Anyone out there like Iron Chef Bobby Flay? I knew there would be a few. I myself enjoy his show Throwdown. If you haven’t seen the show educate yourself. This is where I got this Italian meatballs and marinara recipe.
This recipe is best described as fresh, especially the sauce. The tomatoes, onions, garlic and fresh basil in the sauce make for an unencumbered flavor. Just straight goodness. The meatballs are wonderful too. They go hand in hand.
Mama Maronis Meatballs
- 1 pound ground chuck
- 4oz. dried bread crumbs (I use the Italian style – adds a little more flavor)
- 4 large eggs
- 4oz. whole milk
- 6oz. grated Romano Cheese
- 3oz. grated Spanish onion (I use a yellow onion – don’t really know what the difference is.)
- 2oz. finely diced fresh garlic
- 2oz. finely chopped fresh Italian parsley leaves
- 2oz. finely chopped fresh basil leaves
- 2 tsp kosher salt (my addition)
- Preheat oven 350 degrees F. Spray a baking sheet with olive oil cooking spray.
- Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
- Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!
Mama Maroni’s Marinara Sauce
- 6oz. good olive oil not extra-virgin
- 12 cloves garlic, finely sliced
- 1 large or 2 medium Spanish onions, finely diced
- 2 (28-ounce) cans imported crushed tomatoes
- 1 teaspoon salt
- 1/2 tsp. white or black pepper, freshly cracked
- 1 large handful julienned fresh basil leaves
- In a medium saucepan over medium heat, add oil.
- Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown.
- Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes.
- Remove from the heat and add the julienned basil.
Serve over noodles with meatballs.