There’s nothing quite like homemade meatballs in mariana. I put this dish together for a cooking class I did for some sweet middle girls last year ~it’s real cooking and real food. You can change up the flavors in the meatballs and add other vegetables to the sauce. One of the big things my students learned…making something from scratch is NOT hard and the flavors are just something you just can’t get from a can or jar.
I was inspired to share the recipes again because this morning I ran into a couple of those girls. We exchanged hugs, smiles and a couple of secrets then I got an update on their cooking life. “Yes, we are cooking at home and we love the meatballs!” YES! My day was made.
So, there you have it. Like my girls I hope you’ll jump in, get your hands messy and make some food for your family, there’s just nothing like it….welcome home.
- Place all ingredients in a
large mixing bowl. With “a cooks best tools” mix gently with
your hands being careful not to over work. Using an ice cream scoop, roll
mixture into 1 1/4 inch balls. Place on a parchment lined baking sheet
and cook at 375 degrees for 30 minutes or until brown. Meatballs can be
made a day ahead and stored in fridge. To serve, place meatballs in
marinara sauce and simmer for 30 minutes.
basil – torn
- Heat olive oil in large
stock pot. Add onion and cook on medium low heat until onions are
translucent. Add garlic and cook for approximately 2 minutes being
careful not to burn. Add tomatoes and other ingredients – except basil.
Simmer on low for 15 minutes. This can be done while meatballs are
cooking in oven. When meatballs are done, add to the sauce Right
before serving, add fresh basil and serve with or without pasta and lots of
grated Parmesan cheese!