Crushed Tomato Marinara Sauce With Meatballs

1
Family Favorites

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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
4
Prep:
20 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

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  • 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)

How to Make Crushed Tomato Marinara Sauce With Meatballs

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.

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