MEATBALLS WITH MARINARA SAUCE & PASTA

This is a great do ahead freezer meal.  Once meatballs are completely cooled, place them on a cookie sheet and freeze for 20 minutes (freezing separately makes it easier to grab what you need and leave the rest for another meal).  Add them to zip top freezer bags.

The Marinara Sauce can be frozen as well, let the sauce cool completely and add to a freezer container.  Both will last up to 3 months in the freezer.

Meatballs with Marinara & Pasta

Serves 4

Makes about 21

Ingredients

• ½ c Vidalia Onion, diced

• 3 Large Garlic Cloves, minced

• 1 Tbsp Olive Oil

• 3 Tbsp Grapeseed Oil

• 1 ¼ Tsp salt

• ½ Tsp Black Pepper

• 1 Pound Ground Beef 93%  

• 1 c Parmesan Cheese, grated  

• 1 c Bread Crumbs (plain)  

• 3 Eggs, beaten

• ½ c Fresh Parsley, chopped 

• ¼ c Fresh Basil, chopped

• 1 c Whole Milk

• 3 c Marinara Sauce (recipe below)

• 16 ounces pasta of your choice - cooked according to package directions  

Directions

Preheat the oven to 400°F

1. In a medium sized skillet, add the olive oil and sauté the onions, ¼ tsp salt for 3 minutes over low heat.

2. Add the garlic and saute for 30 seconds, set aside.

3. In a large bowl add the ground beef, parmesan, bread crumbs, eggs, onion mixture, basil, parsley, 1 tsp salt and ½ tsp black pepper and mix (I use my hands).

4. Add the milk and mix until combined (again use your hands). It will be a little soupy at first but keep mixing until combined.

5. Use a medium scoop to make golf ball size meatballs.

6. Wipe out the skillet with a paper towel and add the grapeseed oil.  

7. Cook the meatballs over medium heat in the skillet until browned (about 2 minutes a side) and add to a rimmed sheet pan lined with aluminum foil.  You’ll need to cook them in batches and don’t overcrowd the pan or you’ll steam them versus getting a good sear on them.

8. Place the sheet pan in the oven and bake for about 10-15 minutes (until it reaches 160 degrees internal temp).

9. Add half the meatballs to the sauce and serve over the cooked pasta.

10. Garnish with parmesan cheese and serve with garlic bread.

Marinara Sauce

Makes 3 cups

Ingredients

• ⅓ c Vidalia Onion, diced fine

• 2 Garlic Cloves, minced

• 1 tbsp Olive Oil    

• 28 oz Tomato Sauce (preferred brand Hunts) 

• ¼ tsp Sugar

• ½ tsp Coarse Kosher Salt 

• ¼ tsp Black Pepper

• Pinch of Red Pepper Flakes

• 6 oz Tomato Paste (preferred brand Hunts) 

• 1 tsp Dried Oregano

• 2 tbsp Fresh Parsley, chopped

• 1 tbsp Fresh Basil, chopped

Directions

1. Add the oil to a medium size skillet and saute the onion for 7-8 minutes until soft over medium heat.

2. Add the garlic and stir for 30 seconds.

3. Stir in the tomato sauce, tomato paste, sugar, oregano, parsley, basil, red pepper flakes, tomato paste, salt & pepper and simmer for 20 minutes.