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Meatballs & Marinara Sauce

Meatballs and Marinara Sauce with rich tomato flavors, hearty beef and sausage, aromatic garlic, and fresh herbs combined in a smooth, savory sauce.
Prep Time 15 minutes
Cook Time 1 hour 39 minutes

Ingredients

For the Onion Mixture

  • 3 tablespoons olive oil
  • 3 medium yellow onions finely chopped
  • 6 garlic cloves minced
  • 1 tablespoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes

For the Marinara Sauce

  • 1 6 oz can tomato paste
  • 1 cup dry red wine
  • 1 cup water
  • 4 cans 28 oz each crushed tomatoes
  • 1/2 cup finely grated Parmesan cheese
  • 1/4 cup chopped fresh parsley instead of basil
  • Salt to taste
  • 1 to 2 teaspoons honey if needed (instead of sugar)

For the Meatballs

  • 3 slices soft white bread instead of 4
  • 3/4 cup whole milk
  • 1/2 pound mild Italian sausage casings removed
  • 1 cup grated Parmesan cheese
  • 1/2 cup fresh parsley chopped
  • 2 large eggs
  • 1 garlic clove minced (instead of 2)
  • 1 1/2 teaspoons fine salt
  • 2 pounds ground beef 80% lean, instead of 2.5 pounds

Instructions

  • In a Dutch oven over medium-high heat, heat the oil until shimmering. Cook onions until golden, 10 to 15 min. Stir in garlic, oregano, and red pepper flakes; cook 30 sec. Transfer half of the mixture to a bowl.
  • To remaining onion mixture, add tomato paste and cook 1 min. Stir in wine and cook until thickened, 2 min. Add water and tomatoes; simmer on low until thick, 45 to 60 min. Stir in cheese and basil, season with salt and sugar.
  • Preheat oven to 475°F. Mash bread and milk in reserved onion mixture bowl. Add sausage, cheese, parsley, eggs, garlic, and salt; mash to combine. Add beef and knead. Shape into 16 meatballs; bake on a rimmed sheet until browned, 20 min.
  • Transfer meatballs to marinara and simmer 15 min. Serve over pasta. (Meatballs and marinara can be frozen up to 1 month.)