0 Picture
Ingredients
- 2 12-14oz jars marinara sauce
- 2 slices bread (sandwich size)
- 3/4 cup water
- 1/3 lb each ground veal, pork & turkey
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 small onion, finely minced
- 1/3 cup chopped parsley
- 2 tablespoons chopped basil
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 8 oz whole-wheat spaghetti
- Extra cheese, basil, etc for garnish as desired.
Details
Servings 4
Adapted from cookyourselfthin.com
Preparation
Step 1
Heat marinara sauce in large, wide pot over medium heat.
Remove crust from bread, place in medium bowl and cover with water. Let sit 10 minutes and gently squeeze out excess liquid. Put bread in large bowl, discard water.
Add all ground meats, cheese, egg, onion, parsley, basil, oregano, salt, red pepper to bowl with bread. Gently toss to combine, maintaining a light touch to keep air in meatballs. Don't squish meat too much or you'll make tough meatballs. Roll the meat mixture to create slightly larger than a golf ball.
Remove marinara sauce from heat and put meatballs in sauce. Return sauce to medium-low heat, bring to simmer and cook, covered, until meatballs have cooked through (about 30 minutes).
Cook pasta according to package directions, toss with marinara sauce and top with meatballs.
Review this recipe