Marinara and Meatballs
Instructions:
- Make these simple meatballs, fry them up, and set them aside—then make the marinara in another pan. The meatballs are best if they’re browned, then simmered in the sauce. Makes 4 servings, about 16 meatballs
- 1â„2 pound ground veal or ground beef, preferably 80% lean
- 1 â„2 pound sweet Italian sausage, casings removed
- 1â„2 cup plain dried bread crumbs
- 1 large egg, at room temperature, lightly beaten
- 1â„4 cup milk (regular, low-fat, or fat-free)
- 2 tablespoons chopped parsley leaves
- 1â„4 teaspoon ground allspice
- 1â„4 teaspoon salt
- 1â„4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 cups (that is, a double batch) Marinara Sauce without the pasta or 4 cups purchased marinara sauce
- 1 pound fresh or 12 ounces dried noodles (do not use shaped pasta), cooked and drained
- 2 ounces Parmigiano-Reggiano, grated, for garnish, optional
- Mix the veal or beef, sausage, bread crumbs, egg, milk, parsley, allspice, salt, and pepper in a large bowl with a wooden spoon, taking care not to mush the meat’s fi bers but making sure everything is well combined.
- Wet your hands, then shape 2 tablespoons of the mixture into a ball. Continue making balls this size, lining them on a plate
- Heat a large skillet over medium heat. Pour in 1 tablespoon olive oil, then place about half the meatballs in the skillet. Brown on all sides, turning often, about 6 minutes. Transfer to a plate lined with paper towels. Add the remaining oil and fry the second batch of meatballs. (The meatballs can be made in advance; cover and refrigerate for up to 48 hours.)
- Make or heat up the Marinara Sauce. Once it’s simmering, add the meatballs and cook them in the sauce as it reduces, about 20 minutes.
- Place the pasta in a serving bowl or platter. Add the sauce and meatballs on top. If desired, sprinkle the grated cheese over the dish.