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Meatballs & Marinara

January 12, 2019

Other than good Mexican food there isn't a dish I crave more than a good platter of spaghetti and meatballs. I think I have finally nailed down the perfect recipe (for me at least). This recipe will feed a party of 12 so cut in half if you need less.

 

 

 

Marinara Sauce

1/3 C Extra Virgin Olive Oil

1 Large Yellow Onion (chopped)

10 Cloves of Garlic, minced

1-2 tsp Crushed Red Pepper (I like it spicy. You can omit)

2 Carrots, Peeled & finely chopped

2 Celery Stalks, finely chopped

1 tsp Salt

1 tsp Pepper

1 Cup Dry Red Wine

2 Cups Beef Stock

2 28 oz Can Crushed Tomatoes

1 Bunch Italian Parsley (chopped)

20 Basil Leaves (sliced)

4-6 Bay Leaves

 

Prepare all of your veggies prior to starting

 

 

Heat Olive Oil and add onion, garlic and crushed red pepper. Sauté over Med/High for about 7-10 minutes until onions are soft & transparent.

 

 

 

Add carrots, celery, salt & pepper and sauté for another 7-10 minutes until all vegetables are soft. 

 

 

 

Add wine and allow to reduce for a few minutes. Add broth. At this point you can use the emulsion to smooth or, if you prefer, you can leave chunky.  

 

 

 

Add crushed tomatoes and herbs and simmer for as long as possible.

 

 

 

Remove bay leaves prior to serving. Add additional salt & pepper if desired.

 

Meatballs
Preheat oven to 425

2-1/4 to 2-1/2 pounds of Ground Beef (or you can mix ground turkey, pork or a combination)

4 tsp Worcestershire Sauce

2 eggs, slightly beaten

1 Cup Italian Bread Crumbs

2/3 C freshly grated Parmesan Cheese

5 Large Cloves Garlic, minced

1 tsp Salt

1 tsp Pepper

 

Combine all into a bowl and mix thoroughly.

 

 

 

 

 

Roll into 2” balls. Lay on baking sheet lined with parchment paper and cook for approximately 10 minutes (until brown on all sides).  Makes approximately 28 2” Meatballs

 

Mix meatballs in with marinara and serve over your favorite pasta.

 

 

 

 

Don’t forget the crunchy bread & wine. Bon Appetite - Cheers!

 

 

 

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