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Meatballs in Marinara Sauce
Tender beef meatballs are baked until browned, then simmered in a long-cooked garlic and basil tomato sauce. The sauce doubles well and is just as good on pasta.
- YieldServes 4 (12 meatballs)
- Hands-on50 min
- Total1 h 28 min
- Difficulty
Ingredients
Sauce
- 3 tbspextra virgin olive oil
- 1onion, medium, chopped
- 4 clovesgarlic, medium, minced
- 2 cansItalian plum tomatoes, 800 g each, chopped, with their juice
- 2 tbspfresh basil, minced
- to tastesalt
- to tasteblack pepper, freshly ground
Meatballs
- 680 gground beef, or half beef and half veal
- 2 tbspfresh basil, minced
- 2 tbspfresh parsley, minced
- 4 clovesgarlic, medium, minced
- 2eggs, large
- 60 gfresh bread crumbs, packed (about 1 cup)
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