Meatballs and Marinara
By America's Test KitchenPublished on August 23, 2012
Yield
Serves 8
Ingredients
Onion Mixture
¼ cup olive oil 3 onions, chopped fine8 garlic cloves, minced1 tablespoon dried oregano ¾ teaspoon red pepper flakesEasy Marinara
1 (6-ounce) can tomato paste 1 cup dry red wine 1 cup water 4 (28-ounce) cans crushed tomatoes ½ cup grated Parmesan cheese ¼ cup fresh basil leaf Salt 1 - 2 teaspoons sugar, as neededMeatballs
4 slices hearty white sandwich bread ¾ cup milk ½ pound sweet Italian sausage, casings removed1 cup grated Parmesan cheese ½ cup chopped fresh parsley leaves 2 large eggs 2 garlic cloves, minced1 ½ teaspoons salt 2 ½ pounds ground beef chuck (80 percent lean)Before You Begin
The meatballs and sauce both use the same onion mixture. It's unnecessary to temp the meatballs because they will reach a food-safe temperature if cooked according to the recipe instructions. (For more information on food safety, check out this guide.)
Instructions
- For the onion mixture: Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer half of onion mixture to large bowl and set aside.
- For the marinara: Add tomato paste to remaining onion mixture in pot and cook until fragrant, about 1 minute. Add wine and cook until slightly thickened, about 2 minutes. Stir in water and tomatoes and simmer over low heat until sauce is no longer watery, 45 to 60 minutes. Stir in cheese and basil and adjust seasonings with salt and sugar.
- For the meatballs: Meanwhile, adjust oven rack to upper-middle position and heat oven to 475 degrees. Mash bread and milk in bowl with reserved onion mixture until smooth. Add remaining ingredients, except ground beef, to bowl and mash to combine. Add beef and knead with hands until well combined. Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes.
- Transfer meatballs to pot with sauce. Simmer for 15 minutes. Serve over pasta. (Meatballs and marinara can be frozen for up to 1 month.)
Yield
Serves 8Ingredients
Onion Mixture
¼ cup olive oil
3 onions, chopped fine
8 garlic cloves, minced
1 tablespoon dried oregano
¾ teaspoon red pepper flakes
Easy Marinara
1 (6-ounce) can tomato paste
1 cup dry red wine
1 cup water
4 (28-ounce) cans crushed tomatoes
½ cup grated Parmesan cheese
¼ cup fresh basil leaf
Salt
1 - 2 teaspoons sugar, as needed
Meatballs
4 slices hearty white sandwich bread
¾ cup milk
½ pound sweet Italian sausage, casings removed
1 cup grated Parmesan cheese
½ cup chopped fresh parsley leaves
2 large eggs
2 garlic cloves, minced
1 ½ teaspoons salt
2 ½ pounds ground beef chuck (80 percent lean)
Test Kitchen Techniques
Ingredients
Onion Mixture
¼ cup olive oil
3 onions, chopped fine
8 garlic cloves, minced
1 tablespoon dried oregano
¾ teaspoon red pepper flakes
Easy Marinara
1 (6-ounce) can tomato paste
1 cup dry red wine
1 cup water
4 (28-ounce) cans crushed tomatoes
½ cup grated Parmesan cheese
¼ cup fresh basil leaf
Salt
1 - 2 teaspoons sugar, as needed
Meatballs
4 slices hearty white sandwich bread
¾ cup milk
½ pound sweet Italian sausage, casings removed
1 cup grated Parmesan cheese
½ cup chopped fresh parsley leaves
2 large eggs
2 garlic cloves, minced
1 ½ teaspoons salt
2 ½ pounds ground beef chuck (80 percent lean)
Test Kitchen Techniques
Ingredients
Onion Mixture
¼ cup olive oil
3 onions, chopped fine
8 garlic cloves, minced
1 tablespoon dried oregano
¾ teaspoon red pepper flakes
Easy Marinara
1 (6-ounce) can tomato paste
1 cup dry red wine
1 cup water
4 (28-ounce) cans crushed tomatoes
½ cup grated Parmesan cheese
¼ cup fresh basil leaf
Salt
1 - 2 teaspoons sugar, as needed
Meatballs
4 slices hearty white sandwich bread
¾ cup milk
½ pound sweet Italian sausage, casings removed
1 cup grated Parmesan cheese
½ cup chopped fresh parsley leaves
2 large eggs
2 garlic cloves, minced
1 ½ teaspoons salt
2 ½ pounds ground beef chuck (80 percent lean)
Test Kitchen Techniques
Why This Recipe Works
Great big meatballs served over pasta are often better in theory than in practice. We wanted to change that with a recipe for tender and moist meatballs that had enough structure to hold their shape. Most meatball recipes call for equal amounts of pork and beef, but ours has much more beef than pork. This drier, leaner mixture held its shape well.
Before You Begin
The meatballs and sauce both use the same onion mixture. It's unnecessary to temp the meatballs because they will reach a food-safe temperature if cooked according to the recipe instructions. (For more information on food safety, check out this guide.)
Instructions
- For the onion mixture: Heat oil in Dutch oven over medium-high heat until shimmering. Cook onions until golden, 10 to 15 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Transfer half of onion mixture to large bowl and set aside.
- For the marinara: Add tomato paste to remaining onion mixture in pot and cook until fragrant, about 1 minute. Add wine and cook until slightly thickened, about 2 minutes. Stir in water and tomatoes and simmer over low heat until sauce is no longer watery, 45 to 60 minutes. Stir in cheese and basil and adjust seasonings with salt and sugar.
- For the meatballs: Meanwhile, adjust oven rack to upper-middle position and heat oven to 475 degrees. Mash bread and milk in bowl with reserved onion mixture until smooth. Add remaining ingredients, except ground beef, to bowl and mash to combine. Add beef and knead with hands until well combined. Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes.
- Transfer meatballs to pot with sauce. Simmer for 15 minutes. Serve over pasta. (Meatballs and marinara can be frozen for up to 1 month.)
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