Meatballs in Marinara

[kaci]

Meatballs in Marinara

Serves 8 .

The meatballs and sauce both use the same onion mixture.


Onion Mixture
1/4 cup olive oil
3 onions , chopped fine
8 garlic cloves, minced
1 tablespoon dried oregano
3/4 teaspoon red pepper flakes

Easy Marinara
1 (6-ounce) can tomato paste
1 cup dry red wine
1 cup water
4 (28-ounce) cans crushed tomatoes
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaf
Salt
1- 2 teaspoons sugar, as needed

Meatballs
4 slices hearty white sandwich bread
3/4 cup milk
1/2 pound sweet Italian sausage , casings removed
1 cup grated Parmesan cheese
1/2 cup chopped fresh parsley leaves
2 large eggs
2 garlic cloves, minced
1 1/2 teaspoons salt
2 1/2 pounds ground beef chuck (80 percent lean)
.
1. For the onion mixture: Heat oil in Dutch oven over medium-high heat until
shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano,
and pepper flakes and cook until fragrant, about 30 seconds. Transfer half
of onion mixture to large bowl and set aside.

2. For the marinara: Add tomato paste to remaining onion mixture in pot and
cook until fragrant, about 1 minute. Add wine and cook until slightly
thickened, about 2 minutes. Stir in water and tomatoes and simmer over low
heat until sauce is no longer watery, 45 to 60 minutes. Stir in cheese and
basil and adjust seasonings with salt and sugar.

3. For the meatballs: Meanwhile, adjust oven rack to upper-middle position
and heat oven to 475 degrees. Mash bread and milk in bowl with reserved
onion mixture until smooth. Add remaining ingredients, except ground beef,
to bowl and mash to combine. Add beef and knead with hands until well
combined. Form mixture into 2 1/2-inch meatballs (you should have about 16
meatballs), place on rimmed baking sheet, and bake until well browned, about
20 minutes.

4. Transfer meatballs to pot with sauce. Simmer for 15 minutes. Serve over
pasta. (Meatballs and marinara can be frozen for up to 1 month.)

Technique Who's Frying Now? Not us, that's for sure. We found that a
super-hot oven was all we needed to get a golden brown crust on these
meatballs. Finally, a short dunk in the sauce allows the sauce to season the
meat, and vice versa.

Rosie 1. For a great crust without the hassle of frying, bake the meatballs
in a very hot oven.

2. For the best flavor, let the meatballs sit in the simmering sauce for
at least 15 minutes before serving.