How to prepare Meatballs in Tomato Balsamic Sauce

Meatballs in Tomato Balsamic Sauce

Basic Ingredients

  • 1 Tbsp. olive oil
  • ½ cup chopped onion
  • ¼ cup balsamic vinegar
  • 2 cans (14.5oz.ea.) Del Monte® No Salt Added Diced Tomatoes, not drained
  • 1 lb. frozen pre-cooked beef or turkey meatballs
  • 1 can (8oz.) Del Monte® Tomato Sauce
  • 1½ tsps. chopped fresh rosemary [or 1/2 tsp. chopped dried rosemary]

Cooking Methods

  • Heat olive oil in a deep 12-inch skillet over medium heat. Add onion and cook 2 minutes or until lightly browned. Stir in vinegar; simmer 1 minute or until almost evaporated.
  • Add diced tomatoes, tomato sauce and rosemary; bring to a simmer.
  • Add meatballs and return to a simmer. Cook, uncovered, 15 minutes, stirring occasionally, or until meatballs are heated through and sauce is slightly thickened. Season to taste with salt and pepper, if desired.
  • Serve meatballs and sauce over pasta, in sandwich rolls or slider buns or as an appetizer.

Soup Recipe: Chicken Tarragon

Chicken Tarragon Soup


  • 1 can (14.5 oz.) Del Monte® Mixed Vegetables-No Salt Added
  • 1 can (14.5 oz.) Del Monte® Original Stewed Tomatoes-No Salt Added
  • 2 cans (14.5 oz. each) College Inn® Light & Fat Free Chicken Broth 50% Less Sodium
  • 1 cup chopped onion
  • 1/2 cup sliced celery
  • 1 garlic clove, crushed
  • 2 Tbsp. butter or margarine
  • 1 cup diced cooked chicken
  • 1 Tbsp. parsley flakes
  • 1/4 tsp. tarragon

Cooking Methods:

  • Saute onion, celery and garlic in butter 5 minutes.
  • Add broth, mixed vegetables, undrained tomatoes, chicken, parsley and tarragon.
  • Bring to boil; reduce heat. Cover and simmer 5 minutes.