Description
Famous Italian-American restaurant meatballs simmered in rich marinara. A hearty, comforting meal.
Ingredients
Units
Scale
- 0.25 cups (59 ml) extra virgin olive oil
- 1 medium red onion, chopped
- 6 cloves garlic, chopped
- 2 cans (28 ounces / 794 grams) crushed tomatoes
- Salt
- Freshly ground black pepper
- 3 tablespoons fresh basil, chopped
- 1.5 lbs (680 g) ground chuck beef
- 0.25 cups (59 ml) shredded Parmesan cheese
- 0.5 cups (118 ml) bread crumbs
- 2 large eggs
- 6 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 8 ounces (1 cup / 237 ml) water
Instructions
- Make the Marinara Sauce
- In a 3-quart saucepan, heat olive oil over medium heat. Add chopped onion and garlic; sauté until golden brown and fragrant (about 5 minutes). Add crushed tomatoes, salt, and pepper; bring to a boil. Reduce heat and simmer uncovered, stirring frequently, for 30 minutes. Remove from heat, stir in fresh basil, and set aside.
- Prepare the Meatballs
- Preheat the oven to 350°F (175°C). In a large mixing bowl, gently combine ground chuck, Parmesan cheese, bread crumbs, eggs, garlic, salt, and pepper. Do not overmix to ensure tender meatballs. Shape the mixture into 6 large, evenly-sized meatballs. Arrange meatballs on a baking sheet lightly coated with cooking spray.
- Bake the Meatballs
- Bake meatballs for 13-15 minutes, until a dark brown crust forms. Remove from oven and carefully transfer meatballs to a Dutch oven or oven-safe casserole dish.
- Finish Cooking in Marinara
- Stir water into marinara sauce and pour evenly over meatballs in the Dutch oven. Cover tightly with aluminum foil. Bake in preheated oven for an additional 30-40 minutes until meatballs are cooked through.
- Serve
- Place meatballs on a serving platter. Skim any excess oil from the marinara sauce surface. Ladle the hot marinara sauce generously over the meatballs and serve immediately.
Notes
- For richer flavor, brown the meatballs in a skillet before baking them in the oven.
- To make ahead, prepare the marinara sauce and meatballs separately a day in advance and store them in airtight containers in the refrigerator.
- Substitute Italian sausage or a blend of ground meats for some of the ground chuck for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian-American
Nutrition
- Serving Size: 2-3 meatballs per serving
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 30
- Fiber: 4
- Protein: 30
- Cholesterol: 100