Recipe courtesy of Trisha Yearwood

Giant Meatballs and Marinara

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 45 min
  • Active: 45 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Meatballs:

Marinara:

Directions

  1. For the meatballs: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment and brush with oil.
  2. Combine the parsley, garlic, carrot, celery and onions in a food processor and pulse to make an almost-smooth vegetable paste. Transfer to a large bowl. Add the eggs to the milk and whisk together, then add to the vegetables. Sprinkle with salt and pepper. Add the breadcrumbs, Parmesan, beef and pork. Mix well with your hands. Form into 6 large meatballs and place, without touching, on the prepared baking sheet. Bake until the meatballs are just cooked through, about 40 minutes.
  3. For the marinara: Heat a large Dutch oven over medium heat, add the oil and onions and cook until softened, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic begins to sizzle but doesn't color, about 1 minute. Add the oregano, tomatoes, 1 teaspoon salt and 1 cup water and smash the tomatoes with the back of a wooden spoon. Lower the heat to a simmer and cook until slightly thickened and flavorful, about 20 minutes. Toss with the meatballs, then top with Parmesan and basil to serve.
Alex Guarnaschelli

Spicy Weeknight Marinara

26m Easy 98%
CLASS
Emma Bengtsson

Swedish Meatballs

17m Intermediate 97%
CLASS
25m Easy 100%
CLASS
29m Easy 94%
CLASS
Pamela Salzman

Eggplant "Meatballs"

14m Easy 99%
CLASS
18m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages