Spicy Meatballs in Everyday marinara
Spicy Meatballs in Everyday Marinara
Studded with fresh herbs, these baked meatballs are not just for noodles (though delicate capellini makes for a fail-proof combination). Try them over spicy wilted greens topped with fresh Mozzarella or grated Parmesan cheeses;, on an open-faced sandwich with peppers, melted Mozzarella and arugula; or atop Creamy Parmesan polenta and Everyday Marinara With a hint of mint, they’re also apt for skewers; just skip the marinara and pair with Harissa Yogurt Sauce or Vietnamese Chili Sauce
Serves 4 to 6
1 1/2 pound ground beef
1/2 pound ground pork
3/4 cup fresh breadcrumbs
1/2 cup grated Parmesan cheese
2 large eggs
1/2 onion, grated
2 garlic cloves, smashed and minced
1 tablespoon Worcestershire sauce
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil
Everyday Marinara
1. Place the beef, pork, breadcrumbs and Parmesan in a large bowl. In a separate bowl, combine the eggs, onion, garlic, Worcestershire, oregano, parsley, mint, salt, black pepper and red pepper flakes and whisk to mix thoroughly. Add the egg mixture to the meat mixture with your hands or a wooden spoon and thoroughly combine.
2. Roll the mixture into about 20 (2-inch) balls and place on a rimmed baking sheet. Refrigerate to chill until firm, about 1 hour.
3. When ready to cook, Preheat the oven to 375°F.
4. Brush the top of each meatball lightly with the olive oil. Place in the oven to cook until the juices run clear, about 15 minutes. (Alternatively, heat the olive oil in a large nonstick skillet over medium-high heat until sizzling hot. Add the meatballs in batches and brown on all sides, cooking about 12 minutes total.) Drop into a simmering pot of Everyday Marinara (see below) and serve warm with extra sauce spooned over the top.
Everyday Marinara
Scan your pantry shelves. Chances are you have most of what you need on hand to make this simple staple.
Makes about 4 cups
Heat 2 tablespoons of olive oil in a large saucepan over medium-high heat until sizzling hot. Add 1 diced onion and reduce the heat to medium. Cook, stirring, until the onion is soft and slightly golden, about 5 minutes. Add 2 minced garlic cloves and cook, stirring, 1 minute more. Add 2 tablespoons balsamic vinegar and stir until it bubbles and reduces by half. Add 1 cup dry red wine and cook, stirring, until it reduces slightly. Stir in 1 (28-ounce) can crushed tomatoes, 2 teaspoons dried oregano and 1 teaspoon dried basil. Season with kosher salt and black pepper to taste and stir to mix. Reduce the heat to low and simmer until the sauce thickens, about 30 minutes. Remove from the heat and stir in 1/4 cup fresh basil, oregano or marjoram (or a combination of the three).