Presto Meatballs and Marinara

Total Time:
1 hr 20 min
15 min
5 min
1 hr

8 to 10 servings

  • Meatballs:
  • 1 slice bread
  • Milk, for soaking the bread
  • 1 pound ground meat (beef, pork and veal)
  • 1/3 cup grated Romano cheese
  • Handful fresh Italian parsley, chopped
  • Big pinch of kosher salt
  • Big pinch of freshly ground black pepper
  • 1 large egg, beaten
  • Olive oil, for frying
  • Marinara Sauce:
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian seasoning
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • Two 28-ounce cans crushed tomatoes
  • Kosher salt and freshly ground black pepper
  • Fresh basil, for garnish
  • Cooked pasta, for serving
  • For the meatballs: Put the bread in a small bowl and add just enough milk to cover. Let soak for 5 minutes.

  • Add the meat, cheese, parsley, salt, pepper, egg and soaked bread to a large bowl and mix lightly with your hands; do not overwork. Form the mixture into balls and place on a baking sheet.

  • Heat a large skillet over medium heat and add a healthy drizzle of olive oil. Working in batches, fry the meatballs in the skillet until all sides are golden brown, 2 to 3 minutes per side. Set aside.

  • For the marinara sauce: Heat the olive oil in a large saucepan over medium heat. Add the Italian seasoning and onions and sweat the onions until translucent, 5 to 10 minutes. Add the garlic and cook for 30 seconds, then add the tomatoes and meatballs, bring to a simmer and simmer for 30 minutes. Season with salt and pepper and garnish with fresh basil.

  • Serve the meatballs and marinara over your favorite pasta.

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