Hello again! As promised, today I have for you part two of my dad's marinara recipe, the meatballs. Who doesn't love spaghetti and meatballs? I used three different meats to add various flavors along with other tasty ingredients. I hope you enjoy my take on this classic comfort food!
Italian Style Meatballs
- 1 pound of ground beef (80-85% lean)
- 1 pound of ground veal
- 1 pound of ground pork
- 2 tablespoons of Italian style breadcrumbs
- 2 tablespoons of ketchup
- 2 eggs
- 1 tablespoon of chopped fresh parsley
- 1/2 of a yellow onion, diced
- 4 cloves of garlic, diced
- 1 teaspoon of pepper
- 1 teaspoon of salt
- 1/4 cup grated parmesan cheese
- olive oil for sautéing
Heat up a skillet to medium heat. Add a bit of olive oil, onions, and garlic and sauté until they become translucent and start to brown. Remove from the heat and set in the fridge to cool. Once cooled to room temp, add the cooked onions and all other ingredients to a large bowl. Stir and kneed the meat mixture with your hands until all ingredients combine well. Roll meat into 1 inch meatballs and set aside. Heat a skillet or a thick bottom pan over medium heat. Add a bit of olive oil to the pan and start to add your meatballs. You will have to cook them in batches in order not to overcrowd your pan. Brown the meatballs on all sides (about 2-3 minutes per side, so total time is about 12-18 minutes per batch). Once browned add to your marinara sauce to finish cooking (I left them in the whole cooking time of the sauce, so about 2-3 hours). Serve with sauce over pasta and enjoy!