Tuesday, February 19, 2008

Perfectly Juicy Meatballs in Rich, Sweet Marinara Sauce

I like my marinara sauces thick and on the sweet side, packed with dimension and flavor. Of course I make it myself, because making it yourself is so easy and plus in the end you get exactly what you want, according to your tastes. It's fresh. It's homemade. It's delightful.

Oh and I love meatballs, too. I typically make them the same every time, although I'll switch it up here and there, adding minced mushrooms or different cheeses to taste. They're as easy as pie which is another reason I make them at home instead of buying them frozen in bags. Why do that? Meatballs are meant to be juicy and delicious, not thawed out and bland. I'm telling you, these two recipes are fabulous and easy, and once you try them you'll be making your own sauce and balls from this day forward, forever. My grade for each: A+

Rich, Sweet Marinara Sauce


2 tablespoons olve oil
3 14 oz cans Italian peeled tomatoes (I like San Marzano), pureed
2 8 oz cans tomato sauce
1 can tomato paste
5 cloves minced garlic
Half a yellow onion
7 teaspoons sugar
2 teaspoons salt
1 tsp red pepper flakes
1 bay leaf
2 ounces fresh basil, chopped, or to taste


In a saucepan, heat oil. Add onion and saute until transparent. When cooked, add garlic, peeled/pureed tomatoes, tomato sauce, tomato paste, sugar, pepper flakes, salt, bay leaf and basil. Cook, uncovered, for twenty minutes. When done, remove bay leaf and use immersion blender to puree, or regular stand blender. Blend until desired consistency is reached.

Perfectly Juicy Meatballs


2 pounds ground chuck
2 ounces dried bread crumbs, as fresh as possible
3 large eggs
4 ounces grated Romano cheese
2 tablespoons whole milk
1 small yellow onion
2 ounces minced basil leaves
2 ounces minced Italian parsley leaves
5 - 7 minced garlic cloves


Preheat oven to 350 degrees. Spray baking sheet with olive oil cooking spray.

Mix all ingredients in a bowl. If mixture seems too soft or loose, add bread crumbs. Roll meatballs about the size of a golfball or ice cream scoop. Cook for 35 - 40 minutes. When done, place in sauce and simmer for another 15 - 20 minutes.

Difficulty: Easy
Yields: 8 servings

1 comment:

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