Meatballs and Marinara
by khandih
The meatballs and sauce both use the same onion mixture.
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INGREDIENTS
- 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)
INSTRUCTIONS
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.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (770g) | ||
| Recipe Makes: 8 | ||
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| Calories: 780 | ||
| Calories from Fat: 381 (49%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 42.3g | 56 % | |
| Saturated Fat 15.6g | 78 % | |
| Monounsaturated Fat 17.9g | ||
| Polyunsanturated Fat 3.6g | ||
| Cholesterol 389.6mg | 120 % | |
| Sodium 1170.5mg | 40 % | |
| Potassium 2121.5mg | 56 % | |
| Total Carbohydrate 48.7g | 14 % | |
| Dietary Fiber 10g | 40 % | |
| Sugars, other 38.7g | ||
| Protein 51.1g | 73 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 780
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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