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Italian Meatballs and Marinara

Tips, tricks and real food for real people. Shout out to ‪@NYTCooking‬ for the recipe inspo and a huge thanks to my precious family who have to put up with my corny humor all the time! I hope you get inspired and feel confident you can make this meal for your people! Let me know what you want to learn to make! Meatballs 1 cup Italian breadcrumbs 1 1/3 cup milk 2 pounds ground meat (1/2 pork, 1/2 beef) 1 small onion, finely diced Two cloves garlic, pressed 2 eggs 2 tsp salt Fresh ground pepper, if desired 1/2 C parmesan cheese 2 Tbsp fresh parsley Preheat oven to 400° and line baking sheet with parchment paper. In a large mixing bowl add Italian breadcrumbs to milk, mix to combine and set aside while preparing the other ingredients. (At least 5 minutes) Add ground meat, onion, garlic, egg, salt, pepper, parmesan cheese, and parsley to the bread crumb mixture and mix until combined. Do not overmix. Using a medium scoop, portion meatballs onto baking sheet. Bake 18 to 20 minutes or until the meatballs have reached an internal temperature of 165°. Add meatballs, to finished marinara sauce, and allow to simmer while pasta cooks. Marinara 2 (28 ounce) cans whole San Marzano tomatoes 1/4 C olive oil 4-6 garlic cloves, pressed 1/8 tsp red pepper flakes 1 Tbsp salt Pour tomatoes into a large bowl and crush. Pour 1/2 cup water into each can and swirl to get all tomato remnants, add to bowl. Set aside. In a large skillet over medium heat, heat the oil. When hot, add the garlic. As soon as garlic is sizzling, do not let it brown, add the tomatoes, salt and pepper flakes. Simmer until thickened and stir in fresh basil before serving.