SPICY MARINARA SAUCE WITH ITALIAN MEATBALLS

Discussion in 'The BOC Diner' started by catdaddy64, Jul 9, 2009.

  1. catdaddy64

    catdaddy64 New Member

    Messages:
    160
    State:
    Louisiana
    SPICY MARINARA SAUCE WITH ITALIAN MEATBALLS

    Compliments of Chef Patrick Mould
    I never could get used to having meat sauce instead of meatballs to go with my spaghetti; my mother always made meatballs.


    Ingredients:
    Marinara Sauce:
    one quarter cup olive oil
    2 cups chopped onions
    1 tablespoon minced garlic
    1 tablespoon dried basil or
    3 tablespoons fresh basil
    1 teaspoon dried oregano or
    1 tablespoon fresh oregano
    one quarter cup minced flat leaf Italian parsley
    1 bay leaf
    2 cups beef stock
    1 10 oz. can crushed tomatoes
    1 - 8 oz. can tomato sauce
    1 - 6 oz. can tomato paste
    1 teaspoon sugar
    one quarter teaspoon salt
    one quarter teaspoon black pepper

    Italian Meatballs:
    1 lb. ground beef
    1 lb. ground turkey
    one-half cup minced onion
    2 eggs
    2 tablespoons minced flat leaf
    Italian parsley
    1 teaspoon each of dried basil
    and oregano
    1 teaspoon minced garlic
    one-half cup grated Parmesan cheese
    1 teaspoon Tony Chachere's
    Creole Seasoning
    one quarter cup chopped onion
    1 cup Italian bread crumbs

    Directions:

    Spicy Marinara Sauce:
    1. Heat olive oil in medium sauce pot.
    Add onions, garlic, basil, oregano, parsley and bay leaf.
    Cook for 10 minutes, stirring occasionally.
    2. Add remaining ingredients and simmer for 45 minutes.
    3. Add cooked meatballs and simmer for 15 minutes.
    4. Serve over cooked pasta.

    Italian Meatballs:
    1. Preheat oven to 350 degrees.
    2. Combine all ingredients until thoroughly incorporated.
    3. Shape each meatball from one quarter cup of mixture.
    Place meatballs on a greased baking sheet
    4. Bake for 10 minutes.
    Remove from oven and loosen with a spatula to
    prevent sticking.
    Place back in oven and bake for 20 more minutes.
    5. Add to marinara sauce.

    Yields 16-18 meatballs or 6-8 servings.
     
  2. Mark J

    Mark J New Member

    Messages:
    9,407
    State:
    Four Oaks, NC
    Got a recipe for the green Picante sauce that isn't a watered down heat lacking store version?
     

  3. catdaddy64

    catdaddy64 New Member

    Messages:
    160
    State:
    Louisiana
    I am pretty sure I have a good one laying around somewhere...I will send it to you if I do.
     
  4. Netmanjack

    Netmanjack New Member

    Messages:
    3,734
    State:
    Ohio
    Send it to all of us Dave :wink: