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Meatballs & Red Sauce

The perfect meatbal recipes using 3 kinds of ground meat and cooked in a homemade marinara sauce.

This recipe is with main ingredient ,

Meatballs & Red Sauce

Course: Main Course
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Author: Bobby Parrish


For the Meatballs:

  • 1/3 pound 80/20 ground beef
  • 1/3 pound ground veal
  • 1/3 pound ground pork
  • 1 teaspoon each garlic & onion powder
  • 1 tablespoon freshly chopped Italian parsley
  • 1/4 teaspoon each dried thyme & oregano.
  • ¼ cup grated parmesan cheese
  • 1 egg
  • 1/2 cup Cheerios or stale bread, torn in chunks
  • Pinch of red pepper flakes
  • 1.5 teaspoons kosher salt
  • Couple cracks fresh pepper
  • 1/4 cup grated pecorino romano cheese or parmesan

For the Marinara Sauce:

  • 1 medium size onion chopped
  • 5 cloves of garlic finely diced
  • 2 carrots peeled & chopped
  • 1 stalk of celery chopped
  • 1 teaspoon dried thyme
  • 1 tablespoon capers drained from their liquid
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons tomato paste
  • 1/2 cup red wine
  • 28 ounce can whole or chopped san marzano tomatoes
  • 2 tablespoons honey
  • 2 tablespoons freshly chopped basil or parsley
  • Kosher salt
  • Freshly cracked pepper
  • Extra virgin olive oil


  1. For the Marinara sauce:
  2. Pre-heat a large heavy bottom pot over medium heat with 3 tablespoons of EVOO. Add the onion and next 3 ingredients along with 1/2 teaspoon of salt and a couple cracks of pepper. Cook for 7 minutes then add the next 4 ingredients. Cook 4 minutes so the base can develop deep flavors. Add the wine and stir well. Cook for 3-5 minutes until almost all the wine has reduced. Add the tomatoes along with 1 cup of water. Season with 1 teaspoon of salt and some pepper. Bring to a simmer and let cook uncovered for 30-40 minutes. After 20 minutes stir in the honey and check for seasoning. It is probably going to need more salt. If the sauce gets too thick, add more water. Using a hand blender or regular blender, puree the sauce so it is smooth. Add the fresh basil or parsley and check for seasoning. Can be made days ahead of time.
  3. For the Meaballs:
  4. Pre-heat oven to 350 F. Soak the Cheerios or bread chunks in milk or water for 5 minutes. Meanwhile, combine the rest of the ingredients in a large bowl. Squeeze most(but not all) of the milk/water out from the Cheerios or bread chunks and use your hands to tear the bread into small chunks. Use your hands to combine all of the ingredients thoroughly. Form the mixture into balls slightly smaller than golf balls. If you wet your hands the meat mixture won't stick as much.
  5. Bake the balls on a tin foil lined sheet tray for 15 minutes and then move them to a pot with the marinara sauce and simmer for another 10 minutes. Plate the meatballs and garnish with some grated parmesan and chopped parsley. Enjoy!

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