MEATBALL MARINARA
Meatball Marinara
Rated 5.0 stars by 1 users
A hearty weekday meal that will leave you with leftovers aplenty!
Ingredients
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2 lbs. ground beef
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1 lb. ground pork
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2 cups of chunked day-old bread
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2 eggs
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½ cup milk
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⅓ Tbsp. dried basil
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½ Tbsp. dried thyme
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Salt & pepper to taste
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1 large sweet onion
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4 cloves garlic, minced
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2 Tbsp. fresh italian parsley
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½ cup Parmesan cheese
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2 jars marinara sauce
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olive oil
Directions
Preheat oven to 400 degrees
Remove meat from the refrigerator 30 minutes prior to preparing. Tear the bread into small chuncks.
Cover bread with whisked eggs and milk. Let bread mixture set for 15 miutes
In a medium sized pan over high heat, saute onion and garlic in olive oil with spices. Continue cooking over medium heat until onions are translucent. Set seasoned onions aside to cool.
In a large bowl, add meat, bread mixture, parmesan cheese and fresh parsley. Combine thoroughly using your hands or a stand mixer on low.
Roll mixture into 1½-2” balls and place on a large cookie sheet. Cover meatballs with cling wrap and place in fridge for a minimum of 30 minutes.
Bring large skillet to medium high heat. Cover the bottom of your pan with olive oil and place meatballs ½” apart. Be sure to not add too mnay balls to the pan at once.
Brown each side until crust is formed. Continue moving the meatballs by a quarter turn every few minutes. Meatballs are not to be cooked thoroughly; the meatballs will continue cooking while baking.
Prepare a large glass-baking dish with oil and adding a thin layet of marinara sauce to the bottom. Add meatballs to the dish to cover with remaining suace. Cover dish with foil and slide into the over for 25-40 minutes depending on the size of meatball you chose. Remove from oven and serve.