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David Byrd
Chief Marketing Officer for ANPI

Meatballs with Marinara Sauce

Ingredients:

Meatballs

·         1/2 lb ground beef

·         1/2 lb ground pork

·         1/2 lb ground veal

·         1/4 cup beef stock

·         1 tsp onion powder

·         1 tsp garlic powder

·         1 tsp ground fennel

·         ¼ cup parsley, chopped fine

·         1/2 cup fresh breadcrumbs

·         2 eggs, beaten

·         1/4 cup Parmigiano-Reggiano, grated

·         1 tsp red pepper flakes

·         2 tsp salt

 

Marinara Sauce

·         2 tbsp olive oil

·         1/2 cup finely chopped onion

·         3 cloves garlic, crushed

·         1 tsp red pepper flakes

·         1 28-ounce can tomato puree

·         1 14-ounce can crushed tomatoes

·         1/2 cup beef stock

·         1 1/2 cups water

·         1 tsp sugar

·         1 tsp salt

 

Directions:
Heat oven to 400o.  

 

In a large bowl, combine all ingredients until mixture is uniform. Do not over mix.

Moisten your hands with oil, shape ¼ cup of the mixture into a ball and place on an oiled sheet pan. Repeat until done, remembering not to crowd the meatballs.

Please the sheet pan into the preheated oven and bake for 30 to 40 minutes or until the balls are brown.

While the meatballs are browning, make the Marinara Sauce.

Heat a 4-quart saucepan or stockpot. Add the olive oil and onion and sauté until translucent. Add the garlic and pepper flakes and cook for an additional 2-3 minutes being careful not to brown. Add the tomato puree, crushed tomatoes, beef stock, water, sugar and salt. Stir and bring to a boil. Add a more water if the sauce is too thick. Reduce heat to a simmer, cover and cook for 30 minutes.

 

When the meatballs are browned, remove from the oven and add them to the marinara sauce. Simmer for an additional 30 minutes.

Serve with pasta and sprinkle with Parmigiano-Reggiano cheese and chopped parsley or serve on Italian or French buns with melted provolone cheese for a great meatball sandwich.

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