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Rachel Tufaro’s Meatballs in Marinara Sauce


Authentic from a talented Italian friend. Reach for a jar of preserved salsa only in an emergency!

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Rate this recipe 4.5/5 (32 Votes)
Rachel Tufaro’s Meatballs in Marinara Sauce 1 Picture


  • Meatballs
  • 5 lbs ground beef
  • 2 eggs
  • 2 cups soft bread crumbs dipped in 3/4 cup warm milk
  • 2 T olive oil
  • 2 T parmesan cheese
  • 1 cup chopped fresh parsley
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • salt and pepper
  • Marinara Sauce
  • Extra virgin olive oil 1 med size chopped onion 1/2 cup chopped green onions chopped garlic
  • 4 - 16 oz. tomato sauce
  • 1 - 32 oz crushed tomatoes
  • fresh basil
  • 1 tsp. crushed red pepper
  • Optional: pork spare ribs



Step 1


Mix together all the ingredients. Make 1½- inch meatballs. Bake at 375 for 20 minutes. Simmer in marinara sauce for 45 minutes or until the meat is tender and fully cooked. Remove from sauce and serve on a platter with extra sauce and pasta.

Marinara Sauce

Sauté onion . Add green onion. Add tomatoes with some water. Add fresh basil. Add the crushed red pepper. Simmer for 1 hour.

Optional kicking it up a notch!

In olive oil brown some pork spare ribs. Add them to the simmering sauce. They give flavor to the sauce and can serve as the meat accompanying the pasta.

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