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Top 25 Most Shared Meatballs Marinara Recipes

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Skillet Meatballs in Marinara Sauce

21. Casa Carbone’s Meatballs & Marinara Sauce

Casa Carbone’s Meatballs & Marinara Sauce

Ingredients & Instructions:

Meatballs

  • 2 pounds of ground chuck
  • 2 cups fresh bread crumbs
  • 1/2 cup grated Pecorino Romano
  • 2 tablespoons fresh chopped Italian parsley
  • 1 small onion, grated
  • 1 heaping teaspoon fresh minced garlic
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/3 cup marinara sauce (see below)
  • 2 eggs, beaten

Preheat oven to 400 degrees. Spray a baking dish with olive oil.

Hand mix all ingredients in a large bowl. Do not over mix. Roll into 2-inch balls and place in the baking dish. Bake for 20 to 25 minutes.

Marinara sauce

  • 64 ounces canned Italian plum tomatoes
  • 1/2 cup extra virgin olive oil
  • 6 cloves fresh garlic, chopped
  • 2 teaspoon sea salt (or less, to taste)
  • 1/2 teaspoon coarsely ground black pepper
  • 4 large leaves fresh basil, minced
  • 1 teaspoon chopped fresh Italian parsley
  • Pinch of chopped fresh oregano (optional)

Strain the tomatoes, reserving the liquid separately. Remove and discard seeds. Pulse tomatoes in a food processor until chopped to a medium-coarse texture. Work in batches if necessary.

Heat olive oil in a large pot over medium heat. Add garlic and sauté until fragrant and lightly brown, about 2 minutes.

Add tomatoes and about half of the tomato liquid. Bring to a simmer and cook for about 10 minutes. Season to taste with salt. Stir in pepper, basil, parsley and, if desired, oregano. Simmer for 10 minutes more. Do not overcook.

Yield: About 4 cups of sauce, enough for 1 pound of pasta, or 4-6 servings

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