I just found my Marinara sauce and meatball recipe as I was browsing through my family shoe box of recipes. These are my go-to family dinners I had to throw together on weeknights so my family of five can eat. Often times my kids would request this weekly, it became a favorite of ours. This is my take on Greek meatballs with spaghetti. The marinara sauce is quick and uses basic pantry ingredients. I make a large batch of meatballs so they may last a couple of days for snacking on, or for meatball sandwiches. Serve this with a green salad and garlic bread for a complete meal. This sauce can be used for many other recipes that call for a red sauce. Top this sauce for eggplant parmesan, use it in a lasagna dish, or as a dip for sandwiches.
Meatball Recipe: I would start with the meatballs. Place them in the oven and then begin the sauce.
Makes 25-28 meatballs
Meatball Recipe
This is one of my favorite family recipes served with a green salad and garlic bread.
Ingredients
- 2 lbs. ground beef
- 1/2 cup milk
- 2 tablespoons finely chopped garlic
- 1/4 cup freshly chopped Italian parsley
- 1/2 cup Italian bread crumbs
- 2 eggs
- 2 cups freshly grated Parmesan cheese
- 1/2 teaspoon pepper
Instructions
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Mix all the ingredients except the beef in a large bowl.
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Add the ground beef and gently mix with your hands.
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Shape into balls and place on baking sheet.
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I bake mine on a rack, but not necessary. Line the pan with a silpat or foil.
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Bake in the oven for 45 minutes at 350 degrees.
Saute the garlic in a saucepan with the olive oil until they are slightly golden.
Add the remaining ingredients and simmer for 20 minutes. That’s it.
Note: It can be doubled, tripled…When a recipe calls for Italian bottled sauce I use this recipe for stuffed ricotta pasta shells, lasagna, eggplant parm! Keep these ingredients on hand in your pantry for a last minute recipe. Serve this sauce with the pasta ( spaghetti, angel hair pasta, noodles) meatballs and a sprinkle of Parmesan cheese.
Marinara Sauce
Ingredients
- 2 tablespoons olive oil
- 2 minced garlic cloves
- 1 28oz. can tomato puree
- 1 teaspoon sugar
- 1 tablespoon freshly minced parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound of pasta of your choice, cooked
Instructions
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In a medium saucepan over medium heat, add the olive oil and garlic, saute for 1-2 minutes. Do not brown.
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Add the remaining ingredients and simmer for 20 minutes.
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This sauce can be made ahead and stored in the refrigerator for 2-3 days.
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While the sauce is cooking boil up your pasta.
Enjoy our family recipe!
Mary
© 2011 – 2023, Mary Papoulias-Platis. All rights reserved.
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