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The Perfect Meatballs with Marinara

Prep Time 20 mins
Cook Time 1 hr 10 mins

Ingredients
  

  • For the Meatballs
  • 1 lb ground pork
  • ½ cup fresh breadcrumbs I used sourdough
  • ¼ cup milk
  • ½ cup parmesan cheese freshly grated
  • ½ medium onion grated
  • 2 cloves garlic grated
  • 1 1/2 teaspoon fennel seed
  • ½ teaspoon red chili flakes optional
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • For the Marinara
  • 1 onion diced
  • 6 cloves garlic minced
  • 1 28 oz can diced tomatoes
  • 1 cup red wine
  • ½ cup water
  • ¼ teaspoon cayenne
  • 1.5 teaspoon salt
  • ½ teaspoon honey

Instructions
 

  • Preheat oven to 350 degrees. Grease baking sheet or line with parchment paper.
  • Pour milk over breadcrumbs to soak. Press bread down into milk to absorb. Allow bread to become very soggy, and then drain off any extra milk.
  • Combine all ingredients in large mixing bowl. Combine mixture thoroughly, using your hands or large spoon. Do not over-mix.
  • Roll meatballs into 12 large meatballs and place on baking sheet, evenly spaced.
  • Bake for 30 minutes.
  • Meanwhile, prepare the Marinara sauce.
  • Sweat onions with ½ teaspoon salt for about 20 minutes. Add garlic during last 5 minutes. Add cayenne and stir.
  • Add tomatoes, red wine, and water. Season with remaining salt and honey.
  • Simmer, uncovered, for 10 minutes or until sauce is nicely reduced and alcohol has cooked off.
  • Use immersion blender to partially blend sauce (optional). Taste and add additional seasoning as needed.
  • Add meatballs, cover, simmer for additional 10 minutes.
  • Enjoy on its own, or serve over pasta or polenta.