Beef Meatballs In Marinara

配料

1 lb ground beef (80/20 preferred, I use 90/10)

1 large egg

½ cup Italian breadcrumbs

⅓–½ cup grated Parmesan

2–3 cloves garlic, minced

¼ cup finely minced or grated onion

¾ teaspoon kosher salt

½ teaspoon black pepper

1 teaspoon Italian seasoning

½ teaspoon garlic powder (optional)

Pinch red pepper flakes (optional)

Optional: 2–3 tablespoons Greek yogurt (for extra tenderness)

Sauce

1 tablespoon olive oil (use what’s left in the pan if possible)

Remaining onion from meatballs, chopped

3 cloves garlic, minced

Optional: ¼–½ cup red or white wine (or 1–2 frozen wine cubes)

1-2 jars Marinara

Freshly ground black pepper, to taste

Optional pinch sugar or chili flakes

步骤

In a large bowl, add the ground beef, egg, Italian breadcrumbs, Parmesan, minced garlic, grated or finely minced onion, salt, pepper, Italian seasoning, garlic powder (if using), red pepper flakes (if using), and Greek yogurt (if using).

Gently mix everything together with your hands or a fork just until combined. Do not overmix.

Let the mixture rest for 5–10 minutes so the breadcrumbs hydrate.

Roll the mixture into golf-ball-size meatballs (about 1½ inches). Place them on a plate or tray.

Heat 2–3 tablespoons olive oil in a large skillet over medium-high heat.

Working in batches, add the meatballs and brown them on most sides, turning carefully, for about 5–7 minutes total. They should be nicely golden but not cooked through.

Transfer the browned meatballs to a plate and set aside.

Reduce the heat to medium. If needed, add a little more olive oil to the same pan.

Add the chopped onion and sauté until soft and translucent, about 4–5 minutes, scraping up browned bits from the pan.

Add the garlic and cook for 30 seconds, just until fragrant.

Optional: Add the wine (or frozen wine cubes) and simmer for 2–3 minutes, allowing it to reduce slightly and cook off the alcohol.

Pour in the marinara sauce and stir well, scraping the bottom of the pan.

Nestle the meatballs into the sauce, spooning sauce over the tops.

Cover and simmer on low for 45 minutes, keeping the sauce at a gentle simmer (not a boil). Turn the meatballs once or twice if they are not fully submerged.

Taste the sauce and adjust seasoning if needed.