The few minutes it takes to prepare our Quick Marinara Sauce makes it worth your while. The meatballs themselves are light and tender due to the milk-softened breadcrumbs and egg yolk. (Using whole eggs can result in meatballs that are a bit rubbery in texture.)
1/4 cup fine, dry breadcrumbs
1/2 cup milk
1 pound lean ground sirloin (or a combination of sirloin and pork)
2 tablespoons minced fresh oregano, divided
1/2 cup freshly grated Parmesan or pecorino Romano cheese, plus more for serving
1 pound dried pasta, cooked according to package directions
How to Make It
Combine breadcrumbs and milk in a small bowl, and let soak 10 minutes. Combine ground sirloin, 1 tablespoon oregano, 1/2 cup grated cheese, and next 6 ingredients in another bowl. Stir in breadcrumb mixture, and form into 1 1/2-inch meatballs.
Fill a 12-inch skillet or wide saucepan 1/4 inch deep with olive oil, and heat over medium-high heat. Add meatballs, and cook about 7 minutes or until browned on all sides. Transfer to a plate with a slotted spoon.
Pour off fat from pan; add wine to pan, and simmer 1 minute. Stir in Quick Marinara Sauce, remaining 1 tablespoon oregano, and red pepper flakes, if desired. Bring to a boil; add meatballs, and simmer 5 minutes. Stir in basil.
Add drained cooked pasta, meatballs, and sauce to pot, and toss to combine. Serve with additional grated cheese.
This recipe is OUTstanding! The key to keeping meatballs in their ball form is to start with a cold pan and to heat them gently until their outsides are cooked before moving them around too much. We followed the directions with the exception of doubling the recipes so that we could have leftovers to take to work. This recipe is a keeper and we'll be making it again for weekend dinners with lunchtime leftovers. We served the sauce over long noodles with sides of garlic bread and a raw spinach salad and a simple vinegar dressing.
The meatballs tasted great but they did want to fall apart. Seems like they needed more filler to prevent this from happening, but the flavor was great! Would make again but will add more breadcrumbs next time.
This recipe had great flavor, and the kids ate it too. I didn't rate it 5 stars because the meatballs fell apart and made more of a meat sauce than firm meatballs. I didn't have red wine so I used dry beer instead and they came out great. I served rotini and used a plain red sauce to serve them with. Definately a keeper as the meatballs had great flavor and they were moist through out.
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