Meatballs and Marinara

8 Servings
Ground Beef
Italian
Freezer Friendly Company Worthy Dish Sauces Main Dish Ground Beef Italian

on Mixture
1/4 cup ve oil
3 ons chopped fine
8 lic cloves minced
1 tablespoon dried gano
3/4 teaspoon pepper flakes
Easy Marinara
1 (6-ounce) can ato paste
1 cup dry wine
1 cup water
4 (28-ounce) cans crushed atoes
1/2 cup grated mesan cheese
1/4 cup fresh il leaf
t
1 - 2 teaspoons ar as needed
Meatballs
4 slices hearty white sandwich bread
3/4 cup k
1/2 pound sweet Italian sage casings removed
1 cup grated mesan cheese
1/2 cup chopped fresh sley leaves
2 large s
2 lic cloves minced
1 1/2 teaspoons t
2 1/2 pounds und 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.)


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