Meatballs in marinara


Meatballs in Marinara - The Reluctant Hippie

Meatballs = magical for Baby Hippie. He will eat them in any flavor, any form, any sauce. I’m not a huge fan, so I had never made them from scratch. And I think that’s why I *wasn’t* a huge fan, because after I made these, I love meatballs.

I adapted this recipe from the Food Network, and I will be making it again, and again, and again. BH declared this dish to be “Delissimo.”

Ingredients:

  • 1/2 cup panko
  • 1/3 cup milk
  • 1 pound ground beef
  • 1 pound ground pork
  • 3/4 cup grated Parmigiano Reggiano
  • 1/4 cup flat leaf parsley
  • 2 tsp. kosher salt
  • 1/2 onion, grated
  • 2 cloves minced garlic
  • 1 large egg, lightly beaten
  • Freshly ground pepper, to taste
  • 1/3 cup olive oil, divided
  • Marinara sauce (see below)

Method:

  1. In large mixing bowl, pour the milk over the bread crumbs and let them sit for a few minutes so the crumbs can absorb the liquid.
  2. Add meat, parsley, garlic, salt, pepper, and eggs. Combine with your hands, then form into 24 golf-ball-sized balls.
  3. Heat 1/2 of the oil over medium heat. Add 1/2 of the meatballs and brown on all sides. Transfer meatballs to a plate, drain fat, wipe the pan, then repeat the process with remaining oil and meatballs.
  4. Return all meatballs to the pan, pour marinara over them. Bring the sauce to a boil, then reduce heat, cover and simmer until meatballs are fully cooked (the cheese will get melty) – about 15 minutes.

Quick Marinara Sauce

Ingredients:

  • 1/4 cup olive oil
  • 1/2 onion, chopped
  • 4 cloves garlic, minced
  • 2 cans (28-oz each) diced tomatoes
  • 1 can (28-oz) crushed tomatoes
  • A handful of fresh basil, finely chopped
  • 1/4 tsp. dried thyme
  • Kosher salt
  • Freshly ground black pepper, to taste

Method:

  1. Heat oil in large stock pot. Add onions and a pinch of salt. Cook until onions turn translucent, then add garlic and thyme. Cook for an additional minute, stirring.
  2. Add tomatoes, basil, a few grinds of pepper and a generous pinch of salt. Bring mixture to a boil, then reduce heat and simmer 15 minutes or until thickened.
  3. Taste and adjust seasoning.

Source: Adapted from Food Network. The adaptations are mostly because my meat CSA doesn’t do veal. Which is one of the reasons that they are my meat CSA.

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One thought on “Meatballs in marinara

  1. Pingback: Finger Foods for Parties | The Reluctant Hippie

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