Sunday, November 9, 2014

Homemade Meatballs and Marinara

Homemade Meatballs and Marinara is probably one of my all time favorite meals.  In fact I'm very picky about my meatballs.  I haven't found a restaurant that makes them like I do.  :)  So if you come across one that makes good meatballs, let me know!  These are great with spaghetti (obviously) but I like to mix up the left overs a bit.  I like to make meatball pizza, meatball subs or I serve them by themselves.  There is so much flavor, not much else is needed anyway.

I have been making this recipe for for 7 years now and I think I've got it down pretty good.  I've made marinara sauce with fresh tomatoes, like in my Spicy Red Pepper Marinara but in this recipe I use canned tomatoes.  The flavors are more consistent when you used canned tomatoes, not to mention it's a heck of a lot cheaper (unless you grow your own tomatoes).

This sauce must be paired with my foccacia breadsticks.  They are so incredibly delicious.  It is possible to make restaurant quality food at home!

So, I know you're ready to dig in and eat so let's talk recipe.



1 lb ground lean turkey
2 links spicy Italian turkey sausage
2 T olive oil
2 T Italian seasonings
3/4 c bread crumbs
2 T red wine


1 onion, diced
3 cloves garlic, chopped
1 t garlic powder
1 t onion powder
1/3 c red cooking wine
1 pinch red pepper flakes (optional)
2 large cans of crushed tomatoes
1 large can of tomato sauce
1 large can of diced tomatoes
1  can of tomato paste
2 T sugar
4 T Italian seasonings


For the meatballs:
Put all ingredients in a bowl.  Using clean hands, work the mixture until thoroughly combined.  Set aside.

For the sauce:
1.  In a dutch oven over medium heat, saute diced onion for 1-2 minutes, then add chopped garlic
2.  Cook onions and garlic together for 1-2 minutes (careful not to let garlic burn).  Then add garlic powder and onion powder.
3.  Pour in cooking wine and turn the heat to medium low and slowly add all of the tomatoes, except the paste.
4.  Bring sauce to a simmer then add tomato paste.  Stir until the paste has combined with the sauce.
5.  Sprinkle with sugar and Italian seasonings.  Simmer on medium-low for 10-15 minutes.  (taste test before adding meatballs)
6.  Roll the meatballs into 1 1/2 inch balls and carefully drop into the sauce.
7.  With a spatula, press all of the meatballs down into the sauce and allow to cook for 1-1 1/2 hours.    After the first 15 minutes, stir occasionally so the sauce doesn't burn.  (Do not stir for the first 15 minutes to keep from breaking up the meatballs.)