Meatballs, Marinara, And Melty Cheese: A Tasty Trio

Meatballs in marinara sauce is a classic Italian dish that can be served over pasta or on crusty Italian bread topped with mozzarella cheese. The meatballs are typically made with ground beef, breadcrumbs, and Parmesan cheese, and baked in the oven or fried in a skillet before being added to the sauce. The marinara sauce is a simple tomato sauce made with garlic, onions, and herbs, and is usually simmered with the meatballs to allow the flavours to combine. This dish can be served in a variety of ways, including as a sandwich or with a side salad, and can be made in large batches and frozen for future use.

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Meatball ingredients and preparation

To make meatballs with marinara sauce and cheese, you'll need to prepare the meatball mixture, shape and cook the meatballs, and then make the sauce.

In a large bowl, combine ground meat with other ingredients such as garlic powder, onion powder, Italian seasoning, salt, pepper, egg, cheese (Parmesan or another variety), and breadcrumbs. You can also add fresh herbs like parsley, rosemary, and basil, and an egg to help bind the mixture. Mix the ingredients well, but be careful not to overmix, as this can make the meatballs tough.

The fat content of the meat will affect the consistency of the mixture. If using just beef, go for 70% lean. If using a combination of meats with higher fat content, such as ground pork and veal, opt for 90% lean beef.

Slowly add water to the mixture, a few tablespoons at a time, until it becomes moist but still holds its shape. You can adjust the amount of water added based on the consistency you desire. The mixture should be moist enough to roll into balls but not so wet that it falls apart.

Once the mixture is ready, use an ice cream scoop or large spoon to scoop about a tablespoon of the mixture into your palms. Roll it into a ball and place it on a prepared baking sheet. Repeat this process until you've used up all the meat.

Cooking the Meatballs

There are several methods you can use to cook the meatballs:

• Baking: Place the baking sheet with the meatballs in the oven and bake at 350 degrees Fahrenheit for 12 to 20 minutes, or until they are cooked through, flipping them halfway through.
• Pan-frying: Fry the meatballs in a skillet with a little olive oil over medium heat. Cook for a few minutes on each side until browned and slightly crisp. This method gives the meatballs a crispier exterior.
• Browning and simmering: Brown the meatballs in a skillet first, then set them aside and make the sauce in the same pan. Add the meatballs back to the sauce and let them simmer for about 45 minutes to finish cooking. This method adds extra flavor to the sauce.
• Slow cooker: You can also use a slow cooker to cook the meatballs after browning them.

Freezing and Storage

You can freeze the uncooked meatballs before cooking. Place them on a plate and flash-freeze for 30 minutes before transferring them to a freezer bag or airtight container. Frozen meatballs can be stored for up to 2-4 months. When ready to use, add them directly to the sauce and simmer until cooked through.

Marinara Sauce

While the meatballs are cooking, you can prepare the marinara sauce. Heat olive oil in a medium-sized pan over medium-high heat. Add diced onions and cook until translucent, stirring frequently. Then, add garlic and cook for an additional minute. You can also add other ingredients like crushed red pepper flakes for a spicy kick.

Next, add crushed tomatoes, salt, sugar, and additional seasonings. Stir well and simmer the sauce for about 30 minutes. Finally, add fresh basil leaves and adjust the seasoning to your taste.

Serving Suggestions

Serve the meatballs and marinara sauce with pasta, crusty Italian bread, or garlic bread. Top with mozzarella cheese for a delicious meatball parmesan sandwich. You can also serve them as an appetizer with toothpicks for easy picking.

Feel free to experiment with different types of meat and seasonings to create your perfect meatball recipe!

Marinara sauce preparation

Marinara sauce is a classic Italian tomato-based sauce. It is easy to make and can be prepared in advance and stored in the refrigerator for up to a week or frozen for up to 6 months.

To make the marinara sauce, follow these steps:

First, heat some olive oil in a medium-sized saucepan over medium heat until it shimmers. The amount of oil is up to your preference, but generally, you will need enough to coat the bottom of the pan.

Next, add chopped onions to the pan and cook until they are softened but not browned or golden, which should take around 5 to 10 minutes. You can also add some carrot and celery at this stage and cook until they are softened, which will take around 3 to 5 minutes.

