Mama’s Marinara Sauce and Meatballs
Ready In: 3 hrs
Serves: 8
Yields: 20 meatballs
Ingredients
mamas marinara sauce
- 3 garlic cloves, peeled and crushed
- 1⁄2 onion, peeled and chopped fine
- 3 tablespoons olive oil
- 2 (28 ounce) cans tomato puree
- 1 (23 ounce) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup chicken broth
- 1 teaspoon sugar
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
mamas meatball
- 1⁄3 cup chicken stock
- 1⁄4 onion
- 2 garlic cloves, peeled
- 1⁄4 cup fresh flat-leaf Italian parsley
- 1⁄2 lb ground beef
- 1⁄2 lb ground pork
- 1⁄2 lb ground veal
- 1⁄3 cup plain breadcrumbs
- 2 eggs
- 1⁄4 cup parmigiano-reggiano cheese, grated
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1⁄4 cup olive oil
Directions
- MAMA'S MARINARA SAUCE.
- Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called “sweating” because it will draw out a lot of moisture and flavor).
- Add all the tomato products. Pour the chicken stock into one of the 28-ounce cans. Fill it the rest of the way with water and add that and the sugar to the pot. Stir and bring to a simmer. Taste and season with red pepper flakes and salt, and cover. Simmer the sauce for about 1 hour. The sauce should be fairly thin but not watery and very smooth. Uncover and simmer for 3 minutes. If it is too thin for your taste, add a little water if it seems thick.
- MAMA'S MEATBALLS.
- Place the chicken stock, onion, garlic, and parsley in a food processor and purée.
- In a large bowl, combine the puréed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes, and salt. Combine with both hands until the mixture is distributed evenly. Do not overmix.
- Put a little olive oil on your hands and form the mixture into balls a little larger than golf balls. They should be about ¼ cup each, though if you prefer bigger or smaller, it will only affect the browning time.
- Pour about ½ inch of olive oil into a straight-sided, 10-inch-wide sauté pan and heat over a medium-high flame. Add the meatballs to the pan (working in batches, if necessary) and brown the meatballs well on all sides. This will take about 10 to 15 minutes.
- While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Lift the meatballs out of the sauté pan with a slotted spoon and put them in the marinara sauce. Stir gently. Simmer for one hour.
- Serve with a little extra Parmigiano-Reggiano sprinkled on top.
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