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Bartolino's Meatballs & Marinara Sauce




Source of Recipe


DonnaG






Recipe Introduction


Serve with sauce over pasta or in a Hoagie bun.





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 black pepper
  
• 1 pound lean ground beef
  
• Marinara Sauce:
  
• 1 medium onion, chopped
  
• 2 cloves garlic, minced
  
• 1 tablespoon olive oil
  
• 1 (28 ounce) can tomatoes, 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
  






Instructions



1. Meatballs: In a large bowl, combine egg, bread crumbs, Parmesan cheese, onion, parsley, garlic, Italian seasoning or rosemary, salt and pepper. Add ground beef. Shape into 28 meatballs, about 1 1/2 inches in diameter. Arrange meatballs in a 15x10x1 inch baking pan. Bake in a 350 degree oven for 15 to 20 minutes or until done (no pink remains, 160 degrees F). Drain off fat.
   
2. Tip: To cook meatballs in a skillet, prepare as above through step one. 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 degrees F), turning to brown evenly. Remove meatballs from skillet using a slotted spoon.
   
3. Yield: 4 to 6 servings
   
4. Marinara Sauce: In a medium saucepan, cook onion and garlic in hot oil over medium heat until onion is tender. Stir in undrained tomatoes, wine (if using), 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.
   
5. Yield: 2 1/2 cups sauce (4 to 6 servings)