ITALIAN MEATBALLS
These Italian Meatballs come complete with marinara sauce and are a classic comfort food! Juicy meatballs made from scratch, smothered in a delicious homemade marinara sauce. Serve over pasta for the perfect Italian dinner.
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 1h10m
Number Of Ingredients 18
Steps:
- Preheat Oven: Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Make Meatballs: In a large bowl mix all the meatball ingredients together so that everything is well incorporated. Form the meatballs into small 1 inch balls. Use a small cookie scoop to make this easier. Place the meatballs on the baking sheet and bake for 20 minutes.
- Make Sauce: In the meantime melt the butter in a large saucepan over medium, add chopped onion and saute until the onion is translucent. Add the garlic and saute for another 30 seconds, making sure the garlic doesn't burn. Add the tomato sauce including the rest of the sauce ingredients and stir. Add the meatballs to the saucepan and make sure to toss them around a bit they are fully covered in sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes stirring occasionally.
- Serve: Serve with mashed potatoes, spaghetti or your favorite side dish.
Nutrition Facts : Calories 327 kcal, Carbohydrate 15 g, Protein 26 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 108 mg, Sodium 992 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving, TransFat 1 g
MEATBALLS WITH MARINARA
Provided by Anne Burrell
Categories main-dish
Time 4h30m
Yield 18 to 20 meatballs
Number Of Ingredients 22
Steps:
- For the marinara sauce: Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes, stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and crushed red pepper and cook for another 2 to 3 minutes, stirring frequently.
- Pulse to combine the tomatoes in a food processor. Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
- Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
- For the meatballs: Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
- In a large bowl combine the meats, eggs, Parmigiano, parsley and breadcrumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add 1/2 cup water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
- Preheat the oven to 500 degrees F.
- Shape the meat into desired size. Some people like 'em big and some people like 'em small. I prefer meatballs slightly larger than a golf ball. Place them on a cookie sheet and bake them for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! Top with fresh ricotta cheese, garnish with chopped pickles and chives and serve with grilled garlic bread. YUM!
MARINARA MEATBALLS RECIPE BY TASTY
Here's what you need: ground beef, ground beef, ground pork, ground pork, panko breadcrumbs, panko breadcrumbs, onion, onion, fresh parsley, fresh parsley, garlic, garlic, eggs, eggs, kosher salt, kosher salt, pepper, pepper, olive oil, onion, garlic, dried oregano, dried parsley, dried basil, red pepper flakes, tomato paste, tomato sauce, grated parmesan cheese
Provided by Matthew Johnson
Categories Appetizers
Yield 40 meatballs
Number Of Ingredients 28
Steps:
- Preheat oven to 425°F (220°C).
- In a medium-size bowl mix together the beef, pork, bread crumbs, onion, parsley, garlic, eggs, salt, and pepper until just combined.
- Take a walnut size of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled rack on a sheet tray.
- Bake meatballs for 15 minutes, until golden brown. Set aside.
- Add a little oil to a pan on medium-high heat and cook the onions and garlic until they are deeply caramelized.
- Add in the oregano, parsley, basil, red pepper flakes, tomato paste, and tomato sauce.
- Stir the mixture and bring to a simmer for 5 minutes.
- Add the meatballs and coat them with the sauce.
- Sprinkle with Parmesan cheese, poke with toothpicks, and serve!
- Enjoy!
Nutrition Facts : Calories 170 calories, Carbohydrate 6 grams, Fat 9 grams, Fiber 0 grams, Protein 13 grams, Sugar 1 gram
PARTIALLY HOMEMADE MEATBALLS AND MARINARA
I just put this together tonight on the fly, came out surprisingly delicious!! I thought I would post it because I know the majority of time I'm on here, I'm looking for something simple and delicious ;-)
Provided by Liz Beginner Cook
Categories Beginner Cook
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix beef, onion, green pepper, breadcrumbs, parmesan cheese, egg and spices together in large bowl.
- Heat marinara sauce on Med-Low.
- Form meatballs by hand and drop into sauce (raw). Mixture should yield 12 - 20 meatballs (depending on size).
- Let meatballs cook in sauce at least fifteen minutes before stirring, so as not to break the meatballs up in the sauce.
- Allow to simmer, covered, at least one hour, stirring occasionally.
- Cook pasta according to box directions, drain and serve. Top with meatballs and sauce.
