Meatballs With Marinara Food

MARINARA MEATBALLS RECIPE BY TASTY

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!

SIMPLE ITALIAN MEATBALLS IN MARINARA SAUCE

Steps:

• Blend ketchup and milk together in a bowl. Mix in beef, egg, bread crumbs, and Greek seasoning to combine.
• Heat marinara sauce to a simmer in a 2-quart pot over low heat.
• Roll beef mixture with your hands to form meatballs. Drop into the simmering sauce. Add sugar and cayenne pepper. Cook, stirring gently and regularly, until meatballs are no longer pink and sauce is heated through, 25 to 30 minutes.

MEATBALLS & MARINARA

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!

RAO'S MEATBALLS WITH MARINARA SAUCE

Steps:

• Make the sauce: Heat the oil in a large saucepan over medium-low heat, then add the salt pork. Sauté until fat has rendered, about 5 minutes. Remove and discard salt pork. Add onion and sauté until translucent, about 3 minutes. Add garlic and sauté just until softened. Add tomatoes with their juice and bring to a boil. Reduce heat to low and simmer until sauce is slightly thickened, about 45 minutes. Add the basil, oregano and salt and pepper to taste. Cook for 1 minute more.
• Make the meatballs: In a mixing bowl, combine the beef, veal and pork. Add the eggs, cheese, parsley and minced garlic, then salt and pepper as desired. Add the bread crumbs and mix well. Slowly add up to 2 cups water, 1/2 cup at a time, until the mixture is moist; all the water may not be needed. Shape into 1 1/2 -inch meatballs.
• Heat the oil in a large sauté pan over medium heat. Add the smashed garlic and sauté until lightly browned, 1 to 2 minutes, then discard the garlic. Working in batches and taking care not to crowd the pan, add meatballs and fry until undersides are brown and slightly crisp, 5 to 6 minutes. Turn and brown the other sides, about 5 minutes more. Transfer cooked meatballs to paper towels to drain, then add to the marinara sauce. Mix gently and serve.

MEATBALLS WITH MARINARA SAUCE

Steps:

• Prepare meatballs according to package directions. , Meanwhile, in a saucepan, combine marinara and olives; heat through. Add meatballs and basil; heat through.

EGGPLANT MEATBALLS WITH MARINARA SAUCE

Steps:

• Preheat the oven to 375 degrees F. Line a rimmed baking sheet with foil and place the eggplant on top. Use a fork to prick the eggplant 4 times, then place the eggplant in the oven and roast it until it has completely collapsed and a paring knife easily slips into the center, 40 to 50 minutes. Cool the eggplant 20 minutes. Leave the oven on.
• Slice the eggplant in half lengthwise and use a spoon to scoop out the flesh (discard the skin). Place the roasted eggplant in a medium bowl and stir in the egg and beans. Add the garlic, basil, parmesan, 3/4 teaspoon salt and 1/2 teaspoon pepper and stir to combine, then mix in the breadcrumbs.
• Again, line the rimmed baking sheet with a clean sheet of foil and lightly mist it with spray. Shape the eggplant mixture into balls about the size of a golf ball (2 tablespoons per ball; you should get about 16). Place them on the prepared baking sheet and lightly mist the top of the balls with spray. Bake the eggplant balls until they are golden brown and firm, about 20 minutes.
• While the meatballs cook, warm the marinara sauce in a small saucepan. Remove the meatballs from the oven, sprinkle with a little extra parmesan and serve with the marinara sauce.

GIANT MEATBALLS AND MARINARA

Steps:

• For the meatballs: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment and brush with oil.
• Combine the parsley, garlic, carrot, celery and onions in a food processor and pulse to make an almost-smooth vegetable paste. Transfer to a large bowl. Add the eggs to the milk and whisk together, then add to the vegetables. Sprinkle with salt and pepper. Add the breadcrumbs, Parmesan, beef and pork. Mix well with your hands. Form into 6 large meatballs and place, without touching, on the prepared baking sheet. Bake until the meatballs are just cooked through, about 40 minutes.
• For the marinara: Heat a large Dutch oven over medium heat, add the oil and onions and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic begins to sizzle but doesn't color, about 1 minute. Add the oregano, tomatoes, 1 teaspoon salt and 1 cup water and smash the tomatoes with the back of a wooden spoon. Lower the heat to a simmer and cook until slightly thickened and flavorful, about 20 minutes. Toss with the meatballs, then top with Parmesan and basil to serve.

MEATBALLS WITH MARINARA SAUCE

Steps:

• In a large mixing bowl, use your hands or a wooden spoon to mix together the beef, veal, and eggs. Add the bread crumbs, parsley, basil, salt, garlic, and pepper and mix it well.
• Tear the bread into pieces and transfer it to a mixing bowl. Add the milk and let it sit for 5 to 7 minutes or until the milk is nearly absorbed. Add the bread to the meat and use your hands or a wooden spoon to mix it well. Stir in the grated cheese.
• Cover the bowl with plastic wrap and refrigerate it for 45 minutes to 1 hour or until the meat mixture is firm.
• Using an ice cream scoop, remove chunks of meat and roll them between dampened palms into meatballs, each weighing about 3 ounces. Refrigerate the meatballs for at least 10 minutes before proceeding with the recipe.
• To saute the meatballs, heat one teaspoon of the olive oil in a large sauté pan over medium-high heat. When the pan is hot, add the meatballs and cook them for about 10 minutes, turning them until they are browned on all sides. Transfer them to a platter and set them aside.
• In the same pan, heat the remaining teaspoon of the olive oil over medium-high heat. Add the onions and garlic and sauté them for 8 to 10 minutes or until they are browned.
• Meanwhile, in a large pot large enough to hold the meatballs, heat the marinara sauce over medium-high heat for 6 to 8 minutes or until the sauce starts to boil. Stir in the onions and garlic.
• Add the browned meatballs and any accumulated juices and cook them over medium heat for about 45 minutes. Do not cover them while cooking. Remove them from the heat and set them aside for about 45 minutes or until they have had ample time to mellow and the flavors of the sauce and meat intermingle.
• To store the meatballs, let them cool in the sauce. Transfer them to a tightly lidded storage container and refrigerate them for up to 1 week or freeze them for up to 1 month.

LINGUINE WITH MARINARA SAUCE AND MEATBALLS

Steps:

• Mix first nine ingredients by hand using a light touch.
• Shape into 1 1/2" meatballs.
• Brown slowly in a small amount of olive oil in a Dutch oven.
• Turn carefully to brown all sides.
• Meanwhile make sauce.
• Mix tomato paste, tomato sauce and water.
• When last side of meatballs are nearly brown, add tomato sauce mix to the pan.
• Add garlic, carrot, salt, pepper and wine.
• Stir, being careful not to break up meatballs, cover and simmer for at least an hour.
• Add fresh chopped basil and oregano to taste during the last ten minutes.
• Serve over linguini with Parmesan.

BLACK BEAN 'MEATBALLS' WITH MARINARA

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.