A rich, homemade marinara sauce gets an upgrade with white wine and fresh herbs, blending canned tomatoes, garlic, and olive oil into a velvety base perfect for simmering. Meanwhile, tender meatballs are crafted from ground beef, egg, and parmesan, seasoned with garlic and parsley for a flavorful bite that avoids dryness when baked just until done. The combination of the two recipes—one silky sauce and the other juicy meatballs—creates a classic pairing ideal for parties or family meals. Tips for prep ahead and avoiding overcooking ensure a foolproof, restaurant-worthy dish.
Super super delicious, this combines two recipes into one which make a great pairing. Ignore the two different types of pasta as I mixed them up. Sauce 2 (14.5 ounce) cans stewed tomatoes 1 (6 ounce) can tomato paste 1/4 cup chopped fresh parsley 1 clove garlic, minced 1 teaspoon dried oregano 1 teaspoon salt, or to taste ¼ teaspoon black pepper 6 tablespoons olive oil ⅓ cup finely diced onion ½ cup white wine Steps 1. Place tomatoes, tomato paste, parsley, garlic, oregano, salt, and pepper in a food processor; blend until smooth. 2. Heat oil in a large skillet over medium heat. Add onion and cook until slightly softened, about 2 minutes. 3. Stir in blended tomato sauce and white wine. 4. Simmer, stirring occasionally, until sauce thickens, about 30 minutes. https://www.allrecipes.com/recipe/11966/best-marinara-sauce-yet/ The white wine really elevates this sauce. Everyone raves when I make this sauce at parties. Meatballs 1 pound 80% lean ground beef (could sub with half ground pork) 1 large egg , beaten ¼ cup breadcrumbs ¼ cup grated parmesan cheese ¼ cup finely chopped onion 2 teaspoons minced garlic ¾ teaspoon Kosher salt ¼ teaspoon ground black pepper 2 Tablespoons chopped fresh Italian flat leaf parsley , optional Steps 1. Preheat the oven to 400°F. Line a baking sheet with foil and spray with non-stick cooking spray. 2. In a large bowl, combine the meat, egg, breadcrumbs, cheese, onion, garlic, salt, pepper, and parsley, if using. 3 Use a medium cookie scoop or spoon to scoop the meat mixture. Form into 1 1/2-inch balls and place on the baking sheet. 4 Bake uncovered 17 to 20 minutes, or until no longer pink in the middle. Turn halfway through, so the bottoms don't brown. https://www.iheartnaptime.net/meatball-recipe/ Be sure to not overcook these, if you do, these meatballs will dry out and not taste as good. Feel free to prep the meat mixture ahead of time and stick it in the fridge if you want to save time cooking the day you are eating these. These in combination are super great, and I’ll be making them again. submitted by /u/sunnyshorescreative [link] [comments]
