Monday, May 23, 2016

Classic Italian Meatballs and Marinara

I searched high and low for a classic Italian meatball recipe. However, I couldn't find one that was "it". I took a little of this and a little of that from several recipes and came up with these mouthwatering, juicy meatballs! My homemade marinara was the perfect touch. So delicious!

Do not skip soaking the breadcrumbs, that's what makes these so juicy!  I cooked mine in the oven to save time and the extra mess but you could always pan fry these. My meatballs were huge so adjust your cooking time accordingly! I doubled my marinara for this recipe.

1 (28-ounce) can crushed tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
2 teaspoons Italian seasoning
1/2 teaspoon of garlic powder

Put all ingredients into pan and simmer (at least 30 minutes)

1 pound ground beef
1 pound ground pork
2 slices white sandwich bread, crust removed and torn into tiny pieces
1/2 an onion grated (make sure you keep the juice that comes from the onion while grating it)
1/3 cup seasoned dry bread crumbs
1/3 cup of milk
2 eggs
1/2 cup fresh shredded parmesan cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/3 cup chopped fresh parsley
3 cloves of garlic, minced or pressed

Preheat oven to 425° FARENHEIT Soak white bread crumbs and onion with its juice together in a bowl while prepping. In a separate bowl soak milk and seasoned dry bread crumbs. Mix all ingredients together. Mix thoroughly (with your hands works best). Refrigerate for an hour before forming meatballs. I made very large ones, adjust your cooking time according to size.

Place meatballs on cookie sheet and bake. I did mine for 25 minutes and then broiled at the end to brown the tops. After I removed from the oven I added it my sauce that had been simmering for about an hour and then simmered another 15-20 minutes.

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