquisite tomato sauce with green olives, haricot beans and bacon. I thought there might be ...

Deep fry them until they turn golden. Finally, add the deep-fried meatballs to the tomato sauce. Cook slowly for 5 minutes, stirring and ensure they do not stick. Serve with basmati rice or mashed ...

Neapolitans serve their meatballs with a basic tomato sauce they refer to as “ragù.” After baking, be sure to let the meatballs rest for about 10 minutes before adding them to the sauce. Pecorino is ...

Add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Craig Lee for The New York Times Add marinara sauce to the pan and bring to a simmer ...

When making meatballs I don't usually add an egg but I do here to compensate for the lack of fat. You could also try the meatballs as nibbles, dipped in a yoghurt and mint sauce.

Divide the mixture into approximately 24 round balls. Cover the meatballs and refrigerate until required. Meanwhile, make the tomato sauce. Heat the oil in a stainless steel saucepan. Add the ...