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  • Meatballs Marinara

    1 vote
    Meatballs Marinara
    Prep: 10 min Cook: 4 hours Servings: 12
    by Texanas Kitchen
    9 recipes
    >
    The best meatballs I have ever eaten. Hands down. Also, the most frequently requested dish at family gatherings.

    Ingredients

    • •1 pound ground chuck
    • •1 pound ground pork
    • •1 pound ground veal (use 1 /12 pounds each of beef and pork if veal isn’t available)
    • •4 beaten eggs
    • •3 large cloves fresh garlic, finely chopped (only use fresh)
    • •3 t salt
    • •1 1/2 cups freshly grated Parmesan cheese (not the stuff in the green can)
    • •1 1/2 cups bread crumbs, unseasoned
    • •1/2 C fresh basil, thinly sliced
    • •1/2 C olive oil
    • Sauce ingredients:
    • •4 32 oz cans of premium canned tomatoes (look for a brand with no salt or citric acid)
    • •1/2 c sugar
    • •1/2 c thinly sliced fresh basil
    • • 6 cloves finely chopped fresh garlic
    • •3 t salt (or more, to taste)

    Directions

    1. []In a large bowl, mix together all ingredients except for olive oil. Mix until just incorporated–do not over mix the meat mixture or the meatballs will be tough. Form meat mixture into balls that are 2″ in diameter, or slightly large if you wish. Heat olive oil in a large skillet or electric fryer to a medium high heat. Brown the meatballs in batches, on all sides. Place them in a large dutch oven as they are browned (they will not be cooked through yet). If using a large electric skillet, you can leave them in there. When all of the meatballs are browned and in the dutch oven, mix together all of the sauce ingredients and pour over the meatballs. Cook over medium low heat or in a 250* oven for 3 hours (stir periodically if cooking on the stove top).
    2. The long, slow cooking is integral to this recipe. It allows the juices from the meat to cook into the sauce, and for the sugars in the tomatoes to caramelize a bit, increasing the sweetness of the sauce. If you cook them hotter and faster, then results will NOT be the same. Serve over cooked spaghetti, or your favorite pasta. Slice and use on homemade pizza, in lasagna (see below), or on sandwiches.
    3. Serves an army, or a hungry family of twelve.

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