Meatballs and Marinara
- Ready In:
- 7hrs
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 29.58 ml extra-virgin olive oil
- 2 onions, minced
- 59.14 ml tomato paste
- 8 garlic cloves, minced
- 29.58 ml minced fresh oregano (or 2 t. dried)
- 1.23 ml red pepper flakes
- 118.29 ml dry red wine
- 2 (1587.57 g) can crushed tomatoes
- 118.29 ml water
- 29.58 ml soy sauce
- 2 slice white bread, torn into quarters
- 78.78 ml whole milk
- 566.99 g lean ground beef (85% )
- 113.39 g Italian sausage, removed from its casing
- 118.29 ml grated parmesan cheese, plus extra for serving
- 59.14 ml minced fresh parsley
- 2 large egg yolks
- salt
- pepper
- 29.58 ml chopped fresh basil
- 4.92 ml sugar, plus extra as needed
directions
- Heat oil in a 12-inch skillet over med-high heat until shimmering.
- Add onion, tomato paste, garlic, oregano, and red pepper flakes and cook until onions are softened and lightly browned, 8-10 minutes.
- Transfer half of onion mixture to large bowl; set aside.
- Stir wine into skillet with remaining onion mixture and scrape up any browned bits; transfer to slow cooker.
- Stir tomatoes, water, and soy sauce into slow cooker.
- Add bread and milk to bowl of onion mixture and mash to paste with fork.
- Mix in ground beef, sausage, Parmesan, parsley, egg yolks, ¾ tsp salt and ½ tsp pepper using hands.
- Pinch off and roll mixture into 1 ½ inch meatballs (about 18 meatballs total).
- Microwave meatballs on large plate until fat renders and meatballs are firm, 5-7 minutes.
- Nestle meatballs into slow cooker, discarding rendered fat.
- Cover and cook until meatballs are tender, 4-6 hours on LOW.
- Let meatballs and sauce settle for 5 minutes, then remove fat from surface using large spoon.
- Gently stir in basil and sugar, season with salt and pepper and sugar to taste, and serve.
- Serve with 1 ½ lb cooked spaghetti.
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