Meatballs and Marinara

Ready in 45 minutes

The meatballs and sauce both use the same onion mixture.

Tip: Another recipe with the exact-same name "Meatballs and Marinara" ranks higher.

5 avg, 1 review(s) 100% would make again

Ingredients

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Onion Mixture
1/4 cup olive oil
3 onions; chopped fine
8 cloves garlic; minced
1 tablespoon Dried Oregano
3/4 teaspoon Red pepper flakes
Easy Marinara
1 6-oz can tomato paste
1 cup Dry Red Wine
1 cup Water
4 28-oz cans crushed tomatoes
1/2 cup Grated Parmesan cheese
1/4 cup fresh basil leaf
Salt
1 tsp sugar; as needed, (up to 2)
Meatballs
4 hearty white sandwich bread
3/4 cup milk
1/2 pound sweet Italian sausage; casings removed
1 cup Grated Parmesan cheese
1/2 cup fresh parsley leaves; chopped
2 large Eggs
2 cloves garlic; minced
1 1/2 teaspoons Salt
2 1/2 lbs ground beef chuck; (80 percent lean)

Original recipe makes 8

Servings  

Preparation

1. For the onion mixture: Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer half of onion mixture to large bowl and set aside.

2. For the marinara: Add tomato paste to remaining onion mixture in pot and cook until fragrant, about 1 minute. Add wine and cook until slightly thickened, about 2 minutes. Stir in water and tomatoes and simmer over low heat until sauce is no longer watery, 45 to 60 minutes. Stir in cheese and basil and adjust seasonings with salt and sugar.

3. For the meatballs: Meanwhile, adjust oven rack to upper-middle position and heat oven to 475 degrees. Mash bread and milk in bowl with reserved onion mixture until smooth. Add remaining ingredients, except ground beef, to bowl and mash to combine. Add beef and knead with hands until well combined. Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes.

4. Transfer meatballs to pot with sauce. Simmer for 15 minutes. Serve over pasta. (Meatballs and marinara can be frozen for up to 1 month.)

Notes

The meatballs and sauce both use the same onion mixture.

Credits

Added on Award Medal
Calories Per Serving: 780 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The meatballs and sauce both use the same onion mixture. I always add more seasoning than called for in the recipe. I add a handful of fresh chopped basil, or a tablespoon or so of dried. I also add some red pepper and dried Italian seasoning. [I posted this recipe.]
khandih 5 years ago
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