Rocco's Meatballs in Marinara
Bree
ingredients
- For Marinara:
- 3 garlic cloves, crushed
- 1/2 yellow onion, peeled and finely chopped
- 2 Tb olive oil
- Crushed red pepper
- 2 28oz cans tomato puree
- 1 28oz can crushed tomatoes
- 1 Tb tomato paste
- 1 Cup chicken broth
- 1 tsp sugar
- Salt
- For Meatballs:
- 1/3 Cup chicken broth
- 1/4 Cup yellow onion
- 1 garlic clove, peeled
- 1/2 Cup torn flat-leaf parsley
- 1/2 lb each ground pork, beef and veal
- 1/3 Cup plain dry bread crumbs
- 2 eggs, lightly beaten
- 1/4 Cup freshly grated Parm
- 1 tsp crushed red pepper
- 1 tsp salt
- 6 Cups Marinara (if not using recipe above)
directions
- 1
In lg saucepan cook garlic and onion in olive oil over med-low heat until garlic is tender and onions are translucent but not brown, about 10 mins.
- 2
Add tomato products. Pour chicken broth into one of the 28 oz cans. Fill the rest of the way with water. Add to pan, along with sugar. Stir and bring to a simmer. Season with salt to taste; cover and simmer for 1 hour.
- 3
Meanwhile, make the meatballs: In a food processor puree chicken broth, onion, garlic and parsley.
- 4
In lg bowl combine broth mixture, meat, bread crumbs, eggs, cheese, crushed red pepper and salt. Using your hands gently combine, don’t over mix.
- 5
Rub a little olive oil on your hands; form mixture into balls that are slightly larger than a golf ball.
- 6
Pour about 1/2 inch olive oil into a lg saute pan. Heat over med-high. When oil is hot, brown meatballs in batches.
- 7
As meatballs finish browning, lift them gently with a slotted spoon and add to marinara; cover and simmer for about 1 hour.
notes
Serve over pasta or use for meatball sandwiches.
Source: Rocco DiSpirto
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