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Mike's 5 Minute Meatballs & Marinara Sauce
Introduce
Chef :
MMOBRIENMike's 5 Minute Meatballs & Marinara Sauce
30 minutes simmer time total is all this easy recipe takes. I tell ya, whoever said fast can't be fantastic was an idiot. Pfft! Nuts to that! My 8 year old student threw this delicious concoction together in five minutes flat then, ran outside to play.
Ingredient
Food ration :
4 servingsCooking time :
5 mins
1 (14 Can)
Diced Tomatoes
2 tbsp
Fresh Basil [chopped]
1/2 Cup
Green Bell Pepper [chopped]
1/2 Cup
Red Onions [chopped]
6 Cloves
Fresh Garlic [left whole]
1/2 Cup
Fresh Celery [chopped]
as needed
Mozzarella Cheese [for garnish]
to taste
Salt And Fresh Ground Black Pepper
1/2 Cup
Water Or Beef Stock
1/2 tsp
Oregeno [crushed]
1/2 tsp
Fennel Seeds
1 tsp
Red Pepper Flakes
1/3 Cup
Quality Burgundy [optional]
as needed
Fresh French Bread 2" Slices
as needed
Thin Spaghetti Noodles
Cooking instructions
* Step 1
Heat oven to 350°.
* Step 2
Here's all you'll need. Sugar, Burgundy and Mozzarella not pictured since they're all optional.
* Step 3
Uncooked Marinara Sauce.
* Step 4
Add beef broth and quality Burgundy to your Marinara to thin it a bit. While baking meatballs, simmer your sauce. They should take the same amount of time to cook.
* Step 5
Uncooked Italian meatballs - hand rolled on tinfoil.
* Step 6
Fully baked meatballs at 350° for 30 minutes.
* Step 7
Start your noodle boil 15 minutes into your marinara simmer. Boil your noodles with a dash of salt and a dash olive oil and boil as per manufactures directions. Usually only 9 minutes.
* Step 8
Drained noodles with garlic butter [or olive oil] mixed in. Tonight was garlic butter. It's a great way to keep them fresh and toothy!
* Step 9
Toast your 2" thick sliced French bread at 350° [butter side down] in the last 5 minutes of your meatball bake. You'll want the outside of your bread crispy and the inside, fluffy and absorbent to soak up your delicious Marinara Sauce.
* Step 10
Place garlic butter coated noodles in bowl. Add sauce and meatballs and garnish with Parmasean Cheese, Mozzarella Cheese and Tabasco Sauce. [here in new mexico we tend to put tabasco on everything!]
* Step 11
These really do make great next day work or school lunches!
* Step 12
Serve with thick slices of garlic french bread. Enjoy!
Note: if there is a photo you can click to enlarge it
Tag
Jars Of Your Favorite Marinara Sauce [my student used wolfgang pucks]
Italian Sausage Pre-fabed Meatballs
diced tomatoes
ozs Artichoke Hearts [rough chopped]
LG Fresh Beefeater Tomato [chopped]
fresh basil chopped
Medium Viadailla Onion [chopped]
green bell pepper (chopped)
red onions (chopped)
Fresh Garlic [left whole]
Fresh Celery [chopped]
Shreaded Parmasean Cheese [+ reserves for garnish]
Mozzarella Cheese [for garnish]
Salt And Fresh Ground Black Pepper
water or beef stock
Oregeno [crushed]
fennel seeds
red pepper flakes
Granulated Sugar [optional - depending upon your marinara sauce choice]
Quality Burgundy [optional]
Pre-fabed Garlic Butter [for bread & noodles]
Fresh French Bread 2" Slices
thin spaghetti noodles
Baking Soda [added to simmering sauce to reduce any acidity from tomatoes]
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