BLACK BEAN 'MEATBALLS' WITH MARINARA
Mash up black beans to create delicious black bean 'meatballs' minus the meat. Black Bean 'Meatballs' with Marinara offer a good source of fiber.
Provided by My Food and Family
Categories Home
Time 25m
Yield 12 meatballs
Number Of Ingredients 7
Steps:
- Mash beans in large bowl. Add egg, bread crumbs and cheese; mix well. Shape into 12 "meatballs," using about 2 Tbsp. bean mixture for each meatball.
- Heat oil in medium skillet on medium-high heat. Add meatballs; cook 6 to 8 min. or until evenly browned on all sides, turning occasionally.
- Add pasta sauce; stir to evenly coat meatballs. Simmer on medium-low heat 5 min. or until heated through, stirring occasionally. Garnish with basil leaves before serving.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 8 g
MEATBALLS WITH SPAGHETTI
My tasty wheat free version of meatballs.
Provided by sweetunique
Time 1h15m
Yield Serves 4
Number Of Ingredients 21
Steps:
- Heat the oven to 180C/350F/Gas4.
- Place all the meatball ingredients in a large mixing bowl and mix thoroughly - it s best to use your hands for this.
- Divide the meat mixture exqually into 12 small rounds/meatballs.
- Heat a large pan with a little olive oil, fry the meatballs gently until browned both sides (turning halfway through cooking).
- In a large, deep baking or roasting tray, gently stir the marinara ingredients together apart from the onions.
- Add the drained meatballs to the marinara and set aside.
- Gently fry the onions in the same pan/oil as the meatballs were cooked in previously until they start to soften.
- Now drain any excess oil from the onions and add them to the marinara.
- Place the roasting tray in the oven and cook the meatballs in marinara for 25-35mins.
- Drain cooked pasta of your choice. Serve the pasta topped with meatballs and marinara. Garnish with cheese.
SPAGHETTI MARINARA WITH CHICKPEA "MEATBALLS"
Here is a meat-free, gluten-free, nutrition packed recipe, which you can add to your collection in readiness for National Vegetarian Week, which starts on the 15th May. Chickpeas are a high protein alternative to meat, they contain a whole host of other benefits like Selenium (not found in most fruits and vegetables) which helps to detoxify cancer causing compounds and decreases tumour growth rates. The herbs not only provide flavour but each play a part in improving our health from boosting the immune system to lowering blood pressure. Enjoy this healthy, tasty twist on an Italian classic.
Provided by hello
Categories Vegan
Time 40m
Yield 10 meatballs, 3 serving(s)
Number Of Ingredients 23
Steps:
- Make the marinara sauce. Sautee garlic in olive oil. Add all remaining ingredients and simmer for 10 minutes.
- Combine flax seed meal and water in a small bowl. Set aside for 5 minutes.
- Heat 1 tablespoon of olive oil in a skillet. Sautee garlic and onions until translucent. Leave to cool for about 5 minutes.
- Combine chickpeas, sauteed garlic and onions, parsley, basil, oregano, flaxseed mixture, salt, and pepper in a food processor. Pulse until smooth.
- Mix chickpea puree with almond meal and flour.
- Form "meatballs" approximately 30 grams each.
- Heat 2 tablespoons olive oil in a skillet and brown the "meatballs" over medium heat, turning constantly. About 5 minutes. Drain on paper towels.
- Serve over spaghetti with marinara sauce.
Nutrition Facts : Calories 995.2, Fat 29.9, SaturatedFat 3.7, Sodium 1581.3, Carbohydrate 154, Fiber 14.3, Sugar 8.7, Protein 30.2
MEATBALLS & MARINARA
Make and share this Meatballs & Marinara recipe from Food.com.
Provided by accidental glutton
Categories Spaghetti
Time 2h30m
Yield 16 meatballs & sauce, 8-10 serving(s)
Number Of Ingredients 23
Steps:
- For the Onion Mixture:.
- Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onions & cook until golden, 10-15 minutes. Stir in the garlic, oregano and pepper flakes, and cook about 30 seconds. Transfer half of onion mixture to a bowl and set aside.
- For the Marinara:.
- Add the tomato paste to the remaining onion mixture in the Dutch oven and cook until fragrant, about 1 minute. Add the wine and cook until thickened slightly, about 2 minutes. Stir in the water and tomatoes and simmer over low heat until the sauce is no longer watery, 45-60 minutes. Sir in the cheese and basil and season to taste with the salt and sugar.
