Meatballs in Marinara Sauce

Ingredients:

Meatballs

2 lb lean ground beef, can substitute lean ground turkey if you prefer

2 tbsp olive oil

1/2 medium yellow onion, diced

2 tbsp garlic, minced

1/2 cup fresh parsley, finely chopped

3 sprigs fresh rosemary, finely chopped (makes about 1 tablespoon)

1 egg

1 1/2 tsp salt

1 tsp black pepper

Marinara Sauce

28 oz crushed tomatoes, from a can

6 good sized fresh basil leaves, chopped (makes about 1 tablespoon)

2 sprigs fresh oregano, chopped (makes about 1 tablespoon)

2 tbsp garlic, minced

1 tsp onion powder

1/2 tsp salt

1/2 tsp black pepper

Optional: additional chopped basil for topping

Instructions

Step 1:

In a large skillet sauté diced onions and garlic in 1 tablespoon olive oil on medium to medium-high heat.

Cook until onion is translucent, approximately 3 minutes.

Remove from heat.

Step 2:

In a large bowl, combine your ground beef, parsley, rosemary, egg, salt, pepper, and sautéed onion and garlic.

Roll into meatballs the size you prefer.

Mine are approximately 2 to 2 1/2 inches in diameter.

This produces 16 – 18 meatballs.

You can of course make them smaller if you like.

Step 3:

Add your remaining 1 tablespoon olive oil to the skillet over medium high heat.

Brown your meatballs on all sides (you may need to do this in batches so you have room to flip them).

This takes about 3 minutes per side.

Continue rotating the meatballs so that all sides are getting some browning.

Remove meatballs from pan and set aside.

Step 4:

Scrape up all the remaining bits in the skillet and leave them in there.

That’s going to make your sauce even better. (If you have a lot of grease I recommend draining that. You should be fine if you used a very lean beef.)

Step 5:

Add crushed tomatoes, basil, oregano, garlic, onion powder, salt, and pepper to the skillet.

Stir to combine.

Add additional salt and pepper if desired.

Step 6:

Place your browned meatballs in the sauce.

Cover and simmer on low for 5-10 minutes.

Use a knife to slice open one meatball and make sure it’s cooked all the way through.

Larger meatballs may take a bit more time.

Step 7:

Garnish with chopped basil. Enjoy!

Notes:

Customizable Meatballs: You can use lean ground beef or turkey according to your preference. Adjust the seasonings accordingly to complement the choice of meat.

Fresh Herbs: The inclusion of fresh parsley and rosemary enhances the flavor profile of the meatballs. You can adjust the quantity of herbs based on personal taste preferences.

Sautéed Aromatics: Sautéing the onions and garlic before adding them to the meat mixture helps to develop their flavor and ensures they are evenly distributed throughout the meatballs.

Browning Meatballs: Browning the meatballs before simmering them in the marinara sauce adds depth of flavor and texture. Ensure all sides are evenly browned for the best results.

Enhanced Sauce: Utilizing the remaining bits and juices from browning the meatballs in the skillet enhances the flavor of the marinara sauce, providing a rich and savory base.

Simmering Time: Simmering the meatballs in the marinara sauce allows them to absorb the flavors while ensuring they are fully cooked. Use a knife to check the doneness of a meatball by slicing it open.

Garnish: Freshly chopped basil adds a vibrant touch to the finished dish. It provides a burst of freshness and complements the flavors of the marinara sauce and meatballs.

Nutritional Information: Each serving provides a balance of protein, carbohydrates, and fats. Adjust portion sizes or ingredients to meet specific dietary requirements or preferences.

Serving Suggestions: Serve the meatballs and marinara sauce over cooked pasta or alongside crusty bread for a hearty and satisfying meal. It pairs well with a side salad or steamed vegetables.

Make-Ahead Tips: You can prepare the meatball mixture in advance and store it in the refrigerator until ready to cook. Leftover meatballs and sauce can be refrigerated for a few days or frozen for longer storage.

Nutrition Information:

Calories: 318kcal, Carbohydrates: 13g, Protein: 36g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 121mg, Sodium: 1064mg, Potassium: 983mg, Fiber: 3g, Sugar: 6g, Vitamin A: 780IU, Vitamin C: 21.2mg, Calcium: 87mg, Iron: 6mg

Frequently Asked Questions:

Can I use ground turkey instead of ground beef for the meatballs?

Yes, you can substitute lean ground turkey for the ground beef to make turkey meatballs.

Adjust seasoning and cooking time accordingly.

How large should I make the meatballs?

The recipe suggests forming meatballs that are approximately 2 to 2 1/2 inches in diameter, which yields about 16 to 18 meatballs.

However, you can adjust the size to your preference.

Can I skip the fresh herbs and use dried herbs instead?

While fresh herbs provide optimal flavor, you can substitute dried herbs if needed.

Use about one-third of the amount of dried herbs compared to fresh, as they are more concentrated.

How long should I brown the meatballs?

Browning the meatballs typically takes about 3 minutes per side over medium-high heat.

Ensure all sides are evenly browned for the best flavor and texture.

Do I need to remove excess grease from the skillet after browning the meatballs?

If there’s excess grease in the skillet, especially if using fattier meat, it’s recommended to drain it before adding the sauce.

However, if using lean ground beef, you may not need to drain much grease.

Can I make the sauce ahead of time?

Yes, you can prepare the marinara sauce in advance and store it in the refrigerator for a few days.

Reheat it gently on the stovetop before adding the meatballs.

How do I know if the meatballs are fully cooked?

Use a knife to slice open one meatball and check that it’s cooked all the way through.

Larger meatballs may require a bit more cooking time.

Can I freeze the meatballs and sauce for later use?

Yes, both the meatballs and marinara sauce can be frozen for future meals.

Allow them to cool completely before transferring to airtight containers or freezer bags.

What can I serve with meatballs in marinara sauce?

These meatballs are delicious served over cooked pasta, alongside crusty bread, or with a side of steamed vegetables.

They also make a great addition to sandwiches or wraps.

How can I reduce the sodium content of this dish?

To reduce sodium, opt for low-sodium chicken stock and crushed tomatoes.

You can also adjust the amount of salt added to the meatballs and sauce according to your taste preferences.