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
MEATBALL AND MARINARA FROM COOK'S COUNTRY TV
Make and share this Meatball and Marinara from Cook's Country Tv recipe from Food.com.
Provided by Xabbyy
Categories Meat
Time 2h
Yield 8 Cups, 8-10 serving(s)
Number Of Ingredients 21
Steps:
- 1. For the onion mixture: Heat oil in 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.).
MEATBALLS AND MARINARA
Make and share this Meatballs and Marinara recipe from Food.com.
Provided by Olya Flores
Time 7h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onions, tomato paste, garlic, oregano and red pepper flakes and cook until onions are softened and lightly browned, 8-10 minutes.
- Transfer half of onion mixture to large bowl; set aside. Stir wine into skillet with remaining onion mixture and scrape up any browned bites; transfer to slow cooker. Stir tomatoes, water, and soy sauce into slow cooker.
- Add bread and milk to bowl of onion mixture and mash to paste with fork. Mix in ground beef, sausage, Parmesan, parsley, egg yolks, 3/4 tsp salt, 1/2 tsp pepper using hands. Pinch off and roll mixture into 1.5 inch meatballs (about 18 meatballs total).
- Microwave meatballs on large plate until fat renders and meatballs are firm, 5-7 minutes. Nestle meatballs into slow cooker, discarding rendered fat. Cover and cook until meatballs are tender, 4-6 hours on low.
- Let meatballs and sauce settle for 5 minutes, then remove fat from surface using large spoon. Gently stir in basil and sugar, season with salt, pepper and sugar to taste, and serve.
Nutrition Facts : Calories 532, Fat 29.4, SaturatedFat 10.4, Cholesterol 145.2, Sodium 1244.9, Carbohydrate 34.3, Fiber 6.7, Sugar 5.2, Protein 32.6
MEATBALLS MARINARA
"Cook's Country from America's Test Kitchen," episode 103, "Feeding a Crowd, Italian-Style"
Provided by DrGaellon
Categories Pork
Time 1h20m
Yield 16 meatballs, 8 serving(s)
Number Of Ingredients 21
Steps:
- Prepare flavor base: pour olive oil into a large pot over medium-high heat. When oil shimmers, add onions and saute 10 minutes, until very soft and golden brown. Add garlic, oregano and chili flakes and saute until garlic and oregano become aromatic, about 30 seconds. Transfer half the flavor base to a bowl.
- Prepare sauce: to the flavor base remaining in the pot, add tomato paste and cook about 1 minute until it loses the raw tomato flavor. Add red wine and cook 2 minutes until tomato paste dissolves and the mixture is very thick. Add water and stir well. Add crushed tomatoes. Stir well and simmer 45 minutes until thickened.
- Prepare meatballs: Add bread to bowl with flavor base. Pour milk over bread and combine using potato masher until fairly smooth and homogeneous. Add 1 c parmesan cheese, parsley, eggs, garlic, and salt. Add sausage and blend in well with masher. Add ground beef and mix with hands until well blended. Form into large meatballs - about 16 meatballs total. Place meatballs on a sheet pan and place in preheated 475°F oven for 20 minutes.
- Finishing up: add 1/2 c grated parmesan cheese, chopped basil and salt to the sauce. Add meatballs to sauce and simmer 15 minutes. Meanwhile, prepare pasta. Serve 2 meatballs and plenty of sauce per person.
Nutrition Facts : Calories 780.1, Fat 44.5, SaturatedFat 16.3, Cholesterol 185.1, Sodium 2192, Carbohydrate 45.1, Fiber 7.9, Sugar 20.3, Protein 47.1
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!
MEATBALLS AND MARINARA
Make and share this Meatballs and Marinara recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 7h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Heat oil in a 12-inch skillet over med-high heat until shimmering.
- Add onion, tomato paste, garlic, oregano, and red pepper flakes and cook until onions are softened and lightly browned, 8-10 minutes.
- Transfer half of onion mixture to large bowl; set aside.
- Stir wine into skillet with remaining onion mixture and scrape up any browned bits; transfer to slow cooker.
- Stir tomatoes, water, and soy sauce into slow cooker.
- Add bread and milk to bowl of onion mixture and mash to paste with fork.
- Mix in ground beef, sausage, Parmesan, parsley, egg yolks, ¾ tsp salt and ½ tsp pepper using hands.
- Pinch off and roll mixture into 1 ½ inch meatballs (about 18 meatballs total).
- Microwave meatballs on large plate until fat renders and meatballs are firm, 5-7 minutes.
- Nestle meatballs into slow cooker, discarding rendered fat.
- Cover and cook until meatballs are tender, 4-6 hours on LOW.
- Let meatballs and sauce settle for 5 minutes, then remove fat from surface using large spoon.
- Gently stir in basil and sugar, season with salt and pepper and sugar to taste, and serve.
- Serve with 1 ½ lb cooked spaghetti.
Nutrition Facts : Calories 495.1, Fat 24.6, SaturatedFat 8.7, Cholesterol 142.4, Sodium 1244.9, Carbohydrate 34.3, Fiber 6.7, Sugar 5.2, Protein 33.9
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