Italian Meatballs in Marinara
Tags: #mealprep #italian #batchcooking #freezerfriendly
Serving: 8 servings (24 meatballs)
Total time: 80 minutes
Juicy beef-and-pork meatballs finished in a bright garlic-and-basil marinara, ideal for batch cooking and freezing.
Ingredients
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600 g ground beef (80% lean)
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400 g ground pork
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100 g dry breadcrumbs
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180 ml whole milk
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100 g onion, grated
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20 g garlic, minced
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60 g Parmigiano Reggiano, finely grated
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20 g flat-leaf parsley, finely chopped
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100 g eggs, lightly beaten
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12 g fine sea salt
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4 g black pepper, freshly ground
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15 ml olive oil (for pan)
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60 ml extra-virgin olive oil
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20 g garlic, thinly sliced
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1,800 g canned crushed tomatoes
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10 g fine sea salt
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3 g red pepper flakes
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15 g fresh basil leaves, torn
Steps
- Preheat the oven to 230°C.
- Line a rimmed sheet pan with parchment paper.
- Brush the parchment with 15 ml olive oil.
- Combine the breadcrumbs and milk in a bowl.
- Rest the breadcrumb mixture for 10 minutes.
- Grate the onion on the coarse side of a grater.
- Squeeze the grated onion to remove excess liquid.
- Beat the eggs until smooth.
- Place the ground beef and ground pork in a large mixing bowl.
- Add the breadcrumb mixture to the meats.
- Add the onion, garlic (minced), Parmigiano, parsley, salt, and black pepper to the bowl.
- Mix the meat mixture gently with your hands until just combined.
- Chill the mixture for 15 minutes.
- Scoop 40 g portions of the mixture onto the prepared sheet pan.
- Roll each portion into a tight ball.
- Arrange the meatballs with 2 cm spacing on the pan.
- Bake the meatballs for 10 minutes.
- Heat 60 ml extra-virgin olive oil in a large pot over medium-low heat.