The Best Italian Meatballs in Marinara
Rich and flavorful, The Best Italian Meatballs in Marinara are made with Pork and Beef and a secret ingredient!
Servings: 10
Equipment
- 1 Dutch Oven
- 1 Baking Sheet lined with foil for easy cleanup
- 1 Large Mixing Bowl
Ingredients
- 1 lb Ground Beef 85/15
- 1 lb Ground Pork
- 4 cloves Garlic minced
- 3 tbsp Dried Italian Seasoning with sage * add 1 tsp sage if excluded from blend
- ½ Yellow Onion diced (about 1/2 cup)
- 2 Eggs
- 1 Zucchini small, grated (about 1 cup)
- 1 tsp Black Pepper
- 1 tsp Red Pepper Flakes crushed
- 1 tsp Kosher Salt
- 1 cup Bread Crumbs unseasoned
- ⅓ cup Milk
- 1 cup Parmesan Cheese grated
- 2 tbsp Extra Virgin Olive Oil
- 24 oz Favorite Marinara Sauce
- ½ cup Water
Instructions
- Add ground meats to a large mixing bowl - 1 lb each ground pork and ground beef.
- To the ground meat, add the Garlic, Italian Seasoning Blend, Yellow Onion, 2 eggs, Salt and Pepper, Red Pepper Flakes, Breadcrumbs, Milk and Parmesan.
- Add the grated Zucchini to the ingredients and with clean hands, mix to combine.
- Form into balls, roughly 2 tbsp of mixture in each ball.
- Heat 2 tbsp of EVOO in Dutch Oven or Large Pot over Medium Heat.
- Without overcrowding the pot, add the meatballs. Brown on one side for about 2 minutes. Flip, and brown on the opposite side for 2 more minutes. Remove from pot, and place on lined baking sheet.
- Once all meatballs have been browned and transferred to baking sheet, turn off heat. Allow pot to cool slightly.
- Once cool enough to handle, wipe out the bottom of the pot with a paper towel to remove excess grease and oil.
- Return meatballs to the pot. Pour in your favorite jarred or homemade marinara sauce. Add ½ cup water. Cover pot with a lid.
- Cook over medium-low heat, for 20 minutes.
- Serve meatballs with a crusty loaf of bread and simple salad. Enjoy!