Combine all the meatball ingredients together in a large bowl with your hands until mixed well. Roll the mixture into balls roughly the size of a golfball (1.6 inches in diameter) and place them on a baking sheet.
Bake the meatballs in the preheated oven for 15 minutes.
Take the meatballs out of the oven and set aside.
MARINARA:
Heat the oil in a dutch oven or large pot over medium-high heat. When the oil is hot add the tomatoes and onion and cook, breaking up the tomatoes as they cook, until the tomatoes begin breaking down and the liquid in the pot is boiling rapidly, about 8 minutes.
Reduce heat to medium-low. Cover the pot and simmer, stirring occasionally, about 25 minutes.
Stir in the garlic, oregano, basil, parsley, crushed red pepper, and 1/2 tsp salt. Take off the heat and use an immersion blender or transfer the sauce to a stand blender and blend until smooth. Taste the sauce and season with additional salt & pepper if necessary.
Combine the sauce and meatballs together in a bowl and serve.
Print Recipe
26 people Yepped this recipe
Comments
RECIPE COMMENTS
for this recipe?
Be the first to post a comment