Meatballs and Marinara

So I actually made this a while ago… I even typed out the recipe, uploaded the pictures and everything, but apparently I forgot to post it! Well, it’s too good to not share, so here it is!

My boys love, love, love meatballs, so this goes over really well in my house. I’ve played around with this recipe a lot over the years – sometimes with pork and/or veal – but I really just like it best with a high quality ground beef. The parmesan cheese and fresh herbs add a lot of flavor, and overall, they’re pretty easy to throw together. I made these along with marinara, so the instructions below are how I did both in about 45 minutes. Hope you enjoy!

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Meatballs

1 1/2 lbs lean ground beef
1/2 sweet onion, chopped
3 cloves garlic, minced
1/2 cup plain panko bread crumbs
1/2 cup grated parmesan cheese
1/4 cup fresh parsley, chopped (or 1 tbsp dried)
1/4 cup fresh basil, chopped (or 1 tbsp dried)
2 tsp dried oregano
2 eggs
1 tsp salt
1/2 tsp pepper

Marinara

3 14-oz cans diced tomatoes (undrained)
2 tbsp olive oil
1/2 sweet onion, chopped
4 cloves garlic, minced
1 cup red wine
8 oz mushrooms, chopped
1/4 cup fresh parsley, chopped (or 1 tbsp dried)
1/4 cup fresh basil, chopped (or 1 tbsp dried)
2 tsp dried oregano
1 tsp salt
1/2 tsp pepper
2 tbsp sugar

1.) Preheat oven to 350 degrees. Heat oil in large dutch oven over medium-high heat.
2.) Add onions and garlic and sauté for 3 to 5 minutes. While onions are sautéing, in a large bowl,  combine all ingredients for the meatballs.
3.) Add tomatoes to onions in the dutch oven and reduce heat to medium; simmer while you form meatballs into 1 1/2″ – 2″ balls.
4.) Place meatballs on a baking sheet about an inch apart and bake for 35 to 40 minutes (depending on how big you make the meatballs).
5.) To the sauce, add red wine, mushrooms, herbs, salt, pepper and sugar. Sauté for 30 minutes.
6.) With an emersion blender (or by using a normal blender to blend in batches), puree sauce to desired consistency (I like mine a little chunky, so I didn’t totally puree).
7.) When meatballs are done, add them to pot and coat with sauce. Serve over pasta.

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I was able to make 15 meatballs at this size.

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The sauce after simmering, before blending.

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The finished sauce – yum!

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One thought on “Meatballs and Marinara

  1. Pingback: What’s for Dinner? 4 Weeks of (different) Home-cooked Meals | Biscuits 'n Crazy

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