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Italian Meatballs With Marinara

by Tom Fleming


Yield: 4-6 people

Ingredients for Meatballs

1 lb. ground beef from the chuck

1 lb. ground pork shoulder

1 lb. ground veal

5 cloves minced fresh garlic

½ tblp. red chili flake

1 tblp. chopped fresh oregano

2 tblp. chopped fresh basil

1 tblp. chopped fresh italian parsley

½ cup fresh grated parmesan cheese

6 slices of very good white bread (buy at the bakery)

½ cup half and half

salt and pepper to taste

2 oz e.v.o.o.

Marinara Sauce

2 large cans chopped tomatoes

1 small red onion

2 cloves minced garlic

3 tblp. fresh basil

2 small cans tomato juice

salt and pepper to taste


Place ground meats into large kitchen bowl

Add garlic, herbs, chili flake and cheese to mixture

Place bread on cutting board, remove crust and cut into large dice.

in separate bowl, combine bread and half and half and mix very well until meal consistency

Add to meat mixture.

Season to taste with salt and pepper

Form mixture evenly into meatballs

In large skillet heat oil and brown meatballs on all sides in batches if necessary.

When browned, remove from pan and place on plate lined with paper towel.

Add onions and garlic to pan that meatballs where browned in and saute over medium Heat until translucent.

Add tomatoes and juice and bring to simmer

Add meatballs to pan and cover

Place in 325 degree oven and bake for 15 to 20 minutes

While baking, gently rotate meatballs in sauce

Remove from oven and season sauce with salt and pepper if necessary.

Serve with your favorite cut of pasta. Enjoy!

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