Meatballs With Marinara Sauce Recipes

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MARINARA MEATBALLS RECIPE BY TASTY



Marinara Meatballs Recipe by Tasty image

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

1 lb ground beef
1 lb ground beef
1 lb ground pork
1 lb ground pork
1 cup panko breadcrumbs
1 cup panko breadcrumbs
½ cup onion
½ cup onion, finely minced
¼ cup fresh parsley
¼ cup fresh parsley, finely chopped
2 cloves garlic
2 cloves garlic, minced
2 eggs
2 eggs
kosher salt
kosher salt, to taste
pepper
pepper, to taste
2 tablespoons olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon dried oregano
1 tablespoon dried parsley
1 tablespoon dried basil
1 teaspoon red pepper flakes
⅓ cup tomato paste
2 cups tomato sauce
grated parmesan cheese, to serve

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

RAO'S MEATBALLS WITH MARINARA SAUCE



Rao's Meatballs With Marinara Sauce image

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

1/4 cup extra-virgin olive oil
2 ounces salt pork, thinly sliced
3 tablespoons minced onion
2 garlic cloves, minced
2 28-ounce cans imported Italian crushed tomatoes
6 leaves fresh basil, torn into small pieces
Pinch of dried oregano
Salt and ground black pepper
1 pound ground lean beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup freshly grated Pecorino Romano cheese
1 1/2 tablespoons finely chopped flat-leaf parsley
1 small garlic clove, minced
Salt and ground black pepper
2 cups fine dry bread crumbs
1 cup extra-virgin olive oil
1 clove garlic, lightly smashed

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

ITALIAN MEATBALLS



Italian Meatballs image

These Italian Meatballs come complete with marinara sauce and are a classic comfort food! Juicy meatballs made from scratch, smothered in a delicious homemade marinara sauce. Serve over pasta for the perfect Italian dinner.

Provided by Joanna Cismaru

Categories     Dinner     Main Course

Time 1h10m

Number Of Ingredients 18

1½ pound ground beef
½ cup breadcrumbs
1 large egg
½ cup Parmesan cheese (grated)
¼ cup milk
½ teaspoon smoked paprika
½ teaspoon chili powder (optional)
½ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)
1 teaspoon dried basil
3 tablespoon butter (unsalted)
1 medium onion (chopped)
3 cloves garlic (minced)
2½ cups tomato sauce
1 tablespoon sugar
½ cup beef broth (or red wine)
¼ teaspoon salt (or to taste)
½ teaspoon pepper (or to taste)

Steps:

  • 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.
  • Serve: Serve with mashed potatoes, spaghetti or your favorite side dish.

Nutrition Facts : Calories 327 kcal, Carbohydrate 15 g, Protein 26 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 108 mg, Sodium 992 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving, TransFat 1 g

SIMPLE ITALIAN MEATBALLS IN MARINARA SAUCE



Simple Italian Meatballs in Marinara Sauce image

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

3 tablespoons ketchup
1 tablespoon milk
1 pound extra-lean ground beef
1 egg
¼ cup dried plain bread crumbs
1 teaspoon Greek seasoning
2 (20 ounce) jars marinara sauce, or more to taste
1 pinch white sugar
¼ teaspoon cayenne pepper

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

20 HOMEMADE SAUCES FOR MEATBALLS



20 Homemade Sauces for Meatballs image

These homemade sauces for meatballs can't be beat! From marinara to Swedish meatball sauce to grape jelly and mushroom gravy, you'll love these easy meatball meals.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Marinara Sauce
Swedish Meatball Sauce
Honey Garlic Meatball Sauce
Sweet and Sour Meatball Sauce
Grape Jelly Sauce
Garlic Butter Sauce
Dipping Sauce
Tomato Sauce
Vodka Cream Sauce
Sunday Sauce
Creamy Tomato Sauce
Tomato Basil Sauce
Greek Lemon Sauce
Yogurt Sauce
Mustard Dill Sauce
Bolognese
Guajillo Sauce
Mushroom Gravy
Sour Cream Sauce
Sage Brown Butter Sauce

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a meatball sauce in 30 minutes or less!

Nutrition Facts :

THE BEST MARINARA SAUCE & MEATBALLS



The Best Marinara Sauce & Meatballs image

The best recipe that I have found after many years of looking. My husband even loves it. It comes from one of Richard Simmons cookbooks.

Provided by southerngal1222

Categories     Meat

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 25

1 cup chopped onion
2 teaspoons minced garlic
1 teaspoon paprika
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
1/8 teaspoon fennel seed, crushed
1 (28 ounce) can crushed tomatoes in puree
1 (28 ounce) can whole tomatoes, undrained
2 teaspoons Worcestershire sauce
1/4 cup chopped fresh parsley
1/2 teaspoon sugar
1 lb lean ground beef (his recipe calls for ground turkey)
1/2 cup fresh breadcrumb
1/4 cup finely chopped onion
1/4 cup grated parmesan cheese
2 tablespoons fresh parsley
2 teaspoons minced garlic
2 egg whites, beated till frothy
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
nonstick olive oil flavored cooking spray

Steps:

  • Marinara Sauce: Combine onion, chicken broth, garlic, paprika, basil, salt, oregano, pepper and fennel seeds. Cook over medium heat 10 minutes or until broth is reduced by half. Add crushed and whole tomatoes with their liquid, worcestershire sauce and parsley. Simmer partially covered over low heat for 30 minutes or until thicken. Add sugar.
  • Meatballs: Combine all ingrediants. Lightly shape into 1" balls. Use a non-stick skillet and brown 8 at a time for 2-3 minutes. Add all meatballs to skillet and cook until the inside is done.
  • Note: Can place the sauce in a blender for smoother sauce.

