Have you ever had one of those nights where you just can't think of anything to make for dinner? Today was that day for me. It is shameful for me to even speak like that considering I have two freezers, a fridge, and a pantry full of food, but hey, it's just the truth. And I am all about keeping it real. *lol* That is why I am thankful for great readers who say things like "Hey, do you think you could do a meatball recipe?" Well, of course! I would be happy to! So folks, I give to you...
Meatballs in Marinara:
*Prep Time:20-30 min, *Cook Time: 30 min. *Difficulty: Easy *Servings: 4-6
Here is what you will need:
- 1 lb. Ground Beef
- 1/2 c. Bread Crumbs
- 1/2 c. Parmesan Cheese, grated
- 1/2 c. Brown Sugar
- 1/4 c. milk
- 1 Green Pepper, diced
- 1 Onion, diced
- 2-4 Cloves of Garlic, minced
- 1 Egg
- 1 tsp. Oregano
- 1 tsp. Parsley
- 1 tbsp. Basil
- 1 tbsp. Garlic Powder
- Salt and Pepper
- 1 32 oz. can of Crushed Tomatoes
- 1 lb. of your favorite Pasta
Tools you will need:
- Mixing Bowl
- Small Ice Cream Scoop
- Dutch Oven
- Measuring Cups
- Measuring Spoons
- Chef's Knife
Let's get this Italian Party Started!
In your mixing bowl, you will want to add your
Meat, bread crumbs, parmesan, milk, egg, oregano, parsley, garlic powder, salt and pepper.
Then, with your hands, because they are the best kitchen tools you have, mix and combine the ingredients well. It should feel like I nice playdough. I love playdough, don't you?
Once everything is well combined, using a small scoop, make your meatballs.
You don't need to have a scoop to do this. Just think golf ball size. But, if you don't have one. You should get one. :) It really comes in handy in the kitchen.
After you have formed your meatballs, place them in the fridge for 30 minutes, or, if your pressed for time, in the freezer for 10. This helps the meatballs set and makes browning them a lot easier.
While your meatballs are setting, add 2-4 tbsp. of olive oil to your Dutch oven and get it hot over a medium heat.
You are going to brown your meatballs in small batches. This assures that they brown and not steam. No one wants to eat steamed meat!
Allow the meatballs to brown for a couple minutes on each side. You are not trying to cook them all the way through here, just get a little color on them.
When you have browned all of your meatballs, you are going to set them aside and add your onions and green peppers to the pot. When they are soft and the onions are translucent, add your garlic. As you soon as you smell the garlic in the pot....
Add your Basil. Remember, when using dried herbs, allowing them to cook in the pan will wake up those stagnant oils, and give you maximum flavor!
Now, it is time to add your tomatoes.
These crushed tomatoes were rather thick, so I added a 1/4 of the can full of water to thin it out.
This is the perfect time to add your brown sugar and taste to see if you need any salt and pepper. You have to continuously taste while you are cooking. The flavor of your dish will deepen with every ingredient.
Bring to a simmer, and then drop to medium low heat.
Now, it's everybody back in the pool...
Cover and let simmer for...
30 minutes! :) Keep and eye on your sauce. You want a consistent simmer. We don't want anything burning.
When you are finished your will have the most rich, luxurious, decadent meatballs and marinara you have ever put in your mouth. Yes, this is not a 30 minute meal, but it is perfect for some weekend love for your family! Buon Appetito! Let me know how you like it, and as always...
Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~
Meatballs in Marinara:
*Prep Time:20-30 min, *Cook Time: 30 min. *Difficulty: Easy *Servings: 4-6
Ingredients:
1 lb. Ground Beef
1/2 c. Bread Crumbs
1/2 c. Parmesan Cheese, grated
1/2 c. Brown Sugar
1/4 c. milk
1 Green Pepper, diced
1 Onion, diced
2-4 Cloves of Garlic, minced
1 Egg
1 tsp. Oregano
1 tsp. Parsley
1 tbsp. Basil
1 tbsp. Garlic Powder
Salt and Pepper
1 32 oz. can of Crushed Tomatoes
1 lb. of your favorite Pasta
Directions:
- Mix your meat, breadcrumbs, parmesan cheese, egg, oregano, parsley, salt and pepper in a bowl.
- Using a scoop, if you have one, make your meatballs. If you don't have a scoop, think golf ball size meatballs.
- Place your meatballs in the fridge for 30 minutes or the freezer for 10 to set.
- In a large, hot pot, add oil and brown your meatballs for approximately 2 minutes on each side.
- Be sure to do this in small batches.
- After your meatballs are browned, add your onions and pepper and sauté.
- When your onions and peppers are soft and translucent, add your garlic.
- When you smell your garlic add your basil.
- Add your crushed tomatoes, 1/4 of a can of water, and brown sugar.
- Taste for seasoning.
- Bring to a simmer over medium low heat, cover, and let simmer for 30 minutes.
- Serve over your favorite pasta and enjoy!
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