Meatballs in Buttery Marinara

 

If you haven't already figured out that I tend to skew more toward chaos and complexity (with regard to cooking & baking) than I do toward calm and simplicity, then today is the day for that revelation. On occasion, yet most recently, I have been reminded that there is much to be said for a simple, delicious meal. With the Thanksgiving holiday just weeks away (the epitome of chaos and complexity), there has never been a better time to make an uncomplicated, straightforward, scrumptious meal for your family and/or friends. And nothing could be more effortless, more enjoyable than a serving a platter of Meatballs in Buttery Marinara. Served with some garlic bread or a crusty loaf of bread and maybe a salad, this is an impressive, soul satisfying, hearty weeknight meal, an intimate dinner party worthy meal, or a date night meal. Yes, you can serve this over pasta, but why complicate things (who is writing this blogpost?). 

The most straightforward comment I can make about these Meatballs in Buttery Marinara is that they are CRAZY GOOD! Beautifully arranged on a large (white) platter, who amongst your family and friends wouldn't want to savor a plate of the most impeccable meatballs at your dinner table? 

When it comes to making meatballs, there can be very strong opinions on which ingredients to use as well as which is the best method to use to cook them. So, let's start with the ingredients. Some swear by using seasoned/unseasoned bread crumbs, others are staunch supporters of using stale cubed bread; some strongly believe meatballs should be made with a combination of ground beef (80/20) and Italian sausage, while others lean toward the ground beef, ground pork combination; some rely on dried herbs, while others use only freshly chopped ones; some use pre-grated cheese, while others are relentless in their belief that only freshly grated cheese (Parmigiano-Reggiano) will do; and last but not least, some add in ricotta to achieve a lighter, more tender textured meatball while others prefer a more traditional (yet equally scrumptious) denser meatball. At the end of the day, it's sometimes a matter of personal preference and taste. These meatballs use cubed stale Italian bread, ground beef (only 80/20) and ground pork, freshly chopped herbs, freshly grated Parmigiano-Reggiano cheese, and no ricotta. 

Just as there are variations in what goes into making a crazy good meatball, there are also differences in the method used to make them. Options range from frying them, to par baking them and finishing by simmering in a marinara sauce, to adding them raw into the marinara sauce, to fully baking them before adding to the marinara at the very end to enable them to absorb some of the flavor of the sauce. This recipe bakes the uniformed, golf-ball sized meatballs in a 350-degree (F) oven for 35-40 minutes or until they reach an internal temperature of 160 degrees (F) and then they are slowly simmered in the marinara sauce for at least 10-15 minutes. While the meatballs simmer their internal temperature will reach 165 degrees (F). Note: Meatballs with an internal temperature of less than 160 degrees (F) are not safe to eat.

Rather than use a marinara sauce this recipe calls for the use of a buttery marinara sauce. Adding butter to the marinara sauce creates a richer flavor, smoother, more velvety, silky texture, adds a glossier finish, and helps coat the meatballs beautifully. Adding butter to either a store-bought or homemade marinara is a flavor game changer and it is what sets this meatball recipe apart from all others. It's also what makes these meatballs even more luscious!

In full disclosure I used a store-bought sauce (for simplicity purposes) for this recipe, however, the flavor was not at all sacrificed as I used two high-quality marinara sauces (see notes). Remember this was all about creating an exceptional, outstanding, delicious, simple meal. 

Rather than making the Meatballs in Buttery Marinara your main course, you could serve them as an appetizer. And instead of serving them simply with garlic bread or a crusty loaf of bread (with lots of softened butter to slather on), you can serve them over pasta (highly recommend a fettuccini, bucatini or linguine). So, whether you seek to entertain your friends and/or family simply or more elaborately, these meatballs absolutely must be in your repertoire! And adding butter to the marinara should be considered non-negotiable!

Recipe

Meatballs in Buttery Marinara

Makes 18 large meatballs

Serves 5-6 as a main course, Serves 9-12 as an appetizer.

Ingredients

2 cups (92g) small cubed slightly stale Italian Bread (see notes)

1/4 cup whole milk

1/4 cup chicken stock or broth

2 large eggs

4-6 large cloves of garlic, minced

1/4 cup freshly chopped oregano (or you can use flat Italian parsley, but if you can, use the oregano)

1 cup (100g) Parmigiano-Reggiano, finely grated

2 Tablespoons extra virgin olive oil

1 large yellow onion, finely chopped

2 teaspoons Kosher salt, divided (and more to taste)

1 teaspoon black pepper

1 teaspoon crushed red pepper flakes (optional)

1 pound ground beef (80/20) - see notes

1 pound ground pork

32-36 ounces of marinara sauce (see notes)

4 Tablespoons unsalted butter, room temperature

Garlic Bread OR

A Fresh Loaf of Italian Bread served with a large bowl of whipped for or softened butter

Directions

1. Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper or a Silpat.

