Italian Baked Meatballs in Marinara Sauce Recipe | Yummly
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Italian Baked Meatballs in Marinara Sauce

YUMMLY(3)
Ethan Andrew: "Solid I halved the meat and it still turned out f…" Read More
19Ingredients
75Minutes
910Calories
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Description

Enjoy this classic Italian favorite any night of the week. The sauce tastes like it’s been cooking for hours, but simmers for only 30 minutes. Like a lot of sauce? Feel free to double that part of the recipe. You can also make the meatballs ahead of time and freeze them. The recipe is a Yummly original created by Ashley Strickland Freeman.

Ingredients

US|METRIC
6 SERVINGS
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup chopped onions (preferably Vidalia or other sweet onion)
  • 4 garlic cloves (minced, divided)
  • 1/2 cup dry red wine (such as Cabernet Sauvignon, Merlot, or Chianti)
  • 1 can crushed tomatoes (in puree; 1 can is 28 ounces)
  • 3 tablespoons fresh flat-leaf parsley (chopped, divided)
  • 1 tablespoon fresh oregano leaves (chopped; or use 1/2 teaspoon dried; plus more for serving)
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons salt (divided, plus more to taste)
  • 1 teaspoon black pepper (divided, plus more to taste)
  • 1 1/4 cups fresh breadcrumbs (use 2 slices bread torn into pieces and whirled in a food processor)
  • 1/2 cup milk
  • 1/4 cup beef broth
  • 2 large eggs
  • 1 pound ground chuck beef
  • 1 pound ground pork
  • 1/2 cup pecorino romano cheese (grated, plus more for serving)
  • 1/4 teaspoon ground nutmeg
  • 1 pound spaghetti
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    Directions

    1. For the sauce, heat olive oil in a Dutch oven or other 5- to 6-quart pot over medium heat. Add onion and cook, stirring occasionally, until tender and translucent, 5 minutes. Add half the garlic and cook 1 minute longer, stirring. Stir in wine and cook until it reduces by half, 2-3 minutes. Stir in tomatoes, 1 tablespoon parsley, the oregano, sugar, ½ teaspoon salt, and ½ teaspoon pepper. Simmer over low heat 30 minutes.
    2. Preheat the oven to 425°. Start heating a pot of water for pasta.
    3. Line a large sheet pan with parchment paper. While the sauce cooks, make the meatballs. Combine fresh breadcrumbs, milk, and broth in a small bowl. Let stand 5 minutes until the liquid is absorbed. (The mixture should form a paste.)
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    NutritionView More

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    910Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories910Calories from Fat400
    % DAILY VALUE
    Total Fat44g68%
    Saturated Fat16g80%
    Trans Fat1g
    Cholesterol200mg67%
    Sodium1140mg48%
    Potassium800mg23%
    Protein49g96%
    Calories from Fat400
    % DAILY VALUE
    Total Carbohydrate74g25%
    Dietary Fiber3g12%
    Sugars7g14%
    Vitamin A8%
    Vitamin C10%
    Calcium35%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

    Reviews(3)

    Ethan Andrew 5 months ago
    Solid I halved the meat and it still turned out fine.
    Linda Despo 6 months ago
    Sauce is too acidic for me. Meatballs were good.
    Angela 6 months ago
    I ended up having to use dried herbs and bread crumbs instead of fresh, but everything was still delicious! The meatballs came out moist instead of super dry. This recipe is great!

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