Meatballs and Marinara

Name: Meatballs and Marinara
Yield: Serves 8
Cuisine: Italian
Ingredients: 1/4 cup, olive oil; 3 , onions, chopped fine; 8 , garlic cloves, minced; 1 tablespoon, dried oregano; 3/4 teaspoon, red pepper flakes; 1 , (6-ounce) can tomato paste; 1 cup, dry red wine; 1 cup, water; 4 , (28-ounce) cans crushed tomatoes; 1/2 cup, grated Parmesan cheese; 1/4 cup, fresh basil leaf; , Salt; 1 - 2 teaspoons, sugar, as needed; 4 slices, hearty white sandwich bread; 3/4 cup, milk; 1/2 pound, sweet Italian sausage, casings removed; 1 cup, grated Parmesan cheese; 1/2 cup, chopped fresh parsley leaves; 2 , large eggs; 2 , garlic cloves, minced; 1 1/2 teaspoons, salt; 2 1/2 pounds, ground beef chuck (80 percent lean)

67 comments

Appears in Cook's Country December/January 2007, America's Test Kitchen TV

We wanted a way to make big meatballs that were tender and moist and had enough structure to hold their shape.

SERVES8

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WHY THIS RECIPE WORKS

Great big meatballs served over pasta are often better in theory than in practice. We wanted to change that with a recipe for tender and moist meatballs that had enough structure to hold their shape. Most meatball recipes call for equal amo...

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