A favorite for decades, the sauce for these meatballs is based on Heinz 57 Sauce and canned tomatoes. Instructions are given for browning the meatballs on the stove-top or in the oven. Great over hot buttered noodles or rice as a main dish, as a party appetizer, or in meatball sandwiches. Leftovers are also good on homemade pizzas. The meatballs may be made up to 2 days in advance, then gently reheated for serving.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 6 to 8 servings
Ingredients:
- 1 pound ground beef (ground chuck recommended for flavor)
- 2/3 cup grated Parmesan cheese
- 1/2 cup seasoned dry fine bread crumbs
- 1/2 cup milk
- 1/4 cup minced sweet onions
- 1 egg, lightly beaten
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper, or to taste
- 2 tablespoons shortening or vegetable oil
- 2 (14-ounce) cans diced tomatoes
- 1/2 cup Heinz 57 Sauce
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 1 Tablespoon flour
- Hot buttered noodles or rice, if serving as an entree
- Chopped fresh parsley for garnish
Preparation:
Using a large serving fork, combine ground beef, Parmesan cheese, bread crumbs, milk, sweet onions, egg, salt, and pepper. Using 1 rounded tablespoon for each, roll ground beef mixture into about 30 meatballs.
In a bowl, mix together canned tomatoes, Heinz 57 Sauce, brown sugar, and salt until combined. Set aside.
Frying Method:
Heat a large, deep skillet over medium heat. Add shortening or oil and brown meatballs on all sides. Drain fat. Sprinkle with flour and gently stir meatballs to coat. Proceed with the sauce.
Baking Method:
Preheat oven to 450 F. Line a jellyroll pan with a Silpat, non-stick foil, or parchment paper. Line up the meatballs, placing them 1 inch apart. Bake for 15 minutes. Transfer to a heavy, deep skillet over medium heat and sprinkle with the flour. Stir to coat. Proceed with the sauce.
Pour tomato mixture over meatballs. Simmer uncovered 20 to 30 minutes or until sauce thickens to your liking. Stir several times as it cooks to prevent sticking and encourage even cooking.
Serve meatballs with sauce over hot buttered noodles or rice and sprinkle with chopped parsley. Sauced meatballs may also be used as an appetizer (a crockpot works well to keep them warm) or in meatball sandwiches topped with cheese.
Yield: 6 to 8 servings in about 3 cups of sauce as a main dish (about 30 meatballs)
Sauced Meatballs Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
In a bowl, mix together canned tomatoes, Heinz 57 Sauce, brown sugar, and salt until combined. Set aside.
Frying Method:
Heat a large, deep skillet over medium heat. Add shortening or oil and brown meatballs on all sides. Drain fat. Sprinkle with flour and gently stir meatballs to coat. Proceed with the sauce.
Baking Method:
Preheat oven to 450 F. Line a jellyroll pan with a Silpat, non-stick foil, or parchment paper. Line up the meatballs, placing them 1 inch apart. Bake for 15 minutes. Transfer to a heavy, deep skillet over medium heat and sprinkle with the flour. Stir to coat. Proceed with the sauce.
Pour tomato mixture over meatballs. Simmer uncovered 20 to 30 minutes or until sauce thickens to your liking. Stir several times as it cooks to prevent sticking and encourage even cooking.
Serve meatballs with sauce over hot buttered noodles or rice and sprinkle with chopped parsley. Sauced meatballs may also be used as an appetizer (a crockpot works well to keep them warm) or in meatball sandwiches topped with cheese.
Yield: 6 to 8 servings in about 3 cups of sauce as a main dish (about 30 meatballs)
Sauced Meatballs Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
