The first class of “Cooking With A Southern Soul” was so good! Lot’s of giggles, a couple of serious questions about ingredients and yummy food made the night a HIT. New friendships were made and heading home, I had a big smile on my face just thinking about the special time that was shared. I love those pony tailed students and their beautiful spirits. They are willing to step outside their “norm” and experiment with new flavors and food – awesome! I can’t wait for this Thursday so that we can make more food and memories.
Meatballs in Marinara
- 2 lbs ground beef
- 1 cup panko bread crumbs
- 1 cup grated Parmesan cheese
- 2 eggs - beaten
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/2 cup sour cream
- salt and pepper
- 2 cans of San Marzano crushed tomatoes
- 1 medium onion diced
- 2 cloves garlic minced
- 2 Tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 2 Tablespoons sugar
- 2 Tablespoons fresh basil - torn
- Place all ingredients in a large mixing bowl. With "a cook's 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.
- 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!