Supersize Meatballs in Marinara Sauce

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  • Servings: 4

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  • 1/4 cup dry bread crumbs
  • 1/4 cup milk
  • 1 1/2 pounds mixed ground beef, pork and veal
  • 1/2 small onion, minced
  • 2 garlic cloves, minced
  • 1 tablespoon chopped parsley
  • 1 teaspoon minced oregano
  • 1 egg, lightly beaten
  • 1 tablespoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 3 1/2 cups marinara sauce
  • Cooked spaghetti, for serving

How to make this recipe

  1. In a small bowl, soak the bread crumbs in the milk. In a large bowl, mix the ground meat with the soaked bread crumbs, the onion, garlic, parsley, oregano, egg, salt and pepper.

  2. Form the meat mixture into 4 large balls. In a deep nonstick skillet, heat 2 tablespoons of olive oil. Add the meat balls and cook over moderately high heat, turning occasionally, until browned all over, about 7 minutes. Add the marinara sauce to the skillet; cover and simmer over low heat for 30 minutes, until the meatballs are cooked through. Serve over cooked spaghetti.

Contributed By Photo © Tina Rupp Published March 2009

505078 recipes/supersize-meatballs-in-marinara-sauce 2013-12-06T23:52:40+00:00 Alison Attenborough, Jamie Kimm fall|winter|entertaining|frying|italian|pasta-and-noodles|4 march-2009,Alison Attenborough,Jamie Kimm,meatballs,fast meatballs,spaghetti and meatballs recipes,supersize-meatballs-in-marinara-sauce 505078

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