Making Homemade Meatballs in Marinara may seem like a daunting task, but in reality it can be done in under an hour with just a few simple ingredients.
Whether it's a big Sunday dinner with the family, a special occasion such as a birthday, or just your average Tuesday night nothing says lovin' in my tummy like a big bowl of pasta. In my house the king of pasta dishes is Homemade Meatballs in Marinara Sauce. There's just something about it that says home that's why I can't wait to share with you my family's recipe. You're not gonna believe how easy it is so...
Let's Get Started!
For this simple Homemade Meatballs in Marinara recipe you are going to need a few simple ingredients you may already have on hand.
For the Meatballs:
1 lb. Ground Beef
1/2 c. Bread Crumbs
1/2 c. Parmesan Cheese, grated
1/4 c. milk or heavy cream
1 Egg
1 tsp Italian Seasoning
- 1 tbsp. Garlic Powder
- Salt and Pepper, to taste
For the Sauce:
1/2 c. Brown Sugar
1 Green Pepper, diced
1 Onion, diced
2-4 Cloves of Garlic, minced
- 1 Tbsp Italian Seasoning
Salt and Pepper, to taste
1 32 oz. can of Crushed Tomatoes
1 lb. of your favorite Pasta
In your mixing bowl, you will combine the meat, bread crumbs, parmesan, milk, egg, Italian seasoning, garlic powder, salt and pepper.
If you would like, you can use heavy cream or half and half for extra rich and tender meatballs.
With your hands, because they are the best kitchen tools you have, mix the ingredients together. Be gentle because you don't want to over mix. That will give you tough meatballs. Once you see that everything is combine, you're finished.
Once everything is combined, using a small scoop, make your meatballs.
You don't need to have a scoop to do this. Just think golf ball size.
After you have formed your meatballs, place them in the fridge for 30 minutes, or, if your pressed for time, in the freezer for 10. This helps the meatballs set and makes browning them a lot easier.
While your meatballs are chilling, add 2-4 Tbsp of olive oil to your Dutch oven and get it hot over a medium/high heat.
It's time to brown the meatballs. You're going to brown your meatballs in small batches. This assures that they brown and not steam. No one wants to eat steamed meat!
Allow the meatballs to brown for a couple minutes on each side. You're not trying to cook them all the way through here, just get a little color on them.
When you have browned all of your meatballs, you are going to sit them aside and add your onions and green peppers to the pot. Sauté for a couple minutes until they are soft and the onions are translucent, then add your garlic.
As you soon as you smell the garlic in the pot add your Tbsp of Italian seasoning. Remember, when using dried herbs, allowing them to cook in the pan will wake up those stagnant oils, and give you maximum flavor!
Add the can of crushed tomatoes.
Then add a can of water to the tomatoes.
Now is the perfect time to add your brown sugar and taste to see if you need any salt and pepper.
You have to continuously taste while you are cooking. The flavor of your dish will deepen with every ingredient.
Bring the sauce to a simmer.
Once the sauce is at a simmer add the meatballs back to the pot. Nestle them in so that they are covered.
Drop the heat to medium/low and place the lid on the pot.
You are going to simmer the meatballs for 30 minutes in the sauce until they are fully cooked.
Keep an eye on your sauce. You want a consistent simmer. We don't want anything burning.
COOKING IN THE CROCK POT:
You may be asking yourself "Can I make this in my crock pot?" The answer is 100% YES! Simply add the sauce and meatballs to the slow cooker and cook for 6-8 on LOW or 4-6 hours on HIGH.
Once the meatballs are fully cooked, serve over your favorite pasta and top with a little grated parmesan and fresh chopped parsley. These are truly the most flavorful and tender Homemade Meatballs and Marinara you have ever tasted and who knew it was so easy. I know you're gonna love this recipe so get in the kitchen and give it a try tonight!
And as always...
Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~