2. In a large bowl combine the cubed bread, milk and chicken stock. Stir to combine. Set aside.

3. Heat a medium sized skillet. Add in the extra virgin oil. When warmed add in the minced onion and 1 teaspoon of Kosher salt. Sauté until the onions have softened (approximately 5-6 minutes). Remove from heat and set aside.

4. Stir in the eggs, garlic, oregano, grated cheese, 1 teaspoon of Kosher salt, black pepper and red pepper flakes (if using) to the bread mixture.

5. Break up the ground beef and pork into chunks before adding to the mixture. Blend well. Using your hands works best.

6. Mix in the slightly cooled sauteed onions. Mix well. Note: You can add in additional teaspoon of Kosher salt at this point. Or you can leave the total amount of salt to 2 rather than 3 teaspoons.

7. Using a large (2 1/4") ice cream scoop to form the meatballs. Place the meatballs on the prepared baking sheet.

8. Bake for 35-40 minutes or until the meatballs have an internal temperature of 160 degrees (F).

9. During the last 15 minutes of baking time for the meatballs, heat the marinara sauce and butter in a large saucepan.

10. Transfer the baked meatballs into the heated marinara sauce. Continue to simmer for at least 10-15 minutes to give the meatballs a chance to soak up some of the marinara.

11. Arrange the meatballs and buttery marinara sauce on a large platter.

12. Serve with thick slices of freshly made garlic bread or thick slice of a dense Italian Bread.

Other Meatball Recipes: Meatballs in Marinara, Cranberry Meatballs with Creamy Ranch Dip, Chile-Cumin Lamb Meatballs with Yogurt and Cucumbers, Swedish Meatballs with Lingonberry Sauce, Bucatini and Meatballs, 

Notes: (1) You can make the meatballs early in the day. Cover and chill in the refrigerator until ready to bake. (2) Cut half inch slices of the Italian bread and set side out overnight to get stale before cubing. Use a good quality loaf of Italian bread. (3) You can make your own marinara or use store-bought (which I did here). I used a combination of a chunky marinara sauce (Bertolli Rustic Cut Marinara) and a smooth marinara sauce (my favorites are Carbone and Rao's for the smooth marinara sauce). They were used in equal ratios. (4) You definitely want to use an 80/20 ground beef mixture for the most flavorful and juiciest meatballs. Leaner cuts of beef will result in a drier meatball. (5) I used a large ice cream scoop (2 1/4" in diameter) to form the meatballs. If you make them by hand, they must be uniform in size.

Early Morning in Yellowstone (May 2024)

Butterscotch, Coconut & Oatmeal Cookies

Up until this brief weekend snow here in the Midwest, we had been having one the most exquisite fall seasons. However, I will say the contrast of trees still holding onto their jewel toned leaves and a white carpet of snow is in its' own way also a stunning aesthetic landscape. Now if there had been enough snow to be shoveled, I am not sure I would appreciate the beauty of seasons crossing over one another in early November. If there was one season I wish could last almost indefinitely, it would be the fall. And if there was one cookie that had all the autumnal vibes it would be these gorgeous, rustic looking, quite possibly contest winning Butterscotch, Coconut & Oatmeal Cookies. While I would be more than happy to eat this cookie year-round, there is something about its' flavor profile and texture that gives me all the fall feels. Maybe it's due in part to an unexplainable association between the fall and flavor of butterscotch or maybe it's how the flavor notes of butterscotch just hit differently on the palate when there is a chill in the air. 

If you have already scrolled down to look at the list of ingredients, you might be thinking 'these sound awfully similar to the Cowboy Cookies (revisited) posted on the blog'. And you would be partially right as they share many of the same ingredients, although the amounts somewhat vary. More importantly the Cowboy Cookies are made with both butterscotch and chocolate chips along with some cinnamon for a spiced depth of flavor while these Butterscotch, Coconut & Oatmeal Cookies are chocolate and cinnamon free. Additionally, this cookie uses both light and dark brown sugars rather than only light brown sugar. Could you use half butterscotch and half chocolate chips in this recipe? You could, but it significantly changes the flavor profile. And as much as I love chocolate, this cookie wants only to be butterscotch forward.

As far as cookies go, this is a pretty straight forward recipe. However, it's one where measuring the ingredients matters (I know I harp on this all of time, but for good reason!). I don't know about you but I have always struggled with measuring sweetened coconut. Do I press it down in the measuring cup like brown sugar or do I just spoon it in? What I have learned over time is that neither of those measuring options will get you the amount of coconut you need. 

