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)