Serves: 6

Fuss-Free Meatballs in Marinara

Serves: 6


1 tablespoon olive oil
2 garlic cloves, sliced
1 28-ounce can crushed tomatoes
2 teaspoons kosher salt
1 slice bread
1/2 pound 90% lean ground beef
1/2 pound ground veal
1/2 pound ground pork
1/2 cup grated Parmesan cheese (about 2 ounces)
1 large egg
1/2 small onion, finely minced
1/3 cup chopped fresh parsley
1/3 cup plus 2 tablespoons chopped fresh basil
1 teaspoon dried oregano
1/4 teaspoon red pepper flakes

1. Heat the oil in a large pot over medium heat. Add the garlic and cook, stirring, until golden, about 2 minutes. Add the crushed tomatoes and 1 teaspoon of the salt and bring to a simmer. Simmer the sauce over low heat as you prepare the meatballs.

2. Place the bread in a medium bowl and cover with water. Let the bread soak for 5 minutes, then gently squeeze out excess liquid. Tear into small pieces.

3. Combine the ground beef, veal, pork, cheese, egg, onion, parsley, 2 tablespoons of the basil, oregano, the remaining teaspoon salt, and red pepper flakes in a large bowl. Add the bread pieces. Use your hands to combine the mixture, keeping lightness in your hand and air in the meatballs (don't squish the meat, or you'll end up with tough balls). Roll the meat mixture in your hands to create meatballs about the size of a golf ball (you should have about 30 balls).

4. Add the meatballs to the sauce as you shape them. Once you’ve added all the meatballs, cook, covered, until the meatballs are firm and have cooked through, about 30 minutes, turning about halfway through since the sauce will not cover the balls. Remove from the heat and stir the remaining

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