Partially Homemade Meatballs And Marinara Recipes

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PARTIALLY HOMEMADE MEATBALLS AND MARINARA



Partially Homemade Meatballs and Marinara image

I just put this together tonight on the fly, came out surprisingly delicious!! I thought I would post it because I know the majority of time I'm on here, I'm looking for something simple and delicious ;-)

Provided by Liz Beginner Cook

Categories     Beginner Cook

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 small onion, chopped
2 tablespoons green peppers, chopped
1/2 cup Italian breadcrumbs
1/4 cup parmesan cheese
1 large egg
1/4 teaspoon oregano
1 dash salt
1 dash pepper
2 (24 ounce) jars marinara sauce (I prefer Barilla Marinara for this)
1 (16 ounce) box spaghetti

Steps:

  • Mix beef, onion, green pepper, breadcrumbs, parmesan cheese, egg and spices together in large bowl.
  • Heat marinara sauce on Med-Low.
  • Form meatballs by hand and drop into sauce (raw). Mixture should yield 12 - 20 meatballs (depending on size).
  • Let meatballs cook in sauce at least fifteen minutes before stirring, so as not to break the meatballs up in the sauce.
  • Allow to simmer, covered, at least one hour, stirring occasionally.
  • Cook pasta according to box directions, drain and serve. Top with meatballs and sauce.

MEATBALL AND MARINARA FROM COOK'S COUNTRY TV



Meatball and Marinara from Cook's Country Tv image

Make and share this Meatball and Marinara from Cook's Country Tv recipe from Food.com.

Provided by Xabbyy

Categories     Meat

Time 2h

Yield 8 Cups, 8-10 serving(s)

Number Of Ingredients 21

1/4 cup olive oil (3 onions, chopped fine)
8 garlic cloves, minced
1 tablespoon dried oregano
3/4 teaspoon red pepper flakes
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 teaspoon sugar, as needed
4 slices hearty white bread
3/4 cup milk
1/2 lb 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 lbs ground chuck (80 percent lean)

Steps:

  • 1. For the onion mixture: Heat oil in 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.).

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