Meatballs in Marinara

Ingredients

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup milk
• 1 egg
• 1/4 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Italian seasoning
• 2 tablespoons olive oil
• 24 ounces marinara sauce
• 1/4 teaspoon red pepper flakes

Instructions

1. In a large bowl, combine breadcrumbs and milk, let sit for 2 minutes
2. Add ground beef, egg, Parmesan cheese, minced garlic, salt, pepper, and Italian seasoning to the bowl
3. Mix gently with your hands until just combined, do not overmix
4. Roll mixture into 16-20 meatballs approximately 1.5 inches in diameter
5. Heat olive oil in a large skillet over medium-high heat
6. Brown meatballs in batches for 3-4 minutes, turning occasionally until golden on all sides
7. Pour marinara sauce into the skillet with the meatballs
8. Add red pepper flakes and stir gently to combine
9. Reduce heat to low and simmer uncovered for 15-20 minutes until meatballs are cooked through
10. Serve hot over pasta or with crusty bread

Notes

• Do not overmix the meatball mixture as this makes them tough and dense
• Use an ice cream scoop or spoon to portion meatballs evenly for consistent cooking
• Meatballs can be frozen on a baking sheet before browning, then cooked directly from frozen, adding 5 minutes to cooking time
• Leftover meatballs store in an airtight container in the refrigerator for up to 4 days
• For extra flavor, brown the meatballs in a cast iron skillet which distributes heat more evenly