Sides – Page 3

**Italian Meatballs with Marinara Sauce and Fresh Parmigiano-Reggiano**

Italian Meatballs! Serve these up as a main dish, meatball sub-sandwich or as an appetizer. They are easy to make ahead, store, heat up and serve. They go well simply served with a little Marinara Sauce and fresh Parmigiano-Reggiano cheese shown above. See my previous posting for a simple Marinara Sauce recipe as well.

**Italian Meatballs Hot Out of the Oven!**

Ingredients:

1/3 cup of plain bread crumbs
1 medium/large white onion, grated and save the onion juice (1/2 cup)
1 pound ground beef (85%/15% lean minimum)
1 pound ground pork
2 eggs
1/4 bunch fresh parsley
3-4 cloves garlic, minced
2 tsp salt
1 tsp ground black pepper
1/2 tsp red pepper flakes
2 tsp dried Italian seasoning
2 Tbsps. fresh grated Parmesan cheese

Directions:

Soak bread crumbs in reserved onion juice for 10-15 minutes, add a little milk if you don’t get enough juice from grated onion.
Mix ground beef and pork together in a large bowl. Stir in grated onion, soaked bread crumbs, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian seasoning and Parmesan cheese into meat mixture.
Cover and refrigerate for about one hour as this helps to firm the mixture and makes it easier to form the meatballs.
Preheat oven to 425°.
Spray a large baking sheet with light cooking oil. Use a baking rack if you have one. This helps the hot air circulate around the meatballs, maintain round shape and allows any grease/oil to drip away from the meatballs.
To form the meatballs, use a 1-1/2 Tbsp. scoop, gathering from the meatball mixture and then finish by rolling into a ball by hand. The meatball should be about the size of a golf ball. You can use smaller or larger amounts depending on how you plan on serving the meatballs.
Place on baking rack/pan and bake in preheated oven for 15-20 minutes until thoroughly cooked and browned. Don’t over cook them as you may end up reheating them later where they will continue to cook.

Notes:

I use the grated onion, it makes for a more consistent texture to the meatballs and is easier than trying to get a petite dice. It also produces the onion juice to soak the bread crumbs.
I use the onion juice as an added boost to the flavors of the meatballs, you could substitute milk if you wish.
I use a mixer to combine all the ingredients which incorporates all of them consistently, but you can use a wooden spoon and they’ll be fine.

Marinara sauce is a classic Italian sauce that is light and simple, but so delicious. It goes well with fresh pasta, vegetables, meatballs, sausage and more. I adapted this recipe from a New York Times Cooking recipe. With only seven basic ingredients it is quick and easy to make.

Ingredients:

1 28-ounce can whole San Marzano tomatoes, certified.
¼ cup extra-virgin olive oil.
7 garlic cloves, peeled and slivered.
Pinch crushed red pepper flakes.
1 tsp. kosher salt.
1 large fresh basil sprig.
1/4 tsp. dried oregano, more to taste

Preparation:

Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add red pepper flakes, oregano and salt.
Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil.