W-H. Meatballs in tomato sauce. I really need to start doing meatballs, which I like but am too lazy to make. This recipe uses marinara sauce which might be a good way to use up all the roasted tomato sauce I keep making. I will also mention in passing that the photo included with the recipe (below) doesn't look much like meatballs.
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
1 medium carrot, peeled and finely chopped
1 celery stalk, peeled and finely chopped
2 garlic cloves
1/3 cup panko crumbs
2 large eggs
1 large egg white
1/4 cup finely chopped parsley
1 tablespoon finely chopped fresh rosemary
1/4 cup freshly grated Parmesan cheese
1 tablespoon Dijon mustard
1/4 cup finely chopped oil-packed sun-dried tomatoes
1 teaspoon salt
1/4 teaspoon pepper
2 pounds ground chicken
Chopped basil or parsley (garnish)
For the Sauce
3 cups favorite good-quality marinara sauce
1/2 cup pitted and chopped Niçoise or Kalamata olives
2 tablespoons drained capers
2 tablespoons chopped fresh basil leaves
2 teaspoons chopped rosemary leaves
Instructions
1. In a medium skillet over medium heat, heat the oil. Add the onion, carrot and celery and saute them for about 10 minutes, stirring frequently, until they’re soft and translucent. Add the garlic and sauté for another minute. Let cool.
2. Combine the panko, eggs, egg white, parsley, rosemary, Parmesan, Dijon, sun-dried tomatoes, salt and pepper in a large mixing bowl. Blend well, using a large spoon, potato masher or your hands to mix all the ingredients together. Add the cooled vegetables and ground chicken to the mixture and blend together evenly.
3. Preheat the oven to 375 F. Lightly oil your hands to prevent sticking. Gently roll the mixture into meatballs about 1 1/2 inches in diameter. Place them on a large parchment-lined sheet pan. They can be close together, but don’t let them stick to each other. Bake the meatballs for 35 minutes. Meanwhile, heat the marinara sauce. Add the olives, capers, basil and rosemary to the sauce and mix to combine.
4. To serve, arrange the meatballs in a serving dish and spoon the hot sauce over them. Make sure the sauce is coated on all the meat balls. Garnish with parsley or basil. Serve immediately.
Advance preparation: The recipe can be prepared one day ahead through Step 3, covered and refrigerated. Reheat in a 350 F oven for 20 minutes, occasionally basting with tomato sauce. The cooked meatballs can also be frozen.