Nutrition Facts : Calories 283.1, Fat 10.1, SaturatedFat 4, Cholesterol 52.8, Sodium 789.9, Carbohydrate 27.1, Fiber 5.7, Sugar 6.5, Protein 23.3

MEATBALLS WITH MARINARA SAUCE



Meatballs with Marinara Sauce image

Pack on the flavor with just a few ingredients! These meatballs hit the spot. -Mary Poninski, Whittington, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 20 servings.

Number Of Ingredients 4

1 package (22 ounces) frozen fully cooked angus beef meatballs
1-1/2 cups marinara sauce
1/3 cup chopped ripe olives
1/2 cup fresh basil leaves, torn

Steps:

  • Prepare meatballs according to package directions. , Meanwhile, in a saucepan, combine marinara and olives; heat through. Add meatballs and basil; heat through.

Nutrition Facts : Calories 93 calories, Fat 7g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 301mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

MEATBALLS WITH MARINARA



Meatballs with Marinara image

Provided by Anne Burrell

Categories     main-dish

Time 4h30m

Yield 18 to 20 meatballs

Number Of Ingredients 22

1/4 cup extra-virgin olive oil
1/4 pound diced pancetta
2 large Spanish onions, cut into 1/4-inch dice
Kosher salt
4 large garlic cloves, smashed and chopped
Pinch crushed red pepper
Four 28-ounce cans Italian plum San Marzano tomatoes
Extra-virgin olive oil
1 large onion, 1/4-inch dice
Salt
2 cloves garlic, smashed and chopped
Pinch crushed red pepper
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup grated Parmigiano
1/4 cup finely chopped fresh Italian parsley leaves
1 1/2 cup breadcrumbs
1 cup dill pickles, chopped
1/2 bunch fresh chives, chopped
Serving suggestion: fresh ricotta, grilled garlic bread

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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2019-02-26 For the Easy Marinara Sauce: Heat oil in a medium-sized pan over medium-low heat. Add in the garlic and sauté for one minute, or until the garlic …
From bakerbynature.com
5/5 (35)
Total Time 30 mins
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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.


MEATBALLS IN MARINARA SAUCE - THE WHOLE COOK
meatballs-in-marinara-sauce-the-whole-cook image
2021-02-16 Update: This recipe was originally published in 2017 and has been republished with all new photos. I’ve never met a meatball I didn’t like. Large, …
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  • In a large skillet sauté diced onions and garlic in 1 tablespoon olive oil on medium to medium-high heat. Cook until onion is translucent, approximately 3 minutes. Remove from heat.
  • In a large bowl, combine your ground beef, parsley, rosemary, egg, salt, pepper, and sautéed onion and garlic. Roll into meatballs the size you prefer. Mine are approximately 2 to 2 1/2 inches in diameter. This produces 16 - 18 meatballs. You can of course make them smaller if you like.
  • Add your remaining 1 tablespoon olive oil to the skillet over medium high heat. Brown your meatballs on all sides (you may need to do this in batches so you have room to flip them). This takes about 3 minutes per side. Continue rotating the meatballs so that all sides are getting some browning. Remove meatballs from pan and set aside.
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WHAT TO SERVE WITH MEATBALLS: THINKING BEYOND SPAGHETTI ...
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Estimated Reading Time 3 mins
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BOBBY FLAY'S ITALIAN MEATBALL RECIPE - THE COZY COOK
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2019-10-17 Please the meatballs in a large saucepan and cover them with marinara sauce. Heat simmer over medium-low heat for 55 minutes, with the …
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Ratings 42
Calories 97 per serving
Category Main Course
  • Note: Use a large enough pot to hold the marinara sauce and the meatballs. We're browning the meatballs in the pot first and cooking the sauce in the same pot after for extra flavor.
  • Gently combine all meatball ingredients, (except the oil), in a large bowl, don't overwork the meat, we want tender meatballs.
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MARINARA MEATBALLS RECIPE (4 INGREDIENTS) - MOMSDISH
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HOMEMADE MEATBALLS IN MARINARA SAUCE {ITALIAN STYLE …
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  • Add the onion, garlic, Italian seasoning, crushed red pepper, sugar, salt, and pepper to the bowl of a food processor fitted with the chopping blade. Pulse until the ingredients form a paste.
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2016-03-10 Set aside. Place the oil in a large, nonreactive saucepan over medium-low heat. Add the onion and cook until soft and just beginning to …
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4.1/5
Category Entrées
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INSTANT POT MEATBALLS WITH MARINARA (BEST RECIPE EVER ...
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From share-recipes.net


HEALTHIER CHICKEN MEATBALLS IN MARINARA SAUCE - COOK REPUBLIC
8 hours ago Healthier Chicken Meatballs In Marinara Sauce is a delicious, easy and quick recipe to have in your arsenal. Made lighter without cheese and dairy, these chicken meatballs are tender, succulent and packed with lots of flavourful herbs.With homemade marinara sauce, you can serve them as canapes for a snack.You can also toss them with pasta for a satisfying …
From cookrepublic.com


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