The Best Marinara Sauce & Meatballs

The best recipe that I have found after many years of looking. My husband even loves it. It comes from one of Richard Simmons cookbooks.

• Ready In: 1 hr 50 mins
• Serves: 6

Ingredients

• Marinara Sauce

• 1  cup  chopped onion
• 2  teaspoons  minced garlic
• 1  teaspoon paprika
• 1  teaspoon dried basil
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried oregano
• 1⁄8 teaspoon black pepper
• 1⁄8 teaspoon fennel seed, crushed
• 1 (28 ounce) can crushed tomatoes in puree
• 1 (28 ounce) can whole tomatoes, undrained
• 2  teaspoons Worcestershire sauce
• 1⁄4 cup  chopped fresh parsley
• 1⁄2 teaspoon sugar

• Meatballs

• 1  lb lean ground beef (his recipe calls for ground turkey)
• 1⁄2 cup  fresh breadcrumb
• 1⁄4 cup  finely chopped onion
• 1⁄4 cup  grated parmesan cheese
• 2  tablespoons fresh parsley
• 2  teaspoons  minced garlic
• 2  egg whites, beated till frothy
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried basil
• 1⁄4 teaspoon black pepper
•  nonstick olive oil flavored cooking spray

Directions

1. Marinara Sauce: Combine onion, chicken broth, garlic, paprika, basil, salt, oregano, pepper and fennel seeds. Cook over medium heat 10 minutes or until broth is reduced by half. Add crushed and whole tomatoes with their liquid, worcestershire sauce and parsley. Simmer partially covered over low heat for 30 minutes or until thicken. Add sugar.
2. Meatballs: Combine all ingrediants. Lightly shape into 1" balls. Use a non-stick skillet and brown 8 at a time for 2-3 minutes. Add all meatballs to skillet and cook until the inside is done.
3. Note: Can place the sauce in a blender for smoother sauce.