Then, add garlic to the pan and cook until fragrant, which should only take around 30 seconds to a minute. You can also add some crushed red pepper flakes at this stage if you want a little kick to your sauce.

Now it's time to add the tomatoes. You can use tinned tomatoes, fresh tomatoes, or tomato puree, depending on your preference and what you have available. If using fresh tomatoes, you may want to blend them first for a smoother sauce. Add your chosen tomatoes to the pan along with some oregano and stir to combine.

Bring the sauce to a boil, then reduce the heat to a simmer. Let the sauce cook until it thickens, which should take around 30 minutes to an hour, depending on the acidity of your tomatoes. Remember to stir occasionally to prevent sticking.

Finally, remove the sauce from the heat and stir through some basil. Taste the sauce and season with salt and pepper as needed. If your sauce is still a bit acidic, you can add a touch of sugar to balance the flavours.

Your marinara sauce is now ready to be used in your meatball dish!

Cooking the meatballs

There are several ways to cook meatballs, depending on your preference and the equipment you have available.

One option is to bake the meatballs in the oven. To do this, preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper. In a large bowl, combine your chosen ground meat with garlic powder, onion powder, Italian seasoning, black pepper, salt, egg, cheese, and breadcrumbs. You can use ground beef, or a combination of beef, pork, and veal for extra flavour. Slowly add water to the mixture, a few tablespoons at a time, mixing with your hands until everything is combined. Be careful not to overmix, as this will make the meatballs tough. The mixture should be moist but still hold its shape when rolled into balls. Use a spoon or ice cream scoop to portion out the meat, then roll it into balls and place them on the prepared baking sheet. Bake the meatballs for 12 to 20 minutes, or until they are cooked through, flipping them halfway through.

Another option is to brown the meatballs in a skillet or large saucepan on the stovetop. To do this, heat some olive oil in the pan over medium to medium-high heat. Roll the meat mixture into balls, then add them to the pan and cook for a few minutes on each side until browned.

Once the meatballs are browned, you can finish cooking them in the marinara sauce. This adds flavour to the sauce and keeps the meatballs juicy and tender. Simply add the browned meatballs to your prepared sauce and let them simmer until they are cooked through, about 45 minutes to an hour, or even several hours if you prefer a slower cook.

If you are short on time, you can also pan-fry the meatballs without browning them first, or bake them until they are browned, and then add them directly to the sauce to finish cooking.

You can also freeze the meatballs before or after cooking and add them directly to the sauce to warm through.

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Serving suggestions

There are several ways to serve meatballs with marinara sauce and cheese. A classic way is to serve them with pasta, such as spaghetti. You can also serve them in a sub or on a sandwich, with some crusty Italian bread and topped with mozzarella cheese for a meatball parmesan sandwich.

If you want to add some sides, garlic bread with cheese and a side salad with homemade Italian dressing are good options. You could also add a glass of red wine, such as Chianti, Pinot Pior, or Merlot.

Meatballs with marinara sauce and cheese can be a great dish to serve at a dinner party or family gathering, as the recipe can easily be doubled or tripled, and the meatballs can be kept warm in a slow cooker. They can also be made ahead of time and frozen, then reheated on the stove when needed.

Freezing and reheating

Meatballs with marinara sauce can be frozen before or after cooking. Freezing them before cooking helps them retain their shape and texture. To do this, place the uncooked meatballs on a plate and flash-freeze them for 30 minutes. Then, transfer them to a freezer bag or airtight container and store them in the freezer for up to four months. When you're ready to cook, add the frozen meatballs to the sauce and simmer until cooked through, which should take about 80 minutes.

To freeze the meatballs after cooking, let them cool to room temperature, then transfer them to a freezer bag or airtight container and store them in the freezer for two to four months. It is recommended to use the frozen cooked meatballs within two months.

To reheat frozen cooked meatballs, there is no need to defrost them first. Simply add them to your sauce and simmer until they are heated through. If you are reheating a large batch, it is recommended to defrost them overnight in the refrigerator first. Then, reheat them on the stovetop until heated through.

If you are reheating frozen uncooked meatballs, you can either defrost them overnight in the refrigerator or in the microwave on a defrost setting. Then, cook them in a simmering sauce until they reach an internal temperature of 160 degrees Fahrenheit.

Frequently asked questions