Supersize Meatballs in Marinara Sauce Recipe
Picture Credit: Tina Rupp
Recipe By: Jamie Kimm and Alison Attenborough
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Ingredients
| Dry bread crumbs | 1/4 Cup (16 tbs) | |
| Milk | 1/4 Cup (16 tbs) | |
| 1 1/2 pounds mixed ground beef, pork and veal | ||
| Onion | 1/2 Small, minced | |
| Garlic | 2 Clove (5gm), minced | |
| Parsley | 1 Tablespoon, chopped | |
| Oregano | 1 Teaspoon, minced | |
| 1 egg, lightly beaten | ||
| Salt | 1 Tablespoon | |
| Ground pepper | 1/4 Teaspoon | |
| Extra virgin olive oil | 2 Tablespoon | |
| Marinara sauce | 3 1/2 Cup (16 tbs) | |
| Cooked spaghetti, for serving | ||
Directions
1. In a small bowl, soak the bread crumbs in the milk. In a large bowl, mix the ground meat with the soaked bread crumbs, the onion, garlic, parsley, oregano, egg, salt and pepper.
2. Form the meat mixture into 4 large balls. In a deep nonstick skillet, heat 2 tablespoons of olive oil. Add the meat balls and cook over moderately high heat, turning occasionally, until browned all over, about 7 minutes. Add the marinara sauce to the skillet; cover and simmer over low heat for 30 minutes, until the meatballs are cooked through. Serve over cooked spaghetti.
2. Form the meat mixture into 4 large balls. In a deep nonstick skillet, heat 2 tablespoons of olive oil. Add the meat balls and cook over moderately high heat, turning occasionally, until browned all over, about 7 minutes. Add the marinara sauce to the skillet; cover and simmer over low heat for 30 minutes, until the meatballs are cooked through. Serve over cooked spaghetti.
Chef
