Weekend at the Cottage Symbol
  • Meatballs in Marinara Sauce
  • Meatballs in Marinara Sauce
  • Meatballs in Marinara Sauce
  • Meatballs in Marinara Sauce
  • Meatballs in Marinara Sauce
  • Meatballs in Marinara Sauce
  • Meatballs in Marinara Sauce
  • Meatballs in Marinara Sauce
  • Meatballs in Marinara Sauce
  • Meatballs in Marinara Sauce
  • Meatballs in Marinara Sauce
  • Meatballs in Marinara Sauce
  • Meatballs in Marinara Sauce

Meatballs in Marinara Sauce

Food | January 14, 2020 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.33 out of 5)
Loading...
  • 60
  • 8
  • Moderate

Wait until you try these tender, juicy MEATBALLS IN MARINARA SAUCE. They truly are magnificent!

There are many things that make this homemade meatballs recipe so fabulous, and the results are something we know everyone will love.
Remember too, knowing how to make meatballs really works when you’re entertaining weekend guests because they can be served a whole bunch of delicious ways, as you’re about to find out. If you’ve got company coming, this recipe is for you.

This dish falls under the category of essential recipes, so we suggest you keep it at the ready. PIN it to a favourite Pinterest board and why not bookmark the page while you’re at it. You can also SAVE and SHARE this recipe on your favourite socials plus, SEND it to a friend, they’ll love you for it!

Here’s why you need to make our MEATBALLS IN MARINARA SAUCE soon:

Meatballs In Marinara Sauce

THE PITCH

One look at the photo of ingredients and you’re probably thinking, “Hmmm, that looks simple enough.” Rightly so, it’s not about having a ton of different ingredients, rather, just the right ones.

You’ll notice two varieties of ground meat used in the recipe, ground beef chuck, and ground veal. If tracking down ground veal poses a problem, you can swap it out for ground pork or just use ground beef.

Meatballs In Marinara Sauce

SOFT BALLS

One of the things that makes this recipe so memorable is the softness of the cooked meatballs. This is accomplished by the way we cook them (more about that below) and these two other super-important points.

First, we discovered that gently cooking the onion and garlic to soften them before adding to the meaty mix helps yield a much more tender meatball. In a way, cooked veggies blend better with all of the other soft ingredients.

Second thing: be gentle! Try to gently incorporate the ingredients, not jam them together. When forming the actual meatballs, work delicately; they need to be shaped into balls, not compressed. We’re not making snowballs, after all! (sorry, Canadian humour)

MARINARA SAUCE

Click HERE for our homemade MARINARA SAUCE recipe or, click the image on the left to watch our 1-minute video on how to make it. It’s so easy to make, you’ll be amazed that something so darn delicious comes together in less than 30 minutes. The key is cans of sweet, succulent San Marzano tomatoes. I’ll attach links to purchase in the Amazon section below.

The sauce is also wonderfully versatile and works well in other applications, like when we used it to make our VEGETARIAN STUFFED PEPPERS.

Another great thing about the sauce is that you can make it in advance as we did. It freezes well, so you can use it as part of your next weekend make-ahead meal.

Lastly, the chunky consistency is thick enough to hold the weight of these meatballs when you place them in the sauce to cook, as we suggest. Place the raw meatballs into a big pot of this simmering sauce, cover, and let them slow cook. You’ll be left with richly flavoured, juicy and tender meatballs, second to none.

Meatballs In Marinara Sauce

SIDELINES

I’m going to give you a few options on how to serve this delectable dish, but before I do, a friendly reminder on a few things I always place out on the side. These meatballs welcome a sprinkle of freshly grated Parmesan or Grana Padano, as well as chili flakes.
Because they’re so saucy, I often serve our ROASTED GARLIC CHEESEBREAD with them as well. It all works really well together.

Meatballs In Marinara Sauce

LET’S EAT!

This recipe has a happy ending. In fact, it has a bunch of endings! We’re going to let you decide how to enjoy these MEATBALLS IN MARINARA SAUCE. If a simple meal is needed, serve one or two to each guest with a side of veggies or salad. Meatballs on their own are lovely.

If you find a crowd is en route, as we often do, you’ll need to feed a bunch of hungry peeps. Let’s hear it for spaghetti and meatballs! Cooking off a pot of pasta and ladling on the meatballs and tomato sauce – truly, perfection on a plate.

Lastly, on the rare occasion when you have leftovers, you can make smart little meatball sammies with sautéed onions, peppers and cheese. Warming them up in a sandwich maker is the perfect finish.

Because this oft-requested meal is so easy to make, how about we add dessert to the mix too? For that, see if you can make ANNA OLSON’S SMORES, our gorgeously creamy TIRAMISU or, our WHISKY CAKE. Ending a meal with a simple dessert is the perfect sweet idea.

MEATBALLS IN MARINARA SAUCE is the foundation of your next great meal!

Meatballs In Marinara Sauce

PIN ME!!!

CLICK THE IMAGE to PIN it to a board!

Comments

2 Responses to “Meatballs in Marinara Sauce”

  1. Anndalynn says:

    I am happy to say that these meatballs, along with the marinara sauce are my new favourite recipes! Thanks so much for sharing!

Comment




Ingredients & Amounts

  • For the meatballs:
  • lb of ground beef chuck
  • 1 lb of ground veal or pork
  • 2 tablespoons of extra virgin olive oil
  • 1 sweet white onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • ½ teaspoon of chili flakes
  • 2 eggs, room temperature
  • 1 cup of grated Parmesan cheese
  • 1 tablespoon of dried oregano
  • ¼ cup of chopped fresh parsley
  • 1 cup of seasoned breadcrumbs
  • 1 teaspoon of black pepper
  • 2 teaspoons of salt
  • The sauce:
  • 8 cups of marinara sauce
  • To garnish:
  • chopped parsley
  • grated Parmesan cheese

Instructions

  1. Heat the olive oil in a skillet on medium heat. When the oil shimmers, add the onions and garlic, tossing to coat. Add the chili flakes and cook until soft and translucent, about 5 minutes. Remove from heat and cool.
  2. Place all of the ingredients for the meatballs, including the cooled onion-garlic mixture, into a large bowl. Bring the ingredients together gently by hand. Using a ½ to ¾ of a cup of the meat mixture, shape into balls.
  3. Heat the marinara sauce in a large pot. Reduce to simmer. Place the meatballs into the sauce cover and cook for 20 minutes. Using tongs, turning the meatballs over and cook for an additional 15 minutes.
  4. Serve with pasta or desired sides and garnish as indicated.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

SEE ALL POSTS

TAGS

Related Posts

SIGN UP

Enter your e-mail below and you’ll receive access to our monthly newsletters, member contests, exclusive-to-email photos and behind-the-scenes fun! Best of all, it’s FREE! We’d be so happy if you’d join our growing online community!

  • This field is for validation purposes and should be left unchanged.