Over the course of my decades long baking life, I have shifted my thinking about all-purpose flour. In other words, my flour loyalties have both changed and evolved. My all-purpose flour choices these days are either commercially available or locally sourced Organic All-purpose. So why have I turned into this flour fussytarian? Well for two significant reasons. Organic flour generally has a more complex, robust flavor (due to less processing) and has a better gluten structure (leading to more superior results in baking). Which means I am now a HUGE believer in the game changing power of organic flour.

The dough initially comes together in a standing mixer fitted with a paddle attachment; however, it is finished in a large bowl with either a wooden spoon or spatula. The reason for this is to prevent 'overmixing' or toughening the finished cookie. 

I used two full bags (11 ounces each) of butterscotch chips in these cookies. That amount of chips required careful mixing to fully incorporate the chips into the batter. You don't want a dough ball that's all chips. So, in the recipe below I suggest you back off the full 22 ounces and instead use about 18 ounces. Will I reduce the amount of butterscotch chips the next time I make up a batch. Maybe, maybe not. So, the choice is yours.

These cookies benefit from being chilled in the refrigerator before baking. Chill the balls of dough for as little as one hour or for up to 24 hours. The dough yields about 20-21 golf ball sized cookie balls. I used a large (2 1/4 in diameter) ice cream scoop but you can make them freestyle. Just remember you want your cookies uniformed sized, so they bake up evenly. Note: The recommended baking time is based on forming the dough into 20-21 balls of dough.

Baking time on the cookies ranges from 20-22 minutes (I was closer to the 22 minute mark). The finished cookie should be golden brown along the edges yet still slightly soft in the center. After cooling the baked cookies on the baking sheet, the finished cookie should be crispy and craggily on the outside and chewy on the inside. These two textures create the most divinely delicious, decadent cookie. It's also one that looks more like a high-end bakery cookie than a homemade one. To get that bakery finished look, I always use a large round cookie cutter or small, clear glass bowl to shape my cookies as soon as I take them out of the oven. It's a simple technique that gives you eye candy worthy, impressive looking, perfectly round cookies. And a platter of captivating looking cookies makes them beyond irresistible! 

I am pretty certain that after you take one bite of this scrumptious, mouthwatering delicious cookie, (especially if you first taste it still a bit warm) it will be akin to experiencing a drop the mic moment. These Butterscotch, Coconut & Oatmeal Cookies are the obsession in your life you didn't know you needed. Until now that is.

Recipe

Butterscotch, Coconut & Oatmeal Cookies 

Makes 20-21 bakery sized cookies

Ingredients

2 cups (260g) organic all-purpose flour (see notes)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon Kosher salt

1 cup (226g) unsalted butter, slightly room temperature

1 cup (200g) granulated sugar

1/2 cup (100g) light brown sugar

1/2 cup (100g) dark brown sugar

2 large eggs

2 teaspoons vanilla

2 cups (180g) old-fashioned oats

1 cup (120g) sweetened coconut

1 cup (125g) toasted walnut or pecan halves, chopped (not too fine, not too coarse)

18-22 ounces (509-622g) Butterscotch Chips (see notes)

Flaky sea salt (highly recommend Maldon)

Directions

1. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for approximately 2 minutes. Scrape the bowl and add in the granulated and brown sugars. Beat for approximately 3-4 minutes or until just creamy.

2. Beat in the eggs one at time. Beat until well incorporated.

3. Beat in the vanilla.

4. Whisk together the flour, baking soda, baking powder and Kosher salt. Add into the butter/sugar mixture in 3 additions.

5. Add in the oatmeal and coconut. Mix until blended.

6. Transfer the mixture to a large bowl. Add in the butterscotch chips and nuts. Use a wooden spoon or spatula to mix. Mix well.

7. Using a large ice cream scoop (2 1/4' in diameter) make 20 dough balls. Place on a baking sheet. Cover with plastic wrap and chill for at least 1 hour or overnight.

8. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper.

9. Place 6 balls of dough on the prepared baking sheet. Very lightly sprinkle with sea salt. Bake for 20-22 minutes or until the edges are golden (the cookies will be set but slightly soft in the center). Allow the cookies to cool on the baking sheet.

10. Repeat until all of the cookies are baked.

11. Store cookies in a metal tin, wrapped in cellophane bags or nestled in glassine bakery bags. For the fresh out of the oven taste, reheat individual cookies for 12-15 seconds in the microwave on high.

Notes: (1) Highly recommend using King Arthur's Organic Flour when making these cookies. (2) I used two bags of the Nestle Butterscotch Chips. You need to mix them in well into the batter. If you don't you might end with a few cookies loaded with chips. To avoid that issue, you could use 18 ounces instead of 22 ounces. (3) You can make a half batch of these cookies by dividing all of the ingredients in half. Or you can bake up half of the cookies and freeze the remaining dough balls to bake up a later time.