Italian Meatballs with Marinara

• Meat

  • 1 1/2 lbs Ground beef, lean
  • 1/2 lb Italian sausage

• Produce

  • 2 tsp Basil, dry
  • 3 cloves Garlic
  • 1/2 Onion, large
  • 2 tsp Oregano
  • 1/4 cup Parsley, fresh

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 Best ever marinara sauce

• Baking & Spices

  • 1/2 tsp Pepper, ground fresh
  • 1 tsp Salt** see note below

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Bread & Baked Goods

  • 1 cup Bread crumbs, fresh

• Dairy

  • 1 cup Parmesan cheese, grated

Found on thecafesucrefarine.com

Description

Ingredients

• 1½ pounds ground beef, lean
• ½ lb. Italian sausage, casings removed
• 1 cup fresh bread crumbs*, see note below
• 1 cup grated Parmesan cheese
• ¼ cup fresh parsley, chopped
• ½ large onion, finely chopped
• 3 cloves minced garlic
• 2 large eggs
• 2 teaspoons oregano
• 2 teaspoons dry basil
• 1- 1 ½ teaspoons salt** see note below
• ½ teaspoon pepper, fresh ground
• 1 tablespoon vegetable oil
• Best Ever Marinara Sauce

Directions

• Combine all ingredients except oil in a large bowl. Mix with your hands until well combined**.
• Form mixture into 1½ inch meatballs. (An ice cream scooper works great to scoop up the meat.)
• Preheat oven to 400˚F. Place meatballs on a sheet pan lined with heavy-duty aluminum foil to save on clean up. Drizzle oil over meatballs and turn to coat. Bake for 20-22 minutes or until lightly browned (parmesan cheese will be oozing a bit. Remove and let drain on paper towels.
• Add to Best Ever Marinara Sauce and simmer for 20 minutes.