Tag Archives: marinara

Smothered Meatballs Marinara

meatball marinara tastefood

When it’s cold and rainy (or snowy!), I crave hearty warming dinners like meaty stews and slow-cooked braises. The other day I purchased  a few kilos of ground beef and pork from a local ranch to throw in the freezer for a rainy day, but not before setting aside a few pounds to cook for dinner. It was only 8:00 in the morning and I already knew what I would be making that afternoon – comforting meatballs smothered in marinara sauce.

Smothered Italian Meatballs in Marinara Sauce

The key ingredient in this recipe is a generous amount of grated Pecorino Romano cheese, which melts into the meat and adds rich, salty flavor. A kick of crushed red chile pepper doesn’t hurt either. (You can reduce the red pepper if you prefer a milder version.)

Makes about 24 (1 1/2-inch) meatballs

1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
3 garlic cloves, minced
3/4 cup breadcrumbs or Panko
1 cup finely grated Pecorino Romano cheese
1/4 cup finely chopped yellow onion
1/4 cup finely chopped Italian parsley
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon marjoram

Marinara Sauce:
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can crushed Italian plum tomatoes
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper

Olive oil for pan frying
Finely chopped Italian parsley
Grated Pecorino or Parmesan cheese

Prepare the meatballs:
Combine the meatball ingredients in a large bowl. Using your hands, gently mix until the ingredients are evenly distributed. Shape the meat into 1 1/2-inch balls, without over working the meat. (Wet your hands with cold water from time to time to prevent sticking.) Place the meatballs on a platter and cover with plastic wrap. Refrigerate for at least 1 hour.

Prepare the sauce:
Heat the oil in a large saucepan over medium heat.  Add the onion and sauté until softened, about 3 minutes. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer uncovered until slightly thickened, about 20 minutes.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the meatballs in batches, without over crowding, and brown, turning as needed, about 5 minutes. (The meatballs will not be cooked through at this point. They will continue to cook in the sauce.) Transfer to a plate and repeat with the remaining meatballs.

Add the sauce to the skillet and cook briefly over medium heat, stirring up any brown bits in the pan. Add the meatballs to the sauce and turn to coat. Cover and simmer over medium-low heat until the meatballs are thoroughly cooked through, about 30 minutes. Serve with garnished with chopped parsley and grated cheese.

Braised Lamb and Feta Meatballs

Lamb Meatballs tastefood

Moroccan lamb kefta meets smothered Italian meatball: Two of my favorite recipes are rolled into one fragrant, warming and satisfying dish. I took my go-to  lamb keftas and fluffed them up with breadcrumbs, egg and a nugget of feta nestled in the centers before browning them in a skillet. I then popped them into the oven to braise and finish cooking in a blanket of my roasted tomato-pepper sauce. Just like Italian meatballs marinara, these lamb meatballs are very comforting, and I dare say even more tasty with the addition of North African spices and heat.

Braised Lamb Meatballs with Feta
Serves 4 to 6

2 pounds ground lamb
1/4 cup finely chopped yellow onion
1/4 cup panko
2 tablespoons finely chopped Italian parsley
2 tablespoons finely chopped fresh mint
2 garlic cloves, minced or pushed through a press
1 teaspoon dried oregano
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
3 ounces feta, cut into (1 cm.) cubes

2 cups Roasted Tomato Pepper Sauce
1/4 cup crumbled feta
1/4 cup chopped fresh cilantro or mint leaves

1. Combine all of the meatball ingredients, except the feta, in a bowl. Using your hands, gently mix until the ingredients are evenly distributed.
2. Shape the meat into 1 1/2 inch balls. Make a small indentation in the centers with your thumb and insert a feta cube, then close the meat around it. Place the meatballs on a plate, cover with plastic wrap, and refrigerate for 1 hour.
3. Heat the oven to 350°F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add the meatballs in batches, without overcrowding, and brown on all sides, turning as needed, about 5 minutes. (The meatballs will not be cooked through at this point. They will continue to cook in the sauce.) Transfer to a plate and repeat with the remaining meatballs.
4. Add the sauce to the skillet and cook briefly over medium heat, scraping up any brown bits in the pan. Return the meatballs to the skillet and nestle them in the sauce, turning to coat. Transfer the skillet to the oven and cook until the meatballs are thoroughly cooked through, about 30 minutes. During the last 5 minutes of cooking time, sprinkle the crumbled feta over the lamb.
5. Serve with couscous or rice and garnish with chopped mint or cilantro.

