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Bartolino's Meatballs & Marinara Sauce

Source of Recipe

Bartolino's Restaurant


Recipe Introduction

Serve with sauce over pasta or in a hoagie bun. Makes 4 to 6 servings Prep: 25 minutes Bake: 15 minutes

Recipe Link: midwestliving.com

List of Ingredients

1 egg, slightly beaten
3/4 cup soft bread crumbs (1 slice)
1/4 cup grated Parmesan cheese
1/4 cup finely chopped onion
2 tablespoons snipped fresh parsley
1 to 2 cloves garlic, minced
1 teaspoon dried Italian seasoning or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound lean ground beef







Recipe

In a large bowl, combine egg, bread crumbs, Parmesan cheese, onion, parsley, garlic, Italian seasoning or rosemary, salt, and pepper. Add ground beef; mix well. Shape into 28 meatballs about 1-1/2 inches in diameter.


Arrange meatballs in a 15x10x1-inch baking pan. Bake in a 350 degree F oven for 15 to 20 minutes or until done (no pink remains, 160 degree F). Drain off fat. Makes 4 to 6 servings.

Tip: To cook meatballs in a skillet, prepare as above through step 1. In a large skillet cook half the meatballs at a time in 1 tablespoon hot butter over medium heat about 10 minutes or until done (no pink remains,160 degree F), turning to brown evenly. Remove meatballs from skillet using a slotted spoon.



Marinara Sauce:
Makes 2-1/2 cups sauce (4 to 6 servings)
Prep: 15 minutes
Cook: 30 minutes

1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 28-ounce can tomatoes, and cut up
1/4 cup dry red wine (optional)
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon ground black pepper
1/4 cup snipped fresh basil
2 teaspoons granulated sugar
8 ounces dried pasta, cooked according to package

In a medium saucepan, cook onion and garlic in hot oil over medium heat until onion is tender. Stir in undrained tomatoes, wine (if you like), salt, cayenne pepper, and black pepper.

Bring to boiling; reduce heat. Simmer, uncovered, for 25 to 30 minutes or until mixture reaches desired consistency, stirring occasionally. Stir in basil and sugar. Cover and cook 5 minutes more. Serve over pasta.

Makes 2-1/2 cups sauce (4 to 6 servings.