Meatballs with marinated sauce

Meatballs with Marinara Sauce are one of those recipes I turn to when I need something reliable, tasty, and easy to serve even the next day. I usually make them when I have fresh ground meat and need a hearty dinner without too much fuss. They always pair well with mashed potatoes, and this marinara sauce adds a nice touch compared to the simple fried version.

Quick Info

Total Time: about 60 minutes
Prep Time: 20 minutes
Cooking Time: 35-40 minutes
Servings: 4
Difficulty: easy to medium, depending on experience
Recipe Type: main dish, suitable for dinner or lunch

Ingredients

500 g ground meat
2 eggs
50 g breadcrumbs
2 cloves of garlic
Fresh parsley, finely chopped
Salt, pepper, to taste

For the sauce:
300 ml tomato sauce
150 ml broth (vegetable or meat)
Half a small onion
A heaping tablespoon of all-purpose flour
3 tablespoons of oil
1 bay leaf
1 teaspoon of sugar

Preparation Method

1. Start by preparing the meatball mixture. Place the ground meat in a large bowl. Add the eggs, breadcrumbs, grated or crushed garlic, chopped parsley, salt, and pepper. Mix everything very well by hand until the mixture is homogeneous and binds together.

2. Form meatballs of your desired size, just enough to hold easily between your fingers. Don’t make them too large so they cook well inside.

3. Heat enough oil in a pan to cover the bottom by about an inch. Wait until the oil is hot; otherwise, the meatballs tend to fall apart and take on an irregular shape. Place the meatballs in the hot oil and fry them over medium to high heat, turning them when they brown on one side. The goal is to achieve a golden crust on both sides.

4. Remove the meatballs onto a plate lined with paper towels to absorb excess oil. If you have a deep fryer, you can use that method as well; it’s quicker and requires less effort.

5. While the meatballs are draining, prepare the sauce. In a pot, add the 3 tablespoons of oil and the finely chopped onion. Sauté it over low heat until it softens without coloring.

6. Sprinkle in the flour, mix quickly, and be careful not to let it burn. This step takes very little time.

7. Pour the tomato sauce into the pot, stirring vigorously to prevent lumps from forming. Then add the broth, bay leaf, salt, and pepper to taste, along with the teaspoon of sugar.

8. Let the sauce come to a boil. Once it starts bubbling, add the meatballs to the sauce. Lower the heat and let it simmer for about 10 minutes, just enough for the flavors to meld and the sauce to thicken slightly.

9. Meatballs with marinara sauce are best served with mashed potatoes, although they also go well with rice or slices of bread.

Why I Make This Recipe Often

This is a recipe I make quite often because it’s hassle-free and very adaptable to what I have in the fridge. The meatballs store well and can be reheated, and the sauce helps keep them from drying out.

Tips and Variations

Tips

- Don’t rush the frying of the meatballs. If the oil isn’t hot enough, they will absorb too much oil and won’t have a crust.
- Don’t skip draining the meatballs on paper towels, especially if you don’t want them to be greasy.
- The flour in the sauce should just be lightly browned, not burned.

Substitutions

- If you don’t have broth, you can use water, but the flavor will be a bit simpler.
- Breadcrumbs can be replaced with soaked old bread if you don’t have any on hand.
- For a different taste, you can use half pork and half beef.

Variations

- The meatballs can be baked in the oven if you want to reduce the oil. The original recipe calls for frying, but they turn out well in the oven too.
- You can add a bit of dried thyme or sweet paprika to the sauce, although the classic recipe is simple.

Serving Ideas

- Mashed potatoes are the classic side dish, but the meatballs also pair well with polenta or plain rice.
- They can be served with pickles or a green salad on the side.

Frequently Asked Questions

1. Can I use chicken for the meatballs?
Yes, chicken works too, but the texture will be a bit finer. It’s important not to use meat that is too lean; otherwise, the mixture will be dry.

2. What should I do if the sauce is too thick?
If the sauce thickens too much, add a little water or broth until you reach the desired consistency.

3. Can I freeze the meatballs with the sauce?
Fried meatballs freeze well, even with the sauce. When thawing, heat them slowly over low heat, adding a little liquid if the sauce has thickened too much.

4. What type of breadcrumbs is best for meatballs?
Plain, dry breadcrumbs work very well. If you have panko or homemade breadcrumbs, you can use those too.

5. Can I omit the sugar from the sauce?
Yes, the sugar is not mandatory, but it helps balance the acidity of the tomatoes.

Nutritional Values

Estimated per serving (from four): approximately 350-400 kcal, depending on the type of meat used.
Protein: 20-25 g
Fat: 20-25 g
Carbohydrates: 15-18 g (including breadcrumbs and sauce)
Values are approximate and may vary depending on the meat and how much oil remains on the meatballs after draining.

Storage and Reheating

Meatballs with marinara sauce store well in the fridge in a sealed container for 2-3 days. They can be easily reheated over low heat, possibly with 2-3 tablespoons of water or broth if the sauce has thickened in the fridge. I do not recommend keeping them for more than three days, especially if they are already sauced. If you want to keep them for longer, freeze them separately or with the sauce.

 Ingredients: 500 g minced meat, 50 g breadcrumbs, 2 cloves of garlic, 2 eggs, fresh parsley, salt, pepper, 300 ml tomato juice, 150 ml broth, half a small onion, 1 tablespoon of white flour, 3 tablespoons of oil, 1 bay leaf, 1 teaspoon of sugar

 Tags:  marinated meatballs