Prepare to embark on a culinary journey that will transform your dinner table with Nicki and Cathy's legendary Homemade Meatballs and Sauce! These aren't just any meatballs - they're a mouth-watering Italian masterpiece that promises to become your new family favorite. With a perfect blend of juicy ground beef, aromatic herbs, and a rich marinara sauce, this recipe is about to turn an ordinary meal into an extraordinary dining experience that will have everyone asking for the recipe.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped parsley
- 1 egg
- 2 cloves garlic, minced
- 1 jar marinara sauce
Instructions
- In a large mixing bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, and the egg.
- Gently mix the ingredients with clean hands, being careful not to overwork the meat, which can make the meatballs tough.
- Shape the mixture into uniform meatballs, approximately
- 5 inches in diameter. This should yield about 12-15 meatballs.
- Heat a large skillet over medium-high heat and lightly coat with olive oil.
- Carefully place the meatballs in the skillet, ensuring they are not overcrowded. Brown the meatballs on all sides, turning gently to create a nice golden crust, about 6-8 minutes total.
- Pour the marinara sauce into a large saucepan and bring to a gentle simmer.
- Transfer the browned meatballs into the simmering marinara sauce, ensuring they are fully submerged.
- Cover the saucepan and let the meatballs cook in the sauce for 45-50 minutes, stirring occasionally to prevent sticking.
- Check the internal temperature of the meatballs, which should reach 160°F (71°C) to ensure they are fully cooked.
- Serve hot over pasta, polenta, or with crusty bread. Garnish with additional fresh parsley and Parmesan cheese if desired.
Tips
- Keep your hands slightly wet when forming meatballs to prevent the mixture from sticking and help create smooth, uniform shapes.
- Don't overwork the meat mixture - mix just until ingredients are combined to keep the meatballs tender and light.
- Use a meat thermometer to ensure meatballs reach the safe internal temperature of 160°F (71°C) without overcooking.
- For extra flavor, consider using a blend of ground meats like beef and pork, or adding a touch of Italian sausage to the mixture.
- If you prefer a lighter version, you can bake the meatballs in the oven at 400°F for about 20 minutes instead of pan-frying.
- Let the meatballs simmer in the sauce for the full recommended time to allow the flavors to meld and the meat to become incredibly tender.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 25g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 100mg
