Ingredients for Mama Maroni's Meatballs And Sauce
- Ground Chuck
- Dried Breadcrumbs
- Eggs
- Whole Milk
- Romano Cheese
- Spanish Onions
- 4 cloves garlic, minced
- Fresh Italian Parsley
- Fresh Basil
- Salt and pepper to taste
- Olive oil, for cooking
- Garlic Cloves
- Spanish Onion
- Crushed Tomatoes
- Salt
- Pepper
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How to Make Mama Maroni's Meatballs And Sauce
- Preheat oven to 350°F (175°C).
- In a large bowl, gently combine all meatball ingredients until just mixed. Do not overmix.
- If the meatball mixture seems too loose, add breadcrumbs, 1 tablespoon at a time, until it holds its shape.
- Lightly spray a baking sheet with olive oil cooking spray.
- Roll the meatball mixture into 1-inch golf ball-sized meatballs.
- Bake for 35-40 minutes, or until cooked through and browned.
- While meatballs bake, heat 2 tablespoons of olive oil in a large saucepan over medium heat.
- Add 1 medium onion, chopped, and sauté until softened, about 5 minutes.
- Add 4 cloves garlic, minced, and sauté until fragrant and lightly browned, about 1 minute.
- Stir in 2 (28 ounce) cans crushed tomatoes, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon red pepper flakes (optional).
- Bring the sauce to a simmer, then reduce heat to low and cook for 20 minutes, stirring occasionally.
- Taste and adjust seasonings as needed. Add 1/4 cup fresh basil, chopped, during the last 5 minutes of simmering.
- Gently add the baked meatballs to the sauce, stirring to coat. Simmer for 5 more minutes to allow flavors to meld.
- Serve over your favorite pasta or in toasted hoagie rolls with melted mozzarella cheese.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
13g
Fat
58g
Carbs
11g
