Crushed Tomato Marinara Sauce With Meatballs

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By
@Quinnn

This recipe was given to me by a chef at a local Italian restaurant that he personally uses at home. Very fresh and light... perfect for lighter summer dining.

I always keep a large can of crushed tomatoes in my pantry so that I can whip this up for a quick delicious meal.


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Comments:

Serves:

4

Prep:

20 Min

Cook:

45 Min

Method:

Stove Top

Ingredients

CRUSHED TOMATO SAUCE

1
large can crushed tomatoes (28 oz.)
1/4
tsp. pepper
1
tsp. basil
1
tsp. oregano
4
cloves garlic, minced
1/2-1
tsp. salt, to taste
2-3
tb. brown sugar, or to taste depending on the sweetness of your canned tomatoes (i use 3 tb. usually)
small splash of red wine, if you have any opened, totally optional

MEATBALLS

1
lb. ground chuck
3
cloves garlic
1/2
onion
1/2
tsp. salt
1/4
tsp. pepper
1
egg, slightly beaten
1/3
cup parmesan cheese
3/4-1
cup dried italian breadcrumbs
1
tb. dried parsley (fresh flatleaf parsley, chopped, if you have it)

Directions Step-By-Step

1
For Sauce: Combine all sauce ingredients in medium saucepan and simmer gently for 15 minutes. Taste test salt and sugar.
2
For Meatballs: Preheat oven to 350 degrees. In small processor, combine onion and garlic and process until fine. Place all meatball ingredients in a large ziplock bag. Zip and combine until JUST incorporated. Over-working will make meatballs tough.
3
Roll into 1 1/2" balls. Place in a 13x9" parchment lined baking dish. Bake at 350 degrees for 11-12 minutes. (Slightly under cook.)
4
Add meatballs to sauce and simmer gently for 15 minutes or until cooked through. Serve with your favorite pasta and salad.