Monday, October 11, 2010

Marinara Sauce and Mozzarella Stuffed Meatballs

This is the sauce I make if I am having company and want something tastier than jar sauce. I mostly use jar sauce and doctor it up a bit with tomatoes and some seasonings.

Marinara Sauce

2 Tablespoons olive oil
1 large onion, diced
2 garlic cloves, minced
1/2 cup sliced mushrooms
1/2 cup chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon fennel seed
1/2 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon salt
1 8 ounce tomato sauce
1 6 ounce tomato paste
2 14 ounce cans diced tomatoes

saute onion in olive oil until translucent. Add garlic, mushrooms, parsley and spices. Stir to combine. Add tomatoes, tomato sauce and tomato paste. Fill empty tomato cans and tomato paste cans with water and add to sauce. Allow to simmer for up to an hour.

Mozzarella Stuffed Meatballs

1 pound lean ground beef
1 pound ground pork (or you can use all beef)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 Tablespoons dried or fresh parsley
1/2 teaspoon garlic powder
salt and pepper
2 eggs
1 cup bread crumbs
8 ounce package mozzarella, cut into small cubes (about 1/4 inch in size)

Mix all ingredients and form into walnut sized balls, forming meat around cheese cube. Cook in olive oil in a large pan. Try to be gentle, the cheese tends to ooze out if you turn too much. Serve over pasta and marinara. Top with parmesan.

This makes about 2 1/2 dozen meatballs. I usually use half and freeze the rest or save them for leftovers. Or, just cut the recipe in half.