Homestyle Italian Meatballs with Marinara
Being part Italian and having grown up eating hearty European food, I prefer home-style simple Italian as opposed to the Tex-Mex of Italian food we tend to eat in the states. Though I did want this meatball recipe to be lighter, so I used chicken instead or pork and beef. I love how the more subtle flavor of ground chicken allows the tomato and spices to shine through. The chunky tomato sauce is perfect on a bed of home-style egg noodles.
- 1 C Italian bread crumbs (or make your own using 4-5 slices dry stale bread, 1 tsp Italian seasoning, 1 tsp salt), use Parmesan bread crumbs unless you need it to be dairy free
- 1 egg
- 16 oz ground chicken (can use beef if you prefer)
- 12 oz old-fashioned egg noodles
For the Sauce
- 5 cloves fresh garlic
- 1 23.9 (or large) oz jar of plain, smooth tomato/marinara sauce
- 5 medium to large Roma tomatoes, chopped
- 1 tsp salt
- 1 tsp Italian seasoning (or dried oregano and thyme)
- pepper to taste (optional)
- Mix meat, breadcrumbs, and egg in medium bowl and mix by hand then form into 2&1/2 inch meatballs (makes 18-20), placing on a sheet of wax paper or tray.
- In a saucepan or nonstick skillet, coat with a few tablespoons canola or olive oil and heat to med-high, brown the meatballs on each side, approximately 5 min, set aside
- Mince the garlic and chop the tomatoes.
- In a large pot or dutch oven, coat with more oil and saute the garlic then add the meatballs, chopped tomatoes, spices, and sauce
- Simmer 20-30 minutes on med-low heat, stirring occasionally
- Start the noodles boiling after you get the meatballs and sauce simmering in the pot
This is a great double-duty recipe. Make twice as much and save half for another night. Serve up the second round on sub sandwiches for a quick, easy dinner.
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