GIANT MEATBALLS AND MARINARA
Provided by Trisha Yearwood
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 22
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 & 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!
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
LINGUINE WITH MARINARA SAUCE AND MEATBALLS
When we're in the mood for good home made spaghetti (we prefer linguine) and meatballs, I make a simple sauce and cook the meatballs in it for a long time. Just before serving we add fresh herbs and top it with Parmesan.
Provided by PanNan
Categories Meat
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 19
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.
MEATBALL MARINARA FRIES
Top oven-cooked fries with meatball marinara for a crowd-pleasing sharing platter. Ideal for an evening in with friends
Provided by Esther Clark
Categories Side dish, Snack
Time 45m
Yield Serves 4 as a side
Number Of Ingredients 11
Steps:
- Cook the French fries following pack instructions. Meanwhile, heat the olive oil in a frying pan and fry the onion for 10 mins. Add the garlic and chilli flakes, and fry for 5 mins more. Tip in the tomatoes, oregano and sugar, then simmer for 10 mins.
- In another pan, fry the beef meatballs for 5 mins until browned, then add to the sauce and bubble for 5 mins, or until cooked through. Put the fries in a heatproof dish and top with the meatballs and sauce. Scatter over the mozzarella and cheddar. Grill for 2-3 mins until the cheese has melted. Season and serve.
Nutrition Facts : Calories 399 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 2 milligram of sodium
RAO'S MEATBALLS WITH MARINARA SAUCE
This is one of the signature dishes at Rao's, the East Harlem red-sauce joint that is best-known for a loyal, boldface-name clientele that makes it difficult to get a table. The restaurant now has satellites in Las Vegas and Los Angeles.
Provided by Adam Nagourney
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 19
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.
Nutrition Facts : @context http, Calories 1086, UnsaturatedFat 55 grams, Carbohydrate 50 grams, Fat 79 grams, Fiber 8 grams, Protein 49 grams, SaturatedFat 20 grams, Sodium 1472 milligrams, Sugar 14 grams, TransFat 0 grams
SIMPLE ITALIAN MEATBALLS IN MARINARA SAUCE
This recipe is based upon an Italian family recipe, modified for working or busy moms like me, who need something homemade but quick. While cooking the sauce, prepare a fresh salad and garlic bread to complete the meal. Serve hot over your favorite pasta.
Provided by darcy907
Categories Main Dish Recipes Meatball Recipes
Time 50m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 31.4 g, Cholesterol 86.9 mg, Fat 16.7 g, Fiber 5.1 g, Protein 21.2 g, SaturatedFat 5.8 g, Sodium 1018.5 mg, Sugar 18.8 g
DEEP-DISH MEATBALL MARINARA PIZZA
Be inspired by America's deep-dish pizzas and make our meatball marinara version with a lip-smacking sauce. It takes a little effort, but it's well worth it
Provided by Esther Clark
Categories Dinner, Supper
Time 2h
Number Of Ingredients 21
Steps:
- Gently heat the milk in a small saucepan until steaming, then remove from the heat and leave to cool slightly. Combine the flour, salt, yeast and caster sugar in a large bowl. Make a well in the centre, and pour in 4 tbsp olive oil and 250ml of the warm milk. Stir to combine, adding the rest of the milk if the dough feels dry. Tip out onto a lightly floured surface and knead for 10 mins, then put in a lightly oiled bowl. Cover and leave to rise for 1 hr 30 mins-2 hrs until doubled in size.
- To make the sauce, heat the oil in a saucepan over a low heat and fry the onion with a large pinch of salt for 12-15 mins, or until the onion is softened and translucent. Add the garlic and fry for 1 min more. Stir in the tomatoes, tomato purée, oregano and sugar. Bring to the boil, then reduce to a simmer and cook uncovered for 15-20 mins, or until the sauce has thickened. Season. If you prefer a smooth sauce, blitz with a hand blender.
- Lightly oil a roughly 33 x 23cm baking tray. Roll the risen dough out slightly with a rolling pin, then stretch it over the tray and into the corners, pushing it up the edges to make a lipped crust. Spread over the tomato sauce and top with most of the mozzarella. Cover and leave to rest for 30 mins.
- Heat the oven to 240C/220C fan/gas 8 with a baking sheet inside to heat up - it should be large enough to hold the pizza tray. Combine the pork, breadcrumbs, egg yolk, fennel seeds and some seasoning in a large bowl. Mix everything with your hands for about 5 mins until well combined, then roll the mixture into 12 balls. Heat the remaining oil in a large non-stick frying pan over a medium heat, and fry the meatballs for 5 mins until evenly browned. Set aside.
- Brush the crust of the pizza with a little oil, then sprinkle over the polenta. Top the pizza with the meatballs, pressing them into the sauce and cheese a little, then scatter over the remaining mozzarella. Immediately slide the pizza tray onto the hot baking sheet and bake for 15-18 mins, or until the pizza is cooked through in the middle and crisp around the edges. Scatter over the parmesan and oregano, then slice into six squares to serve.
