Rachael Ray Meatballs Recipe

Rachael Ray's meatballs are a great recipe. The chef, Rachael Ray, is known for her cookery articles and shows. In this post, let's see how you can make this recipe at your home.

3.94 from 15 votes

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine American

Servings

Calories 39.1 kcal

Equipment

Cookie Sheet
Oven
Skillet

Ingredients

1 ¼ pounds Ground Sirloin
½ cup Bread Crumbs
2 Garlic Cloves (minced)
¼ cup Parmesan Cheese
1 Egg
2 teaspoons Worcestershire Sauce
Salt and Pepper (for taste)

For Sauce

1 small Onion (finely chopped)
28 ounces Tomatoes (crushed)
½ cube Cheese (grated)
4 Garlic Cloves (minced)
A handful Parsley
10 Basil Leaves
1 cup Beef Stock
2 teaspoons Olive Oil
½ teaspoon Red Pepper Flakes (crushed)
Salt and Pepper (for taste)

Instructions

In a large mixing bowl, mix beef, Worcestershire sauce, egg, bread crumbs, cheese, garlic, salt and pepper.
Roll this mixture into the shape of meatballs. You can decide the size of the meatballs whether you want them small or big.
Take a non-stick cookie sheet and grease it with some olive oil.
Now, place these balls on this sheet. Bake them for about 10-12 minutes at 425^oF in the oven.
Now, to make the sauce, heat a skillet on medium heat. Add oil, garlic, finely chopped onion and crushed red pepper flakes to it. Sauté it for about 5-7 minutes until the onions become tender.
Add the beef stock and rushed tomatoes to it. Also, add parsley, basil, salt, and pepper to it.
Cook it on low heat for 10 minutes until it starts boiling. Now, add the cooked meatballs into the sauce. Cook them for 2-3 minutes and turn the heat off.
Garnish with some cheese and enjoy it with any bread or pasta.

Video

Nutrition

Keyword American, American cuisine, Meatballs recipe, Rachael Ray Meatballs

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