Roasted Tomato Pepper Sauce

Roasted Tomato Sauce tf

If you are like me and enjoy homemade tomato sauce year round, this recipe will do the trick. While summer tomatoes are ideal for any tomato sauce, you can still manage a decent sauce with your supermarket variety. Start by roasting the tomatoes to coax out and concentrate their flavor – and don’t hold back on the seasoning. In this recipe I roasted an armful of plum tomatoes and added a roasted red pepper for extra sweetness and bold color. If decent plum tomatoes are nowhere to be found (it is March, after all), you can make the sauce with the ubiquitous grape tomatoes readily found in most shops. The key is to taste, taste, taste. Add a spoonful of sugar for the extra sweetness you miss.  Crushed red pepper flakes and black pepper add dimension to the sauce with a nice kick. And don’t be bashful when it comes to the salt. Keep on tasting, then let the sauce rest for a few moments to allow the flavors to meld. You will be pleased with the results: This no nonsense, faux summer sauce is a bright and fresh condiment to splash on pasta, smear on pizza, or layer into gratins any time of year.

Roasted Tomato Pepper Sauce

Grape tomatoes may be substituted for the plum tomatoes. Note that you will not be able to remove their skins, which will yield a more chunky sauce.

Makes about 2 cups

2 pounds plum (roma) tomatoes, halved lengthwise
1 large red bell pepper, stemmed and seeded, quartered
Extra-virgin olive oil
Salt
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 teaspoon oregano
1/4 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat the oven to 400°F. Brush the tomatoes and peppers with oil and season with salt. Arrange in a rimmed baking pan, cut side down. Roast until  softened, beginning to shrivel and slightly golden, about 45 minutes. Remove from the oven and cool to the touch, then remove the skins. Combine the red bell pepper and tomatoes in the bowl of a food processor and process until smooth.

Heat 2 tablespoons oil in a medium saucepan. Add the onion and sauté until soft and translucent without coloring, 4 to 5 minutes. Add the garlic, oregano, and red pepper flakes and sauté until fragrant, about 1 minute. Add the roasted peppers and tomatoes, 1/2 teaspoon salt, and the black pepper and simmer for 10 minutes.

Smothered Italian Meatballs Marinara

meatball marinara tastefood

Posted by Lynda Balslev

Now that it’s behaving like fall outside, I find myself making a b-line to the meat stalls at the farmers market. Sure, I’ll be stuffing my bags with apples, mushrooms, kale, and persimmons later – but first I want some meat, because when it’s cold and rainy, I crave hearty warming dinners like meaty stews and slow-cooked braises. Last weekend I purchased  a few kilos of ground beef and pork from a local ranch to throw in the freezer for (another) rainy day, but not before setting aside a few pounds to cook for dinner. It was only 8:00 in the morning and I already knew what I would be making that afternoon – comforting meatballs smothered in marinara sauce.

Smothered Italian Meatballs in Marinara Sauce

The key ingredient in this recipe is a generous amount of grated Pecorino Romano cheese, which melts into the meat and adds rich, salty flavor. A kick of crushed red chile pepper doesn’t hurt either. (You can reduce the red pepper if you prefer a milder version.)

1 pound ground beef
1 pound ground pork
2 large eggs, lightly beaten
3 garlic cloves, minced
3/4 cup breadcrumbs or Panko
1 cup finely grated Pecorino Romano cheese
1/4 cup finely chopped yellow onion
1/4 cup finely chopped Italian parsley
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon marjoram

Marinara Sauce:
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) can crushed Italian plum tomatoes
1 (15-ounce can) Italian plum tomatoes with juice
1 bay leaf
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper

Olive oil for pan frying
Finely chopped Italian parsley
Grated Pecorino or Parmesan cheese

Prepare the meatballs:
Combine the meatball ingredients in a large bowl. Using your hands, gently mix until the ingredients are evenly distributed. Shape the meat into 1 1/2-inch balls, without over working the meat. (Wet your hands with cold water from time to time to prevent sticking.) Place the meatballs on a platter and cover with plastic wrap. Refrigerate for at least 1 hour.

Prepare the sauce:
Heat the oil in a large saucepan over medium heat.  Add the onion and sauté until softened, about 3 minutes. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer uncovered until thickened, about 30 minutes.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the meatballs in batches, without over crowding, and brown, turning as needed, about 5 minutes. (The meatballs will not be cooked through at this point. They will continue to cook in the sauce.) Transfer to a plate and repeat with the remaining meatballs.

Add the sauce to the skillet and cook briefly over medium heat, stirring up any brown bits in the pan. Add the meatballs to the sauce and turn to coat. Cover and simmer over medium-low heat until the meatballs are thoroughly cooked through, about 30 minutes. Serve with garnished with chopped parsley and grated cheese.

Tip: Got leftovers? Crumble any leftover meatballs into the sauce and serve over pasta or layer into lasagna.