Simmer
meatballs in sauce until cooked through, 45 minutes to 1 hour (this step is really important... don't skip!).
Not exact matches
When
meatballs have cooled, gently place
in pot of
sauce until serving, or pour
sauce over the
meatballs.
In a large
sauce pan, combine marinara
sauce with the cooked
meatballs, and simmer own low
until sauce is heated through, about 3 - 5 minutes.
While the
meatballs are baking, make the chimichurri
sauce by combining all the chimichurri
sauce ingredients together
in the bottom of a food processor and pulse
until finely chopped or
until the desired consistency is reached.
For 4, I browned 16 raw
meatballs in a skillet, added 1/4 of your
sauce recipe, added a splash of water to loosen the
sauce a bit, and simmered
until cooked through.
You can combine the
sauces in a large saucepan, add the
meatballs, cover and cook for 15 - 30 minutes, or
until the
meatballs are heated through, stirring occasionally.
Heat that
in the slow cooker for 1 1/2 — 2 hours or
until the
meatballs are hot and the
sauce is bubbly.
Add the
meatballs back to the pan and simmer them
in the
sauce until they are cooked through.
The secret to a great
meatball is to get a good crust on the outside, then let it simmer
in the pasta
sauce until cooked through.
Continue to cook for 5 - 10 minutes, or
until a
meatball cut
in half is fully cooked / no longer pink, and the
sauce coats the
meatballs.
I poured the
sauce back
in to the pan, sprinkled with the fresh basil and oregano and cooked over a low simmer
until the
meatballs were ready.
When
meatballs are cooked, place them
in the
sauce and simmer for 1 - hour or
until sauce has thickened.
Turkey
meatballs are slowly cooked
in a homemade tomato basil marinara
sauce until tender.
Add the
meatballs into the pan and simmer
in the
sauce until the
meatballs are heated through, about 5 - 6 minutes.
While the
meatballs are
in the oven, combine all the ingredients for the
sauce in a saute pan with fitting lid, whisk
until well combined and bring to a slow simmer.