There's nothing quite like homemade meatballs in mariana. I put this dish together for a cooking class I did for some sweet middle girls last year ~it's real cooking and real food. You can change up the flavors in the meatballs and add other vegetables to the sauce. One of the big things my students learned...making something from scratch is NOT hard and the flavors are just something you just can't get from a can or jar.
I was inspired to share the recipes again because this morning I ran into a couple of those girls. We exchanged hugs, smiles and a couple of secrets then I got an update on their cooking life. "Yes, we are cooking at home and we love the meatballs!" YES! My day was made.
2 lbs of ground beef
1 cup of panko bread crumbs
1 cup of grated Parmesan cheese
2 eggs - beaten
1/4 cup chopped fresh parsley
1/2 teaspoon garlic powder
1/2 cup of sour cream
salt and pepper
Place all ingredients in a large mixing bowl. With "a cooks best tools" mix gently with your hands being careful not to over work. Using an ice cream scoop, roll mixture into 1 1/4 inch balls. Place on a parchment lined baking sheet and cook at 375 degrees for 30 minutes or until brown. Meatballs can be made a day ahead and stored in fridge. To serve, place meatballs in marinara sauce and simmer for 30 minutes.
2 cans of San Marzano crushed tomatoes
1 medium onion diced
2 cloves of garlic minced
2 Tablespoons olive oil
1/4 teaspoon red pepper flakes
1 teaspoon salt
2 Tablespoons sugar
2 Tablespoons of fresh basil - torn
Heat olive oil in large stock pot. Add onion and cook on medium low heat until onions are translucent. Add garlic and cook for approximately 2 minutes being careful not to burn. Add tomatoes and other ingredients - except basil. Simmer on low for 15 minutes. This can be done while meatballs are cooking in oven. When meatballs are done, add to the sauce Right before serving, add fresh basil and serve with or without pasta and lots of grated Parmesan cheese!
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