Meatballs and Marinara
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Meatballs:1 lb ground chuck 1 slice Bread, crumbled fine1 large Egg, lightly beaten3 tbsp fresh parsley, chopped finely (or 1 tbsp dried parsley)0.25 tsp Morton Iodized Salt 0.25 tsp Pepper, black Marinara:0.25 cup, Onions, finely chopped14.5 oz can Red Gold Petite Diced Tomatoes 8 oz can Tomato Sauce1 tsp dried Italian seasoning
Meatballs:
Combine all meatball ingredients in a medium sized bowl; mix well. (mixing it with your hands is the best method). shape into 16 meatballs. cook in heavy skillet over medium heat, turning regularly until meatballs are browned on all sides. remove from skillet.
Marinara:
Pour excess grease out of skillet, leaving just enough to saute' chopped onion. add onion and saute 2-3 minutes. just until translucent and fragrant. add remaining ingredients, bring to a quick simmer, then lower heat to low. allow to barely slowly simmer, covered for 15 minutes.
Return meatballs to skillet with sauce and continue slowly simmering, covered, for another 15 minutes.
Serving Size: 4 meatballs and 1/4 of sauce
Combine all meatball ingredients in a medium sized bowl; mix well. (mixing it with your hands is the best method). shape into 16 meatballs. cook in heavy skillet over medium heat, turning regularly until meatballs are browned on all sides. remove from skillet.
Marinara:
Pour excess grease out of skillet, leaving just enough to saute' chopped onion. add onion and saute 2-3 minutes. just until translucent and fragrant. add remaining ingredients, bring to a quick simmer, then lower heat to low. allow to barely slowly simmer, covered for 15 minutes.
Return meatballs to skillet with sauce and continue slowly simmering, covered, for another 15 minutes.
Serving Size: 4 meatballs and 1/4 of sauce
Nutritional Info Amount Per Serving
- Calories: 279.0
- Total Fat: 14.3 g
- Cholesterol: 113.0 mg
- Sodium: 861.1 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 2.7 g
- Protein: 23.3 g
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