Supersize Meatballs in Marinara Sauce

Photo: © Tina Rupp

Recipe from


Ingredients

1/4 cup dry bread crumbs
1/4 cup milk
1 1/2 pounds mixed ground beef, pork and veal
1/2 onion, minced
2 garlic, minced
1 tablespoon chopped parsley
1 teaspoon minced oregano
1 egg, lightly beaten
1 tablespoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
3 1/2 cups marinara sauce
Cooked spaghetti, for serving

Preparation

In a small bowl, soak the bread crumbs in the milk. In a large bowl, mix the ground meat with the soaked bread crumbs, the onion, garlic, parsley, oregano, egg, salt and pepper.

Form the meat mixture into 4 large balls. In a deep nonstick skillet, heat 2 tablespoons of olive oil. Add the meat balls and cook over moderately high heat, turning occasionally, until browned all over, about 7 minutes. Add the marinara sauce to the skillet; cover and simmer over low heat for 30 minutes, until the meatballs are cooked through. Serve over cooked spaghetti.

Note:

Alison Attenborough, Jamie Kimm,

March 2009