Nutrition Facts : Calories 686 calories, Fat 28 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1.7 milligram of sodium
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!
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SUPERSIZE MEATBALLS IN MARINARA SAUCE - FOOD & WINE
From foodandwine.com
4/5 Total Time 50 minsServings 4Published 2013-12-07
- In a small bowl, soak the bread crumbs in the milk. In a large bowl, mix the ground meat with the soaked bread crumbs, the onion, garlic, parsley, oregano, egg, salt and pepper.
- Form the meat mixture into 4 large balls. In a deep nonstick skillet, heat 2 tablespoons of olive oil. Add the meat balls and cook over moderately high heat, turning occasionally, until browned all over, about 7 minutes. Add the marinara sauce to the skillet; cover and simmer over low heat for 30 minutes, until the meatballs are cooked through. Serve over cooked spaghetti.
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From thefoodaholics.com
- Mix all the ingredients for the meatballs together until combined and let it rest for minimum 30 minutes if possible. After that shape 10 meatballs of 50gr.
- Use a non stick pan and brown the meatballs. When ready remove them in a plate until the marinara sauce is ready.
- Add the olive oil to a pan (I use the same pan I use for the meatballs) and brown the onion for 1 minute. After that add the garlic and brown for 1 extra minute. When ready add the chopped tomatoes, the water, the sugar, the herbs, and spices and let it simmer in medium heat until it is reduced a little bit and gets thicker.
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From today.com
- In a medium bowl, mix the ground beef, soaked bread, onions, parsley, eggs, Parmesan cheese and garlic. Add salt and pepper to taste. If the mixture is dry, add 1/2 cup of cold water and mix well. Form the mixture into 12 meatballs.
- Place meatballs and olive oil in a large skillet and fry over medium-high heat until brown, about 10-15 minutes, turning them regularly. Remove from heat and dry meatballs on paper towels.
MEATBALLS MARINARA - GOOD HOUSEKEEPING
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- In a food processor, whiz the mince, cinnamon, half the chopped onion and plenty of seasoning.
- Heat the oil in a large frying pan over a medium-high heat and brown the meatballs until golden all over (about 8min).
MEATBALL MARINARA - PINCH OF NOM
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- Sauté the onions and garlic in a few sprays of low calorie cooking spray, until they start to soften.
- When the onion starts to soften, add the meatballs, carrots and celery and continue to cook until they start to brown.
ITALIAN MEATBALLS - JO COOKS
From jocooks.com
- Preheat Oven: Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Make Meatballs: In a large bowl mix all the meatball ingredients together so that everything is well incorporated. Form the meatballs into small 1 inch balls. Use a small cookie scoop to make this easier. Place the meatballs on the baking sheet and bake for 20 minutes.
- Make Sauce: In the meantime melt the butter in a large saucepan over medium, add chopped onion and saute until the onion is translucent. Add the garlic and saute for another 30 seconds, making sure the garlic doesn't burn. Add the tomato sauce including the rest of the sauce ingredients and stir. Add the meatballs to the saucepan and make sure to toss them around a bit they are fully covered in sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes stirring occasionally.
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- Preheat oven to 425 degrees (F). Line a large baking sheet with parchment paper and set aside.
- Heat oil in a medium-sized pan over medium-low heat. Add in the garlic and sauté for one minute, or until the garlic is golden and fragrant. Add the crushed red pepper flakes, if using. Add in the crushed tomatoes, salt, sugar, and seasoning and stir well to combine. Simmer the sauce for at least 10 minutes, stirring occasionally. Season with additional salt and pepper to taste.
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- In a medium sauce pan, heat 2 tablespoons of the olive oil over medium low heat. Stir in the peppers, carrot, celery, onion, and garlic. Add a pinch of salt and a pinch of black pepper. Cook and stir until the vegetables are tender, about 15 minutes.
- Add the crushed tomatoes, diced tomatoes, Italian seasoning, butter, crushed pepper flakes, salt, and pepper. Bring the sauce to a low boil, stirring frequently. Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally.
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- In a large bowl, combine the ground chicken, grated Parmesan cheese, breadcrumbs, egg, garlic, oregano, parsley, paprika, salt and pepper.
- Using wet hands (with either water or olive oil), combine everything until the mixture is well blended. Form the mixture into small 1-2 inch meatballs. It will yield about 12-15 balls.
- Heat the olive oil in a large non-stick skillet over medium heat. Transfer the meatballs to the pan and cook for 2-3 minutes per side, until they get lightly browned, but not fully cooked
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- Heat up a saucepan or deep skillet over medium heat. Once hot, add the olive oil and swirl around the pan. When the oil is hot, add the diced onions and cook until they are translucent and soft, about 5 minutes
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