Meatballs Marinara is a family favorite. We keep extras in the fridge(and freezer) to be quickly warmed up if it’s one of those grab and run nights. One of my favorite acquisitions from my first husband’s sweet Italian grandmother, Frances,was this meatball recipe. I was a novice at cooking then and looked to others for sharing recipes. Her dining tables were always an amazing feast, She had two ovens in her kitchen! Roasted leg of lamb was served with spaghetti and huge meatballs on the side. I was a bit overwhelmed with the sight of all the food, but I probably do the same thing to my own family now when they come to visit for dinner.
The recipe for the Classic Marinara Sauce is linked here for you! I’d make a double batch so there’s plenty to go around! Dip some Rosemary Focaccia Bread in the extra sauce left on your plate! You don’t want to miss any drop of this savory meal! (It’s totally effortless if you have a bread maker with a dough cycle.) I just had to add that to complete the meal since there was an aroma of fresh rosemary permeating my kitchen after I picked up a huge rosemary plant at my favorite local produce market! It was true inspiration! Let’s get busy!
Place ingredients in a bowl and combine.
Place in marinara sauce and simmer for about 15 minutes covered and meatballs are heated through. Enjoy!! This is AMORE!!!
- 1 pound ground round
- ½ c. dry Italian breadcrumbs(I used Progresso.)
- 2 large eggs, beaten
- 2 cloves garlic, pressed
- ¼ c. Italian parsley, finely chopped
- ½ t. Kosher salt
- ½ t. black pepper
- ¼ c. finely grated parmesan cheese
- Blend all ingredients; use hands, if necessary.
- Form meatballs with a large ice cream scoop(3 T.).
- Roll between the palms of your two hands until smooth and round.
- Place on foil sprayed with olive oil and broil (second rack from the top) for about 6-7 minutes.
- Remove from pan and place in marinara sauce and simmer, covered until cooked through, about 15 more minutes.
- Serve over your favorite pasta.