Homemade Maranara With Italian Sausage Meatballs Recipes

SIMPLE ITALIAN MEATBALLS IN MARINARA SAUCE

Steps:

• Blend ketchup and milk together in a bowl. Mix in beef, egg, bread crumbs, and Greek seasoning to combine.
• Heat marinara sauce to a simmer in a 2-quart pot over low heat.
• Roll beef mixture with your hands to form meatballs. Drop into the simmering sauce. Add sugar and cayenne pepper. Cook, stirring gently and regularly, until meatballs are no longer pink and sauce is heated through, 25 to 30 minutes.

ITALIAN SAUSAGE MEATBALLS

Steps:

• Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper and set aside.
• In a large bowl combine ground sausage, eggs, breadcrumbs, cheese, and garlic. Slowly add the water, a few tablespoons at a time, mixing with your hands until everything is just combined. Don't over mix here or it'll make the meatballs tough. The mixture should be very moist but still hold its shape when rolled into meatballs.
• Using an ice cream scoop or large spoon, scoop about one tablespoon of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat.
• Place the baking sheet in the oven to bake for 15 to 18 minutes, or until they're cooked though.
• Toss with your favorite sauce and serve!

HOMEMADE MARANARA WITH ITALIAN SAUSAGE & MEATBALLS

Steps:

• Prepare Sauce:.
• empty 2 cans of whole tomatoes into a food processor and puree.
• add in dried herbs and spices (oregeno, basil, bay leaves, garlic).
• Place contents from food processor into large stock pot.
• Place on medium low heat and simmer.
• add sugar to sauce mixture.
• Cut sausage into halves and brown (do NOT cook throughly) over medium heat in olive oil.
• Add diced onion into stock pot.
• Remove browned sausages from skillet (discard oil) and add into sauce mixture in stock pot.
• Prepare meat balls:.
• in large bowl combine meat, oregano, basil, salt, pepper, and garlic powder. Hand mix until combined well.
• Add in egg and cracker crumbs or bread crumbs. Combine well.
• Add in parsley, combine well.
• Roll into meatballs.
• Drop RAW meatballs into sauce. In order for meat to cook through throughly they must remain in simmering sauce for a minimum of 40 minutes. Be careful not to stir sauce to vigorously during first 20-30 minutes as that may break up your meatballs, just stir enough to make sure meatballs are completely submerged in sauce. Once 40-50 minutes has elapsed sauce should be ready to eat, as the meat should be cooked. I prefer allowing sauce to simmer on low heat for a 2-4 hours, as the longer this sauce cooks the better it tastes. The meat also absorbs more flavor from the sauce itself. As long as you cook meats at least 40-50 minutes in sauce mixture you should be fine. This does however change based on the size of the meatballs you make. I make ones around the size of a golf ball. Larger meatballs take longer to cook. You can always take one out and cut it in half to see if they are cooked through throiughly.
• Enjoy!

SAMMY'S ITALIAN MEATBALLS

Steps:

• In a saute pan over medium-high heat, cook the diced onions and canola oil until the onions are translucent, about 5 minutes. Place the ground sausage, beef, breadcrumbs, cream, cheese, mustard, oregano, thyme, eggs and some salt and pepper in large mixing bowl. Add the sauteed onions to the bowl and mix the ingredients by hand, until completely incorporated.
• Preheat the oven to 375 degrees F.
• Form the meatball mixture by hand into balls slightly larger than a golf ball, repeat for the remaining meat. Place all the meatballs on a sheet pan and cook until fully cooked throughout, 45 minutes to 1 hour.
• Drain all excess grease and let the meatballs cool. Serve alone with some marinara sauce, with spaghetti and marinara or in a meatball sub sandwich.

SWEET ITALIAN SAUSAGE MARINARA SAUCE

Steps:

• Heat olive oil on medium-high heat in a large dutch oven.
• Add half of italian sausage and saute until golden brown.
• Remove cooked sausage and repeat with remaining sausage.
• Remove all sausage and set aside.
• Add chopped onions and minced garlic to pot. Turn heat to medium low and saute 5 minutes.
• Add tomato paste and saute until onions develop nice golden color. Stir frequently and WATCH CAREFULLY to make sure the tomato paste doesn't burn.
• Once the onions are golden, add the wine and stir, incorporating all of the brown bits from the bottom of the pan. Let simmer for 5 minutes.
• Add all remaining ingredients and browned sausage to pot and stir well.
• Turn heat to medium low and simmer 45 minutes.