- For the Meatballs:.
- Meanwhile, adjust an oven rack to the upper middle position and heat the oven to 475 degrees. Mash the bread and milk in the bowl with the reserved onion mixture until smooth. Add the sausage, Parmesan, parsley, eggs, garlic, and salt and mash to combine. Add the beef and knead with your hands until well combined. For the mixture into 2 1/2 inch meatballs (about 16 for the full recipe). Place on a rimmed baking sheet and bake until well browned, about 20 minutes. Transfer the meatballs to the pot with the sauce and simmer for 15 minutes.
- Serve over cooked spaghetti & Enjoy!
MARINARA TURKEY MEATBALLS
I found this recipe in Taste of Home's Light and Tasty magazine. It was pretty easy to do and very tasty. You might want to add salt to the meatballs. I prefer more salt rather than less, but it's not necessary.
Provided by Reddyrat
Categories Spaghetti
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine spinach, bread crumbs, onion, parsley, garlic, nutmeg, allspice, and pepper. Crumble turkey over mixture.
- Mix well.
- Shape into 24 meatballs.
- Place on broiler pan coated with cooking spray.
- Broil 4-6 inches from heat for 8 minute.
- Turn; broil 3-5 minute longer or until meat is no longer pink.
- Transfer meatballs to a large saucepan or Dutch oven.
- Add spaghetti sauce and bring to a boil.
- Reduce heat and simmer until sauce is warm.
- Cook spaghetti and drain.
- Serve.
Nutrition Facts : Calories 418, Fat 9.9, SaturatedFat 2.4, Cholesterol 65.7, Sodium 995.2, Carbohydrate 53.2, Fiber 3.6, Sugar 8.3, Protein 29.1
TURKEY MEATBALLS IN MARINARA SAUCE
A weeknight dinner winner, these turkey meatballs are tender and full of flavor - and cleanup is a snap!
Categories Dinner
Time 45m
Yield 18 meatballs
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together the egg, basil, salt, pepper, oregano, garlic, and water. Add the onion, turkey, bread crumbs, and cheese, and mix with your hands until the mixture is uniform.
- Lightly wet your hands with water and form the mixture into balls just slightly larger than golf balls (keep wetting your hands as you go to prevent the meatball mixture from sticking to your hands).
- In a large nonstick skillet, heat the oil over medium heat until shimmering. Add the meatballs in a single layer and brown on all sides, 7 to 8 minutes total. Pour the marinara sauce over the meatballs and bring to a boil. Reduce the heat to low, cover tightly with a lid, and simmer until the meatballs are cooked through, about 15 minutes. Sprinkle with more basil and cheese, if desired, and serve.
- Note: For best results, I recommend using 93% lean ground turkey, which is a combination of light and dark meat, rather than 99% lean ground turkey breast, which is all white meat.
- Freezer-Friendly Instructions: The meatballs can be frozen in their sauce for up to 3 months. When ready to serve, defrost overnight in the refrigerator and reheat on the stovetop over medium heat until the meatballs are hot in the center.
Nutrition Facts : ServingSize 3 meatballs, Calories 347, Fat 18 g, Carbohydrate 19 g, Protein 27 g, SaturatedFat 5 g, Sugar 7 g, Fiber 3 g, Sodium 779 mg, Cholesterol 113 mg
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- Saute chopped onion in a large skillet until translucent. Add to the skillet the chopped carrots and season carrots & onion with salt to taste. Cover with a lid and saute for couple minutes, until tender. Pour marinara sauce, honey and red wine over the vegetables in the skillet, and stir everything. Simmer uncovered for about 5 minutes.
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- In a large bowl, add ground meat, dry bread crumbs, cheese, parsley, garlic, egg, salt and pepper. Slowly add milk (or water). Combine the ingredients with your hands until everything is mixed through.
- Use a melon baller or large spoon to scoop out the mixture, and use your hands to roll it into golf-sized meatballs. If needed, place them on a tray and put them in the fridge (and proceed to heating the oil below).
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- In a large saucepan, heat the oil. Add the garlic. Once the garlic sizzles, gently lift the tomatoes from the can with your hands, and gently crush into the hot oil and sizzling garlic. Add 1 c water to the can. Reserve.
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