Nitrate & Nitrite Free Italian Meatballs in Marinara
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Learn more āIngredients
8 servings
For the meatballs
- ā cup plain breadcrumbs
- Ā¼ cup whole milk
- 1 large egg
- 2 cloves garlic, minced
- Ā¼ cup fresh flat-leaf parsley, finely chopped
- Ā¼ cup parmesan cheese, finely grated
- 1 tsp dried oregano
- Ā¾ tsp kosher salt
- Ā¼ tsp black pepper
- Ā½ lb ground beef (80/20)
- Ā½ lb ground pork
- 2 tbsp olive oil
For the marinara
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- Ā½ tsp red pepper flakes
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- Ā½ tsp sugar
- Ā½ tsp kosher salt
- 4ā5 fresh basil leaves, torn
For serving
- fresh flat-leaf parsley, chopped (optional)
- parmesan cheese, grated (optional)
Instructions
- 1
In a small bowl, combine the breadcrumbs and milk and let stand for 2 minutes until the breadcrumbs have absorbed the milk and formed a soft paste (a panade).
- 2
In a large mixing bowl, combine the soaked breadcrumb panade, egg, minced garlic, parsley, Parmesan, oregano, salt, and black pepper. Mix until uniform, then add the ground beef and ground pork. Using your hands, mix just until the ingredients are evenly combined ā stop as soon as no streaks of meat remain to keep the meatballs tender.
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