Bringing together two of the world’s greatest cultures is easy with Italian American recipes for anything from a great macaroni and cheese recipe to this marinara meatball sauce.
Prep Time: Up To 24 Hours
Cook Time: 1 1/2 Hours
- 2 Pieces, Stale White Sandwich Bread
- 1/2 Pound Ground Pork
- 1/2 Pound Ground Beef
- 1/2 Pound Ground Veal
- 1/3 Cup Cold Milk
- 1/2 Cup Grated Parmesan Cheese
- 1/4 Cup Chopped Parsley
- 1/2 Grated Medium Onion
- 2 Cloves Minced Garlic
- 1 Beaten Large Egg
- 1/3 Cup Olive Oil
- Freshly Ground Black Pepper
- 1/4 Cup Virgin Olive Oil
- 1/4 Diced Medium Onion
- 4 Cloves Sliced Garlic
- 3 Sprigs Of Fresh Thyme
- Small Bunch Chopped Fresh Basil
- 2 Tsp Kosher Salt
- Ground Black Pepper
- 3 Cans Whole Chopped Peeled Tomatoes
Step 1: Prepare the meatballs. Grate the bread into crumbs using your hands. Mix together the bread crumbs and milk in a small bowl.
Step 2: In a larger bowl, mix the bread crumbs, veal, beef, pork, Parmesan cheese, parsley, salt, onion, egg and garlic together until they are combined well. Lightly season the mixture with freshly ground black pepper. Avoid adding too much pepper to the mixture.
Step 3: Now using your hands, grab portions of the meat and press them into golf ball sized meatballs. Vary the size depending on the size of your family members. IE: Children get smaller meatballs, adults get golf ball sized meatballs.
Step 4: Refrigerate the meatballs for at least 1 hour, or up to 24 hours, depending on the amount of time you have before the meal.
Step 5: Add half of your oil into a large nonstick skillet and heat it on medium to high heat. While the oil is hot you need to add in half of the meatballs and cook, while turning to ensure even cooking, for around 6 minutes. After the first batch is done, drain the oil, and repeat the process with the leftover oil and meatballs.
Step 6: Heat the oil in a medium saucepan over medium to high heat. Saute your garlic and onions for 5 minutes, or until lightly browned. Add your tomatoes, herbs, and basil, bringing the mixture to a slow boil. Reduce the heat and simmer for around 15 minutes or until it is thick. Remove the herbs from the mixture and add in your salt and pepper.
Step 7: Drain the skillet, and add the meatballs into it. Pour the marinara sauce over the meatballs and bring to a boil. Reduce the heat and simmer while covered, stirring occasionally for around 15 minutes.
Serve With 1 Pound Linguini Or Spaghetti Noodles
Photo by Kenneth Jorgensen