Meatballs Marinara over Linguine

Ingredients

Meatballs

1 tbsp olive oil

½ cup chopped white onion

3 cloves minced garlic

⅓ cup Italian breadcrumbs

¼ cup grated Parmesan cheese

½ tsp dried oregano

1 tsp salt

½ tsp pepper

⅓ cup milk

1 large egg

1 lb ground beef

½ lb ground pork

Sauce and cheese

32 oz marinara sauce

2 cups shredded mozzarella cheese

fresh parsley to garnish

½ pound linguine , use gluten-free spaghetti if needed

Ingredient Swaps

Swap half or all the ground beef/pork for lentils, which are a sustainable and inexpensive source of plant-based protein and fiber.

Swap the regular breadcrumbs for a gluten-free version.

Consider making your own marinara sauce from scratch to have more control over ingredients.

Instructions

Prepare linguine noodles according to package directions. Cook to al dente. Drain the pasta.

While the pasta is cooking, preheat oven to 375°F.

Heat 1 tbsp olive oil in a small skillet over medium heat. Add ½ cup chopped white onions and cook for 5 minutes.

Add 3 cloves of garlic and cook for 1 more minute. Set aside and let cool.

Combine ⅓ cup breadcrumbs, ¼ cup grated parmesan cheese, ½ tsp dried oregano, 1 tsp salt, and ½ tsp pepper and set aside.

Crack an egg in a small bowl and whisk it. Add ⅓ cup milk and whisk to combine.

Combine the dry and wet ingredients to form a smooth paste. Add the onions and garlic.

Add the 1 lb ground beef and ½ lb ground pork to a large bowl and top with the mixture.

Use your hands to gently mix until just barely combined.

Roll into 1 ½ inch meatballs.

Pour ¾ of the marinara sauce on the bottom of a 9×13 casserole dish. Add the meatballs. Spoon the remaining sauce over the top.

Cover and bake for 30 minutes.

Uncover and top with 2 cups of mozzarella cheese.

Bake for 15 more minutes.

Broil for an additional 1-2 minutes at the end if desired.

Top with fresh chopped parsley.

Notes:

Preparation of Linguine: Cook linguine noodles according to package instructions until al dente. This ensures that the pasta maintains a pleasant texture when combined with the meatballs and sauce.
Meatball Mixture: The combination of ground beef and pork provides a balanced flavor and texture to the meatballs. Incorporating breadcrumbs, Parmesan cheese, dried oregano, salt, and pepper into the meat mixture adds depth of flavor and helps bind the meatballs.
Egg and Milk Mixture: Whisking an egg with milk and combining it with the breadcrumb mixture helps create a cohesive base for the meatballs, contributing to their tenderness.
Handling the Meat Mixture: Gently mix the meatball ingredients by hand until just combined. Overmixing can result in tough meatballs.
Forming Meatballs: Roll the meat mixture into uniform 1 ½-inch meatballs. This size ensures even cooking and a consistent presentation.
Baking the Meatballs: Baking the meatballs in marinara sauce helps infuse them with flavor and keeps them moist. The initial covered baking helps them cook through, while the final uncovered baking with mozzarella cheese adds a golden, cheesy topping.
Ingredient Swaps: Consider substituting part or all of the ground meat with lentils for a vegetarian option. Use gluten-free breadcrumbs if needed or make your own marinara sauce for a more customized flavor profile.
Cooking Process: Preparing the onions and garlic separately before adding them to the meatball mixture enhances their flavors. This step ensures that the aromatics are cooked and cooled properly before incorporating them into the meatballs.
Final Touches: Garnish the finished dish with fresh chopped parsley for a pop of color and freshness. Serve the Meatballs Marinara over Linguine as a satisfying main course with a side salad or crusty bread.
Customization: Feel free to adjust seasoning levels according to taste preferences. You can also add additional herbs or spices to the meatball mixture for added flavor complexity.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use different types of ground meat for the meatballs?

Yes, you can customize the meatballs by using all ground beef, all ground pork, or a combination of both.

For a lighter option, consider using ground turkey or chicken.

Can I make this recipe vegetarian?

Absolutely! Replace the ground meat with cooked lentils or a meat substitute like textured vegetable protein (TVP) for a vegetarian version of this dish.

How do I make this recipe gluten-free?

Use gluten-free breadcrumbs and gluten-free pasta (linguine) to ensure the entire dish is gluten-free.

Check the labels of all ingredients, including marinara sauce, to confirm they are gluten-free.

Can I prepare the meatballs ahead of time?

Yes, you can make the meatballs in advance and store them in the refrigerator until ready to bake.

This is convenient for meal prep or busy weeknights.

What can I use if I don’t have Italian breadcrumbs?

If you don’t have Italian breadcrumbs, you can substitute with plain breadcrumbs and add additional Italian seasoning such as dried basil, parsley, and garlic powder.

Can I use fresh herbs instead of dried oregano?

Yes, you can use fresh oregano or other herbs like basil or thyme for a vibrant flavor.

Use a larger quantity of fresh herbs compared to dried.

How can I lower the fat content in this dish?

Use lean ground beef or turkey instead of higher-fat ground meats.

Opt for reduced-fat or part-skim mozzarella cheese for topping the dish.

What can I serve as a side dish with Meatballs Marinara over Linguine?

Serve this dish with a side salad, garlic bread, or steamed vegetables for a balanced meal.

Can I freeze this dish for later?

Yes, you can freeze this dish by cooling it completely, portioning into airtight containers, and freezing.

Thaw in the refrigerator overnight before reheating.

How long will leftovers keep in the refrigerator?

Leftovers can be stored in the refrigerator for 3-4 days in a sealed container.

Reheat in the microwave or oven until heated through before serving.